Spinach is suitable for preparing all kinds of dishes and at the same time retains beneficial features

Composition and useful properties

Spinach is rich in beneficial micronutrients. In terms of protein content, it is second only to legumes, but is especially appreciated by nutritionists for unique composition: organic, saturated and unsaturated acids, vitamins of all groups, micro and macro elements.

This green contains vitamins A and C. It is resistant to temperature influences, therefore it is treated with boiling water, or boiled a little for cooking, and is not afraid of the loss of useful elements.

Considering a large number of nutrients, spinach is recommended for use as a preventive measure against many diseases. It helps to increase hemoglobin due to iron contained in it, strengthens the vascular system, and helps stabilize the digestive system. The product is recommended as a mild diuretic and laxative, it is prescribed to prevent iodine deficiency and improve vision.

Vegetables from your garden are most useful. You can read about how to grow spinach in our article.

Spinach salad: the best recipes

Spinach does not have a pronounced taste and smell, so it can be combined in dishes with almost all vegetables. Young leaves do not need culinary treatments... You just need to rinse them, dry them, cut them and mix them with the rest of the ingredients. The product goes well with apples, boiled eggs, seafood, dietary meat, pickled mushrooms.

To prepare warm dishes, the leaves are lightly boiled in water. At the same time, all nutrients are preserved in it. It is better to season salads with sunflower or olive oil. Some recipes use soy sauce, lemon juice, and garlic. When cooking dishes with spicy taste add honey, mustard powder, cottage cheese or horseradish.

It is not advisable to use mayonnaise or fatty sour cream as a dressing, so as not to violate the lightness and usefulness of the dish. Instead, you can add a sauce based on natural yogurt or fermented baked milk.

Chicken spinach salad recipe

This dish will appeal to those who follow the figure, but do not want to give up delicious meat dishes. Spinach salad turns out to be nutritious, but light.

The dish is prepared as follows:

• boil 3 hard-boiled eggs and fry chicken fillet on sunflower oil until a crust forms, cool and cut into strips;
• we disassemble the leaves, wash them, dry them and put them in a salad bowl;
• add finely chopped parsley to the spinach, fresh cucumber, tomato and chicken fillet;
• for refueling we take low-fat cottage cheese, yogurt without fillers, salt and pepper, mix thoroughly and pour into a bowl;
• grind the eggs with a fork and sprinkle on the resulting dish.

This dish has a pleasant taste and delicate texture.

Vegetarian spinach salad recipe

Fans of the original taste will definitely like the spinach salad with avocado:

• boil and grind spinach leaves, mix them with chopped tomatoes;
• cut the avocado pulp and fresh feta cheese into cubes, mix with chopped pickled mushrooms;
• season the dish with olive oil, add half a teaspoon for a piquant taste apple cider vinegar and sugar.

Vitamin salad without heat treatment

A real storehouse of vitamins is celery salad with spinach.

It is prepared very simply:

• pour the prepared washed spinach with lemon juice and mix with fresh cucumber, cut into strips;
• grate carrots and pumpkin on a coarse grater;
• cut tomatoes and celery stalks into cubes;

We mix the ingredients and the salad is ready!

Harvesting spinach for the winter

Vitamins and minerals are essential for the human body all year round, so it makes sense to make blanks for the winter from healthy vegetables... Harvesting spinach is easy. There are many recipes that will help to store the product for the winter and at the same time preserve its beneficial properties.

Fast spinach and onion puree

The simplest and quick way prepare spinach - make vitamin puree.

• wash thoroughly, and then scald fresh, young greens with boiling water (250 grams of onion per kilogram of spinach);
• put in a saucepan, and boil for 5-10 minutes;
• cool down cold water, dry with paper towels;
• grind with a blender and add half a lemon, if not, a tablespoon lemon juice(the taste will be less intense).

We transfer the gruel to a prepared jar: if for the winter, we sterilize and roll it up, if not, under a plastic lid. This spinach puree can be spread over fresh bread, added to soup, or used as a sauce for baked meat.

Fast salting

• thoroughly rinse and dry fresh leaves;
• we put them in a pre-sterilized dish and sprinkle with plenty of salt;
• put a weight on the top layer (for example, a glass of water).

When the contents have settled, the load can be removed and a new portion of spinach can be added in its place. The procedure should be repeated until the entire jar is full. Then close the vessel with a lid and store in the refrigerator.

Spinach preservation recipe

For such a preparation, you will need 1 kg of prepared spinach, 1 liter of water and 2 tablespoons of salt.

• blanch the leaves for 5 minutes in hot (not boiling) water;
• put the spinach in a colander to dry, you can immediately chop it for further use;
• put the leaves in sterilized jars;
• we compact the mass, drain the remaining liquid;
• fill the leaves with brine made from boiling water with the addition of salt;
• we cork the dishes for the winter.

Canned spinach can be used to make soups, baked goods, sauces, omelets.

