Quick preparation of spinach for the winter: freezing and other simple recipes for cooking at home

Spinach is a product whose taste is appreciated by few. But having understood and loved it, it is no longer possible to refuse this vegetable, so preparing spinach for the winter (freezing and other recipes for cooking at home) becomes a particularly pressing issue.

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Unlike European countries, spinach (as well as green beans) entered our diet relatively recently, but quickly gained trust among culinary experts. Spinach, stewed in butter in a frying pan over low heat, is good as a side dish, a base for soup, an additional ingredient for omelettes and is indispensable in preparing various sauces for fish and meat. In addition, having a bright green color, spinach perfectly helps to achieve unusual color schemes for a variety of dishes - from mashed potatoes to pancakes.

Spinach is a very healthy crop, and when prepared correctly, it is also very tasty.

Beneficial properties of spinach

This leafy vegetable is rich in protein, fiber, contains minerals (zinc, phosphorus, potassium, calcium, magnesium, selenium, manganese), vitamins (B, C, A, E). It should be noted that vitamins A and C are particularly stable in spinach: during heat treatment they are destroyed much less than in other vegetables.

Spinach is used as an additional product in various diets, including medicinal ones. Low calorie content, high content of carotene, lutein, iodine make this green leafy vegetable attractive for baby food. In addition, scientific research shows that spinach helps cleanse the body and remove toxins.

Spinach is very good at cleansing the intestines of toxins.

Attention! It should be remembered: spinach contains oxalic acid, the consumption of which in large quantities can be harmful.

There is only one thing that upsets us – the rather short shelf life of fresh spinach at home. Therefore, lovers of green vegetables should stock up on them in the summer. There are several simple recipes for preparing spinach.

Finally...

Spinach is one of the healthiest foods in the world. Doctors recommend using it to all people who want to prolong their youth and life. It's quite easy to buy spinach in the summer, but what to do in the winter? To do this, all housewives are recommended to stock up on this leafy vegetable using the above methods.

Tasty and healthy spinach is good for preparing first and second courses, appetizers and sauces. This vegetable contains a huge amount of useful elements and vitamins. Therefore, it is considered one of the effective products that resist the formation of malignant tumors and aging. Spinach regulates the functioning of all systems in the body, including brain activity. Therefore, it is recommended to consume it regularly in small quantities.

Freezing spinach

This method of preserving vegetables and berries, such as freezing, is becoming increasingly popular. Fast, easy, and the products are almost fresh. To freeze spinach for the winter you need:

• Wash the spinach leaves thoroughly;
• trim the petioles;
• dry the leaves on a towel;
• roll the spinach leaves into a tube and wrap in cling film;
• send to the freezer (to the quick freezing compartment).

Freezing spinach in portions will speed up the process of preparing dishes in winter.
It is quite convenient to cut small pieces from spinach frozen in this way for preparing a dish. The cut will also need to be wrapped in cling film for further storage.

How to keep it fresh in the refrigerator?

You can store spinach in this way for a week without losing all its beneficial properties.

You need to do the following:

1. Carefully sort through the leaves, remove excess debris and damaged parts, and rinse.
2. Place the leaves in one layer in a food container and fill with ice water.
3. Place the container on the refrigerator shelf at the lowest temperature and change the water every day.

In cling film

The method is very simple, but, nevertheless, it allows you to extend the shelf life of spinach to one month, and at the same time preserve all the beneficial properties of the plant.

1. Wash and dry the leaves.
2. Wrap tightly with cling film.
3. Place on any shelf of the refrigerator.

In the vegetable drawer

1. To identify spinach for such storage, you must first wash it and wrap it in a damp cloth.
2. Place in a container.
3. Leave the container in its usual place or place it on the bottom shelf of the refrigerator.

Important! It is not recommended to frequently remove bunches of greens from the refrigerator, as temperature changes will cause them to deteriorate faster. This method allows you to preserve all the beneficial substances as much as possible, but the shelf life of spinach is limited to 4-5 days.

