So, I bought a bushel of broccoli from my friend Debbie last week and got to work on blanching it for the winter. If you are able to get a hold of bulk veggies I urge you to do this so you can have fresh veggies throughout the winter! I went to the #1 source (WikiAnswers!) to help explain why we need to blanch:
Blanching slows or stops the action of enzymes. Up until harvest time, enzymes cause vegetables to grow and mature. If vegetables are not blanched, or blanching is not long enough, the enzymes continue to be active during frozen storage causing off-colors, off-flavors and toughening.
So there you go! Here is how you do it:
First you start with a bushel of broccoli (mine was more full than this, I just didn't get the pic soon enough!):
Blanching slows or stops the action of enzymes. Up until harvest time, enzymes cause vegetables to grow and mature. If vegetables are not blanched, or blanching is not long enough, the enzymes continue to be active during frozen storage causing off-colors, off-flavors and toughening.
So there you go! Here is how you do it:
First you start with a bushel of broccoli (mine was more full than this, I just didn't get the pic soon enough!):
It needs to be cleaned!
Then you chop it up:
Next drop a bunch into a pot of rapidly boiling water. Place lid on top and boil for FOUR MINUTES! 
After boiling immediately dump broccoli into an ice bath to stop the process:
Dry it off on a towel:
And bag it up! Make sure you label the bag with the date!
(I really should follow my own advice....)
Freeze and enjoy whenever!!
