Freezing Broccoli

Susan Reynolds, M.S.

Select firm, young, tender stalks with compact heads. Remove leaves and woody portions. Separate heads into convenient-size sections and immerse in brine (4 teaspoons salt to 1 gallon water) for 30 minutes to remove insects. Split lengthwise so flowerets are no more than 1 ½ inches across.

Water blanch 3 minutes in boiling water or steam blanch 5 minutes.

Cool promptly drain and package, leaving no head space. Seal and freeze.