Freezing Brussels Sprouts National Center for Home Food Preservation http://nchfp.uga.edu

Disclaimer and Document Use This slide show is a photographic description of steps in freezing Brussels sprouts at home. Additional information on freezing vegetables at home can be found in So Easy to Preserve, 6th ed., or at http://nchfp.uga.edu/how/freeze.html Permission to post on other websites must be requested. © University of Georgia, 2017

Before Beginning the Freezing Process Wash hands and clean your working area. Gather and prepare materials needed. Make sure you wear appropriate clothing, hair restraint. Equipment list: Cutting board, paring knife, slotted spoon, strainer Colander, clean sink Stovetop, blancher (bottom, basket, lid) Metal bowl for ice bath, ice Paper towels and cookie sheet Freezer bag or rigid container, permanent marking pen

Selecting and cleaning the Brussels Sprouts Select green, firm and compact heads. Examine carefully to make sure they are free from insects. Rinse Brussels sprouts thoroughly under running water. Make sure there is no dirt inside of the Brussels sprouts.

Trimming and sorting the Brussels Sprouts Trim the end of the Brussels sprouts, remove coarse outer leaves Sort into small, medium, and large sizes. Discard any sprouts with insects or signs of rotting.

Blanching the Brussels Sprouts Blanching is important because it stops enzymatic actions which can cause loss of flavor, color, and texture during storage. It also cleans the surface, brightens the color, helps retard loss of vitamins, and softens the Brussels sprouts. Bring 1 gallon of water per pound of prepared vegetables to a full rolling boil. Place Brussels sprouts in the basket insert and lid on the blancher.

Blanching the Brussels Sprouts, cont. The water should return to a boil within 1 minute. If not, it means there are too many Brussels sprouts for the amount of water. Blanching time begins when the water comes to a boil again after Brussels sprouts are added. Blanch 3 minutes for small heads, 4 minutes for medium heads, and 5 minutes for large heads.

Cooling After Blanching After blanching, the basket of Brussels sprouts should be removed immediately and plunged into icy cold water. The Brussels sprouts should be completely cooled before removing from the cold water. Place on clean paper towels lining the cookie sheet to drain.

Packaging for Freezing Pat sprouts dry using clean paper towel to prevent extra moisture in the package during freezing. A rigid freezer container and/or plastic freezer bag may be used to store the Brussels sprouts. The container or bag must be: durable and leak proof resistant to moisture, oil and grease able to protect foods from absorption of off flavors or odors protect food from drying out and causing freezer burn easy to seal and mark Make sure to wash and dry rigid freezer containers before use. More about freezer containers: http://nchfp.uga.edu/how/freeze/containers.html

Labeling Containers or Bags Label the Brussels sprouts by writing with a dark permanent maker on freezer tape or directly onto the bag/container. The label should include: the name of the Brussels sprouts and date frozen.

Packaging the Brussels Sprouts ( Freezer Container) Fill drained sprouts into the container. No headspace is needed for this kind of pack when filling the container. (The heads of sprouts will have room around them for expansion.) Wipe the rim of the container with a damp paper towel to remove any excess water. Seal the lid on the container, releasing all of the air. Make sure all edges are sealed tightly before freezing.

Packaging the Brussels Sprouts (Freezer Bag) Carefully fill the bag with Brussels sprouts, keeping the sealing area dry. Place a single layer of Brussels sprouts inside the bag. Seal the freezer bag, releasing all of the air. Make sure all edges are dry and sealed tightly before placing in the freezer.

Freezing the Brussels Sprouts Place the packaged Brussels sprouts in the coldest part of the freezer in a horizontal position. Leave space between packages so air can circulate freely. Rapid freezing protects against the formation of large ice crystals that hurts the quality of the sprouts. After packages are frozen, they can be moved closer together or stacked for storage. Keep your freezer set at 0°F or lower all the time for best quality frozen vegetables.

Enjoying the Brussels Sprouts Enjoy when you are ready to eat! Best if eaten within 8 to 12 months. Brussels sprouts can be cooked without thawing first; cook gently until just tender. If you must thaw them before cooking, thaw in a refrigerator at 40oF or colder above raw meat, poultry or seafood.

Reference and Credits Andress, E.L., and Harrison, J.A., Eds. (2014). So Easy to Preserve, 6th ed. Athens, GA: University of Georgia Cooperative Extension. This slide set was developed by Yixuan Wang as a student project in FDNS 5910, Department of Foods and Nutrition, The University of Georgia. All images are original photography. Edited by Extension faculty and staff of the Foods and Nutrition Department, University of Georgia. Contact: Elizabeth Andress, Ph.D., Extension Specialist, eandress@uga.edu. Permission to post on other websites must be requested. © University of Georgia, 2017