Michigan State University Extension
Preserving Food Safely - 01600091
10/13/97

FREEZING BROCCOLI

 Select tight, compact, dark-green heads with tender stalks

free
 from  woodiness.   Wash.  Peel stalks  and  trim.   If

necessary,
to  remove  insects,  soak  for  1/2  hour   in a

solution
made of 1 cup salt and 1 gallon  cold water.  Split

lengthwise
into  pieces so  florets are not  more than 1 1/2

inches
across.                                              

 Water  blanch 3 minutes or steam blanch 5  minutes.   Cool

promptly
in cold water and drain.                           

 Pack broccoli into containers, leaving no headspace. Seal,

label
and freeze.                                           

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