Wash and trim brussels sprouts. Soak 1/2 hour in salt brine (1/2 cup salt to 1 quart water) to drive out small insects. Rinse and drain. Blanch small heads 2 minutes; medium heads, 4 minutes; large heads, 5 minutes. Chill in ice water. Pack tightly in freezer bags or rigid containers. Squeeze as much air as possible from bags before sealing. Leave 1/2 inch headspace for expansion in containers.
To blanch vegetables in boiling water, start counting blanching time as soon as the vegetable is placed in boiling water. Blanch no more than 1 pound of vegetables per gallon of boiling water at a time. Immerse wire basket or mesh bag with vegetables in boiling water. Cover and blanch for required time. Cool immediately in ice water for the same time as for blanching. Drain thoroughly. |
