Canning spinach recipes: 59 photos
22 Canned Spinach Recipes
FAQ
Pressure Canning Spinach and Other Greens:. Can only freshly harvested greens. Discard wilted, discolored, diseased, or insect-damaged leaves. Leaves should be tender and attractive in color. Prepare only according to hot pack procedure: Wash small amounts of greens at one time.
Before canning spinach at home, it's essential to properly blanch the leaves. Blanching is a cooking process that involves briefly boiling or steaming vegetables and then cooling them rapidly in ice-cold water. This step is crucial to preserve the color, nutrients, and texture before canning.
½ cup of canned spinach contains: - More than your recommended daily value of Vitamin K to help with the formation of bones, tissues and hormones. - 70% of your recommended daily value of Vitamin A to keep eyes and skin healthy and to protect the body against infections.
Cut out tough stems and midribs. Place 1 pound of greens at a time in cheesecloth bag or blancher basket and steam 3 to 5 minutes or until well wilted. Add 1/2 teaspoon of salt to each quart jar, if desired. Fill jars loosely with greens and add fresh boiling water, leaving 1-inch headspace.
Unopened canned spinach generally stays at its best quality for about 3 to 5 years when stored properly in a cool, dry area. Although it remains safe to consume beyond this period, its taste and texture might decline over time.
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Mike Karabeini
Hey foodies! I'm Mike, a chef who loves making cooking simple. My site is packed with easy recipes that anyone can master. No complicated ingredients or fancy techniques - just delicious food made simple. From quick dinners to cool party snacks, I'll show you how to cook like a pro. Ready to make something tasty? Let's get cooking!
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