Michigan
State University Extension
Preserving
Food Safely - 01600092
10/13/97
DRYING
BROCCOLI
Trim and section the heads then wash thoroughly. Quarter
the
stalks lengthwise. Blanch either in steam for 4 to 5
minutes
or in water for 3 to 4 minutes. Water is the
preferred
blanching method. Dry 5 to 7 hours in a
dehydrator
or 6 to 8 hours in an oven.
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be used to endorse or advertise a commercial product or company. This file
was generated from data base 01 on 03/09/98. Data base 01 was last revised
on 10/13/97. For more information about this data base or its contents please
contact
wrublec@msue.msu.edu
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