1 , Use freshly gathered broccoli with tightly budded, compact 

 heads. If flowers show yellow, broccoli is too old for freezing. 



Broccoli has better quality when scalded in steam. To steam scald, you 

 need a kettle with a tight lid and a rack to hold t-he scalding basket at 

 least 1 '/ 2 to 2 inches above the boiling water. Use an inch or two of water 

 in the kettle. Place a single layer of broccoli in the basket so steam reaches 

 all parts quickly. Cover kettle and keep heat high. Start counting time as 

 soon as the lid is on. 



10 



2. Trim off large leaves and tough 

 ends of stalks. Wash broccoli thor- 

 oughly, pressing the buds apart as v 

 you wash. 



6. Remove from scalding kettle. 

 Chill broccoli at once in cold run- 

 ning water or iced water until a 

 broken piece feels cold to tongue. 



