Selecting High-Quality Beans:
Select young tender pods when the seed is first formed.
Preparing for Freezing:
Wash in cold water, snip off ends and cut into 2 to 4-inch lengths or slice lengthwise for French style beans.
Water-blanch (1 pound at a time) for 2 to 3 minutes or steam-blanch for 3 to 4 minutes. Cool promptly and drain. Green beans can also be frozen unblanched.
Best Freezing Method(s):
- Unblanched: This is the fastest method for freezing whole or Julienne beans. Clean and prepare beans. Place desired amounts into plastic bags or other suitable container and freeze.
- Boilable Bags: Clean and prepare spears. Place desired amounts of beans into boilable bags, add desired seasoning, press out air and seal. Blanch bags in boiling water for 6 to 8 minutes depending on the size of the beans. Cool bags in ice water, pat dry and freeze.
- Dry Packs: Once cooled, transfer blanched green beans directly into suitable containers for freezing. Leave 1/2 inch of headspace.
Freezer containers should be moisture and vapor resistant and should not be prone to cracking or breaking at low temperatures. Containers should provide protection against absorbing flavors or odors and should be easy to label. Suitable packaging for freezing green beans includes freezer-grade plastic bags, rigid plastic containers or glass containers and heavy-duty aluminum foil.
Maximum Storage Time:
Freeze blanched beans 10 to 12 months at 0ºF. Unblanched beans will hold up for 6 months at 0ºF.
Add directly into dishes.
Tips & Shortcuts:
The less contact beans have with water during freezing and cooking, the better they will retain their original flavor and texture.
Refrigerating Green Beans:
Leave beans whole and unwashed and store them in a perforated plastic bag in the warmest part of the refrigerator for 3 to 6 days.