Vitamin preparation

To prepare a complex dressing for hot dishes, we need 1.5 kg of spinach leaves, 0.5 liters of water, 300 grams of green onions, 20 grams of parsley and dill, and 20 grams of salt.

• chop the prepared spinach and greens and put in a saucepan with water;
• boil for 10 minutes, add salt;
• pour the resulting mixture into sterilized jars, let stand for 30 minutes and roll up.

Such a preparation can be added to any soups or used for dressing side dishes.

Freezing

• we wash and dry the leaves;
• twist and wrap cling film;
• we put the blanks in the fast freezing department.

This method is popular because of its simplicity. And thanks to the instant freezing mode, all useful substances are preserved in the product.

Drying

• we sort out the leaves, remove the damaged and damaged ones;
• rinse thoroughly under running water and let dry;
• dry on a towel in the fresh air, periodically turning over;
• for drying, you can use an electric dryer or oven at minimum temperatures.

Outcome

Spinach should be included in the diet of all people, but this vegetable is especially popular among those who monitor their weight and health. This vegetable contains a large amount of nutrients and at the same time has a pleasant taste, which makes it universal ingredient for the preparation of various dishes.

Cooking time: Not indicated

- water - how much will fit in the jar.

Such a bunch of spinach is enough for a 200-gram jar: greens will noticeably decrease under the influence of boiling water.

1. Wash spinach leaves in a large bowl and sort well. Especially if you have homemade greens from your garden (make sure that no spider bugs are hidden under the leaves). For harvesting, as well as for green borscht, not only the leaves themselves are suitable, but also their legs, so do not throw them away.

2. Place this bunch of spinach on a kitchen board and chop as you would normally chop greens. Based on the received pile of greens, decide how many cans you need for preservation. Put some water in a bowl and place the jars and lids upside down. Place the bowl on the fire and sterilize the spinach container in boiling water for 10 minutes.

3. Gently, while holding the hot jars with oven mitts, place as much chopped spinach in them as possible (tamp as you fill the jars).

4. When all the jars are filled to the top with spinach, boil the water and pour it over the jars of herbs. In this case, the water should completely cover all the pieces of spinach. Immediately turn the jars upside down and place in a cool place to cool. If no bubbles are seen in the jars until the jars are completely cool, then spinach preservation was successful, and in winter you will enjoy delicious dishes with your favorite greens!

Canned spinach for the winter, a recipe with a photo

Recipe with a photo of canned spinach for the winter without salt. This method is one of the simplest and most affordable in terms of preserving greenery for a long time. Detailed description look at our website.

Ways to prepare spinach for the winter

Nutritionists recommend that you include spinach in your diet as a means of maintaining youth and promoting health. The plant is considered just a storehouse of nutrients that help the body to function 100%.

However, if in the summer it is not a problem to find spinach greens, then in winter its fresh leaves are very rare. Therefore, it is better to prepare spinach for the winter in advance. We will tell you how to do this below.

Drying spinach

Drying is the ideal way to preserve all the nutrients of the plant. Then, if necessary, dried spinach is added to meat, fish dishes, side dishes. At the same time, it almost completely retains its useful properties, since it is not subjected to heat treatment.

To dry the spinach for the winter, it is necessary to sort out the purchased green mass, select healthy and whole leaves. They are washed in warm water, then laid out on a clean cloth and dried in the shade in the fresh air. From time to time, the leaves must be turned over so that they dry evenly.

Salted spinach

Another easy way to store spinach so you can have fresh greens for the winter is by salting. This method takes little time and helps to preserve the aroma and flavor of the plant, not to mention its beneficial substances. For salting, you need to cook spinach and non-iodized salt in a 1: 4 ratio.

The process begins with washing the spinach and removing the petioles from the leaves: only the leaves of the plant are suitable for pickling. After that, the whole mass must be dried well on a towel. While it is drying, sterilize the jars in which the greens will be stored.

When ready to pickle, lay the spinach and salt in layers in the jars. When the container is full, place a weight on top to press the leaves to the bottom. After a while, there will be a place for another portion of greenery. After filling the jar, close it with a lid and store in the refrigerator.

Canning spinach

Many people wonder how to preserve spinach. To prepare greens for the winter in this way, besides the plant itself, you only need water and salt. First, spinach leaves are thoroughly washed under running water, at the same time sorting them out, putting aside damaged and spoiled ones.

After that, the whole mass must be blanched in hot water With salt. Remember, the water doesn't have to boil, but it should be hot enough. The process takes no more than 7 minutes, after which the leaves must be removed with a slotted spoon and dried. Then they are folded into jars.

The mass in the jar must be compacted by pressing it with a wooden pestle. The separated liquid is drained, and in its place is poured hot brine... Jars are rolled up with lids and stored throughout the winter. This canned spinach retains excellent taste qualities.

Freezing spinach for the winter

Dishes with the addition of frozen spinach acquire summer freshness and aroma. The plant itself reveals its taste more precisely when boiled.

The easiest way to freeze: washed and dried leaves are laid out in plastic bags, evacuated and put in the freezer. But you can freeze it in other ways.

