Preparation Select green, firm and compact heads. Examine heads carefully to make sure they are free from insects. Trim, removing coarse outer leaves. Wash thoroughly. Sort into small, medium and large sizes.
Water blanch small heads 3 minutes, medium heads 4 minutes and large heads 5 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.