When added to smoothies and cooked dishes, frozen spinach can be great since it retains its vitamins and minerals.Un blanched spinach can be frozen and eaten for longer periods.If you want to use it for liquid dishes later on, you should consider freezing it.
Step 1: The water should be cool.
Place fresh leaves in a large bowl and cover them with water.Use your hands to mix and sort the leaves.Remove damaged leaves, weeds, insects, stones, dirt, or other debris through the leaves.
Step 2: It went well.
The water from the soak should be drained and transferred to a large colander.The water should run for about 30 seconds.Most debris will be removed by the first soak and rinse.If you're extra cautious, you should repeat the steps twice more to remove as much dirt as possible.
Step 3: Dry completely.
If you want to spin away as much water as possible, place the spinach into a salad spinner.If you don't have a salad spinner, you can wrap the leaves in paper towels and squeeze out the excess water.After that, spread the leaves out over the fresh paper towels and continue drying them.If you plan on freezing raw, unblanched spinach, you need to dry it thoroughly.It's not a big deal when blanched or pureed.
Step 4: The bags are freezer safe.
As much clean spinach as possible, fill one or more freezer-safe plastic bags.Seal the bags after squeezing out any excess air.Don't be afraid of packing it tightly.It's recommended that tight packing leaves less room for excess air.Since you won't be able to remove as much air from the container before it's sealed, you could use freezer-safe plastic storage bins.
Step 5: You can store the vegetable in the freezer.
Place the food in the freezer.It should be able to be eaten for around six months.If you're going to use it, you should thaw it in your refrigerator.If you want to use or consume the thawed leaves, make sure to squeeze any excess moisture out of them.If you add it to smoothie or cook recipes, it will be too soft to eat raw, but you can still eat it.
Step 6: Bring water to a boil.
After filling a large stockpot with enough cool water to cover the spinach, set it on the stove over medium-high heat.Allow the water to boil.It is important to note that traditional blanching may cause a loss of some vitamins and minerals.If you want to reduce the amount of nutrients lost, steam-blanching is the way to go.Place a steaming basket over the boiling water to prepare for steam-blanch.
Step 7: Blanch the leaves for a while.
If you want to cover the stockpot, dunk the full amount of spinach in the water.Remove the clock after two minutes.If the leaves are steam blanched, place them in the steamer basket and cover them with the lid.The steam needs to be captured by a tightly sealed lid.The water will turn green if the water is directly blanched.
Step 8: Take the leaves to the ice water.
Take the spinach out of the stockpot and put it in a large bowl of ice water.If you want to keep the spinach submerged, put it in the cold water for another two minutes.The transfer should stop the cooking process.The color and flavor of the spinach should be preserved.
Step 9: Don't wash the spinach.
The salad spinner should be turned until the leaves seem dry.If you don't have a salad spinner, place the leaves over the dry paper towels.Allow the spinach to drain for 20 minutes, then use more paper towels to get rid of any excess water.
Step 10: Place the food in bags that are freezer-safe.
The bags are freezer-safe.Before you seal the bags, squeeze or suck as much air as possible.Since you won't be able to remove the excess air, using plastic containers instead of bags increases the risk of freezer burn.
Step 11: Store the food in the freezer.
You can store the bags of spinach in the freezer.blanched, frozen spinach can be eaten for around 9 to 14 months.For several hours prior to use, thaw the frozen spinach in your refrigerator.Since it's soggy, it can't be eaten raw, but can be used in smoothie and cooked dishes.
Step 12: A blend of water and spinach.
A standard blender can be used to make the blend of six parts spinach and one part water.The puree will be a smooth, thick puree after you process the blender.If you fill the blender more than halfway, the blades may not have enough access to its contents.You don't have to add a lot of water to get the blender going.If you have a hard time with the amount of water used in your blender, you can add more water in small amounts.
Step 13: The puree can be put into molds.
Pour the puree into the ice cube trays.Each compartment must be filled within 1/6 inch of the top.If you don't have any spare ice cube trays, you can use mini muffin trays or candy molds.Silicone trays and molds work well, but plastic versions can also be used.
Step 14: It is advisable to freeze solid.
Place the filled trays in the freezer for four hours until the puree is frozen solid.
Step 15: Transfer the puree to bags.
Pack the frozen cubes of spinach into freezer-safe plastic bags after popping them out of their trays.Before the bags are sealed, remove excess air from them.Allow the cubes to thaw at room temperature if you can't remove them from their trays.Once the sides and bottoms have softened, try again.
Step 16: Freeze when necessary.
The bags of frozen puree should be put in the freezer.Store them for a year.If you thaw the frozen puree, you can use it to make a smoothie, stew, or similar dish.