Can you freeze broccoli

Freeze for 1 to 2 hours. Transfer the frozen broccoli pieces to freezer bags or containers and label them with the date.

Frozen broccoli will keep for one year. It is still safe to eat after that, but its quality will decline. Whether or not you need to thaw the broccoli before use depends on the recipe.

It is not necessary to thaw frozen broccoli before cooking if the dish is warm and can benefit from some moisture, like in casseroles, soups, stews, and pasta dishes. If the broccoli is going to be eaten almost raw, or if the dish would become soggy from excess moisture like pizza topping , it should be cooked beforehand. Just to be sure to subtract the two minutes the broccoli was blanched from the cooking time when you cook your frozen broccoli. Roasting is one dish that can be made with frozen broccoli.

Simply toss the florets with olive oil and salt and cook in a very hot oven until crispy. Keep in mind the broccoli won't be as firm as raw and will become tender quicker. Actively scan device characteristics for identification. Use precise geolocation data.

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Growing broccoli is a test of patients. Most varieties need 70 to days to reach maturity when started from seed under lights indoors and transplanted to the garden. If you are growing a number of plants, they can mature at different times, or be ready to harvest all at once.

Once you spot a crown beginning to form in the center of the plant, you need to keep an eye on it. You want the crown to grow as large as it can, but you want to harvest it while buds are tightly closed before they bloom. Loose heads and yellowing are signs that the broccoli is about to blossom. Harvest immediately, because once the buds open, the broccoli will have a bitter flavor and mealy texture. While broccoli florets are the favorite, all parts of the plant can be eaten including the stems and leaves.

The stalks have a woody outer layer, but the center of the stems can be exposed with a little trimming. Use a vegetable peeler to slice off the outer fibrous skin, and then cut the stems into chunks and blanch and freeze separately, or right along with the florets. The leaves can be used the same way you would enjoy kale or cabbage, such as raw in salads, briefly cooked, or chopped and added to a soup or stir-fry. You can also toss the leaves and stems in a vegetable scrap freezer bag to make homemade stock later.

A detailed printable recipe can be found at the bottom of this article, but here are the steps to blanch and freeze broccoli:. Harvest mature broccoli once the heads have sized up, are still tight, and before flower buds open. Pick broccoli in the early morning when the plants are hydrated and cool from the night air. Use a sharp knife or clean pruning shears to cut the main head off the plant along with several inches of the stalk. The plant will continue to produce side shoots with smaller heads of broccoli for a later harvest.

If you are picking up broccoli to preserve, choose broccoli crowns that look fresh, feel firm, and have a deep green color. Avoid crowns that are loose, yellow, or brown. Also skip the ones with shriveled leaves and dried out stems. These are signs that the broccoli has been hanging around for a while and may not be the best quality to preserve.

Rinse the broccoli well under clean running water to remove dust and dirt from the surface. Soaking the broccoli in salty water will kill and help dislodge any unwanted guests. There are two ways to blanch vegetables: boiling and steaming. If you choose to boil, you need to bring a large, deep pot of water to a full rolling boil.

Working with about 1 pound of broccoli at a time, immerse the vegetables in the boiling water. Blanch for 3 minutes. Begin timing as soon as the water returns to a boil. If you are going to steam blanch, then you will need a pot as well as a basket insert that fits snugly inside.

Put about 2 to 3 inches of water in a large, deep, heavy pot. Bring to a boil over high heat. Working with about 1 pound of broccoli at a time, put the prepared pieces in a wire basket or steaming basket insert. Place it over the pan of boiling water, cover the pan, and begin timing. Steam for 5 minutes.

Once the broccoli has blanched for the allotted time, immediately immerse the broccoli in the ice water and swish it around to cool quickly. Once cool, remove and drain well.

Now the broccoli is ready to be packed up and frozen. Place in wide-mouth jars or freezer containers leaving about 1 inch of headspace.