Preserving & Canning: Freezing Spinach

When I think about spinach I always think of Popeye.  Not that I watched it much growing up, but my I remember my Papaw did (he is a big kid).  Anyways, Spinach is a green that is so good for us.  Despite it’s rather small size, it is extremely nutrient rich!  This leafy green is an excellent source of vitamin K, vitamin A, magnesium, folate, manganese, iron, calcium, vitamin C, vitamin B2, potassium, and vitamin B6.

This is the time to start considering planting to have a fall harvest.  Spinach doesn’t enjoy the extreme heat summer brings but longs for cooler temperatures.  I love to use spinach in my eggs, lasagna, stir-fry, anywhere I can add it in.  I don’t have to hide it from my children, even they enjoy a spinach salad.    If you have the room, why not plant some extra to preserve through winter?

It is so easy to preserve spinach and takes up almost no freezer space.  Here is what I do:

First start by chopping your spinach in chunks.  It really depends on what you will be using if for, sometimes with baby spinach I even leave the whole leaf.

Now wash it thoroughly and give it a spin with a salad spinner if you have one.  If not, just lay it on a towel and let it air dry.

I pre-measure mine and freeze it in the quantity I would typically use it (around 2 cups).  It is much easier this way.  Put it in ziploc baggies and squeeze out any excess air.   You could use mason jars if you have the room.  Add them to your freezer and you will be ready to go the next time you need spinach, like for my chicken Alfredo spinach pizza!


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