Mmmmm, Broccoli! Blanching Broccoli to Freeze

A small local grocer had fresh broccoli florets on an awesome sale and I couldn’t help but buy it up. But, when I got home I realized that okay, maybe I bought a little too much, so I decided to go ahead and freeze some. But to just toss it in the freezer isn’t good enough. I needed to blanch it first. Blanching removes the bacteria to help keep certain fruits and veggies from going bad in the freezer. The process is simple:



1. Start with very fresh thoroughly rinsed broccoli. Cut the florets to the size desired.

2. Bring a large pot of salted water to a boil.

3. While the water is boiling fill a large bowl with cool water and lots of ice.

4. Carefully add broccoli to the boiling water and cook briefly. Depending on size 1 and 1/2 to 3 minutes. Do not overcrowd the pot.  

5. Transfer the broccoli to the ice bath you prepared. This will halt the cooking process and prevent soggy florets.

6. After the broccoli has been cooled completely (1 and 1/2 to 3 minutes in the ice bath should do the trick) move the broccoli to a colander or paper towel to dry.

7. Once sufficiently dried pack in a freezer bag, removing as much air as possible. Label and freeze.


(Read about ways to keep your kitchen clean)


To cook after freezing, bring a pot of water to a boil and add frozen broccoli. Cook for approximately 1 minuted, drain & serve. Be careful not to overcook the broccoli or it will end up soggy and mushy.

Mmmmm, broccoli!