Canned spinach

In general, spinach in our country 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.

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

But the useful qualities of canned spinach, along with its fresh counterpart, are manifested in diversity and a great many, so we can say that the inhabitants of Persia were very close to the truth, endowing it with the big name "king of vegetables. "

Canned spinach is an excellent product that can be used during the winter season to make first courses (borscht and green cabbage soup along with sorrel), various soups, omelettes, casseroles, sauces and side dishes. Canned spinach is sold in convenient cans of clear glass, opening which, you can take the required amount of product, and then, tightly closing, 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 moved over, while yellow, damaged, as well as thick stems are removed. The greens are poured with cool boiling water and blanched for a couple of minutes over a high heat, after which they recline in a colander and, if desired, are crushed using a meat grinder, sieve or knife. The obtained spinach mass is heated by adding salt to it to taste, and then hot-laid into glass jars and covered with lids. Jars of canned spinach are placed in a pan of hot water, sterilized and rolled up.

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