Freezing with whole leaves

Preparing spinach for freezing begins with thoroughly rinsing and sorting through the leaves. They need to be washed in running water to ensure that all sand is removed from the leaf axils.

During the grabbing, the damaged leaves are discarded, and the petioles are removed from those that go to the harvesting. You can blanch the spinach or pour boiling water over the leaves after putting them in a colander, so the excess water will drain more easily.

The cooled and dried leaves are put in plastic bags or containers for freezing. It is recommended to immediately pack them in portions per dish, since it is absolutely impossible to re-freeze products.

The solution to the question of how to freeze spinach for the winter has its own characteristics. So, the freezer should be in the "Fast (or deep) freeze" mode when you just place the packaged spinach in it.

When the food is frozen, it can be switched to normal mode. So greens can be stored for no more than six months.

Freezing in the form of ice cubes

It is very convenient to use spinach frozen in ice cubes. More precisely, it is not the leaves themselves that are frozen, but the plant sap.

After thoroughly rinsing the leaves in cold running water, dry them on a towel or cloth made of natural fibers - the moisture should be well absorbed. This usually takes about half an hour if the room is well ventilated.

Then the sieve is installed over the container, laid on the bottom of the previously prepared sterile gauze, folded in several layers. Part of the mass is spread on it and the juice is squeezed out.

When all the puree is processed, the juice is allowed to settle for 20 minutes, after which it is passed through cheesecloth again.

The juice can now be poured into ice cube trays and sent to the freezer. After about four hours, the cubes are ready, they are removed from the molds and placed in food bags.

In the future, they can be added to dishes as food coloring... It is only important that the dishes have a temperature not higher than 40 ° C.

Freeze in the form of puree

You can also harvest spinach in the form of mashed potatoes for the winter. Having prepared the greens according to the method described above, they are dipped in salted boiling water, to which a little baking soda is added - a tablespoon per three liters of water. The baking soda will help the spinach retain its color.

The spinach is boiled in this water until the leaves soften. Then they are passed through a sieve and poured over with cold water. The next step is to rub the leaves through a sieve into a saucepan and put on low heat.

Cook them, stirring constantly until they thicken well, so that the puree does not slip off the spoon. The mass is allowed to cool and only after that it is laid out in banks. Tightly closed banks stored in the refrigerator.

Spinach is very valuable for its health benefits. Such a product is especially relevant in winter with a lack of vitamins and other nutrients. You can prepare a plant for the winter different ways: canning, salting, drying, freezing.

Canned spinach

Canned spinach properties

How much does canned spinach cost (average price per 1 ban.)?

In general, in our country, spinach is not as popular as it is in the rest of the world, but recently this culture has become more and more common not only in the summer cottages of Russians, but also on store shelves, and in canned form.

Such a wary attitude towards canned spinach arises, apparently, because of its not pronounced taste, which the same sorrel can boast. In addition, fresh spinach is not stored for a long time, as it quickly loses its useful properties and consumer appearance.

But after all useful qualities canned spinach, along with its fresh counterpart, are manifested in variety and great variety, so we can say that the inhabitants of Persia were not far from the truth, endowing it with the loud name of the "king of vegetables".

Canned spinach is an excellent product that can be used in the winter season for preparing first courses (borscht and green cabbage soup with sorrel), various soups, omelets, casseroles, sauces and side dishes. Canned spinach is sold in convenient transparent glass jars, opening which, you can take the required amount of the product, and then, tightly closing it, store it until the next use.

By the way, it is quite easy to prepare canned spinach at home - the process itself is not much different from the preservation of sorrel. To do this, fresh spinach leaves are sorted out, while yellow, damaged, and thick stems are removed. The greens are poured with boiling water and blanched for a couple of minutes for high fire, after which it leans back in a colander and, if desired, is chopped using a meat grinder, sieve or knife. The resulting mass of spinach is heated by adding salt to it to taste, and then laid out hot in glass jars and cover them with lids. Jars of canned spinach are placed in a pot of hot water, sterilized and rolled up.

The benefits of both fresh and canned spinach are contained in its composition - it is not only vegetable protein and carbohydrates, but also such vital elements as vitamins A, B, PP and C, which are preserved even after thermal processing of greens. In addition, canned spinach contains a considerable part of macro and microelements from the periodic table: potassium, calcium, magnesium, sodium, phosphorus, iron, zinc, selenium and many others. That is why nutritionists strongly recommend including spinach-based foods in your diet.

Calorie content of canned spinach 19 kcal

Energy value of canned spinach (The ratio of proteins, fats, carbohydrates - bju):

Energy ratio (b | f | y): 44% | 18% | 61%

Canned spinach

In general, in our country, spinach is not as popular as it is in the rest of the world, but recently this culture has become more and more common not only in the summer cottages of Russians, but also on store shelves, and in canned form. Such ...

