Frozen Broccoli

  

Quality: Select firm, young, tender stalks with compact heads.

Instructions:

1. Remove leaves and woody portions.

2. Separate heads into convenient-size sections and immerse in brine (4 teaspoons salt to 1 gallon water) for 30 minutes to remove insects.

3. Split lengthwise so flowerets are no more than 1 1/2 inches across.

 

Steam blanching: Steam blanch 5 minutes. Cool promptly, drain and package, leaving no headspace. Seal and freeze.

Water blanching: Water blanch 3 minutes in boiling water. Cool promptly, drain and package, leaving no headspace. Seal and freeze.

Source: So Easy to Preserve, 5th ed. 2006




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