Spinach is a quite versitile lefy green\nthat can be used in different ways in the kitchen. Whether you're adding it raw\nto your smoothies, to your salad, a quiche or an omelet, spinach is a wonderful\ningredient that helps you boosting the nutrition of your meals. Unfortunately,\nspinach is also famous to go bad quite quickly and many people find them\nwilted, soggy or gnarly and smelling bad. \n\n\n\nThe good things is that there are many ways\nto prolong the shelf life of your spinach, but one that you might not know\nabout is canning.\n\n\n\nIf you want to avoid finding spoiled spinach leaves in your fridge and having to waste food, which is always bad, you might want to read more about how to can spinach.\n\n\n\nWhy should I can Spinach? \n\n\n\nCanning spinach is an easy, hassle-free way\nto prevent your spinach from going bad and to have them available for longer.\nBy preparing your spinach correctly you might have them last for as much as\neight months! The fact that it is a very simple process makes it quite\nattractive as an efficient way to have spinach conveniently available to you\nwhen you're cooking.\n\n\n\nAre you convinced? Read further about how is the process of canning spinach.\n\n\n\nWhat do I need to Can Spinach? \n\n\n\nFirst of all, you need to select fresh and\ncrips spinach. Discard all old, wilted or soggy leaves as they will affect the\ntaste of the whole jar. One thing to mention before starting is that greens\n(and spinach especially) tend to leave a lot of liquid. That means that you'll\nneed a decent amount of spinach to fill some jars (we'll talk about the\nquantities) and that you have to leave them cooling down slowly after the\nprocess which will help to lessen the amount of liquid lost.\n\n\n\nThe good thing is that the process is very\nsimple and you'll only require your spinach, some glass jars, and a pressure\ncanner.\n\n\n\nIn terms of quantities, ff you want to load 7 quarts of a canner, you will need approximately 28 pounds of spinach, while 18 pounds will be enough for loading the pressure canner with 9 pints.\n\n\n\nHow to properly can spinach?\n\n\n\n\n\n\n\nFirstly, you have to thoroughly wash your\nspinach leaves. This might be the "hardest" step of all because dirt\ntends to stick to leaves, so make sure you rinse your spinach several times\nuntil they are properly clean.\n\n\n\nTrim the ends and cut off the stems of the\nleaves.\n\n\n\nNext, you can prepare your jars. For the\nprocedure to be safe, you have to boil the jars for 10 minutes, or you can just\nput them in the washing machine in the "sanitize cycle". Make sure\nthat both jars and lids are kept warm while your preparing your spinach leaves\nso that they will be hot when you start filling them.\n\n\n\nWhile you're doing that, you can also start\npreparing the water where you'll blanch your spinach. This is an important step\nto prevent bacteria from spreading and "spoil" the canned spinach.\n\n\n\nTo blanch spinach, just pour some water in\na large pot, wait for it to boil and steam your leaves in bunches of 1 pound.\nIf you have a steamer or a blanching basket they will do the trick. Usually, 3\nto 5 minutes will be enough to wilt the leaves.\n\n\n\nAfter that, dip the leaves in cold water to\nstop the cooking process and drain them well. Don't throw the liquid away. Once\nyou've blanched all your spinach leaves, it is time to put them inside jars.\n\n\n\nPlace the spinach leaves inside the glass\njars and push them down a little bit. Pour some of the cooking liquid and fill\nthe jar up until one inch from the lid.\n\n\n\nAdd half a tablespoon of salt to pints and\n1 tablespoon of salt to quarts. Make sure to wipe off the jar, especially\naround the rims before sealing it.\n\n\n\nNow you're ready to place your jars inside\nthe pressure canner at a pressure of 10 pounds. For pints, the process will\nlast about 1 hour and 10 minutes, while quarts will require 1 hour and 30\nminutes.\n\n\n\nWhen the pressure canning process is over, allow the machine to cool down and wait until the pressure drops to zero before opening it. Then, take the jars out and let them cool down at room temperature. Check that all your jars are well-sealed and there you go, you have your conveniently available canned spinach that you can use in a variety of different meals!\n\n\n\nHow Should I Store Fresh Spinach?\n\n\n\nWe've just gone over how you can\neffectively can spinach so that they will last up until seven to eight months\non your shelves. However, it might be interesting for you to know how to store\nfresh spinach well when you buy it. Because as we mentioned spinach tend to\nlose a great amount of water, they are usually purchased in big volumes, as the\ncooking process will literally "shrink" your spinach, leaving you\nwith very little.\n\n\n\nBut how do I make my fresh spinach last\nlonger?\n\n\n\nFirst of all, you should select the\nfreshest spinach leaves. They should be dark green, crisp and have a nice,\nfresh smell.\n\n\n\nIf you decide to store your spinach in the\nfridge, ensure the leaves are as dry as possible. To prolong their shelf-life,\nmake sure you wrap them with kitchen paper towels, which will absorb the excess\nmoisture. When spinach is moist, it will quickly turn black and slimy, which we\nwant to avoid.\n\n\n\nPlace your leaves in an air-tight container\nand store it in the fridge. By following this procedure, spinach can last up to\na week inside your fridge.\n\n\n\nAlternatively, you might want to freeze\nspinach, in case you know you won't use it in a week. To do so is pretty\nsimple. Follow the blanching process as described above and after having dried\nthe leaves from excess water, simply place it in a plastic bag and store it in\nthe freezer, where spinach can last as long as 10 months.\n\n\n\nSpinach is a convenient vegetable that is handy to have available at different times and in good conditions. Follow the above methods and you'll not have to deal with spoiled spinach anymore!\n\n\n\nBe sure to check out our guide on how to can potatoes!