Blanching broccoli: A MayB learning production

I have a love hate relationship with all things canning, freezing, and all things garden. For most of my childhood and early teens, my mother and I spent weeks and weeks dealing with the bounty of our shared garden. A co-worker of my father had an acreage where we had a garden.  It stretched as far as our eyes could see and caring for it took up most of every Saturday of every summer.

Did I mention how tough my childhood was? Seriously. EVERY SATURDAY.  Of my summer!!

The rest of the week was then spent shucking corn, snapping beans, shelling peas, and getting every vegetable known to man ready for freezing.

If I thought I hated weeding and picking, I hated this more. In fact, after one particularly harrowing time making apricot and peach jam, I didn't eat either for over 10 years.

But I digress.  Despite my horrific childhood, apparently I learned something.  I know.  Who knew?

So, when I was finding I could not get through all the vegetables we had on hand, I realized I needed to do something I hadn't done in years.  I needed to blanch and freeze broccoli.

Since many people didn't learn the art of freezing from their prison guard mother, I thought I would share so you too don't throw away vast amounts of vegetables.  As far as I know, this works best for things like: broccoli, cauliflower, greens, beans, corn, and the like.  You know, hearty stock.

First you prep your veggies the way you want them.  Then, get a pot of water boiling and another large bowl full of iced cold water.

See this?  It's a pot. 

Once the water boils, dump as many veggies as will fit into the water.  Keep them in there for about 1 minute, give or take.  (added: apparently 3 minutes is best!) Immediately transfer them into the bowl of ice water.  I did this by dumping them into a colander and then straight into the water from there.

Broccoli all cooled off.

From what I remember or understand, this stops the cooking process.  Why do we do this? I have no idea.  Mom always did.  I assume there is a reason.  Why do you make this so difficult? Once they've cooled significantly, I dumped them back in the colander.

Finally, lay out the cooling broccoli on dish towels until it's cool enough to put into meal sized bags.

Look at the pretty green things.

 Once the bags stop steaming altogether, toss them in the freezer.  When you need broccoli, pull some out.  It will be almost just like it's fresh!