How to Blanch and Freeze Broccoli

Preserve your garden's bounty by blanching and freezing.

When the broccoli in your garden matures all at the same time, preserve the surplus by blanching and freezing it. If you process and freeze your broccoli soon after picking, it will retain that just-picked, fresh taste. Blanching it first stops enzyme activity in all vegetables, which otherwise would adversely affect their flavor, color and texture.

Things You'll Need

• Sharp knife
• Pot of boiling, salted water
• Bowl of water with ice cubes
• Cookie sheet or sheet pan
• Resealable plastic freezer bag

Instructions

1. Wash and cut the broccoli into pieces of relatively the same size.

2. Place 1 to 2 cups of cut-up broccoli into boiling, salted water. When the pot returns to the boil, let it cook for 3 minutes.

3. Scoop the broccoli out of the boiling water with a small strainer and immediately drop it into a bowl of ice water. Allow it to sit in the ice water for 5 to 6 minutes.

4. Scoop the broccoli out of the ice water and place it in a single layer on a cookie sheet or sheet pan.

5. Place the sheet pan into the freezer for 1 to 2 hours, until the broccoli is stiff.

6. Transfer the frozen broccoli pieces to a resealable freezer bag and place it in the freezer.

References

• National Center for Home Food Preservation; Freezing; Elizabeth Andress, et al.