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Freezing CauliflowerBy Ellen Brown
Preparing for Freezing: Wash and trim off leaves and cut head into 1 inch florets. Blanching Time: Water-blanch for 3 minutes in water containing 4 teaspoons salt (or vinegar) per gallon water to retain color. Cool promptly and drain. Best Freezing Method (s):
Suitable Packaging: Freezer containers should be moisture and vapor resistant and should not be prone to cracking or breaking at low temperatures. Containers should provide protection against absorbing flavors or odors and should be easy to label. Suitable packaging for freezing cauliflower includes freezer-grade plastic bags, rigid plastic containers or glass containers and heavy-duty aluminum foil. Maximum Storage Time: 10 to 12 months at 0ºF. Thawing: Add directly to cooking dishes without thawing. Tips & Shortcuts: If necessary to remove insects, soak for 30 minutes in solution of salt and water (4 teaspoons salt per gallon water). Drain. Refrigerating Cauliflower: Do not wash until use. Store in perforated plastic bags for 10 to 14 days. | |
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