Preparing spinach: unusual cubes

A slightly more labor-intensive, but at the same time more effective way to freeze leafy vegetables is to freeze ice cubes with herbs. To do this you need:

• carry out standard procedures: rinse, dry, trim off excess;
• cut spinach leaves into medium-sized pieces;
• put the greens in ice trays and pour boiled water over them;
• put in the freezer;
• After initial freezing, transfer to containers for long-term storage in the freezer.

Cubes prepared in this way can be used for soups, sauces, and stews. For pasta and risotto, spinach can also be frozen, but use melted and cooled butter instead of water.

Can it be dried?

If you don't have room in the refrigerator or freezer, you can dry spinach. A plant processed in this way retains all its beneficial properties, and can be stored for a year, until the next fresh harvest. So, in order to dry spinach you need:

1. Wash the greens thoroughly and place them on a cloth to dry.
2. Remove cuttings and spoiled leaves.
3. Place spinach on a flat platter or large cutting board.
4. Place the dish in the sun, covering it with gauze.
5. Dried spinach should be stored in a dark, dry place.

Important! You can dry spinach greens not only in the sun, but also in the oven. The baking sheet with the prepared greens should be kept in the oven for 3-4 hours, at a temperature of no more than 45 degrees.

Recipe for preparing spinach for the winter for sauces

• Grind the washed and drained spinach in a blender or food processor until pureed;
• place the greens in ice trays;
• Melt the butter in a water bath or in the microwave, cool;
• Pour the puree into the molds with oil and place in the freezer.

When preparing pasta, risotto and sauces, such cubes can be added to the dish a couple of minutes before the end of cooking.

Do not refreeze spinach - it will lose its taste.

To save time when preparing spinach-based soups, some recipes suggest freezing the already cooked vegetable.

Dried herbs

Dried spinach is often used as an essential ingredient in meat and fish dishes, side dishes and porridges. The benefits in this product are the same as in fresh green leaves, and all because the preparation recipe does not provide for heat treatment, which means that all beneficial 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 a single layer on a towel and dried in the fresh air. Shade works best. Turning periodically, the leaves are dried until completely cooked.

To dry spinach you need dry and hot air.

Attention! It is recommended to dry greens at a temperature of 30-35ºС.

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.

Spinach: Freezing Soup Base

Want to save time on making green soup? Recipe for practical housewives:

• wash the leaves, trim the petioles, cut the spinach into noodles;
• Boil the leafy vegetable in a small amount of water, cool;
• freeze the broth along with the herbs in portioned plastic containers.

To prepare green spinach soup in winter, you only need to boil potatoes and other vegetables to taste and add frozen spinach broth along with the greens.

You can freeze both fresh and cooked spinach.

Method for storing salted spinach

• 1. Sort through the collected spinach leaves, discard yellowed leaves and greens with aphids.
• 2. In this case, there is no need to cut off the petioles; just wash the plant leaf by leaf and place it in a deep container.
• 3. You need to pour cold water over the prepared greens and leave for several hours so that the spinach absorbs as much moisture as possible and becomes juicier.
• 4. Cut the workpiece into large pieces and puree it with a blender or meat grinder.
• 5. Place the mixture into ice cube trays and place in the freezer.
• 6. As soon as the puree turns into dense cubes that hold their shape, transfer them to Ziploc bags and remove them from the chamber as needed.

Spinach frozen in this way can be used to prepare sauces or various additions to sandwich spreads. For example, you can mix cottage cheese with vitamin puree and grease it with pita bread or bread.

If there is enough space in the refrigerator, then housewives can prepare puree from boiled arugula and spinach for the winter, which can then be added to various dishes. Before preparing spinach and arugula for the winter, leafy vegetables are washed and all unnecessary trimmed off, then dried on a towel. The leaves are finely chopped and boiled for about five minutes in salted water.

A popular green crop for storage is selected only with young leaves. They are bright green.

The leaves are thoroughly washed, sorted and rinsed again.

Dry them on paper towels for about 20 minutes. Such fresh greens will simply lie in a saucepan for 1 - 2 days.

Young spinach leaves can also be stored frozen.

