Name: Spinach Canned in Pint Jars
Ingredients: fresh spinach; 1 teaspoon coarse sea salt (formerly 'bay salt'); boiling water

Spinach Canned in Pint Jars

Ingredients

fresh spinach
1 teaspoon coarse sea salt (formerly 'bay salt')
boiling water

Directions

Wash the spinach carefully.
Blanch the spinach in steam for 15 minutes.
Cold-dip the spinach.
Pack the spinach into sterilized pint jars.
Add 1 teaspoon of coarse sea salt to each jar.
Cover the spinach with boiling water, leaving ½ inch of space at the top.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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Spinach Canned in Pint Jars