Nothing beats Broccoli and Cauliflower fresh from the garden. But, more often than not, harvest comes all at once leaving you with an abundance of delicious brassicas that need to be preserved.
Freezing Broccoli and Cauliflower is the best way to preserve the fresh taste as well as retain those essential vitamins and minerals. Its an easy task that will leave you with a freezer full of goodness all through the year.
HOW TO WASH BROCCOLI AND CAULIFLOWER
After harvesting your broccoli and cauliflower from the garden you will want to give it a quick wash in order to remove any pests or dirt. Fill a large bowl with cool water, add 1 cup of vinegar and 2 tablespoons of salt. Place broccoli and cauliflower heads in the water upside down to soak for about 15 minutes. Then rinse upside down under cool running water.
BLANCHING BROCCOLI AND CAULIFLOWER
After your harvest has been washed but the large heads into florets. Place florets into a pot of boiling water. Boil for 2-3 minutes. After boiling, transfer florets into a bowl of ice water. Once florets have cooled in the water (approx. 2 minutes), drain and lay out to dry.
FREEZING BROCCOLI AND CAULIFLOWER
Once washed, blanched and dried you are ready to freeze your broccoli and cauliflower florets. Place dried florets in a single layer on cookie sheet and place in freezer for about an hour. This is called Flash Freezing, it allows for florets to be frozen individually before packaging to prevent them from sticking together.
Once frozen place into freezer bags or seal with vacuum sealer in whatever portions work best for your needs.
STORING YOUR FROZEN BROCCOLI AND CAULIFLOWER
Frozen Broccoli and Cauliflower will last around 6 to 8 months.
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