Spinach Bonduelle in canned leaves

Net weight, gr .: 400

Products in cans, completely ready to eat, can and should be tasty and healthy. The assortment of the Bonduelle concern is striking in its breadth and variety, because I can even here spinach leaves (calorizer). According to the manufacturer, the product contains no preservatives or artificial colors. It is recommended to store Bonduelle spinach in canned leaves no more than three years in a cool place, after opening the product must be placed in the refrigerator and used within 48 hours.

Calorie content of Bonduelle spinach in canned leaves

The calorie content of canned spinach in Bonduelle leaves is 22 kcal per 100 grams of product.

Composition and useful properties of Bonduelle spinach in canned leaves

Ingredients of the product: spinach, water, salt. The spinach leaves contain vitamins A, B1, B2, B5, B6, B9, C, D, E, K, PP, β-carotene and choline, minerals necessary for the human body: potassium, calcium, magnesium, iron, sodium, phosphorus, zinc, selenium, iodine, copper and manganese. Dietary fiber, protein and fiber have a beneficial effect on the digestive processes without leaving a feeling of heaviness in the stomach after eating.

Spinach Bonduelle in the leaves canned in cooking

This type of spinach can be used in much the same way as fresh. It is only necessary to take into account that the spinach is already salted, which means that the amount of salt or spices in the dish must be reduced.

Canned spinach Bonduelle leaves - calorie content, useful properties, benefits and harms, description

Canned spinach Bonduelle leaves - calorie content, useful properties, benefits and harms, description

How to prepare spinach for the winter at home: simple recipes, including freezing and salting

As nutritionists assure, daily consumption of spinach is essential for health promotion and preservation of youth - the most useful product in cooking. Using the leaves of this greenery at the height of the season is not difficult, but in the winter, when fresh herbs becomes a rarity in stores, a hand-made spinach blank will come to the rescue of the hostess. Today, specially for you, preparing spinach for the winter: freezing and other recipes for cooking at home!

The benefits of spinach

Despite the fact that this culture cannot boast of particular popularity, he undoubtedly deserved love among its admirers. And all thanks to the vitamin complex (vitamins A, K, C, E) and a variety of trace elements (manganese, iron, copper, zinc and even selenium). Attentive housewives should know that spinach does not lag behind currants, cherries and raspberries in terms of the amount of useful elements in its composition.

Such a powerful composition makes spinach a healing product that has a beneficial effect on the state of the nervous and immune systems, improves brain activity, and helps fight the aging process and malignant formations. Delicious and incredibly healthy, spinach improves the taste of hot dishes, cereals and side dishes, is added to salads and makes meat dishes and soufflé more spicy and interesting.

Pros of harvesting at home

It is very easy to find fresh spinach in the summer, but as winter approaches, greens are increasingly found frozen.

Attention! Often, when storing frozen vegetables, the terms and conditions may be violated, which is why the purchased product instead of the declared vitamins will bring us nothing but empty expectations and spoiled dishes.

For this reason, if you want to enjoy really healthy greens and feel the whole extravaganza of taste not only in July-August, but also in winter, then we advise you to think about preparing spinach, especially since simple recipes cooking a great variety. Each method of harvesting will allow you to preserve the beneficial properties inherent in greens, therefore, by carefully following our recommendations and advice, you can bring great benefits to your body throughout the year.

So, to preserve spinach leaves, you will have to stock up on water, salt, and of course, fresh culture.

Salt spinach

Salting greens at home is rightfully one of the simplest and most labor-intensive methods of harvesting this crop. Before proceeding with canning, you need to prepare greens and iodized salt in the right ratio: 1 part of spinach should account for less than 1/10 of its salt.

Spinach should be peeled, leaving only leaves for salting, then washed and dried on a towel. Greens are laid out in pre-sterilized jars and poured abundantly with salt. In order for the leaves to settle to the bottom of the jar, a load should be placed on top of the salt, which is then removed, and new leaves are added in its place and sprinkled with salt in the same way. This is how the entire jar is filled, which is sealed with a lid, and stored in the refrigerator throughout the winter. By the way, according to the same recipe, you can prepare aromatic and healthy dill or parsley for the winter.

Spinach puree

To prepare an unusual puree from greens, you will need culture leaves, soda and water in a 1: 1 ratio. The recipe for mashed potatoes is as follows: greens are washed, boiled in salted water. By adding baking soda, you can soften the water somewhat. The cooked spinach is thrown back in a colander, rinsed under running water, dried and thoroughly wiped through a sieve. The puree should be of such a consistency that it does not spread from a tablespoon. The cooled mass is packaged in jars, closed with lids and placed in the refrigerator.

Can you do without baking soda, you ask? Sure. However, thanks to its use, the spinach blank will retain its original color throughout the winter.

Blanched spinach

To make a harvest at home, you only need spinach, your desire and nothing more. Green leaves are washed, cut across in small pieces and dipped in boiling water. After 1-1.5 minutes, they are pulled out with a slotted spoon, dried on the surface and placed in a jar for further freezing. Closed with a lid, the conservation is first sent to the refrigerator for cooling, and then to the freezer for long-term preservation.