They can be frozen in different ways:

1. Shredded.
2. With whole leaves.
3. Puree.

Chopped spinach

• leaves are washed;
• stems are removed;
• leaves are cut into 1 cm strips;
• Blanch for 1 - 2 minutes in water with salt;
• plunge into ice water;
• Place in a colander to drain all the water;
• packaged in portions in bags with airtight zippers, in which air is removed, and sent to the freezer.

Freezing whole leaves

The spinach is washed and dried.

Leaves of 80 - 100 g are wrapped in cling film and sent to the freezer.

To store pureed spinach:

• the leaves are blanched;
• crushed with a blender;
• packaged in small plastic cups;
• Cover with cling film and put in the freezer.

For this method, the leaves are cut or torn by hand and placed in a jar in layers with salt. For a kg of spinach, you need ⅓ cup of salt, or 100 g of salt: 1 kg of spinach. The leaves are compacted.

Also, the leaves are simply ground with salt, and then sent to a jar. For such a preparation you need a cool place so that it can be stored for 1 - 2 months.

Spinach preparation

If space in the refrigerator allows, you can prepare pureed boiled spinach and then add it to various dishes. To do this you need:

• wash the spinach, trim and cut into small pieces;
• boil for about 5-6 minutes in lightly salted water;
• Drain the spinach in a colander and allow excess liquid to drain;
• grind the leaves to a puree;
• boil the spinach puree;
• Determine the readiness of the product by its thickness (if a drop does not flow from the spoon, it’s ready);
• Divide into jars and store in the refrigerator.

Can it be left at room temperature?

Spinach needs to be kept cool to store it. The best option is a refrigerator, but if you don’t have one, you can leave the spinach for storage at room temperature, although not for more than a day. Longer storage will negatively affect the quality of greens and their taste characteristics.

One of the advantages of such storage is that the plant remains in its original form and does not have time to lose a drop of its beneficial substances. The algorithm for storing spinach indoors is simple:

1. Sort out the greens.
2. Rinse and dry.
3. Place in a place protected from sunlight.

Pickling spinach

Spinach, like other leafy vegetables, can be pickled and canned. The pickling recipe is simple:

• wash the leaves, dry, trim the petioles;
• tear the leaves into small pieces;
• Place spinach leaves in jars in layers, sprinkling each layer with salt.

To pickle, cut fresh spinach into pieces.
Important: layers of spinach must be made of medium thickness, compacting each one tightly. The total amount of salt will be up to 10% of the weight of the harvested spinach.

Store pickled spinach in the refrigerator. The condition of the workpiece should be monitored and the appearance of green mold on the surface should be avoided. To prepare green borscht, you can pickle spinach and sorrel in equal parts, adding a little parsley and dill.

Advantages and disadvantages of all methods

If you provide spinach with proper storage, you can preserve its beneficial properties to the maximum. Eating these leaves in winter will be an excellent source of vitamins and microelements and will have a beneficial effect on the body.

Tags: preparation, winter, method, spinach

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Canning spinach

Spinach prepared according to this recipe can be stored for a long time in a cool place. To preserve leafy vegetables you need:

• spinach – 1 kg;
• water – 1 l;
• salt – 1.5-2 tablespoons.

Preparation:

• wash the leaves, cut them, dry them;
• blanch in fairly hot (but not boiling) water for about 5 minutes;
• Place the leaves in a colander or on a wire rack and allow excess liquid to drain;
• put the greens into jars (pre-sterilize them);
• compact the green mass;
• pour out the released liquid from the jars;
• prepare the brine: add salt (about 2 tablespoons) to boiling water and bring the solution to a boil;
• pour brine over the leafy vegetable;
• seal the jars.

Blanch spinach for no more than 5 minutes.

Canned Bonduelle spinach in leaves

Net weight, g.: 400

Products in cans, completely ready to eat, can and should be tasty and healthy. The range of the Bonduelle concern is amazing in its breadth and diversity, because I even preserve spinach leaves (calorizer) here. According to the manufacturer, the product contains no preservatives or artificial colors. It is recommended to store canned Bonduelle spinach in leaves for 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 canned Bonduelle spinach leaves

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

Composition and beneficial properties of canned Bonduelle spinach leaves

Ingredients: spinach, water, salt. 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 digestive processes, without leaving a feeling of heaviness in the stomach after eating.

