If you like frozen broccoli in the
winter, just imagine how good it would taste if you had picked a head yourself and then
quickly froze it at home! It is also one of the simplest ways to put up a
vegetable for the winter. Here's how to do it, complete instructions in easy steps and
completely illustrated. The broccoli will taste MUCH better than anything
you've ever had from a store.
Directions for Freezing Broccoli
Ingredients
fresh broccoli - any
quantity. I figure one handful per serving.
Equipment
1 Large pot of boiling water
2 large bowls, one filled with cold water
and ice.
1 sharp knife
Vacuum food sealer or "ziploc"
type freezer bags (the freezer bag version is heavier and protects
better against freezer burn.
Instructions
Step 1 - Get the broccoli!
This is the most important step! You need broccoli that are FRESH
and crisp. Limp, old broccoli will make nasty tasting frozen
broccoli.
Broccoli are of the best
quality when they are tight, before the florets start to open or turn yellow.
How much broccoli and where to get it
You can grow your own, pick your own, or buy them at the grocery store.
Start with fresh broccoli - as fresh as you can get.
Step 2 - Wash the broccoli!
I'm sure you can figure out how to rinse the broccoli in
plain cold water.
Step 3 -Split the broccoli
Select firm, young, tender stalks with compact heads. Split lengthwise so
flowerets are no more than 1 1/2 inches across. Remove leaves and woody
portions. Separate the heads into convenient-size sections.
Step 4 - Soak the florets in brine (salt water)
Soak the broccoli in brine (4 teaspoons salt to 1 gallon ordinary tap
water) for 30 minutes to remove insects. The rinse under fast running
water.
Step 5- Get the pots ready
Get the pot of boiling water ready (about
2/3 filled) and a LARGE bowl with ice and cold water.
Step 6 - Blanch the broccoli.
All fruits and vegetables contain enzymes and bacteria
that, over time, break down the destroy nutrients and change the color,
flavor, and texture of food during frozen storage. broccoli requires a brief
heat treatment, called blanching, in boiling water or steam, to
destroy the enzymes before freezing. Blanching times for broccoli is 3
minutes (or blanch with steam for 5 minutes) - the duration is just long enough to stop the action of
the enzymes and kill the bacteria.
Begin counting the blanching time as soon as
you place the broccoli in the boiling water. Cover the kettle and boil at a
high temperature for the required length of time. You may use the same
blanching water several times (up to 5). Be sure to add more hot water
from the tap from time to time to keep the water level at the required
height.
Step 7 - Cool the broccoli
Cool
broccoli immediately in ice water. Drain
the broccoli thoroughly (this shouldn't take more than a minute).
After vegetables are blanched, cool them
quickly to prevent overcooking. Plunge the broccoli into a large quantity of
ice-cold water (I keep adding more ice to it). A good rule of thumb: Cool
for the same amount of time as the blanch step. For instance, if you
blanch sweet broccoli for 3 minutes, then cool in ice water for at least 3
minutes.
Drain thoroughly.
Step 8 - Bag the broccoli
I love the FoodSavers (see
this page for more information) with their vacuum
sealing! I am not paid by them, but these things really work.
If you don't have one, ziploc bags work, too, but it is hard to get as
much air out of the bags. Remove the air to prevent drying and freezer burn. TIP: If you don't own a vacuum food sealer to freeze foods, place
food in a Ziploc bags, zip the top shut but leave enough space to insert the
tip of a soda straw. When straw is in place, remove air by sucking the air
out. To remove straw, press straw closed where inserted and finish pressing
the bag closed as you remove straw.
Step 9 - Done!
Pop them into the freezer, on the quick
freeze shelf, if you have one!
Bag material, accessory hose, and instructions included
Measures 16-3/4 by 9-3/4 by 14-1/2 inches
Tips:
Harvest early in the morning, especially if the
weather is hot, to get peak flavor.
Harvest the broccoli at its peak maturity (firm, straight, no florets
opening, dark green, not yellowing)
Process promptly after harvesting, or keep
cooled in the fridge or with ice until then.
Frequently Asked Questions
I've frozen broccoli but it seem so limp and fell apart. Any
idea why?
Generally, that means the broccoli was
overcooked. It only takes 90 seconds in steam or boiling water to
heat/cook the broccoli after removing it from the freezer
How long can they be frozen?
It depends upon how cold is your freezer and how you packed them.
Colder (deep freezes) are better than frost free compartments, which
actually cycle above freezing (that's how they melt the ice). Vacuum
packing results in longer storage capability, too. Thicker bags also
help prevent freezer burn.
In general, up to 9 months in a ziploc bag in an ordinary freezer, and 14
months in a deep freeze in a vacuum packed bag. After that, they
broccoli
won't make you sick; they just won't taste a s good.
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This is the most important step! You need broccoli that are FRESH
and crisp. Limp, old broccoli will make nasty tasting frozen
broccoli. 
Get the pot of boiling water ready (about
2/3 filled) and a LARGE bowl with ice and cold water.
Cool
broccoli immediately in ice water. Drain
the broccoli thoroughly (this shouldn't take more than a minute).
I love the FoodSavers (
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