Longevity spinach?

Y’all, I have a lot of longevity spinach growing, and don’t want to take up freezer space, so I want to pressure can it in pints. But, it’s a weird spinach, not like you see at the store… the leaves are thicker and not slick. It has a taste as if spinach and green beans had a baby. It’s OK raw, but I like it better cooked. I’ll just use the leaves, not the stem. The ribs are very small and tender, so I won’t cut them out.

So, do I still need to blanch it? Should I just follow the standard instructions for spinach? Has any one else canned longevity spinach?

Thanks in advance for any help!

by FelicitousLynx