Yield: 1 servings
Measure | Ingredient |
---|---|
1 pounds | Makes 1 pint |
1⅓ pounds | Makes 1 pint |
BROCCOLI
CAULIFLOWER
BROCCOLI 1. Choose compact, dark green heads. Stalks should be tender, not woody.
2. Wash well, then soak heads of broccoli in 1 cup salt per gallon of water for ½ hour to get rid of bugs. Rinse in fresh water; drain.
3. Cut stalks to fit into containers. Split stalks so that heads are about 1 to 1-½ inches in diameter.
4. Blanch 3 minutes. Cool; drain well.
5. Pack into containers. Seal, label, and freeze.
6. Cook frozen broccoli 5 to 8 minutes.
CAULIFLOWER 1. Choose compact, white, tender heads.
2. Break into flowerets about 1 inch in diameter.
3. Wash well, then soak in salt water as for broccoli. Rinse with fresh water; drain.
4. Blanch 3 minutes. Cool; drain well.
5. Tray freeze or pack into containers. Seal, label, and freeze.
6. Cook frozen cauliflower 5 to 8 minutes.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 09-29-95