In August I wish for more hours in my day.
Not only would it alleviate my stress level when five things shout for attention, maybe I would find more time to blog. There is so many fun things to blog about in August with gardening and food preserving going full swing. But though I write dozens of posts in my head while peeling peaches and skinning tomatoes, most never are seen.
So when a friend gave me two cases of broccoli recently, it was the perfect time to take some photos and share a super easy way to blanch broccoli.
My sister-in-law shared this method with me. Before, I would chop up the broccoli, then blanch it in boiling water. All that chopping is a lot of work and my counter would be covered with tiny green broccoli particles.
But my sister-in-law keeps the whole broccoli head intact. She boils a pan of water (enough to cover the head but not the stem) and emerges the broccoli in the water.
When the broccoli turns bright green (only a minute or two), pull out the broccoli and immediately dump in ice cold water.
After it is cooled, chop the broccoli off the stem and pack into freezer bags. (And wearing a Daniel Boone coonskin hat makes any job more fun.)
It is SO much easier to chop the broccoli after it is blanched than before. In fact, my sons chopped almost all of it. (Of course they love to have any excuse to use sharp knives.) And I didn't have nearly as much shattered green broccoli pieces.
In less than an hour, thanks to my good help, we had both cases of broccoli in the freezer.
Do you freezer broccoli? Any tips you want to share?