Advice! Do not rush to pour the broth that you left after blanching: you can make fragrant green soups and amazing cabbage soup from it.

One more helpful advice from experts: it is best to preserve spinach before the formation of arrows on the bushes - this is the period from July to August, when the leaves are especially juicy and fleshy to the touch.

In addition to the above options for blanks, you can take into account the simplest freezing: green leaves are washed, dried, a cellophane bag is laid and air is pumped out of it. A simple freeze is ready!

Healthy preservation of sorrel and spinach

To prepare the workpiece, you will need greens (spinach and sorrel leaves in a 1: 2 ratio), water ¼ liter. The leaves of greenery are carefully sorted out, washed under warm water and placed in an enamel bowl, where liquid is added in the specified volume. The container is placed on the stove and the contents are brought to a boil. It is not necessary to boil for a long time: only 2-3 minutes is enough. The resulting mass is transferred to pre-sterilized jars and sealed with lids. Such preservation can be stored all winter, but will it be? This is a question for the hostesses!

Dried herbs

Dried spinach is often used as a must-have ingredient for meat, fish dishes, side dishes and cereals. The benefits in this product are the same as in fresh green leaves, and all because the recipe does not provide for heat treatment, which means that all useful properties and qualities are preserved in full.

To prepare dried spinach, the leaves are sorted out, damaged ones are removed, the remaining ones are washed under warm water, laid out in one layer on a towel and dried in the fresh air. A shade will work best. Turning periodically, the leaves are dried until fully cooked.

Dried spinach can be stored equally well in a box or in a regular jar. You can also use a special dryer and oven for drying.

Canned spinach harvest

For canning, you need green leaves and water (in a 1: 1 ratio), iodized salt(no more than 60 g). To begin with, spinach leaves are sorted out, washed under running water, then blanched in hot, but not boiling water for about 6-7 minutes.

The heat-treated leaves are removed and dried with a slotted spoon, then transferred to sterilized jars. The leaves are carefully tamped with a wooden pestle. As a result of the compaction, a liquid is released, which is drained. Instead, hot brine is poured into the jars and the jars are sealed with lids.

Finally, I would like to note that few gardeners in our country are fond of growing such greens as spinach, but this culture, due to its great benefits, is gradually increasing its popularity! Useful and equally tasty blanks!

Harvesting spinach for the winter: freezing and other home cooking recipes

In winter, a spinach preparation will come to the rescue of the hostess. Preparing spinach for the winter especially for you: freezing and other cooking recipes!

For harvesting, it is best to use young spinach, with delicate leaves, preferably from the very first harvest. Harvested before the first flowering, it is especially delicate and not bitter, without flower arrows.

At home, it is convenient to use not one, but several at once different ways freezing - so you will have at your fingertips a semi-finished product suitable for preparing a specific dish: fillings for pies, casseroles, soup or other first courses, sauces, smoothies, and so on. Here are three of the most convenient ways to freeze spinach at home - with step by step photos, recommendations and detailed instructions. And to make it easier for you to choose the appropriate option, pay attention to the advantages and disadvantages of each of them.

Preparing spinach for freezing

Regardless of the method chosen, pre-rinse the greens, sort out and dry. You need to wash very carefully, as there is a lot of fine sand on the leaves. You can immerse bundles of spinach in a bowl of cold water for half an hour, and then scrupulously rinse each leaf in running water. Remove all crumpled and withered leaves. And one more important point: for dry freezing (without blanching), be sure to dry the herbs on a cotton towel to get rid of excess moisture, otherwise it will turn into ice in the freezer.

Method number 1. Dry freezing of leaves

Cut off the roots and stems. We sort the leaves, select whole, approximately the same size and put them in piles of 10-15 pieces - small portions for one-time use. Trying not to damage the integrity, we tightly roll the leaves into rolls and fix them with cling film. In this form, we send it to the freezer, put it on a pallet at some distance from each other. After complete freezing, we transfer to containers for long-term storage so that the beams are injured as little as possible.

In the same way, in raw form, you can freeze not whole leaves, but shredded ones. To do this, cut the leaves into segments about 0.5 cm thick or smaller. We put it in bags, containers or other storage containers designed to use 1 serving. We send it to the chamber for deep freezing.

Pros:

The method is simple and not laborious;

The leaves are fresh, they are not heat-treated, which means they retain more vitamins and minerals.

Minuses:

The workpiece takes up a lot of space in the freezer;

Further use of greens requires the same manipulations as working with fresh spinach;

The natural color is partially lost.

Usage:

The blank is suitable for cooking any dishes: soups, stews, pie fillings, casseroles, omelet, etc. It is used in the same way as fresh herbs.

Method number 2. Blanched spinach

As in the previous method, you can freeze both whole and shredded leaves, but not raw, but pre-blanched. To do this, put the spinach in boiling water for 20-30 seconds, then cool it in ice water to stop the cooking process. Let all the water drain completely, form small balls, squeezing the spinach in our hand.

In a similar way, blanch the spinach, cut into thin strips. Alternatively, you can not cook, but simply pour boiling water over the shredded leaves for half a minute, and then rinse with ice water. We form small balls, freeze, then arrange in portions into containers or bags, releasing all the air from them. We put it in the department for storing vegetables.

Pros:

Compact dimensions of the workpiece;

The semi-finished product is completely ready for use;

Spinach retains its natural color.

Minuses:

During blanching, some of the vitamins are lost.

Usage:

Suitable for preparing first courses, in particular green spinach soup. It is added to hot dishes without defrosting and any additional processing.

Method number 3. Spinach puree

Blanch the spinach in boiling water for 20-30 seconds, then pour it over with ice water. Punch with a blender until smooth. If desired, you can grind through a sieve. We lay out in silicone molds or in ice molds and put into the freezer. We transfer the spinach ice to a container for easier storage.

Pros:

The product is completely ready to use;

Spinach retains its color very well.

Minuses:

During blanching, vitamins and taste are partially lost.

Usage:

Ideal for making sauces, pasta, risotto. It does not need defrosting, it is added a couple of minutes before the dish is ready.

Spinach is an annual herb. It is grown for the sake of young green leaves, which contain a large amount of nutrients. The best quality spinach is obtained when grown at moderate temperatures. Collecting spinach leaves for canning is carried out before the formation of inflorescences, when the plant reaches a height of 20-25 cm and has 5-6 well-developed leaves.

Spinach is an accumulator of many valuable physiologically active substances. Contains protein (2–4%), which contains almost all essential amino acids; minerals (1-3%), including trace elements (zinc, iodine, copper, molybdenum, manganese, iron); nitrogen-free substances (1.7-4%), fats (0.5-2%), fiber (0.5-1%), vitamins: C (up to 70 mg%), carotene (2-7 mg%), B1 11 mg%).

Organic acids (0.31 %) represented by oxalic, lemon and apple. Oxalic acid predominates, which is 8 times more in spinach than in potatoes, and 64 times more than in ripe tomatoes. Flavonoids are characterized by P-vitamin activity. Found nicotinic, folinic and folic acids. Spinach is used for diseases of the nervous system, anemia, hypertension, diabetes mellitus, hypacid gastritis, enterocolitis, growth disorders in children, with overwork, it has an excellent effect on teeth and gums. Its consumption is a good prevention of various tumors and anemia.

Spinach can be combined with any fresh vegetables, as well as cook soups from it, and add to broths. Spinach juice is great dietary product... It should be noted that this is a very satisfying vegetable, and it will not add extra calories.

793. Canned Spinach with Nuts

500 g spinach

4 cloves of garlic

1.5 cups walnuts

300 g onions

1.5 cups vegetable oil

2/3 cup 9% table vinegar

cilantro

parsley

Boil the spinach for 2-3 minutes, put it in a colander and mince it along with the garlic.

Pass the walnut through a meat grinder with cilantro and parsley.

Cut the onions into small cubes.

Pour vegetable oil into a deep saucepan and simmer onions until transparent.

Add prepared spinach and ground nuts with herbs and spices. Let it boil and simmer over low heat for 15-25 minutes.

Add vinegar a few minutes until ready. Let it boil.

Fill sterilized jars with the resulting mixture and seal tightly.

794. Natural Spinach

Option 1

spinach

To fill:

1 liter of water

25 g salt

5 g citric acid

Rinse the spinach leaves thoroughly and, after removing, put the petioles in boiling salted water.

Cook, stirring occasionally, for 5-7 minutes, then put in hot jars. Pour in the filling in which the leaves were cooked and pasteurize at 90 ° C for 25 minutes.

Cork hermetically. Store in a cool place.

Option 2

spinach

To fill:

1 liter of water

20 g salt

Young fresh, dark green leaves and petioles, collected to form flower stems, finely chop and place tightly in jars.

Fill with hot filling, sterilize 1 liter jars for 30–35 minutes and seal immediately.

795. Spinach in Oil

1 kg spinach

500 ml vegetable oil

Wash fresh spinach well, pour boiling water over and cook, without covering the pan with a lid, for 10-15 minutes. Then drain the water, cool the spinach a little and pass through a meat grinder. Heat the oil in a saucepan, put the chopped spinach in it and simmer a little.

Pour the mass hot into prepared jars, seal.

Sterilize at 95 ° C for 10 minutes.

Then let cool and store in a cool place.

796. Spinach Puree

Wash fresh spinach well, put in a saucepan, pour boiling water over and blanch for 10 minutes.

Wipe blanched leaves hot on a wire sieve or mince. Transfer the mashed mass to a saucepan and heat to 75–85 ° C.

Pour the spinach puree into jars, cover and sterilize for 60 minutes. Seal hermetically and cool.

HOSTESS NOTE

Natural spinach is used as cold appetizer... Before use, separate from the brine and season with vinegar, crushed garlic and dill.

