Freezing Broccoli

[Blossom/Jackie W.]

Aero; you were asking about blanching and freezing Broccoli. Actually, this is originally from Fannie Farmer (I put more down y'day BTW)

Use a large pot, fill it with water, bring to a boil while your prepping the veg

Broccoli – Remove the outer leaves. Use only the firm young stocks with bright flowerets , Separate the flowerets from the stems, peel stems and slice diagonally 1 ½” lengths

Use a wire basket or cheesecloth bag (blanche only enough veg at a time that’ll allow the veg to return to boiling in one minute once submerged

Place in the basket into the boiling water. Start timing. 3 minutes from the time you submerge them. After 3 minutes

Plunge them into ice water. Leave them there for about the same time as the boiling

Drain them, pat them dry and freeze in plastic bags (in meal serving size) without any juice or water added to the bag

Notes: You can use the same pot of water for blanching more than one load of veg. Also; blanched frozen veg takes a lot less cooking time than fresh. With Broccoli it's even faster so don't overcook it.

[aero63]

Thanks

Very similiar to corn. Wasn't aware that blanched veg takes less time to cook either. I am going to do the broccoli. I hope to also freeze string beans. I used to have jarred ones but that is so much work.

[Colleen-Pa]

Thanks Jackie, since canning is just too much for me anymore, I think I am going to do some veggies like this!

[Blossom/Jackie W.]

YW Ladies

Antoinette; I think the only difference is with corn it's 6 minutes.

Colleen; I use to put down a lot of veg (chow, mustard beans etc) I didn't last year but I still freeze a lot from my garden. Mainly becasue I know my veg are healthy etc. I don't use any chemicals whatsoever.

As for the green and yellow beans; they take 3 minutes. Also; for the most part, I do them whole (I don't brake them unless they're too too long)

When I first started blanching and freezing I made the mistake of timing AFTER they came back to a boil. But it's 3 minutes from the time you submerge them.

I also freeze a few other veg including peppers and tomatoes but those require no blanching.

Peppers I just wash, dry, slice or chop and freeze.

Tomatoes I wash, dry and freeze whole. When I want to use them I don't thaw. Run them under warm water, the skin slides right off and they chop easy from a frozen state. Great for use in soups, stews, chilli, sloppy joes, spaghetti etc.

[Colleen-Pa]

Jackie, do the tomatoes get watery when you use them after being frozen? I would have never thought to do them this way!

Great tips here, thanks...

[Blossom/Jackie W.]

I suppose they do Colleen; but; I don't thaw them. They're only good for cooking with when used this way; not for slicing etc..... still; it's not wasted etc; just

Chuck them in the winter stew pot!

[aero63]

Awesome tips. I have a Fannie Farmer cookbook somewheeres, .

I thought about tomatoes and haven't done them in a while. Used to when I grew my own. Used to store my green tomatoes and have them ripened in late fall.

I don't do the whole cob of corn, I take it off. Easier to throw into beans, limas, or soups. Also, makes good fried corn in winter. I just finished 3 dozen corn. Whew, that was work.

[Blossom/Jackie W.]

The blanching info is from Fannie Farmer. The tomatoes are from doing myself... (not wanting to waste)

Antoinette; Ive done that too... wrapped them in newspaper etc... I'd have them ripen into November. Sadly too much work now...........

WTG though on the corn! Lots of work there!!!

[Colleen-Pa]

Jackie, I meant for use in sauces, if you noticed that they were a little more juicer say. Anyway, I am going to freeze some. Too good not too and we have a farm stand afew miles down the road and sells them by the 1/2 bushel & up very reasonable.

Speaking of cookbooks, I have one from 1896 Boston Cooking School, you should see some of the recipes in there, YIKES is all I have to say!! Its a reproduction but being I am from Mass, I couldn't pass it up! Actually, it says "From the First Edition of Fannie Farmer Classic Cookbook" and its by Fannie Farmer.

[aero63]

Jackie,
I just got a sturdy box, put newspaper in then toms then paper again and put in closet. Pretty easy. Do miss em

Went to fav stand today to load up on strawberries, the last I must say. Will have sweet smoothies year round if I get them all frozen, .

Colleen, am gonna do some tomatoes, but think I will get variety. Plums for sauce and regs for stewed and such. Don't get me started on cookbooks, .

Thanks for all the tips Jackie!!!!!

[Deleted]

I froze blanched carrots this year and frozen chopped onion (because my husband thought he would be helpful and peeled ALL the onions when I was not home because they had dirt on them ) so I had no choice but to freeze them.

Another tip for freezing vegtables is to freeze them spread out on a cookie sheet then put in a freezer bag or container so they dont freeze in one big lump. Then you can use as much or as little as you want.

PS: FANNY FARMER ROCKS the MOST valuable book I have and it was given to me many many years ago by my Mom (I use the 1978 version)

[Blossom/Jackie W.]

Fannie Farmer's pretty good I must say though might is TOTSLLY fallen apart.

The only think i freeze seperately Tee is berries. Good idea though on the "individual" for veg!

[Deleted]

My Fannie Farmer was over 20 yrs old and well used and falling apart aswell. I looked at newer editions but did not like them so I went on ebay and found the same edition I was looking for 1978 and it was in excellent condition. So now I have a nice one

I forgot to add that I also chopped and froze green onion and chives the same as the vegtables and it worked well too.

[Blossom/Jackie W.]

I've done that as well with the chives Tee. I also chop and freeze peppers. My FF is actually the first printing in paperback. Needless to say it doesn't stand up as well. If I get another one it'll be hardcover.