Freezing Brussels Sprouts

1.      Select green, firm and compact heads. Examine heads carefully to make sure they are free from insects.

2.      Trim, removing coarse outer leaves.

3.      Wash thoroughly in cool water.

4.      Sort into small, medium and large sizes.

5.      Water blanch small heads 3 minutes, medium heads 4 minutes and large heads 5 minutes.

6.      Cool promptly in ice water,

7.      Drain and package in Ziploc or vacuum bags, leaving no headspace (excluding as much air as possible).

8.      Seal and freeze.

 

Also see this page for Pickled Brussels Sprouts (or Cauliflower)

Home Canning Kits

This is the same type of  standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce. This complete kit includes everything you need and lasts for years: the canner, jar rack, jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. It's much cheaper than buying the items separately. You'll never need anything else except jars & lids! To see more canners, of different styles, makes and prices, click here!For more information and current pricing:

     

Lids, Rings, Jars, mixes, pectin, etc.

Need lids, rings and replacement jars?  Or pectin to make jam, spaghetti sauce or salsa mix or pickle mixes?  Get them all here, and usually at lower prices than your local store!

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