Michigan State University Extension
Preserving Food Safely - 01600087
10/13/97

FREEZING BRUSSELS SPROUTS

 Select  green,  firm, and compact  heads.   Examine  heads

carefully
 to make sure they are free from  insects.   Trim,

removing
 coarse outer leaves.  Wash thoroughly.  Sort  into

small,
medium and large sizes.                              

Water
blanch:                                               

Small
heads.......................... 3 minutes             

Medium
heads......................... 4 minutes             

Large
heads.......................... 5 minutes             

 Cool promptly in cold water and drain.                    

 Pack  Brussels   sprouts  into   containers,  leaving   no

headspace.
 Seal, label and freeze.                         

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