Bonduelle spinach in leaves, canned in cooking

This type of spinach can be used in almost the same way as fresh. You only need 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 Bonduelle spinach in leaves – calorie content, beneficial properties, benefits and harms, description

All the greens in one jar: canning spinach with onions and parsley

Do you want to prepare a universal green soup dressing for the winter? Use the following recipe. Required ingredients:

• spinach – 1.5 kg;
• water – 0.6 l;
• green onion – 0.3 kg;
• salt – 20 g;
• dill, parsley - 20 g each.

If you like different greens, prepare them together with spinach.
Preparation:

• rinse all greens thoroughly;
• finely chop parsley, onion, dill;
• cut spinach leaves into noodles;
• put the chopped greens into a saucepan, add water, add salt;
• boil everything for about 10 minutes;
• pour the resulting mixture into jars;
• Sterilize half-liter jars of spinach for 20-25 minutes, then seal and send to cool.

Drying spinach

If you don’t have space in the refrigerator or are too lazy to bother with canning, you can prepare spinach for the winter by simply drying the leaves. To do this, it is washed, dried and laid out on clean sheets of paper in a warm room, trying to avoid direct exposure to sunlight. The best option for drying greens at home is to use an electric dryer. Spinach is dried for several hours at a temperature of 30-35°C and stored in glass jars under a lid in a dark place.

Dried spinach is great for soups

The processes for harvesting spinach are quite simple and not labor-intensive, and take very little time. Prepare this amazing leafy vegetable and brighten up your winter diet with the bright colors of summer.

How to prepare spinach leaves for freezing: video

Spinach preparations for the winter: photo

Consumption of the product in winter

At home, you can very quickly prepare spinach using the pickling method.

— fresh spinach – 5 kilograms;

- half a glass of salt.

Rinse spinach under cold running water. Remove the cuttings - only the leaves will be used for harvesting. Before you start cooking, you need to dry the spinach until it is completely dry. After this, you need to tightly arrange the leaves into the jars. During the unfolding process, you need to sprinkle the leaves with salt. Place any “press” in each jar so that the leaves can settle.

Take out the salted spinach and rinse thoroughly. Then cut and serve. This dish will greatly delight you in the cold season and remind you of the warmth of summer. In addition, it is a whole arsenal of vitamins that will significantly strengthen your immunity.

For those who do not know how to best prepare the leaves of this useful plant for the winter at home, let us explain that, taking into account the shelf life, the most optimal methods for spinach are pickling, freezing and canning. At home, it is convenient to use not one, but several methods, since different semi-finished products can be used for different dishes: pies, soups, casseroles or smoothies.

Spinach should be consumed all year round as it is a source of many important nutrients for our body. Home-frozen spinach can be an excellent alternative to fresh spinach, especially since it will retain the vast majority of vitamins and minerals. So, if you don’t have fresh spinach, you should use frozen or canned spinach.

It is not difficult to prepare this useful product for the winter. It is important to do this on time (before the beginning of August) so that arrows do not form on the green spinach bushes.

It is prepared in several ways:

• freezing;
• drying;
• spinach puree;
• pickling;
• blanched spinach.

All methods are good in their own way, as they preserve the beneficial properties of fresh spinach.

spinach during pregnancy - benefits and harms

There are several ways to prepare spinach for the winter at home. Each of them is good in its own way and allows you to preserve most of the beneficial properties of greens. It is important to remember that in all preparations you should use only non-iodized salt!

Pickling spinach

This spinach preparation is considered the simplest. In order for the greens to be salted, it is important to maintain the proportion: 100 grams of salt per kilogram of spinach.

You can salt these greens with whole leaves or cut into large or small pieces. Depends on how you plan to use this blank.

We suggest you read: How to plant carrots before winter in the country and when to plant

Cooking steps:

1. Spinach leaves must be de-stemmed.
2. Wash and dry the prepared greens thoroughly.
3. Prepare dishes: sterilize jars in a convenient way.
4. Place the greens in jars, tamping them down and thoroughly sprinkling each layer with salt.
5. When finished, place a weight on top.
6. Under the weight of oppression, the leaves will sag; you can periodically add leaves to the top of the jar.
7. Seal the jar with a lid.
8. Send the workpiece to the refrigerator or cellar.

