Very good video -- like how you concisely demonstrated and explained all the steps in short order, Janet, using different video techniques. Kudo's to the videographer, Tom, too.
Thank you so much for this. I've been looking for solutions to everyone recommending vacuum sealing in plastic bags, and forming in the measuring cups is such a super idea. I made a huge batch of poke today and I'll use this right away. Another idea for collards if anyone needs one, since you mentioned them: I recently julienned collards totally raw, placed them in layers between paper towels to catch the moisture, and stacked them in a tall square container in my freezer. They come out fresh as a daisy and can be eaten in a raw salad just like that with minimal thaw time, or thrown into whatever cooked application you want to add them to. I did it out of desperation as they were about to go off, but I'm gonna do it forever now because it was so easy. Even the fiber stays intact and no freezer burn. Thanks again for showing us how to do this - there is so much plastic touching everything now that anytime I can figure how to store things without marinating them in microplastics I want to do that
I mostly use arugala these days. Wonder if it would work with that. Since it is just me, I sometimes don't use it fast enough and it starts looking a little sad at times. I hate throwing out produce because I did not use it quickly enough. I do vacuum pack some items, but my freezer is kind of small (apartment living).
Thank you for sharing this! I have always wondered if I could eat sweet potato leaves but I had not looked into it yet since I don't grow them yet. I appreciate knowing the whole plant is edible - much obliged!
@@lindsaywilliambrown808 Did you ever try blanching them? I just planted several types this year. Come on over to my gardening channel.? I would love to see you there. Link below…. ua-cam.com/channels/Wx3--XU1cWHtZMEGGgl3hA.html
No, If you watch the video you’ll see it needs to be blanched and most of the water removed. If you just throw it in the freezer it would be Ok for a few days in a smoothie, but the texture is weird and it will turn black. If you try to cook it it will be mush. By blanching and removing the water it will reheat just like freshly cooked spinach, totally worth the time❤️
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Stellar idea and demonstration. Thank you for teaching us.
I am glad you found it helpful!
I use my ricer to press the water out of the spinach. It works great and leaves it in a nice compact package.
Great idea…I have to admit I don’t have one!
Great video and instructions. Thank you
Thank you!
Very good video -- like how you concisely demonstrated and explained all the steps in short order, Janet, using different video techniques. Kudo's to the videographer, Tom, too.
Thanks Carol!
Carol, Tom says you are his new BFF♥️
Thank you so much for this. I've been looking for solutions to everyone recommending vacuum sealing in plastic bags, and forming in the measuring cups is such a super idea. I made a huge batch of poke today and I'll use this right away. Another idea for collards if anyone needs one, since you mentioned them: I recently julienned collards totally raw, placed them in layers between paper towels to catch the moisture, and stacked them in a tall square container in my freezer. They come out fresh as a daisy and can be eaten in a raw salad just like that with minimal thaw time, or thrown into whatever cooked application you want to add them to. I did it out of desperation as they were about to go off, but I'm gonna do it forever now because it was so easy. Even the fiber stays intact and no freezer burn. Thanks again for showing us how to do this - there is so much plastic touching everything now that anytime I can figure how to store things without marinating them in microplastics I want to do that
Oh, that’s great to know! I’m glad the info was helpful!
That will remove quite a bit but not as much as pressing it out. I’ve tried using my salad spinner💖
Thank u so much❤
Cool!
If you have a salad spinner you can use that to remove the excess water
I mostly use arugala these days. Wonder if it would work with that. Since it is just me, I sometimes don't use it fast enough and it starts looking a little sad at times. I hate throwing out produce because I did not use it quickly enough. I do vacuum pack some items, but my freezer is kind of small (apartment living).
If you like cooked arugula it would be a winner. I sometimes add it to soup and I like it. I hate wasting produce too!
Is it necessary to freeze on the cookie sheet two hours before bagging?
Just wait until they are solid enough to hold their shape and you can wrap them. 🌸
Here’s a question if you don’t mind…. I love sweet potato leaves which cooks exactly as spinach. Could this work on sweet potato leaves?
Yes, it will work for any leafy veggie. I love having these greens to add to soups and pasta dishes all year long!
Thank you for sharing this! I have always wondered if I could eat sweet potato leaves but I had not looked into it yet since I don't grow them yet. I appreciate knowing the whole plant is edible - much obliged!
@@lindsaywilliambrown808 Did you ever try blanching them? I just planted several types this year. Come on over to my gardening channel.? I would love to see you there. Link below….
ua-cam.com/channels/Wx3--XU1cWHtZMEGGgl3hA.html
Can’t one just washed fresh spinach toss in a bag to freezer🤔
No, If you watch the video you’ll see it needs to be blanched and most of the water removed. If you just throw it in the freezer it would be Ok for a few days in a smoothie, but the texture is weird and it will turn black. If you try to cook it it will be mush. By blanching and removing the water it will reheat just like freshly cooked spinach, totally worth the time❤️