Stock up on broccoli when it's in season. Then, freeze it to enjoy throughout the year. Fresh, tight, green florets will give you the best results.
Time Required: Varies
Bring a large pot of water to a boil.
While you're waiting, give the broccoli a quick wash. Then, chop it up into florets (if you know what you'll be using your broccoli for later, save time by sizing your florets accordingly).
Toss the broccoli into the boiling water; cover and blanch for three minutes.
Use a slotted spoon to scoop the broccoli out. Then, place it in an ice bath for three minutes to stop the cooking process.
Transfer the cooled broccoli to a colander. Then, pat dry with a clean towel. The more water you get off now, the less freezer burn you'll have later.
Divide the broccoli into your preferred serving sizes, and package in freezer bags. Squeeze out as much air as you can; seal the top; then, toss in the freezer. Frozen broccoli keeps indefinitely, but is best used within a year.
Broccoli stems make a delicious addition to soups and stir-frys. Chop them up into bite-size pieces, and blanch them just as you did the florets. Be sure to label them, so you don't forget what they are
Use these printable freeze labels and this printable freezer inventory list to keep up with all of your frozen goodies
If you've had a big problem with broccoli pests in your garden this year, soak the broccoli heads in salt water before you blanch them. This will get rid of any bugs that may be hiding where you can't see them
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