By the way, according to this recipe you can salt not only spinach, but also sorrel, dill, and parsley. When salting, you can also mix these types of greens in arbitrary proportions, but most often the following ratio is used: equal parts spinach and sorrel and a little dill and parsley.

The resulting product is stored for up to 4-6 months. It can serve as an addition to salad or soup. Greens must be washed before use. Add salted spinach to the dish 5-7 minutes before readiness.

Spinach puree

The preparation will not take much of your time.

At the preparatory stage, you should prepare all the necessary ingredients: spinach leaves, water, soda at the rate of 1 teaspoon per liter of water. You can do without soda, however, it will help maintain the bright green color and increase the shelf life of the workpiece.

Cooking process:

1. Rinse the spinach thoroughly under running cold water.
2. Salt the water, add soda and boil the leaves.
3. Place the boiled spinach in a colander, rinse under cold running water, and lightly dry (you can use a paper towel).
4. Rub through a sieve or grind with a blender.
5. Boil the resulting puree-like mass in a saucepan until it reaches a viscous consistency.
6. Let cool.
7. Sterilize the jars and place the puree in them.
8. Close the lids and send the workpiece to a cold place for storage.

An important point: to prepare the puree, you need to use only spinach that has dried well.

The only ingredients are greens. You will also need water.

1. Wash the spinach.
2. Cut the leaves crosswise.
3. Place the resulting segments in boiling water for no more than one and a half to two minutes.
4. Using a slotted spoon, remove the spinach and drain.
5. Sterilize jars.
6. Place the leaves in jars, seal with lids, and place in the refrigerator for storage.

By the way, you can make a soup rich in vitamins using the broth in which you blanched spinach.

Dried spinach

Dried herbs can serve as an additive to meat, fish, cereals and side dishes. Dried leaves are rich in vitamins and, among other things, add a pleasant aroma to the dish. Due to the fact that fresh greens are not exposed to high temperatures during the drying process, all the benefits of the product are preserved.

1. Carefully sort through the fresh spinach leaves (remove damaged parts).
2. Rinse the greens under running cold water.
3. Place the leaves on a towel and dry naturally. It is important to turn the leaves periodically. You can also dry spinach in an oven or electric dryer at a temperature of 30-35 degrees, this will take 6-8 hours.
4. Place dried spinach in jars or put in a box.

A quick way to prepare spinach for the winter will provide your family with healthy food during the cold months.

Spinach with sorrel

All you need: salt, water, sorrel and spinach. The ratio of spinach and sorrel can be arbitrary, but 2:1 is considered optimal. If you take more sorrel, the preparation will turn out to be sour, which not everyone likes. You will need 3 teaspoons of salt per half kilo of greens.

1. Carefully sort the spinach and sorrel: remove debris and damaged leaves.
2. Rinse the greens under cold running water.
3. Clean leaves should be placed in a bowl with an enamel surface.
4. Pour the required amount of water into the pan so that it slightly covers the greens.
5. Turn on the stove and bring to a boil.
6. You need to cook for three minutes.
7. Sterilize jars.
8. Transfer the mixture into jars and seal the lids.
9. Place the product in the refrigerator.

Necessary ingredients: spinach leaves, water, salt. The ratio of water and greens should be 1 to 1. Salt will need 70 grams per liter of water.

1. The greens need to be sorted and washed.
2. Blanch the leaves for no more than 8 minutes in hot water. Do not put the leaves in boiling water.
3. Using a slotted spoon, remove the leaves from the hot water.
4. Dry the greens.
5. Sterilize the jars and then transfer the leaves into them.
6. You will need a wooden pestle to thoroughly press the greens into the jars.
7. The liquid obtained as a result of compaction of the mass in the jar is drained.
8. Pour hot brine into jars.
9. Seal the lids and place the product in the refrigerator.

Methods for preparing spinach for the winter are varied and simple, so it’s worth trying each of them so that your family and friends receive food rich in vitamins and microelements in winter. Spinach is an important ingredient in recipes for your health!

