By Ellen Brown
I froze green beans one year. During the blanching I added a pinch of baking soda to take out the bitter taste that my mother-in-law told me they would have due to the freezer drying them. I placed them in plastic bags. Come winter, they were bitter and we couldn't eat them. What happened?
By Missy C
I've eaten homegrown frozen green beans all my life and have never thought them to taste bitter. I've never used baking soda during the blanching process, just follow the instructions in my kerr/ball canning book.
I want to freeze fresh green beans. How do I?
Blanch the beans for three minutes. As soon as the blancing is done immediately give the beans an ice water bath to stop the cooking process. Pat beans dry, place in zip lock freezer bags and remove as much air from the freezer bags as possible because both patting dry and removing air help to reduce freezer burn.
Can green beans be frozen until enough are collected to then can?
Never heard of canning something that's been frozen. If you are going to can anything it should be as fresh as possible. I can't see going to all that work and having something you probably will not be able to eat. You might try canning another vegetable with the same process time to fill up your canner.
How do I freeze green beans from the garden?
By Cindy S
Drop green beans in boiling water for a 3 minutes. They will turn bright green, the scoop out and put in cold water. Then a couple minutes later, put them in a colander to drain. Put in Ziploc bags and try to get all the air out/run thru a foodsaver and freeze. Keeps for a year if done with the foodsaver.
How do you prepare green beans for the freezer, without them going mushy?
By Wendy B
No matter whose frozen green beans I have tried, I have never had mushy ones, but they have always, been tough or basically like they only partially cooked.
How do I freeze small batches of green beans?
By June from MS
I like to grow Royal Burgundy bush type green beans. They are a wine color on the bush. Then they tell you when you have blanched them enough by turning green in the water. That's when I take them out, cool in ice water, then freeze whatever amount you want in freezer bags. There are just two of us to feed now, so a couple handfulls per bag is enough for a meal.
Whats the best way to freeze green beans so they will taste fresh?
My opinion of frozen green beans isn't real great. Taste wise they are OK, but no matter how they are frozen, whether home frozen or purchased, they are tough. When I had a garden I always canned the green beans for that reason. The canned ones don't look as nice, color wise, but all the people I have known prefer them over frozen.
I would like to know how to prepare snap beans for freezing?
1.Wash beans and look for any blemishes.
2.Then remove tips and sting (if the string type.
break into desireable peices.
3.dip in boiling hot water for a couple minutes Beans will change to a bright green color.
4.Then remove immediately to a pot of ice cold water to cool down .
5.Put in freezer bags and place in freezer.
This is how I have always done it and they have always come out tasting fresh. JAN
|I would like to know about freezing green beans. I don't really know how and would like to know a little about it. I also would like to know if they are as good frozen as canned? I have never done either one, but putting then in the freezer sounds much easier. Any information you can give me would be greatly appreciated. |
|Freezing Green and Yellow Beans||07/12/2004|
|When selecting beans for freezing, choose young tender beans that are at their peak of flavor and texture. They should snap when broken. If possible, harvest vegetables in the cool part of the morning and process as quickly as possible. If the freezing process is delayed, immerse vegetables in very cold water or refrigerate in shallow pans to preserve quality and nutrients. |
To freeze beans, follow these steps.
First, wash; snip off tips, and sort for size. Cut or break into suitable pieces. Small beans can be frozen whole.
Next, blanch beans. There are two blanching methods.
Boiling water method - use one gallon of water per pound of vegetables. Bring water to a rolling boil and add vegetables. Cover and boil 3 minutes from the time you add vegetables to the water.
Steam blanching - put 1" of water into a kettle. Add a layer of vegetables. Cover and steam for about 4 to 4 1/2 minutes.
Cool quickly in ice water.
Drain completely. Extra water forms too many ice crystals.
There are also two methods for packing beans - dry or tray pack.
With the dry pack method, beans are packed tightly into containers or freezer bags in order to exclude air. If freezer bags are used, be sure to press air out of the unfilled part of the bag before sealing.
The tray pack method involves putting a single layer of beans on a shallow pan and putting the pan into the freezer. When the beans are frozen, put them into a freezer bag or container. Be sure to put beans into a sealable container as soon as they are frozen.
Beans will maintain high quality for 12 to 18 months at 0 degrees Fahrenheit or lower. Longer storage decreases overall quality. It is best to use and enjoy the beans before the next harvest.
Source: University of Minnesota Extension
|By Anne H.|
|Freezing Green Beans||07/06/2005|
|I freeze green beans and they taste like they just came out of the garden. Pick your beans. String and break them up but DO NOT WASH them. they are called dirty beans. when get ready to cook, then wash and put on to cook while still frozen.|