The best book on this stuff is, "So Easy to Preserve". From the University of Georgia Cooperative Extension Service. Everything is covered even drying. Blanching is recomended for green beans and Broccoli/Cauliflower/Brussels Sprouts, I'm sure. Probably as good a time as any to mention let it frost on your brussels sprouts for a mature crop and good storage. If it isn't about health hazard from improper food storage conditions, I'll try the most direct way to preserve food. If eating quality is good, that's enough. She blanches more than me.
BTW aren't most brassicas bienniels?