How To Freeze Fresh Spinach - Method 1: Blanching
This is the best way to freeze fresh spinach is to blanch it first. Blanching kills the enzymes and bacteria that can ruin spinach's color, flavor, and nutrients.
Equipment
- Salt
- Ice cubes
- A slotted spoon
- A big bowl
- A large strainer/colander
- A big pot
- A pair of tongs
- Medium-sized freezer bags
- A towel OR paper towel
- A permanent marker
- Freezer labels
- A straw (optional)
- Space at the back of your freezer
Instructions
- Fill the pot with salted water and bring it to a boil.
- Put the strainer/colander in the sink.
- Fill the bowl with equal parts of cold water and ice cubes to make an ice bath.
- Drop the spinach leaves into the boiling water with the tongs. Don't overcrowd the pot. Boil the leaves for 2 minutes.
- Move the spinach leaves from the pot to the large bowl of ice bath with the slotted spoon. Rest the spinach leaves in the ice bath for 2 minutes.
- Use the slotted spoon to move the leaves from the ice bath to the strainer. Shake off as much water as you can.
- Use your hands to gently squeeze the spinach to remove more water.
- Place a towel on a flat surface. Place the spinach leaves on the towel. Use another towel to pat the leaves dry.
- Pack the blanched leaves into a freezer bag.
- Press the air out of the freezer bags and seal them.
- Straw "vacuum seal" trick (optional): Slide a straw into the bag and suck out the air so the bag "shrinks" around the spinach. Slide the bag down the straw as you inhale, and quickly seal the bag while you remove the straw.
- Write today's date on a freezer label, stick it to the bag, and place the bag in the back of your freezer.