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How to Freeze Green Beans?
Green Beans! Yum!
Freezing Green Beans
During the peak of the season, pole green beans will likely produce more than you can eat. If you planted bush green beans, your plants will produce in abundance over a short time. To preserve the summer abundance, it is easy to learn how to freeze green beans, since it is the safest method to preserve green beans and requires no special equipment..
Whether you call them green beans, string beans, French beans, wax beans or squeaky beans, your freshly frozen beans will taste better than anything you could buy at the store. A cup of green beans is a serving, and according to the USDA, is an excellent source of vitamin K (phylloquinone), vitamin C, vitamin A, fiber, and manganese, and a good source of lutein, zeaxanthin, thiamine and magnesium.
Before freezing green beans, they will need to be blanched. Blanching serves two purpose: it kills harmful bacteria and it kills enzymes. These would otherwise continue to be active even after your produce is frozen, and would cause it to spoil prematurely.
After blanching, you will want to plunge the green beans into ice cold water to quickly stop the cooking process. Otherwise, the beans will continue to cook and will become overcooked and rubbery.
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How to Freeze Green Beans: What You Will Need
You most likely have everything you will need to freeze green beans in your kitchen.
- fresh green beans
- your largest pot to boil water
- slotted spoon or pasta colander insert for pot
- a large bowl
- ice and cold water
- vegetable knife
- clean towels or paper towels
- freezer bags
- waterproof marker to write on the bags
· cookie sheets to quick freeze beans (if you wish to prevent the beans from sticking together)
· bean frencher (optional)
· vacuum food sealer (optional)
How to Freeze Green Beans: Steps
If you are freezing more than a few cups of beans, it is best to work in small batches to avoid cooling down the boiling water too much. You can reuse the boiling water for four or five batches, but add more hot tap water and allow it to reach a full boil before adding more beans. Also add more ice to the cold water after each batch.
- Harvest beans in the early morning when the pods are still tender and between 4 and 6 inches long.
- Fill pot two thirds full of water and place on your hottest burner on high.
- Place 2 cups of green beans in a colander and wash in cool water.
- Cut or snap off the stems and ends.
- If desired, cut beans into one inch lengths or cut vertically into French beans with a knife or bean frencher.
- Fill bowl with ice and cover with cold water.
- Put beans in pasta insert or gently lower them in to the pan of boiling water with your slotted spoon.
- Set timer for 3 minutes.
- After 3 minutes, remove beans from the hot water. If you are using a slotted spoon, put the beans back into your colander.
- Immediately plunge beans into the cold water and allow to sit until thoroughly cooled, about 3 to 5 minutes.
- Drain beans and place them on clean towels to pat dry.
- If you wish, put them in a single layer on a cookie sheet and place it into the freezer just until the beans are frozen.
- Label freezer bags with the item and date.
- Fill the freezer bags and either remove as much air as possible to prevent freezer burn, or use a vacuum sealer.
You can store green beans in the freezer for eight months. If you have a freezer that does not self defrost or use a vacuum sealer and use thicker freezer bags, green beans will keep in the freezer for up to 14 months.