There is nothing quite like a fresh from the garden, tender-crisp green bean. That is something you can enjoy all year long, if you blanch and freeze your fresh green beans.
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Why Blanch & Freeze instead of Canning?
Y’all, Imma be honest with you. I don’t like mushy green beans. The ones from the can? No, thank you. I like mine crisp, slightly tender, bright green, with just a little butter and salt.
If soft, fully-cooked beans are your thing, then be all means, can away. And I know, canning is more practical than freezing. It lasts longer, doesn’t use plastic bags, and you don’t have to rely on electricity.
However, if you’re in it for the “fresh from the garden” taste in the middle of December, then blanching and freezing is the way to go.
Can I Freeze Fresh Green Beans Without Blanching First?
Technically, yes. If you don’t mind dull and mushy green beans. Blanching will stop enzyme activity that causes the deteriorating of texture, flavor and color of vegetables. Without that step, you’ll end up with a not so appetizing bunch of beans that, while completely edible, are not the “fresh from the garden” crisp and green.
How-To Blanch and Freeze Green Beans
Snap (or chop) the ends off your beans and break them into your desired size. This is a great job for kids! Mine love helping snap beans.
Using a colander, give them a good rinse.
Now you need to get everything set up. The next process goes pretty quick.
Add four quarts of water and one tablespoon of salt to a pot and bring to a boil.
Fill a large bowl with lots of ice and water.
Have a utensil ready to remove the beans from the boiling water and into the ice bath. I like to use a stainless steel Spider Strainer.
Have a kitchen towel handy to put under a colander.
Prepare your freezer bags. I use quart size, because that’s a prefect serving size for our family meal. I use a sharpie to write the date on them.
Ok, here we go…
Step 1.
Add some beans to your boiling water. Don’t over-fill the pot. I add about 2 quarts worth of beans at a time.
Step 2.
Boil for 2-3 minutes.
Step 3.
Remove beans and immediately put them into the bowl of ice water to stop the cooking process.
Step 4.
Allow the beans to sit in the ice water for a minute or two, then transfer to a clean colander.
Step 5.
At this point, you can spread your beans on a towel to dry before bagging if you want to. I do not. I just go straight from colander to freezer bag.
You can also flash freeze your beans before bagging, if desired. Simply spread them on a cookie sheet and place them in the freezer for an hour. Then remove and bag. But again, I do not. I’m all about keeping it simple and effective.
Step 6.
Once you have bagged your beans, lay them flat, label and stack’em in the freezer.
Now repeat the steps for however many batches of beans you have. This is a process that I do every couple of days once my green beans start producing.
The beans will last 10-12 months in the freezer.
How To Use Your Frozen Green Beans
To prepare, simply add frozen beans to boiling water for 5-7 minutes, then drain, and add some butter, salt and pepper.
You can also toss the frozen beans straight into sautés, stir-fries, soups, etc.
For God so loved the world that He gave His only begotten Son, that whosoever believes in Him should not perish but have everlasting life.
John 3:16
