Spinach (canning)

How to make it

1. 1

   The spinach is cleaned and rinsed in fresh water repeatedly, parboiled in a brine solution — 12 g table salt and 15 g kitchen salt per litre of water — for 5 min., taken up and put into cold water for 5 min.

2. 2

   The spinach is taken up into a colander, the water is pressed out with a wooden spoon, and the spinach is finely chopped.

3. 3

   For a deep plateful of chopped spinach take 1 dcl bouillon and 1 teaspoon salt; put this in a tinned or enamelled pot and let it simmer gently, stirring, for 5 min.

4. 4

   Now fill into jars and sterilise — 0.5-litre jars for 90 min., 0.75-litre jars for 105 and 1-litre jars for 120 min.