Michigan Fresh: Using, Storing, and Preserving Broccoli (HNI12)
DOWNLOAD FILEOctober 23, 2014 - Author: Linda Huyck
Recommended varieties
Cruiser, Green Comet, Green Goliath
Storage and food safety
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Store broccoli in the refrigerator in a plastic bag with holes.
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Use broccoli within three days. The longer you store it, the lower the vitamin content.
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Choose broccoli with dark green florets. If the florets are enlarged, opened, yellowish-green or wilted, the broccoli is not fresh.
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Avoid broccoli with thick, tough stems.
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Do not purchase broccoli that is soft or slippery — this is a sign of spoilage.
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Keep away from raw meat and meat juices to prevent cross-contamination.
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Wash broccoli using cool running water. Do not use soap.
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For best quality and to preserve nutrients, preserve no more than your family can consume in one year.
Yield
1 pound of broccoli |
= about 6 cups of raw, trimmed florets and stems |
1 pound |
= about 4 to 6 servings (1 cup raw or ½ cup cooked) |
2 to 3 pounds of fresh broccoli |
= 2 pints frozen broccoli |
How to Preserve
Canning
Broccoli usually discolors and grows stronger in flavor when canned. For this reason, canning is not recommended.
Freezing
References
Michigan State University Extension Food Preservation Series — Broccoli. 2006. Bulletin W01047. MSU Extension.
Watch Your Garden Grow. 2012. University of Illinois Extension. http://urbanext.illinois.edu/veggies/
Andress, Elizabeth and Judy A. Harrison. So Easy to Preserve. Bulletin 989, 6th edition. Cooperative Extension University of Georgia, 2014.
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