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Freezing Vegetables - Brussels Sprouts

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Preparation:


Wash and soak in salt water (1 tablespoon of salt per quart of water) for about 30 minutes to flush out any insects or worms. Trim outer leaves and sort according to size.

Blanching Time:


Blanch in boiling water; boil small heads for 3 minutes, medium heads 4 minutes and large heads for 5 minutes. Cool quickly.

Pack:


No headspace required.

Yield:


1 pounds of Brussels sprouts = approximately 1 pint frozen.

Freezing Guide:

Recipes Using Brussels Sprouts:

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