Answer: The best home preservation method for Brussels sprouts is freezing. As with any vegetable, Brussels sprouts will need to be blanched prior to freezing.
1. Select firm, young, tender heads. Examine heads carefully to make sure they are free from insects.
2. Trim, removing coarse outer leaves. Wash thoroughly. Sort into small, medium and large sizes.
3. Over high heat, bring one gallon of water to a rolling boil in a blanching pot. Blanch one pound of Brussels sprouts at a time. Start counting blanching time as soon as the water returns to a boil.
4. Blanch small heads 3 minutes, medium heads 4 minutes and large heads 5 minutes.
5. To cool, plunge the blanching basket of Brussels sprouts into an ice water bath. Use one pound of ice per pound of vegetables in one gallon of water.
6. Cooling should take the same amount of time as blanching, depending on the size of the heads.
7. Drain, pack into zip-closure bags or freezer containers, label and date. Freeze for up to one year at zero degrees or below.
Enjoy your harvest!
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