Freezing broccoli is a seven step process: soak, rinse, chop, blanch, chill, spin, and pack ino boxes.
Broccoli should be harvested when florets are fully formed but before any of the buds of the florets turn yellow. If caterpillars are present, soak unchopped broccoli heads in salted water (about 1 T. per gallon) for half an hour, then rinse well.
As you chop the broccoli, bring water in a dutch oven to a full boil. Once the water is boiling, add a handful of chopped broccoli to the strainer and place cover on the pan. When the water resumes boiling, set the timer for 2 minutes.
After two minutes, remove the strainer from the pan, and plunge the broccoli into ice water. I make ice cubes in one quart plastic boxes for this purpose. When thoroughly chilled, spin in salad spinner to remove excess moisture, pack into freezer boxes, seal, label, and freeze. Ahhh, in the winter months you will enjoy broccoli so bright green and tasty, you won't believe it!!