Chop beans into uniform pieces.
Blanch in steamer for 3 minutes.
As soon as the 3 minutes is up, plunge into an ice water bath.
When cold, drain and spread out on a cookie sheet. Put in freezer. You can skip this step and just pack into a freezer container, but I like to do this so they are frozen individually and not in a clump - that way you can pour out how much you want at a time.
Pack into freezer containers, label and put in freezer. You can use Freezer Bags or sturdy plastic containers, but I am trying to avoid all use of plastics - so I freeze in glass canning jars.
9 comments:
Thanks for all your good food storage information. It's very inspiring... but it always makes me hungry!! :) Wonderful blog.
Just found your blog tonight and am enjoying reading about all your garden & canning endeavors.
I was glad I read your tip about freezing the green beans on a sheet pan. I've always just packed mine into a freezer container after cooling them in my water.
I can't wait to try them your way. I will look forward to pouring out just the amount I need rather than the big clump I always have to deal with. THANKS! :)
THANKS FOR THE INFO,I DIDNT KNOW YOU COULD FREEZE GREEN BEANS,THIS WILL HELP WITH THE OVERLOAD,THANKS AGAIN,ROBERT
Thanks from another newbie. I never understood why people used a cookie sheet before!
Thanks for the graet blog. I tried the no preserves applesauce and I didn't add any sugar. It was graet. No one thought that it would stay good without preserves but its fine. I was so pumped. I have to try the freezing of the green beans because last time I tries they were really soggy when I took them out of the freezer. Do you have any sugarless jams with no preserves? I would be interested in trying something like that...
Hi Kathi,
Why do you need to blanch them before freezing? I usually just freeze them straight away.
Thanks!
P
The reason you need to blanch your veggies before freezing is to kill the enzymes that can make your veggies go bad - even in the freezer! It also sets the color and texture.
Blanching is not necessary for freezing. But doing so will be fresher looking and tastier for a longer period of time.
How does the lid get sealed on the glass jar before you freeze them?
You don't need to seal them for freezing - you only need to seal them if you are canning them.
Post a Comment