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As I mentioned in a previous post, we are somewhat over run with leafy green out of the garden and rather than eaten them all now (which we are still doing), we wanted to preserve the bounty to use in months to come.
We chose to vacuum pack and freeze our spinach and kale to be able to keep it fresher in the freezer. We have a FoodSaver vacuum sealing system which you can get here:
We normally use our FoodSaver to repackage meat which we picked up discounted at the grocery store or to marinade food so it was fun to experiment and pack veggies instead.
Chop the spinach or greens and blanch them for a few seconds in boiling water then drain into cold water and ice to halt the cooking process and keep the leaves bright green.
Once cool, use a salad spinner to get some of the water off the leaves then squeeze out the water with paper towels or a clean tea towel.
Make bags using the FoodSaver according to the instructions, we made ours big enough for two cups of the leaves.
Fill the bags with the leaves, ensure to leave some space to allow for sealing.
Vacuum pack and seal the bags. You must ensure to squeeze out as much water as you can; as the machine creates the vacuum to seal the bag, it will draw any water out and may not seal the bag. Empty the fluid catching tray to ensure that no problems sealing occur.
Place the sealed veggies in the freezer.
We made seven vacuum sealed bags from two buckets of 3.7 gallons overflowing with leafy greens.
If you don’t have a vacuum sealer you can easily place the blanched and cooled greens into freezer bags or containers.