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Phred

In article >, Stan Horwitz > wrote:
>In article >,
> (Phred) wrote:
>>
>> It turns out I'm addicted to broccoli in spite of never seeing it for
>> the first 50 years or so! But the damn stuff is often pretty bloody
>> expensive ($8 to $9 per kg most times lately, and even the frozen
>> packets are around $4 for 500 g) so I was pleased to see some nice
>> looking heads on special at our second tier supermarket this week, for
>> about $2.50/kg.
>>
>> Obviously, there's a limit to how much even an addict can eat in a
>> week, so questions arise:
>>
>> 1. How well can it be stored frozen using simple home technology?
>>
>> 2. For how long? And
>>
>> 3. How?
>>
>> Anyone care to offer opinions and advice based on experience with
>> successfully freezing broccoli or similar vegetables, please? TIA.
>
>You can freeze your broccoli by blanching it, letting it cool, then
>putting it in plastic bags, and freezing them. Put a few per bag and
>make sure you seal the bags well to prevent air from getting in them.

G'day Stan and George,

Thanks very much for your responses.

At first I thought George had just pointed me at a *canning* page, but
then I noticed the "Freezing" link in the LH margin! Thanks!
(Blanching before freezing seems to be quite a science! :-)

Cheers, Phred.

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LID