Freezing Brussels sprouts is a great way to preserve their freshness. If you have more Brussels sprouts than you can use up right away, freeze them so you have them to use later. This is a guide bout freezing Brussels sprouts.
Solutions: Freezing Brussels Sprouts
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Select green (not yellow), firm and compact heads, with firm fitting leaves. They should look like tiny cabbages and not have a spongy or puffy texture. Small Brussels sprouts will be the most tender. Make sure to examine the heads carefully to make sure they are free from insects and damage.
Preparing for Freezing:
Trim the heads by removing coarse outer leaves. Wash thoroughly and sort heads by size-small, medium and large.
Water-blanch small heads for 3 minutes, medium heads 4 minutes and large heads 5 minutes. Add 1 minute for steam blanching. Cool promptly and drain.
Best Freezing Method(s):
It's not necessary to leave headspace for foods such as broccoli, asparagus and Brussels sprouts, because they do not pack tightly in containers.
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 Brussels sprouts 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.
Brussels sprouts can be added to dishes for cooking directly from the freezer without thawing.
Tips & Shortcuts:
Before blanching, it's a good idea to immerse Brussels sprout in brine (4 teaspoons salt to 1 gallon water) for 30 minutes to remove insects.
Refrigerating Brussels sprouts:
Keep fresh Brussels sprouts in a perforated plastic bag for 2 to 3 weeks. Keep cooked Brussels in a covered container for up to 5 days.
Yes you can blanch brussel sprouts without blanching first. For years i blanched mine then a friend who had an allotment gave me a glut of brussels and told me just to wash and dry and then bag, They are better when cooked and taste good. I have been doing this for years now. I also do it with cabbage just cut up first and do the same wash etc. onions just slice - bag.
Do you need to blanch or cook first? How do you freeze them?
Most Recent Answer
Water blanching time table for brussels sprouts heads: Small - 3 minutes Medium - 4 minutes Large - 5 minutes
Be sure to give the veggies an immediate ice water bath after the blanching to stop the cooking process. Pat veggies dry if you are going to be freezing them and remove as much air from the freezer bag as possible because both help to reduce freezer burn.