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Freezing Broccoli and Brussels Sprouts

Source: NDSU Extension Service Nutrition Specialists

Select dark green compact broccoli heads. Make sure the heads are sound and have tender stalks. If necessary, soak in salt solution (six teaspoons salt per gallon of cold water) for one-half hour to loosen insects. Rinse. Separate heads into pieces no thicker than 1 1/2 Split large stems lengthwise.

Blanch in boiling water for three minutes. Chill quickly in ice cold water. Drain and package in airtight containers. Freeze at once.

When you select brussels sprouts, choose dark green sprouts with firm, compact heads. Wash, trim off coarse outer leaves and inspect carefully for insects. Sort sprouts into small, medium and large groups if sizes vary. Blanch small sprouts three minutes; medium and large sprouts five minutes. Chill quickly in ice cold water. Drain and package in airtight containers. Freeze at once.

For future reference, you may want to obtain a copy of Extension bulletin HE-187, "Freezing Vegetables," which is available at your county office of the NDSU Extension Service.

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