Preservation Technique: How to Freeze Broccoli

BroccoliOkay, broccoli ain’t exactly like strawberries, but I promise you will appreciate a bag of frozen local broccoli when you whip up spicy broccoli lasagna in winter. Freezing broccoli is easy. Here’s what you do:

  1. Peel coarse stalks, trimming leaves and blemishes.
  2. Salt-soak for 30 minutes (1 tablespoon of salt for each 1 quart of cold water) to drive out bugs; wash well.
  3. Cut up.
  4. Blanch in boiling water for 3 minutes.
  5. Cool immediately; drain.
  6. Pack, leaving 1/2 inch of headroom.
  7. Seal; freeze.

I froze several bags of broccoli last year, and they came in handy during the winter. I was able to eat local, and best of all, I didn’t have to drive to the store to buy any.

So this weekend, grab some broccoli at the Certified Arkansas Farmers’ Market and freeze them!


One response to “Preservation Technique: How to Freeze Broccoli

  1. Awesome! Didn’t know about the salt getting the bugs out. Great tip!

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