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    You are in: Home / Community Forums / Canning, Preserving and Dehydrating / Freezing fresh spinach
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    Freezing fresh spinach

    MD Meg
    Mon May 27, 2013 7:40 am
    Experienced "Head Chef" Poster
    My cookbooks did not mention this veggie. Can fresh spinach be frozen without blanching? I am hoping to cut the leaves into smaller pieces and freeze in small freezer bags. If I must blanch, then how long? I prefer not to can spinach since I don't like the flavor and it takes a very long time in the pressure cooker.
    Molly53
    Mon May 27, 2013 12:49 pm
    Forum Host
    MD Meg wrote:
    My cookbooks did not mention this veggie. Can fresh spinach be frozen without blanching? I am hoping to cut the leaves into smaller pieces and freeze in small freezer bags. If I must blanch, then how long? I prefer not to can spinach since I don't like the flavor and it takes a very long time in the pressure cooker.
    Here you go, Meg: http://nchfp.uga.edu/how/freeze/greens.html
    Krislady
    Tue May 28, 2013 11:33 am
    Forum Host
    I froze a bunch of kale last year, and it worked well - I'd imagine spinach would be much the same.

    I blanched just briefly - maybe a minute or two (for kale, mind you, not spinach) (I would only blanch long enough to wilt it), then I had my husband SQUEEZE the SNOT out of it - he used a potato ricer. Now I've got these little 8-ounce packets in the freezer that are all ready to just saute or whatever. Each packet, as squeezed, probably measures about a cup or so - I wrapped each up in plastic wrap, then plunked them all into a gallon freezer bag. I just grab one when I need it, and after few minutes at room temperature, I can chop it and do what I want with it.
    tasb
    Tue May 28, 2013 11:35 am
    Food.com Groupie
    After blanching and cooling, I squeeze the spinach like mad. And freeze in 1 inch balls. That way I can pull out a couple if needed for omelets or other things.
    Molly53
    Tue May 28, 2013 3:16 pm
    Forum Host
    Krislady wrote:
    I froze a bunch of kale last year, and it worked well - I'd imagine spinach would be much the same.

    I blanched just briefly - maybe a minute or two (for kale, mind you, not spinach) (I would only blanch long enough to wilt it), then I had my husband SQUEEZE the SNOT out of it - he used a potato ricer. Now I've got these little 8-ounce packets in the freezer that are all ready to just saute or whatever. Each packet, as squeezed, probably measures about a cup or so - I wrapped each up in plastic wrap, then plunked them all into a gallon freezer bag. I just grab one when I need it, and after few minutes at room temperature, I can chop it and do what I want with it.
    A potato ricer is a GREAT idea! icon_smile.gif
    Bonnie G #2
    Tue Jun 11, 2013 6:49 am
    Food.com Groupie
    I was glad to see this as my spinach is coming in an abundance in my garden right now and it'd be great to have on hand in the freezer for those spinach omelets DH and my DGSs love
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