Freezing Green Beans

Freezing Green Beans
Makes around 3 quarts

Fortunately freezing green beans is really quick and easy, especially when you have a huge crop to deal with.  Although I only plant two 8 foot rows of pole beans, I usually get more than enough to feed my family all summer with plenty left for sharing with friends and then preserving for the winter.  I prefer frozen beans over canned, because they just taste fresher and go well in a lot more of my favorite veggie dishes.

                                                                                                                                     Instructions:

Clean the beans and cut off the stem ends.  Keep the sizes uniform if possible.  If some of the beans are much larger, prepare and bag them separately.  I like to cut the larger beans into pieces.  This helps distinguish the larger beans from the smaller ones for later use.  Steaming beans is the best method for blanching because it preserves nutrients and taste, but if you don’t have a steamer it’s fine to boil the beans.  First, bring water to a boil and then add the beans.  Bring back up to a boil and continue boiling for 3 minutes with the lid on. After blanching, drain the water and refill the pot with cold water to cool the beans quickly.  Drain, pack into freezer bags and seal.  Try to leave as little air as possible in the baggies.  The less air in the baggies, the less room for moisture and ice crystals to develop which can affect taste. 

When you are ready to cook the beans, do not defrost them first.  Boil them as you would any frozen beans.

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