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Blanching spinach. Before blanching your spinach harvest, sort and wash it. Then, place it in a colander and blanch it in boiling water for a few minutes. Meanwhile, fill a bowl with iced water. After blanching, place the spinach in the iced water for about 10 seconds to stop the cooking process.
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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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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).
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Spinach is done when leaves are very crispy and brittle with a deep green color. If any moist spots remain, dehydrate longer. Allow to completely cool before storing dried spinach in an airtight container like a Mason jar or a food vacuum-sealer bag for up to 1 year. Use in soups, smoothies, eggs etc.
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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, 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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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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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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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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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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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.
spinach First spinach harvest from the P.H.E.L.P.S. mk1. Ted Major
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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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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Process Jars. Place the jars into the pressure canner. Process pints for 70 minutes and quarts for 90 minutes at 10 pounds of pressure adjusting appropriately for altitude. Preserving spinach is a great way to keep a delicious, healthy green on hand year round (if you grow enough).
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Preserved spinach in oil can typically last for a week or two in the refrigerator. Usage: When you want to use the preserved spinach, simply remove it from the jar using clean utensils or clean hands. You can use it in various recipes, such as sautés, pasta dishes, omelets, or as a topping for pizzas and sandwiches. The oil-infused spinach.