Michigan State University Extension
Preserving Food Safely - 01600091


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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