How to freeze spinach at home: 4 Easy Ways

Spinach can be frozen and canned

Many well-known, spinach - not only a great addition to salads, vegetable dishes and soups green, but also a very useful product. However, we need vitamins and in the winter season: canned or frozen spinach can solve this problem, because, as we know, herbs for freezing almost does not lose its value. This will tell in detail.

Benefits and features of the workpiece spinach

Low-calorie and very healthy dishes of spinach - the basis of a vegetarian diet

Harvesting of spinach in the winter is particularly appropriate, if a family has young children and followers of a healthy diet. In these green pieces of paper hidden storehouse of vitamins and trace elements, such as:

• vegetable protein:
• cellulose;
• potassium;
• calcium;
• zinc;
• phosphorus;
• manganese;
• magnesium;
• vitamins B;
• vitamin A;
• vitamin C;
• tocopherol (vitamin E);
• carotene;
• lutein;
• iodine.

With all this wealth, this vegetation has a low caloric value, which is especially important in a diet and for those who are counting calories and watching your figure.

Spinach stored in the refrigerator for a long time is not recommended. If you plan to use it will not soon, then it is better to freeze herbs

How to store winter spinach

How to store spinach for the winter? For this thrifty housewives used the freezer, without preservation of useful properties of this product can not be for a long time.

There are several basic ways to prepare for the winter spinach:

• whole leaves;
• finely chopped leaves;
• as a homogeneous puree.

Each preform method depends on how and in what form it is planned to use the product during cooking

Each method for its own good and is used depending on what kind of dish you want to cook. Therefore, you can freeze the leaves whole and in the form of puree or shredding simultaneously.

Harvesting spinach 4 method

Instructions, which is in the table, offers simple recipes, like frozen spinach in the winter with his own hands:

Picture	Description
	Method 1: Freeze dry whole leaf This option is good if you plan to salads or further processing where it is important the whole leaf spinach. To do this: disassemble the green beam on the leaves, put in a colander and put under a stream of water; wash the sand each leaf, discard in a colander to water glass; dried in a clean kitchen towel or napkin; remove all faded and yellowed branches and parts, leaving only the bright green mass; as soon as leaf vegetable dried completely, remove the stems and add up the leaves in a pile, and then firmly twist the sausage in fixing last cling film, so as not has spread; Sausages piled in a plastic bag, releasing the air, tying tightly and put them in the freezer.
	Method 2: blank as shredders Lovely cake mix for salads and soups, all you need - add to a dish and mix: spinach leaves thoroughly washed from sand and dirt, dried; shinkuem into small pieces and place in a small silicone molds for baking; add a little water and put a freeze; When the mass hardens, folding molds ready in a bag or container and remove the long-term storage; you can roll up the shredded pieces of balls left to freeze and also folded into a storage container.
	Method 3: Oil with a smooth This option is good for cooking vegetable purees, soups, cream soups and sauces, an almost ready-weight: Rinse the leaves, stalks cut off, but not to throw away; boil with the addition of a pinch of baking soda for 5 minutes; fold weight in a colander and let drain excess fluid; place in a container blender and blend until smooth. Butter can be added directly into the mass during churning, and you can simply pour on top when unfolded in the form; mashed potatoes cool and pour into molds for ice to put the freeze; when the blocks harden, to pass them in a package or container and send it in the freezer.
	Method 4: green mix Spinach and can prepare the rest greens (dill, parsley, coriander, etc...) In the total mass, if it is to use as a separate additive to salads: greens thoroughly washed and dried; finely chop and grind with salt; packaged in packets, let the air out, and send the tie layers of the deposit; in packages, it is desirable to put a piece of paper with the date of freezing.

Use for long-term freezing of young spinach leaves it soft and pleasant taste without bitterness and it blends perfectly with any vegetables and meat

Recipes cooking spinach dazzle with their variety: this versatile product can be added to the first, second courses, appetizers, salads, pastries and desserts. The price of this plant is in terms of the content of useful microelements hardly be compared with anything else.

The high content of proteins, amino acids and low calorie spinach make one of the most valuable health food

Output

Save all the useful qualities of this amazing greenery can be up to winter by deep freezing. A freeze the green leaves you can spend in shredded form in a state of puree, or even in several ways at once - that's what I told in detail.

Video in this article demonstrates one way to spinach harvesting for long term storage. If you have any questions - I wait for them in the comments.