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[EarthNSky <erthnsky AT bellsouth.net>]

Clansgian AT wmconnect.com wrote:
> By the bye, this is the manner of freezing broccoli we currently use.  Very, 
> very lightly steam blanche the broccoli and place it on cookie sheets (the 
> crowns not touching) until it freezes hard. 

Time in the steamer?



 Then prepare some very cold water
> with a very little salt in it and dip the frozen crowns in water (which freezes 
> to it) and put them back on the cookie sheet and into the freezer.  

What purpose is the salt performing?

Repeat
> this until there is about 1/8" of ice on the broccoli then pack it into large 
> bags and put it back in the freezer. 

About how many 'dips' does it take?


 From a large 2 gal. bag (or larger) you
> take out only what you want at a time without disturbing the rest.

Any particular reason not to use smaller bags with a few less 'dips'? 
I'm not feeding hungry teenagers as you are<g>.

B


--
"Nothing in this world can take the place of persistence. Talent will 
not; nothing is more common than unsuccessful people with talent. Genius 
will not; unrewarded genius is almost a proverb. Education will not; the 
world is full of educated derelicts. Persistence and determination alone 
are omnipotent. The slogan 'press on' has solved and always will solve 
the problems of the human race"

~ Calvin Coolidge