Preparation:
Soak in salted water (1 tablespoon of salt per quart of water) for about 30 minutes to remove insects and worms; rinse well. Discard woody parts and peel tougher stems. Slice lengthwise so heads are no more than 1 to 2 inches wide.
Blanching Time:
3 minutes in boiling water or steam for 5 minutes.
Pack:
Do not leave headspace for large chunks and spears. For a tighter pack, pack heads in alternate directions. For small chunks and chopped broccoli, leave 1/2- inch of headspace.
Yield:
2 to 3 pounds of broccoli = approximately 2 pints frozen.
Freezing Guide:
Page 1 - Vegetable Freezing Guide: Blanching and Packing
Page 2 - Preparation and Blanching Times for Specific Vegetables
Page 3 - Cooking Frozen Vegetables
Broccoli Soufflé
Zippy Broccoli Casserole
Broccoli Cheese Casserole
Broccoli with Cheese Mushroom Sauce
Easy Broccoli with Lemon
Broccoli Mushroom Quiche
Easy Chicken
Broccoli Bread
Creamy Broccoli Chicken
Lemon Garlic Steamed Broccoli
Broccoli Cheese Dip
Broccoli Cheese Soup
Potato Broccoli Pudding
Chicken and Broccoli Bake
Broccoli and Garlic Cheese Casserole
Broccoli Casserole
Broccoli Casserole II
Broccoli Casserole III
Broccoli and Ham Casserole
Broccoli and Ham Casserole II
Salmon with Broccoli
Broccoli Rice Casserole
Broccoli Pasta
Broccoli Cornbread
Broccoli Stuffing Casserole
Broccoli Garlic Cheese Casserole
Broccoli Casserole Index
Broccoli Salads
Broccoli Recipe Index
Crockpot Vegetable
