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Select young, tender green leaves. Wash thoroughly and cut off woody stems. Water blanch most greens including spinach for 2 minutes in boiling water and collard greens for 3 minutes. Plunge into ice water for the same amount of time. Cool, drain and package, leaving 1/2-inch headspace. Label containers with the name and date.
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Frozen or canned spinach is also easier to store, and keeps for a long time. Whichever type you choose, the nutritional values of frozen, fresh, or canned spinach are similar. How to Store Spinach
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Trim the ends, remove any tough pieces, and discard yellowed or damaged leaves. Blanching: Pour water into a large pot and bring it to a boil. Blanch the spinach leaves in batches of 1 pound, either using a steamer or a blanching basket. Steam for 3 to 5 minutes, until the leaves are wilted.
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Download Article. 1. Soak the spinach in cool water. Place fresh spinach leaves into a large bowl, then cover them with clean, cold water. Use your hands to mix and sort through the spinach leaves as they soak. Sort through the leaves to remove damaged leaves, weeds, insects, stones, dirt, or other debris. 2.
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Air dry or pat leaves dry with a cloth or paper towel before storing. Store spinach cold and moist, 32°-40°F (0°-5°C) and 95 percent relative humidity. Place spinach in the refrigerator in a perforated plastic bag in the vegetable crisper section. Spinach will keep in the refrigerator for about 10 days.
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Start by blanching the spinach in boiling water for 2-3 minutes and then immediately transferring it to an ice bath to stop the cooking process. Once the spinach has cooled, drain it well and pack it into airtight containers or freezer bags. Label the containers with the date and store them in the freezer for up to 6 months.
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To do this, place the leaves in boiling water and cook for 1 minute. Quickly scoop out the leaves and place in ice water to stop the cooking process. Leave the spinach in the ice bath for about 1-2 minutes. Then drain the spinach and dry as thoroughly as possible. Place in freezer containers in serving size portions.
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In this video Sarah shows you exactly how we preserve our spinach for use over the winter. We have picked the rest of our spring spinach because it was gett.
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Place the spinach greens in boiling water for one minute. 4. Remove from heat and immediately immerse in cold ice water to stop the cooking process. 5. Spread on a towel to dry. 6. Pack into bags and freeze. Preserving Spinach by Dehydrating . I've never dried leafy greens before last year. We mainly dried fruit, made fruit leather, jerky and.
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To do this, heat a pot of water to boiling and once boiling, submerge the spinach leaves (or use a steamer basket above the water and covered) for 1-2 minutes. Remove spinach from the water/steamer with a clean tongs and place directly into an ice bath to stop cooking. Remove spinach from the ice bath and drain in a colander or salad spinner.
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Arrange the washed and dried spinach on top of the paper towels. Additional paper towels: Add another layer of paper towels on top of the spinach to absorb any excess moisture. Seal and store: Seal the container or close the bag tightly to create a moisture-controlled environment. Store the spinach in the refrigerator.
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If you like Spinach, then watch this tutorial on how to best store Spinach fresh. Spinach is a leafy green vegetable you want on hand, especially if you love.
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Wash your spinach thoroughly to remove any dirt or debris. 4. Once the water is boiling, add the spinach to the pot and let it cook for 1-2 minutes. 5. Using a slotted spoon or strainer, transfer the cooked spinach to the bowl of ice water. Let it sit for 1-2 minutes, or until it's cooled down completely. 6.
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Gently wrap fresh spinach in a paper towel to absorb excess water. Moisture speeds up the decaying process, so you'll want to keep it to a minimum. Place the paper towel-wrapped spinach in a storage container or bag. Seal the container tightly. Store the spinach in the crisper drawer of your fridge for about 10 days.
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Bring a large pot of water to a boil, and add pre-washed spinach leaves to the water. Stir and cook for two minutes at a rolling boil. Transfer the leaves using a slotted spoon to large bowl filled with water and ice. Keep the spinach submerged for about 2 minutes to stop the cooking.
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Wash the spinach and dry using a salad spinner or kitchen towel. Removed damaged or wilted leaves and pick off large stems. Spread the spinach out on your dehydrator trays, avoiding any large mound of leaves. Dehydrate at 125ºF (52ºC) for 4-6 hours until the spinach is dry (see note 2).