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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