Remove air and package tightly
Freezer burn results from moisture loss and air exposure. Prevent it by minimizing air contact and using appropriate packaging methods.
Best practices:
- Blanch and fully dry or squeeze spinach before freezing to reduce ice crystal formation.
- Portion into meal-sized amounts and use freezer bags, pressing out as much air as possible before sealing.
- Consider using a vacuum sealer for the best protection.
- Store flat to freeze quickly and evenly, then stack or label.
Storage timeframe:
- Use frozen spinach within 10–12 months for best quality; freezer burn shortens usable life but usually only affects texture and flavor, not safety.
Proper packaging and portioning keep frozen spinach flavorful and usable for cooking.