Michigan Fresh: Using, Storing, and Preserving Broccoli (HNI12)
Broccoli can be preserved and served many way. Michigan-grown broccoli is available July through October.
Using, Storing and Preserving Broccoli
Cruiser, Green Comet, Green Goliath
Storage and food safety
Store broccoli in the refrigerator in a plastic bag with holes.
Use broccoli within three days. The longer you store it, the lower the vitamin content.
Choose broccoli with dark green florets. If the florets are enlarged, opened, yellowish-green or wilted, the broccoli is not fresh.
Avoid broccoli with thick, tough stems.
Do not purchase broccoli that is soft or slippery — this is a sign of spoilage.
Keep away from raw meat and meat juices to prevent cross-contamination.
Wash broccoli using cool running water. Do not use soap.
For best quality and to preserve nutrients, preserve no more than your family can consume in one year.
|1 pound of broccoli||= about 6 cups of raw, trimmed florets and stems|
|1 pound||= about 4 to 6 servings (1 cup raw or ½ cup cooked)|
|2 to 3 pounds of fresh broccoli||= 2 pints frozen broccoli|
How to Preserve
Broccoli usually discolors and grows stronger in flavor when canned. For this reason, canning is not recommended.
- Michigan State University Extension Food Preservation Series — Broccoli. 2006. Bulletin W01047. MSU Extension.
- Watch Your Garden Grow. 2012. University of Illinois Extension. http://urbanext.illinois.edu/veggies/
- Andress, Elizabeth and Judy A. Harrison. So Easy to Preserve. Bulletin 989, 6th edition. Cooperative Extension University of Georgia, 2014.