Quality: Select firm, young, tender stalks with compact heads.
1. Remove leaves and woody portions.
2. Separate heads into convenient-size sections and immerse in brine (4 teaspoons salt to 1 gallon water) for 30 minutes to remove insects.
3. Split lengthwise so flowerets are no more than 1 1/2 inches across.
Steam blanching: Steam blanch 5 minutes. Cool promptly, drain and package, leaving no headspace. Seal and freeze.
Water blanching: Water blanch 3 minutes in boiling water. Cool promptly, drain and package, leaving no headspace. Seal and freeze.