No experience with growing brussel sprouts; my wife won't eat'em (and I like'em /forums/images/graemlins/frown.gif). We always cooked all the greens before freezing, whether spinach, turnip greens, poke, or collards, if we froze them . That worked pretty well, but personally, I prefer the texture of canned; i.e., pressure cooked greens. I felt the same way about green beans; OK frozen, cooked or uncooked, but better texture if cooked fresh (never been frozen) or canned (pressure cooked). At one time, we cooked sweet corn very briefly; i.e., blanched it before freezing. It seems that when I was a kid, my family did that with most vegetables. But my wife and I learned that was a waste of time with corn; just freeze it and cook it when you get ready to eat it. At one time I even read about freezing corn in the shucks until you were ready to use it, so we tried that. It worked just fine, but takes way too much freezer space. And right now I can't think of anything else that we cooked before freezing; just washed the blackeyed peas, okra, tomatos, cauliflower, broccoli, bell peppers, etc. in cold water before freezing.
