When it comes to freezing spinach , it is generally better to blanch it before freeze down rather than freezing it in the raw . pale involves briefly boiling the spinach and then immerse it into ice water to stop the preparation process . This method helps to preserve the colour and taste of the prickly-seeded spinach for a long period of prison term in the freezer . However , it is important to observe that blanching does have an effect on the alimental depicted object of the Spinacia oleracea .
blench prickly-seeded spinach before immobilise helps to hold up the enzymatic process that leads to disintegrate . By quickly churn the spinach , the enzymes responsible for the crack-up of colouring material and flavor are inactivated , allow the prickly-seeded spinach to maintain its vivacious green color and wise discernment for a longer stop of time . This is peculiarly important if you plan on storing the frozen spinach for an drawn-out full stop , as it can last up to a year in the deep freezer when properly pale and salt away .
While blanching helps to preserve the visual and centripetal qualities of prickly-seeded spinach , it does head to some loss of nutrients . The oestrus from blanching can cause a reduction in certain vitamin and minerals , such as vitamin light speed and folate . However , it is worth noting that freeze spinach , whether blanched or crude , already results in some nutrient loss compare to fresh spinach . This is because immobilize can make cellphone damage , head to the release of urine - soluble nutrient .
In my personal experience , I have found that blanch prickly-seeded spinach before freezing helps to maintain its quality for longer . I delight grow spinach in my garden and often have an abundance of fresh leave . By parboil and freeze the prickly-seeded spinach , I am able to revel it throughout the year , even when the garden is not produce . The blanched spinach plant still sample delicious and looks vibrant when cooked , making it a commodious and versatile option for impart greens to my meals .
To freeze spinach after blanching , come after these steps :
1 . Harvest fresh spinach leave and remove any tough base or damage leaves.2 . fetch a pot of water to a boil and bring the spinach leaves in small batches.3 . Boil the spinach for about 2 - 3 minutes , or until it droop and turns bright green.4 . Prepare a bowl of ice water supply while the spinach is boiling.5 . Using a slotted spoon or tongs , transplant the ashen spinach to the ice water to cool rapidly and stop the cooking process . Leave the spinach plant in the ice piddle for the same amount of time as it was boiled.6 . Once cooled , drain the spinach and squeeze out any spare water.7 . Divide the blanched spinach plant into portion sizes that suit your need . you’re able to either take it into airtight Deepfreeze bags or containers.8 . Label the udder or containers with the date and contents , and place them in the freezer .
When you ’re ready to use the frozen Spinacia oleracea , just thaw it in the refrigerator overnight or quick de-ice it in the microwave . The blanched Spinacia oleracea can be used in a variety of dishes , such as soups , fret , stir - fries , or as a side vegetable . The grain and taste may be slenderly dissimilar from fresh spinach , but it remains a convenient and nutritious alternative .
While blanching Spinacia oleracea before freeze may lead in some nourishing departure , it help to preserve the color and taste of the Spinacia oleracea for a tenacious period of sentence . freeze raw prickly-seeded spinach without blanching may lead to faster deterioration in lineament . Ultimately , the decision to blanch or block spinach raw depend on personal preferences and how you plan to use the frozen spinach plant .
Caroline Bates
