However, if in the summer it is not a problem to find spinach greens, then in winter its fresh leaves are a rarity. Therefore, it is better to prepare spinach for the winter in advance. We will tell you how to do this further.
Did you know? Spinach not only supports the body as a whole, but also improves the functioning of the brain, immune, and reproductive systems. It is able to fight not only aging, but also cancer. And all thanks to its rich composition, which includes a huge amount of vitamins, micro- and macroelements.
Drying spinach
The ideal way to preserve all the beneficial substances of a plant is drying. Then, if necessary, dried spinach is added to meat, fish dishes, and side dishes. At the same time, it almost completely retains its beneficial properties, since it is not subjected to heat treatment.
Important! Spinach prepared in this way must be washed before use. It should be added to dishes a couple of minutes before it is ready.
To dry spinach for the winter, you need to sort through the purchased green mass and select healthy and whole leaves. They are washed in warm water, and then laid out on a clean cloth and dried in the shade in the fresh air. The leaves must be turned over periodically so that they dry evenly.
Important! You can also dry spinach in special equipment: an oven or dryer. But it is desirable that the air temperature does not exceed 30-35 ºС. Dried plants are stored in jars or containers for no more than six months.
Pickling spinach
Another simple way to store spinach to have fresh greens for the winter is pickling. This method takes little time and helps preserve the aroma and taste of the plant, not to mention its beneficial substances. For pickling, you need to prepare spinach and non-iodized salt in a ratio of 1:4.
The process begins with washing the spinach and removing the petioles from the leaves: only the leaves of the plant are suitable for pickling. Afterwards, dry the entire mass well on a towel. While it is drying, sterilize the jars in which the greens will be stored.
When everything is ready to pickle, layer the spinach and salt into the jars. When the container is full, place a weight on top to press the leaves to the bottom. After some time, there will be room for another portion of greens. After filling the jar, close it with a lid and store it in the refrigerator.
Important! Do not salt the dish to which you plan to add spinach prepared in this way. Only after adding the greens, taste the food and, if necessary, add salt.
Canning spinach
Many people wonder how to preserve spinach. To prepare greens for the winter using this method, in addition to 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, discarding damaged and spoiled ones.
After this, the entire mass must be blanched in hot water with salt. Remember, the water should not boil, but 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 put into jars.
The mass in the jar must be compacted by pressing it with a wooden pestle. The separated liquid is drained, and hot brine is poured in its place. The jars are sealed with lids and stored all winter. This canned spinach retains its excellent taste.
Freezing spinach for the winter
Dishes with the addition of frozen spinach take on summer freshness and flavor. The plant itself reveals more of its taste when cooked.
The easiest way to freeze: washed and dried leaves are placed in plastic bags, the air is pumped out and placed in the freezer. But you can freeze it in other ways.
Did you know? Fresh leaves of the plant that are plucked before it blooms are suitable for freezing. The ideal time for this is July–August, when the plant is maximally saturated with juices.
Freezing whole leaves
Preparing spinach for freezing begins with thoroughly washing and sorting the leaves. They must be washed in running water to ensure that all sand is removed from the leaf axils.
During sorting, damaged leaves are discarded, and the petioles are removed from those that will be used for harvesting. You can blanch the spinach or pour boiling water over the leaves after placing them in a colander, this will make it easier for excess water to drain.
Cooled and dried leaves are placed in plastic bags or containers for freezing. It is recommended to immediately pack them in portions per dish, since it is strictly forbidden to re-freeze the products.
Solving the question of how to freeze spinach for the winter has its own characteristics. So, the freezer should be set to the “Fast (or deep) freezing” mode when you first place packaged spinach in it.
When the product is frozen, it can be switched to normal mode. This way, greens can be stored for no more than six months.
Did you know? After blanching, do not pour out the broth. It will make tasty, aromatic and very beautiful green cabbage soup.
Freezing in the form of ice cubes
It is very convenient to use spinach frozen in the form of ice cubes. More precisely, it is not the leaves themselves that are frozen, but the plant juice.
After thoroughly washing the leaves in cold running water, dry them on a towel or natural fiber cloth - the moisture should be well absorbed. This usually takes about half an hour if the room is well ventilated.
Important! Even overgrown spinach leaves can be used to make juice. The only important thing is to taste them. Some plant varieties acquire a pronounced bitterness with age.
The dishes and utensils for preparing juice should be washed thoroughly and doused with boiling water. The prepared green mass is ground in a blender or meat grinder until a puree mass is formed.
Then the sieve is placed over the container, and pre-prepared sterile gauze, folded in several layers, is placed on its bottom. Part of the mass is spread on it and the juice is squeezed out.
When all the puree has been processed, the juice is allowed to stand for 20 minutes, after which it is passed through cheesecloth again.
Now the juice can be poured into ice trays and placed in the freezer. After about four hours, the cubes are ready, they are taken out of 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 no higher than 40 °C.
Freeze as puree
You can also prepare spinach for the winter in the form of puree. Having prepared the greens according to the method described above, they are dipped in salted boiling water, to which a little baking soda has been added - a tablespoon per three liters of water. Baking soda will help the spinach retain its color.
Boil spinach in this water until the leaves soften. Then they are passed through a sieve and doused with cold water. The next step is to rub the leaves through a sieve into a saucepan and place on low heat.
They need to be cooked, stirring constantly until thickened well, so that the puree does not slide off the spoon. The mass is allowed to cool and only then put into jars. Store tightly closed jars in the refrigerator.
Spinach is very valuable for its beneficial properties. This product is especially relevant in winter when there is a lack of vitamins and other nutrients. You can prepare a plant for the winter in various ways: canning, pickling, drying, freezing.
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