Frozen Brussels Sprouts


Quality: Select green, firm and compact heads.


1. Examine heads carefully to make sure they are free from insects.

2. Trim, removing coarse outer leaves.

3. Wash thoroughly. Sort into small, medium and large sizes.

Water blanching: Water blanch small heads 3 minutes, medium heads 4 minutes and large heads 5 minutes. Cool promptly, drain and package, leaving no headspace. Seal and freeze.

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