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?

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?

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.