Preparation Select young tender spears. Wash thoroughly and sort into sizes. Trim stalks by removing scales with a sharp knife. Cut into even lengths to fit containers.
Water blanch small spears 2 minutes, medium spears 3 minutes and large spears 4 minutes.
Cool promptly, drain and package, leaving no headspace. Seal and freeze.
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.