freezing broccoli the old way

[JRinPA]

So the freezer bank book says for broccoli
1 30 min soak in cold salt water (1 tsp per quart), no more than 1" thick
2 3 min blanch in boiling water, maintain high heat, 1 lb max
3 2x blanch time for cool down in cold water, so 6 minutes, running tap water or colder
4 remove from water and finish cooling at room temp
5 tray freeze
6 plastic bag - quart ziplocs here
I will say with thisold method the stuff is fine 3 years later in a deep freeze. For steaming, eaten with cheese sauce, which is the typical way here.

Okay.
So does anyone have an easier method? Modern? Does vacuum sealing of fresh broccoli work, w/o blanching? For 6 mo or a year? For me, sweet corn is hands down better just shucked and vacuum sealed, better than blanching. But Broccoli?

[JayneR13]

I do 4 minutes each in blanch and freeze, changing out the freeze water and adding ice cubes to each freeze. I pat dry and bag immediately. No tray freeze. Yes I do sometimes have issues with frozen parts sticking together, but that's easily remedied by either banging on the counter or separating as it heats up in the skillet. I think the soak is to remove aphids and other unwanted guests. I've never had that problem. So my method in step form:

1. Cut up broccoli
2. Blanch 4 minutes, freezing water 4 minutes
3. Pat dry with paper towels
4. Bag. I also use quart freezer bags. It's helpful to label them beforehand.

I find that 4 minute blanch/freeze is great for the tougher veg such as broccoli, cauliflower, and carrots. I go 2 minutes for corn and kohlrabi. Corn is blanched/frozen on the cob and cut off when it's cooled. Much easier to handle. Have you looked at the methods in the Blue Book?

[worth1]

These people can say it better than I can do here it is and the reason for it.
I hope this answers your questions.
https://extension.umn.edu/preserving-an ... 0blanching.