Michigan State University Extension
Preserving Food Safely - 01600092
10/13/97

DRYING BROCCOLI

 Trim  and  section the heads then wash thoroughly. Quarter

the
stalks lengthwise.  Blanch  either in steam for 4 to   5

minutes
 or  in  water  for 3 to 4 minutes.   Water   is the

preferred
  blanching   method.   Dry  5 to  7  hours  in  a

dehydrator
or 6 to 8 hours in an oven.                      

Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.