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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