Freezing Green Beans ?>

Freezing Green Beans

Freezing green beans is quicker and sometimes better for your situation than canning green beans. Contrary to popular belief, frozen green beans do not have to be waxy and rubbery. The taste is depends all on how you prepare them to be frozen. You will need fresh green beans, a large bowl, a large colander, zip bags or vacuum seal bags (and vacuum sealer), ice, water, a large pot and a timer.

Before freezing green beans, you will want to snap them and place them in the large bowl. Take each green bean and snap off each end between your fingers and discard the ends (the part you wouldn’t want to eat, the stem and the very end of the bean). Then snap the bean in half. Snapping a green bean is like snapping a toothpick between your fingers. Some of the shorter green beans you may not want to snap into pieces. If you like to eat long whole green beans, then do not snap them in half. Place the snapped beans into the large bowl. Discard any discolored or splotchy looking green beans.

Put the large pot on the stove and fill about half way with water. When the water is at a rolling boil, then it is ready to blanch
the green beans. Pour cold water into your large bowl about a third of the way and then fill to half way up with ice cubes.

After all your green beans have been snapped, place them in the large colander and rinse them good in warm water to remove any dirt. After washing, then place them in a pot of boiling water.

Rinse dirt off of snapped green beans.

To blanch your rinsed green beans, place them in a pot of water at a rolling boil. Boil them for 3-5 minutes then turn off the burner and remove the pot from the hot burner.

Green beans being blanched in boiling water.

 

Above: Green beans are being blanched in a pot of boiling water.

Right: Green beans blanched and drained.

Green beans in bowl cooling.

Above: Green beans cooled in ice water.

After blanching, pour the green beans into the colander in the sink,
drain the boiling water off the beans. Immediately place them in the
large bowl with the ice water. The beans need to be cooled quickly to
preserve the taste and texture. When the beans are completely cooled, return them to the colander and drain the cold water off. Then place the beans into zip bags, vacuum seal bags or freezer jars. If you have a vacuum sealer, then follow the directions from the machine.

After sealing the bags or jars, then label them with contents and date and put them in the freezer to enjoy later. Remember when you get the frozen green beans out of the freezer they will need to finish cooking before they are ready to be eaten.