How to Blanch Broccoli

1. Stage

Cut the broccoli: Cut the crowns of broccoli into florets that are similar in size. An ideal size for eating and freezing is about 1 1/2 inches wide, across the top of each floret.

2. Stage

Bring a pot of water to a boil: Fill a large pot 3/4 full of water and turn the burner to high heat. Bring the water to a full boil. Putting on the lid will help it come to a boil faster.  The size of pot and amount of water you need will depend on how much broccoli you will be blanching. The National Center for Home Food Preservation suggests using one gallon of water per pound of vegetables.

3. Stage

Add the broccoli: Carefully add the broccoli florets to the boiling water using a spider or slotted spoon.

4. Stage

Boil the broccoli:  Allow the water to return to a boil. This should happen within 1 minute. Once the water is boiling again, cook the broccoli for 3 minutes.

5. Stage

Prepare the ice water bath:  While the broccoli cooks fill a large bowl 3/4 full with ice and cold water.

6. Stage

Cool the broccoli:  Use a spider or slotted spoon to transfer the broccoli from the boiling water to the ice bath. Let the broccoli cool in the ice water for 3 minutes.

7. Stage

Drain the broccoli:  Remove the broccoli from the water either by straining and discarding the water or spooning the florets out of the water. Pat dry with paper or kitchen towels. It’s ready to pack and freeze or use in recipes. Did you love the recipe? Leave us stars below!