Preparation Select those with uniformly green color, compact globes and tightly adhering leaves. Remove all leaves and choke or fuzzy portion. The portion that is left at the base is the heart. Cut away the stem just below the heart and trim any woody portions. Wash hearts in cold water and drain.
Water blanch 7 minutes. Cook, drain and pack, leaving no headspace. Seal and freeze.
Follow directions for freezing Irish potatoes.
This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.