There are quite a few recipes for preparing this useful plant, but we will consider only a few methods. All recipes are quite simple and require a minimum of time.

Pickled spinach

The process of pickling greens is the simplest method of harvesting this crop. Before canning you need to prepare the following:

• Spinach;
• Iodized salt.

The proportions are as follows: one part of greens will require at least one tenth of salt. The process itself on how to prepare spinach for the winter is as follows:

1. You need to remove the petioles, because only the leaves are salted. They need to be washed well and placed on a towel, thereby drying them.
2. Next, you need to prepare the containers by sterilizing them, throw the greens in there and sprinkle salt on top (amply) so that it completely covers them.
3. A weight is placed on the leaves so that they sink to the bottom.
4. Then the load must be removed, replaced with new leaves and sprinkled with salt. This is done until the jar is full.
5. After this, the container should be closed with a lid and sent to a cool place to wait for winter.

Spinach puree

Regarding the proportions, everything is 1 to 1.

Preparing canned spinach is very simple; you just need to rinse the greens and then boil them in pre-salted water. You also need to add a little soda to make the liquid softer. Afterwards, it needs to be rinsed again under the tap, dried and wiped using a sieve. The puree should not be too liquid, so that, for example, it does not spread from a tablespoon.

Of course, in this recipe, soda is by no means the most important ingredient; you can do without it. However, with it, it will remain the same green throughout the winter, but it’s up to you to decide whether you need it or not, based on your own preferences.

Unusual cubes

This recipe is much more complicated, but also more effective. In this case, we have to freeze ice cubes with these greens, but do it correctly. Prepare spinach for the winter at home as follows:

1. To begin with, all preparatory procedures are carried out, such as removing excess, washing, drying;
2. Next, the green leaves should be cut into small pieces, even medium ones;
3. Then scatter them into ice cube trays and fill them, but use boiled water;
4. Place the result in the freezer;
5. When the water hardens and turns into cubes, you need to transfer them to another container and store them in the freezer.

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Frozen this way, it is perfect for stews, soups, and sauces.

To prepare this recipe you need:

• Spinach;
• Sorrel;
• Water (one fourth liter).

The ratio of the first two ingredients is one to two. Take spinach and sorrel leaves, wash them and place them in an enamel bowl. Pour water there in the specified volume. Next, put it on the stove and wait until it boils.

Further storage

It is preferable to store a delicate product in the refrigerator. Some preparations are in the freezer. At temperatures close to 0 degrees, pathogenic microorganisms either die or stop reproducing. Dried leaves will spoil if there is high humidity or low temperature in the room.

The storage duration of all types of preparations is no more than 8-10 months.

After this period, dried, frozen, canned leaves lose their beneficial properties.

How to store spinach canned

It can be stored for several days if everything is done according to the rules.

Spinach likes low temperatures. If you just keep it in the refrigerator, it will last 2 to 3 days. It is not worth taking it out often, because it will not withstand temperature changes for a long time.

• Fresh herbs are placed in plastic containers and tightly closed with lids. Lasts about 21 days.
• Dry twigs are placed in glass jars, compacted and covered with lids. They will lie down for about 14 days.
• The sorted greens are placed in moistened thick paper and in a plastic bag, where the greens are stored for about 3 weeks.
• Use cling film for washed and dried greens to store them for about 1 month.

You can also store greens in a container of water by placing the stalks there. It will stay fresh for three days in the refrigerator.

• If you chop the leaves and put them in ice cube trays, fill them with water, you can use these cubes throughout the cold season.
• In a damp cloth, if you moisten it as it dries, the greens will remain for 4-5 days. Spinach in vacuum packages lasts for about a month if their integrity is not compromised.

From the refrigerator, greens can be revived by placing them in water with a small spoonful of vinegar.

This is one of the labor-intensive methods, but you can store this spinach for a whole year:

• The greens are sorted, washed and dried.
• Take 3 liters. water and tbsp. soda and salt.
• Boil spinach in this solution until it becomes soft.
• Afterwards, the greens are rinsed with cold water.
• Rub through a sieve and boil.
• After thickening, the product is placed in jars and the lids are screwed on.