We're preparing for our Food Assembly break and don't want to miss out on fresh local food while we, and farmers markets, are closed. Apparently tests have shown that, after nine months, vegetables that were blanched before freezing retain up to 1,300 percent more vitamin C and other nutrients than vegetables frozen without blanching. 👩🏻🍳 So we're blanching, starting from Brussels sprouts... #grandmawouldbeproud
Wash the sprouts under cold, running water. If you suspect insects, soak for 30min in cold water with salt or vinegar.
Fill a large bowl with ice and water; set aside. Bring a large stockpot of water to a boil over high heat.
Add the sprouts to the boiling water, if they vary in size, add larger ones first. Blanch large sprouts for 5 minutes, medium sprouts for 4 minutes, and small sprouts for 3 minutes.
Immediately plunge blanched sprouts into the ice water to halt the cooking process and cool completely (about 5min)
Drain very well, spread the sprouts out in a single layer on a clean cloth and pat dry. Place in your preferred containers, label with date and freeeeeeeeze ❄️