![]() ![]() If you add too many beans to the pot at once, it’ll take too long for the water to come up to a boil. Snap off the ends, and snap into halves/thirds, if desired.īring a pot of water to a rolling boil, and lower the beans into the pot. Just like before, select the freshest, most tender beans. How to Freeze Green Beans (blanching method) But for those of you who are still blanching enthusiasts, no worries– I have instructions for you, too. So that’s how to freeze green beans using the cheater-method. Fresh-from-the-garden-flavor in the dead of winter (or anytime). When you’re ready to eat them, boil until tender, season, and that’s it. Remove them from the tray, place in a freezer baggie, label, and place back into the freezer. Spread the green beans on a baking sheet in a single layer, and flash freeze for 30-60 minutes. (I usually just leave them long, though). Snap off the ends, and break the beans into halves or thirds, if you like. Skip freezing those guys, and only select the freshest, most tender green beans for your freezer. You know the ones– they feel kinda woody and hollow when you try to snap them. ![]() Older, tougher beans just don’t freeze well. In my opinion, the most important part of this process is starting off with good beans. How to Freeze Green Beans without blanching So that was enough to make me skip blanching for good. And there’s no obvious flavor or color loss that I can see. Scandalous, I know…īut guess what? They’ve been in my freezer for almost a year now, and they still taste good. So last year I did the unthinkable: I froze all my green beans without blanching. And if you have a big bunch of green beans to freeze, you have to blanch in fairly small quantities, which takes time. The thought is that blanching stops the enzyme action which can result in loss of flavor and color. For those who aren’t familiar with blanching, it’s a common practice in food preservation that involves boiling the food for several minutes, and then plunging into ice water. When you freeze green beans, it’s always been recommended that you blanch them first. ( Pickling your green beans is another option.)īut if you decide to freeze, then there’s the issue of blanching… And that’s where my rebellious streak comes out. But if you really like canning green beans instead, there’s nothing wrong with that. Plus I don’t have to heat up my kitchen to make it happen. Personally? I prefer frozen green beans as I think they have a fresher taste, and less nutrient loss. Some folks prefer the taste and texture of canned beans, while others prefer frozen ones. This one is totally your personal preference. So next up on my food-preservation-rebellion list?įirst, let’s chat real quick about freezing vs. (Check out my post all about canning safety HERE.) However, with the peaches and pears I listed above, the recipe is still completely safe, even with the edits. Now you do have to be a little bit careful when you’re preserving food– sometimes you just *can’t* be a rebel with certain things if it impacts the safety of the recipe.
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