Rinse the broccoli well under clean running water to remove dust and dirt from the surface.

Cut the broccoli into 2-inch pieces.

Combine 1 gallon of water and the salt in a large bowl.

Place the broccoli pieces in the salt water, and soak for about 30 minutes.

After soaking, drain and rinse the broccoli well under running water before blanching.

Fill a large bowl with the remaining gallon of water and ice.

Bring a large pot of water to a boil over high heat.

Once the water is boiling vigorously, lower the broccoli pieces into the pot and boil for 3-minutes.

Remove the blanched broccoli and plunge it into the bowl of ice water to cool for about 5 minutes.

Once the broccoli florets have cooled, remove them from the ice water and place on a clean kitchen towel to absorb extra moisture.

Line baking sheets with parchment paper, and arrange the pieces on the trays so they are not overlapping.

Place the baking sheets in the freezer and freeze until the broccoli is solid, about 1 to 2-hours.

Transfer the frozen broccoli to freezer bags, squeeze to remove air, and seal the bag. Label, date, and store the frozen broccoli in the freezer until ready to use in your favorite recipes. Use within 10-12 months.