Hi, does anybody know about blanching vegetables? My broccoli and cauliflower plants decided to all come ripe at the same time and we won't be able to eat it fast enough, so I'd like to freeze some. I know that it needs to be blanched first. I've looked around the internet and found instructions for both boiling and steaming methods...I prefer steaming if both work equally well, do you know about this? I thought of steaming in the microwave but suspect that the cooking is too uneven? The other part of my question is about how thoroughly cooked the food is supposed to be, the times I've found sound like the food will be well cooked. Is it supposed to be tender-crisp or more or less cooked than that? I intend to pick the veggies shortly before blanching and I think that very fresh veggies cook more quickly than older veggies...typically I will harvest a head a couple of hours before dinner, a large head's worth of florets micro-steam in about 4 minutes.
Advice and suggestion appreciated!