From the book Dishes from the pressure cooker the author Krasichkova Anastasia Gennadevna

Spinach with cheese Ingredients: 3 bunches of spinach, 1 tomato, 2 onions, 250 g cheese, 1 bunch of parsley, 2 eggs, 10 ml olive oil, pepper, salt. Method of preparation: Peel the onion, wash, chop coarsely. Wash and chop the parsley. Beat eggs. Grate cheese on a coarse

From the book Greens in Cooking. The best recipes with scented herbs the author Zvonareva Agafya Tikhonovna

Spinach This leafy vegetable early ripening crop ripens early and gives greens when other vegetables are still scarce. It is used to prepare first and second courses, salads and sauces. Spinach is also used for medicinal purposes. Leafy vegetables - chard, spinach,

From the book Dishes from canned and frozen foods the author recipes Collection

Baked spinach 8 tbsp. tablespoons of spinach puree, 4 medium onions, 2 tbsp. tablespoons of vegetable oil, 2 medium sour apples, 2 eggs, ground pepper, salt. Peel the onion, wash, chop, sauté in vegetable oil until soft, combine with spinach puree, add

From the book Canning. Big book of recipes the author Mikhailova Irina Anatolievna

SPINACH Spinach is an annual herb. It is grown for the sake of young green leaves, which contain a large amount of nutrients. The best quality spinach is obtained when grown at moderate temperatures. Collecting spinach leaves for

From the book The Big Culinary Dictionary author Dumas Alexander

SPINACH A vegetable from the family of the Haze family, the leaves of which are eaten only boiled. There have been a lot of jokes about spinach, claiming that it has no culinary value and can only be regarded as a "stomach broom". This opinion is erroneous: on the contrary,

From the book All the Powerful Multicooker. 100 best recipes for your family author Levasheva E.

STEWED SPINACH 300 g spinach, 4 tsp butter, 1 glass of vegetable broth, salt to taste Wash spinach, cut and put it in a slow cooker, season with butter, salt, pour in broth and simmer in the "Stew" mode until the liquid has completely evaporated (you can

From the book Chakhokhbili and other dishes of Georgia the author Cooking Author unknown -

Spinach with yogurt 500 g of spinach, 4 sprigs of cilantro, 2 cloves of garlic, 500 g of yogurt, red pepper, salt to taste Disassemble the spinach, boil, cool. Then squeeze it by hand and chop it on the board. Thoroughly crush cilantro, garlic, red pepper and salt. After that add

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475. BOILED SPINACH 0.5 kg of spinach,? Art. tablespoons of flour, 1 tbsp. a spoonful of butter, 3 eggs, kernels nutmeg, ground pepper, a little sugar, salt. Sort the spinach, pinch off the stalks, rinse, chop, add oil and boil in a little water. Then add salt,

From the book Sugar-lowering plants. No - diabetes and overweight the author Kashin Sergey Pavlovich

From book Quick breakfasts, hearty dinners, light dinners the author Kashin Sergey Pavlovich

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From the book Chinese, Japanese, thai cuisine the author Perepelkina N.A.

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From the book The Big Book on Nutrition for Health the author Gurvich Mikhail Meerovich

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From the book Power Energy. Raw Food Diet in the Health System author Katsuzo Nishi

Spinach Spinach leaves are a valuable vitamin product. They contain carotene (provitamin A), vitamins B1, B2, PP, C. There is more vitamin C in spinach than, for example, in lettuce and sorrel. It is useful to include spinach leaves in the diet of patients. diabetes mellitus... The greatest vitamin

From the author's book

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From the author's book

Spinach Spinach improves blood formation in case of anemia, helps with diseases of the stomach and pancreas.

As nutritionists assure, the daily use of spinach, the most useful product in cooking, plays an important role in promoting health and preserving youth. Using the leaves of this greenery at the height of the season is not difficult, but in winter, when fresh greens are becoming a rarity in stores, a hand-made spinach blank will come to the hostess's aid. Today, specially for you, preparing spinach for the winter: freezing and other recipes for cooking at home!

The benefits of spinach

Despite the fact that this culture cannot boast of particular popularity, he undoubtedly deserved love among its admirers. And all thanks to the vitamin complex (vitamins A, K, C, E) and a variety of trace elements (manganese, iron, copper, zinc and even selenium). Attentive housewives should know that spinach does not lag behind currants, cherries and raspberries in terms of the amount of useful elements in its composition.

Spinach is very healthy for children and adults.

Such a powerful composition makes spinach a healing product that has a beneficial effect on the state of the nervous and immune systems, improves brain activity, and helps fight the aging process and malignant formations. Delicious and incredibly healthy, spinach improves the taste of hot dishes, cereals and side dishes, is added to salads and makes meat dishes and soufflés more spicy and interesting.

Pros of harvesting at home

It is very easy to find fresh spinach in the summer, but as winter approaches, greens are increasingly found frozen.

Attention! Often, when storing frozen vegetables, the terms and conditions may be violated, which is why the purchased product instead of the declared vitamins will bring us nothing but empty expectations and spoiled dishes.

Spinach can be prepared very quickly and easily to be added to meals throughout the winter.

