Select young tender pods when the seed is first formed.
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.
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.
Freeze blanched beans 10 to 12 months at 0ºF. Unblanched beans will hold up for 6 months at 0ºF.
Add directly into dishes.
The less contact beans have with water during freezing and cooking, the better they will retain their original flavor and texture.
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.
The above posting by Bonnie says she freezes green beans right out of the garden. Does anyone else use this method, and do they turn out as well as the blanched ones? I have lots of beans to put up, and very little time. Please reply quickly, or email me at JaysBetterHalf at aol dot com
I would like to know the best way to freeze beans with out blanching them.
I just froze my green beans, however now see where the pot of boiling water should be covered, - the beans were in a rolling boil for 3 minutes from time the water started boiling after adding the beans -
do I have to worry that they will not be safe - I did everything else right.
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