Title: How to Freeze Spinach | Our Everyday Life
Headings: How to Freeze Spinach
How to Freeze Spinach
Blanch the Greens
Cooling and Wrapping
Freezing and Storing
Defrosting and Using

Content: To steam blanch, boil 1 to 2 inches of water in a large pot, and lower a steaming rack filled with 1 pound of spinach into the pot, keeping the basket out of the water by at least 1 inch. It will take roughly 10 seconds to boil blanch spinach, and 30 to 60 seconds to steam blanch. Cooling and Wrapping
Immediately after blanching, dunk the cooked leaves into a large basin of ice water to cool the leaves rapidly and stop the cooking process. Rapid cooling is crucial for high-quality frozen spinach. Drain the leaves and spin them dry with a lettuce spinner, or pat them dry with a towel. To prevent freezer burn, minimize the amount of exposure the leaves have inside the container. Freezer bags that have leaves layered individually inside work well, although vacuum-seal bags work best by removing all the oxygen. Freezing and Storing
Place the packaged spinach in the coldest part of your freezer. Do not put more spinach in your freezer than can be fully frozen in a 24-hour period -- usually no more than 2 to 3 pounds of prepared spinach per cubic foot of freezer capacity. Keep your packets separated to ensure rapid freezing.