Freezing Vegetables - Broccoli

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