The key to vibrantly colored, crisp-tender broccoli to cook or freeze.
What Is Blanching?
Why Should I Blanch Broccoli?
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Blanching has a number of benefits.
Fill a large pot 3/4 full of water and turn the burner to high heat.
Bring the water to a full boil.
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Putting on the lid will help it come to a boil faster.
The National Center for Home Food Preservation suggests using one gallon of water per pound of vegetables.
Carefully add the broccoli florets to the boiling water using a spider or slotted spoon.
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Allow the water to return to a boil.
This should happen within 1 minute.
Once the water is boiling again, cook the broccoli for 3 minutes.
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While the broccoli cooks fill a large bowl 3/4 full with ice and cold water.
Use a spider or slotted spoon to transfer the broccoli from the boiling water to the ice bath.
Let the broccoli cool in the ice water for 3 minutes.
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Pat dry with paper or kitchen towels.
Its ready to pack and freeze or use in recipes.
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