Preserve The Harvest Series: How to Freeze Spinach

Preserve the Harvest Series: How to Freeze Spinach

Preserve the Harvest Series

Preserve the Harvest Series presents a new fruit or vegetable every Tuesday with the goal of helping you get the most out of fresh fruits and vegetables harvested during peak season. Whether you grow your own fruits and vegetables, buy them at the Farmer’s Market or your local grocery store, it is good to remember the best time to preserve your bounty is when it is plentiful. Preserving the harvest stocks your pantry shelves and freezer with whole foods that you can feel good about, foods that taste great, and this approach saves you money.  A sane approach to sustainability! Next up…How to Freeze Spinach.

Preserve the Harvest Series: How to Freeze Spinach

Let’s Talk Spinach

Spinach is a green leafy vegetable; high in vitamin C and rich in iron. It is a cool-season crop and can be grown in spring or fall. Once temperatures begin to soar, spinach will bolt (go to seed). Once bolting begins, the leaves tend to be bitter. For best results plant early in spring, or later in fall when the weather just begins to turn.  Harvesting spinach can be done all at once; removing the whole plant at the base of its stem, or can be done as needed, by snipping off the leaves. Harvest early in the morning before the ground heats up to retain the most moisture content in your spinach leaves. Spinach deteriorates quickly so have a plan and know how to freeze your spinach as soon as possible after harvesting. For more information Gardening Know How: Picking Spinach-How to Harvest Spinach

How to Freeze Spinach

  1. Washing spinach leaves several times is very important to remove all dirt and debris prior to freezing. Place spinach in a sink full of water and rinse thoroughly. Drain, fill again with fresh water and repeat at least three times. There is nothing worse than grit when biting into a mouthful of spinach. 
  2. Once washed, pick through leaves and remove any that are older, tough or none too fresh. These leaves can still be used to make a fabulous Pesto. After leaves are sorted, tear larger leaves into 2 to 3 inch pieces. 
  3. Prepare ice bath for spinach. Fill sink with ice and add cold water. Important to plunge spinach into ice bath after allotted steam time to stop the cooking process.
  4. Place spinach leaves into steamer basket for large pan.
  5. Add about 1 -2 inches of water to a large pan and bring to a boil. Once boiling, reduce heat to a simmer, place steamer basket filled with spinach into pan, cover with lid and set timer for 2 minutes.
  6. Once timer goes off, immediately remove spinach from pan, place spinach into colander and plunge into ice bath.
  7. Allow spinach to cool for 3 minutes, remove from ice water bath, spin in salad spinner or blot dry on paper towels to remove excess water.
  8. Place spinach leaves in heavy duty freezer bag or a Vacuum Sealing System in 1 to 2 cup portions as desired. Remove as much air as possible from bag to prevent freezer burn.
  9. Date, label and freeze.

Spinach will keep for about 12 to 14  months when using a Vacuum Sealing System and about 10 to 12 months when using a heavy duty freezer bag.

How to freeze spinach Shared with:

Detours in Life: Tickle Me Tuesday *Creative K Kids: Tasty Tuesday’s *The Shady Porch: Party on the Porch *Foody Schmoody: The Wednesday Roundup *Oh My Heartsie Girl: What I Made Wordless Wednesday *Sweet Haute: Sweet Haute Share Link Party *My Pinterventures: Merry Monday Linky Party *Mrs Tee Love Life Laughter: Mommy Monday *Creative K Kids: Bloggers Brags Pinterest Party * Memories by the Mile: Treasure Box Tuesday  *Lou Lou Girls


Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”


    • says

      I’m glad I’ve helped Julie. Blanching spinach prior to freezing is helpful to prevent the greens from becoming too bitter. It works okay for a short period, but over time it’s not ideal. Thanks for stopping by and taking a moment to leave a comment. I always appreciate it!

  1. says

    My daughter and I love spinach and we enjoy it fresh from the garden for as long as we can. Ours bolted in April (happens like that in Alabama!), but I’ll be getting new seedling in by September and we can enjoy them all winter long. Maybe this year I will plant enough to have extra to freeze. Thanks for the tutorial. Pinning!
    Karen recently posted…Fresh Peach SorbetMy Profile

    • says

      My first crop has bolted as well, but my next crop is almost ready! I will keep planting every 3 weeks or so to try and keep a steady crop all summer. I always plant way more than I need so I have enough to freeze for later. Thanks for stopping by and taking a moment to leave a comment!

  2. says

    Thank you for the tips! My spinach is out of control this year and I am so thankful because I love the stuff. I do a lot of salads, add it to smoothies, scramble it with eggs and so many other things. I even toss it in ziplocks if I feel I am not going to get it eaten in time. Frozen spinach is perfect in smoothies! I am the only one in my house who likes cooked spinach so this might be a good tutorial for me to store it this way. Seems a little easier than canning!
    Chrystal @ YUM eating recently posted…The Yuck Stops Here {13} #stoptheyuckMy Profile

    • says

      Canning spinach is a huge chore and to me the life is cooked right out of it. Freezing, in my opinion is definitely the way to go.
      Thanks for stopping by and taking a few moments to leave a thoughtful comment. I greatly appreciate it and hop you will come back next week for my Harvest series on snap peas They are taking over my garden now, time to put them up.

  3. says

    I was just saying to my husband that we need to learn more about canning, preserving and freezing the things we’re growing. I’m going to be following and pinning your series. Thanks for sharing!

    • says

      When veggies are frozen correctly, the fresh taste always comes shining through; almost like they were just picked from the garden. Nothing better than that! Thanks for stopping by. Have a wonderful week!

  4. says

    Shari, now this is so helpful and I LOVE your series to help us save the harvest through the winter, saving money and eating more healthy. Can’t wait to see what you have for us next. Carrie, A Mother’s Shadow

    • says

      Thanks Carrie, It is an easy series to do, because all year long I am doing just that; putting fresh and in season products up for later. I am then able to enjoy great tasting whole food all year long.

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge