- Broccoli is high in Potassium, Fiber, Vitamin A, Vitamin B-6, & it has more Vitamin C than an Orange!! As if you needed another reason to eat tons of this yummy veggie!
Broccoli harvest happens all at once rather than sporadically throughout the season like, say, green beans for instance. If you can’t eat it all fresh straight out of the garden, freezing is the best method to preserve it for another meal and it’s really easy too! Select firm, tight broccoli heads to preserve!
You Will Need:
- Large Knife
- Cutting Board
- Large Pot
- Cookie Sheets Lined With Freezer Paper/ Food Saver
First, give your broccoli a good rinse to remove any dirt. Then cut away the leaves. (I like to save them for the chickens.) Then fill a large pot with enough water to cover the broccoli and let it come to a boil and begin to prepare the broccoli for blanching.
Now run a sink full of cold water. For every gallon of water in the sink add 1 tablespoon salt and dissolve it to create a brine. Cut the broccoli florets off the stalk and put them in the brine bath and allow them to soak for at least five minutes. – This actually has nothing to do with adding flavor, nor does it aid in preserving the broccoli. It’s to get rid of any worms (caterpillars) or bugs that may be inside that pretty stalk of broccoli you brought in from your garden. Even the most perfect looking broccoli will have bugs hiding in it, so don’t freak out it’s just a fact of life! The brine kills them and they fall out of the broccoli florets. Typically they sink to the bottom of the brine bath, but when fishing the broccoli out of the sink for the final rinse in the colander you will need to look to make sure none got stuck to the florets.
After the brine, rinse the broccoli in the colander and give them a good swishing around. Cut up the stalks into bite sized pieces and toss them in the pot of boiling water. Add the florets. Allow the broccoli to cook for 3-5 min or until it is bright green.
Drain the broccoli into a colander and fill a large bowl with ice water. Add the broccoli, gently stir it around to cool it. This stops the cooking process and prevents the enzymes in the vegetable from breaking down the food any further. Drain once more. From here you can pack the broccoli cuts into food saver bags and freeze them OR you can spread the cuts out on freezer paper lined cookie sheets and pop them in the freezer for about 4 hours or overnight. Once frozen, grab a corner of the freezer paper and pull it towards you. The broccoli should free from the paper in perfect loose pieces, then bag the broccoli in portion sized bags and store them in the freezer.
Have fun broccoli-ing!