Lin wrote:
> Omelet wrote:
>
>> Blanch before freezing. Works well!
>> Blanching works for most frozen veggie preservation.
>
> And put broccoli in a cold/ice water bath to stop the cooking from the
> blanch. Certain veggies do well with salt in the water.
>
> We use a FoodSaver here and I find that broccoli (and other veggies)
> don't tend to crush as easily as they could if I put them on a cookie
> sheet and freeze them before bagging them.
>
> --Lin

I do broccoli, cauliflower and most greens that way Lin, you're right in
that they don't easily crush but it also makes it easier to vac seal
them, no water under the seal point.