The processing technology for spinach requires harvesting raw material before the bolting phase begins to prevent excessive accumulation of oxalic acid. The preservation method involves blanching and prolonged sterilization, while salting requires strict adherence to salt proportions.
In the reference
28
varieties
crop Spinach,
where this is mentioned in the description.
For high-quality canning of spinach, the raw material must be harvested strictly before the formation of flower stalks begins. Entering the bolting phase leads to a sharp increase in the level of oxalic acid in the leaves, which critically impairs the taste properties of the finished product and its suitability for processing.
The canning process necessarily includes blanching the leaves for 3–5 minutes to reduce volume, followed by sterilization of the jars, which takes from 25 to 35 minutes depending on the container volume. Salting of spinach is standardized at a ratio of 100 g of salt per 900 g of chopped leaves, with the finished product requiring storage exclusively under cold conditions.
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.