Broccoli and cauliflower are members of a diverse group of vegetables commonly called cruciferous, for the Latin Cruciferae meaning "cross-bearing", because the four petals resemble a cross. They are high in vitamins and minerals such as folate and vitamin K. They are also high in fiber and, depending on how they are prepared, are low in calories.
In Pennsylvania, both vegetables can be harvested into late October/November. They are versatile when it comes to preparation and can be eaten raw, steamed, roasted, baked, or added to stir fry, soups, and casseroles. The very popular cauliflower is now being used as a substitute for pizza dough!
When it comes to preserving these vegetables, the choices are more limited. Freezing is probably the easiest and most popular method.
Freezing
Cauliflower and Broccoli
Remember:
- Blanching destroys enzymes that continue the ripening process and helps to set the color, texture of the vegetable, and retain nutrients.
- Rule of thumb is about 1 pound of vegetable to 1 gallon of water. The water should return to a full boil in about 1 minute after the vegetables are immersed.
- Start timing when water returns to a full boil and when done immediately immerse in ice water to stop the heating process.
Packaging Broccoli or Cauliflower for Freezing
- Package in freezer containers or bags, removing air. No headspace is needed. Label and date.
- Tray pack by patting florets dry with a paper towel, place on a tray in a single layer, place tray in the freezer for approximately 1 to 2 hours until frozen. Quickly remove the individually frozen florets and place in a freezer container or bag removing air. No headspace is needed. Label and date.
Canning
As a low acid food these vegetables would need to be pressure canned and there are no scientifically tested recipes for canning broccoli or cauliflower as a plain vegetable. Additionally, at the higher temperatures achieved during pressure canning the product would soften to the point that it would not be palatable. Barbara Ingham from the University of Wisconsin notes that these vegetables "tend to develop strong flavors and usually discolor as well as being unsafe and they should not be used in canned vegetable mixtures for the same reasons."
While there are no tested recipes for canning pickled broccoli, you can pickle cauliflower and can it. The addition of acid and the correct proportion of ingredients creates a high acid product that can be water bath or atmospheric steam canned. Here is a recipe for Pickled Cauliflower or Brussels Sprouts (another cruciferous vegetable).
Drying
The National Center for Home Food Preservation does not recommend drying broccoli and lists cauliflower as being of poor suitability for drying. If you decide to try drying these vegetables, prepare as for serving, then steam blanch broccoli for 3-3½ minutes or water blanch for 2 minutes and for cauliflower steam blanch for 4-5 minutes and water blanch 3-4 minutes. Drying time in a dehydrator is estimated around 12-15 hours.
Penn State Extension has additional information Let's Preserve: Freezing Vegetables and Drying Fruits and Vegetables
