How long to blanch broccoli before freezing?

Depending on how you like your broccoli you may want to blanch it for between 5-10 minutes. Longer blanching allows the broccoli to become more tender, but it also reduces its nutritional value slightly. To test it out, cut off a small piece of a broccoli floret and taste it after different blanching times. You might want to do the same for your whole batch to see how it tastes.

How to blanch broccoli before cooking?

When you’re prepping your broccoli for freezing, you may want to blanch it first. Blanching helps to reduce the amount of chlorophyll in the broccoli, which can cause a metallic taste. However, if you don’t, you won’t be able to freeze broccoli in its raw form. To blanch the broccoli, place it in a large pot of boiling water for 1-3 minutes, then drain.

How to blanch broccoli before freezing and storing?

You can blanch your broccoli florets just right before freezing. This process helps to prevent the florets from becoming soggy. First, cut off the florets from the thickest part of the stalk and then separate the florets from the stalks. Rinse the broccoli florets under cold water to remove any excess dirt. Dry the florets. Break the florets into bite-sized pieces. You can also cut the florets into strips

How to blanch broccoli before serving?

Once the broccoli is blanched, you can either freeze it in an airtight container or serve it immediately. If you plan to freeze your broccoli, you don’t need to do much more than remove the stalks. After removing the stalks, bag them separately and freeze them for other uses. You can even toss them in a stir fry!

How to blanch broccoli before freezing?

The cooking time will vary depending on if you want the broccoli tender or crunchy. Plan on 10 minutes for tender broccoli and 20 minutes for crunchy. To test the tenderness, pinch the broccoli and see if it gives a little. If it does, then it’s ready to freeze. If it’s still crunchy, continue to cook until tender and drain the water. You can also steam the broccoli to keep it tender.