Things You'll Need:
- Broccoli
- Paring knife
- Salt
- Water
- Deep pot
- Vegetable steamer
- Ice
- Airtight containers
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Step 1
Choose tender, young stalks of broccoli to freeze. With a paring knife, take leaves off the bottom of the stalks.
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Step 2
Make a brine of 5 tsps. of salt to 1 gallon of water. Submerge the broccoli stalks in the brine mixture for 30 minutes. This will get rid of any insects that were hiding in the florets.
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Step 3
Rinse, drain and pat dry the clean broccoli stalks. Cut pieces so that the florets are not larger than 1 to 1-1/2 inches across.
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Step 4
Bring a deep pot of water to a boil and blanch broccoli for 4 minutes. To steam blanch instead of immersion blanch, place stalks in a vegetable steamer for six minutes.
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Step 5
Remove the broccoli from boiling water or steamer and plunge immediately into a mixture of ice and water to halt the cooking process.
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Step 6
Drain stalks and place in airtight containers that have been dated. Use frozen broccoli within 12 months.