For this reason, if you want to enjoy really healthy greens and feel the whole extravaganza of taste not only in July-August, but also in winter, then we advise you to think about preparing spinach, especially since there are a great many simple cooking recipes. Each method of harvesting will allow you to preserve the beneficial properties inherent in greens, therefore, by carefully following our recommendations and advice, you can bring great benefits to your body throughout the year.

So, to preserve spinach leaves, you will have to stock up on water, salt, and of course, fresh culture.

Salt spinach

Salting greens at home is rightfully one of the simplest and most labor-intensive methods of harvesting this crop. Before proceeding with canning, you need to prepare greens and iodized salt in the right ratio: 1 part of spinach should account for less than 1/10 of its salt.

Whole spinach leaves can be salted for the winter.

Spinach should be peeled, leaving only leaves for salting, then washed and dried on a towel. Greens are laid out in pre-sterilized jars and poured abundantly with salt. In order for the leaves to settle to the bottom of the jar, a load should be placed on top of the salt, which is then removed, and new leaves are added in its place and sprinkled with salt in the same way. This is how the entire jar is filled, which is sealed with a lid, and stored in the refrigerator throughout the winter. By the way, according to the same recipe, you can prepare aromatic and healthy dill or parsley for the winter.

Advice! Before you start eating spinach, it should be rinsed and added to a nearly finished dish.

Spinach puree

To prepare an unusual puree from greens, you will need culture leaves, soda and water in a 1: 1 ratio. The recipe for mashed potatoes is as follows: greens are washed, boiled in salted water. By adding baking soda, you can soften the water somewhat. The cooked spinach is thrown back in a colander, rinsed under running water, dried and thoroughly wiped through a sieve. The puree should be of such a consistency that it does not spread from a tablespoon. The cooled mass is packaged in jars, closed with lids and placed in the refrigerator.

You need to wipe spinach, from which water is completely drained

Can you do without baking soda, you ask? Sure. However, thanks to its use, the spinach blank will retain its original color throughout the winter.

Blanched spinach

To make a harvest at home, you only need spinach, your desire and nothing more. Green leaves are washed, cut across in small pieces and dipped in boiling water. After 1-1.5 minutes, they are pulled out with a slotted spoon, dried on the surface and placed in a jar for further freezing. Closed with a lid, the conservation is first sent to the refrigerator for cooling, and then to the freezer for long-term preservation.

To blanch spinach, it is enough to dip it in hot water for 1 minute.

Advice! Do not rush to pour the broth that you left after blanching: you can make fragrant green soups and amazing cabbage soup from it.

Another useful advice from experts: it is best to preserve spinach before the arrows form on the bushes - this is the period from July to August, when the leaves are especially juicy and fleshy to the touch.

In addition to the above options for blanks, you can take into account the simplest freezing: green leaves are washed, dried, a cellophane bag is laid and air is pumped out of it. A simple freeze is ready!

Healthy preservation of sorrel and spinach

To prepare the workpiece, you will need greens (spinach and sorrel leaves in a 1: 2 ratio), water ¼ liter. The leaves of greenery are carefully sorted out, washed under warm water and placed in an enamel bowl, where liquid is added in the specified volume. The container is placed on the stove and the contents are brought to a boil. It is not necessary to boil for a long time: only 2-3 minutes is enough. The resulting mass is transferred to pre-sterilized jars and sealed with lids. Such preservation can be stored all winter, but will it be? This is a question for the hostesses!

Sorrel, along with spinach, can be a great base for a winter diet.

Dried herbs

Dried spinach is often used as an essential ingredient in meat, fish dishes, side dishes and cereals. The benefits in this product are the same as in fresh green leaves, and this is because the cooking recipe does not provide for heat treatment, which means that all useful properties and qualities are preserved in full.

To prepare dried spinach, the leaves are sorted out, damaged ones are removed, the remaining ones are washed under warm water, laid out in one layer on a towel and dried in the fresh air. A shade will work best. Turning periodically, the leaves are dried until fully cooked.

Dry and hot air is needed to dry spinach

Dried spinach can be stored equally well in a box or in a regular jar. You can also use a special dryer and oven for drying.

Canned spinach harvest

For canning, you will need green leaves and water (in a 1: 1 ratio), iodized salt (no more than 60 g). To begin with, spinach leaves are sorted out, washed under running water, then blanched in hot, but not boiling water for about 6-7 minutes.

Rinse the spinach leaves thoroughly before preserving.

The heat-treated leaves are removed and dried with a slotted spoon, then transferred to sterilized jars. The leaves are carefully tamped with a wooden pestle. As a result of the compaction, a liquid is released, which is drained. Instead, hot brine is poured into the jars and the jars are sealed with lids.

Finally, I would like to note that few gardeners in our country are fond of growing such greens as spinach, but this culture, due to its great benefits, is gradually increasing its popularity! Useful and equally tasty blanks!

Step-by-step instructions for conservation: video

How to prepare spinach for the winter: photo