It makes me very nervous to can green beans since they are so susceptible to bacterial infections. Plus, I’m scared of my pressure canner and canning them takes so long. So…time for the freezer again!
Freezing beans is pretty easy. Like carrots, it’s a straightforward process of wash, trim, blanch, dry and freeze.
Step 1: Wash the beans. I trimmed the ends off just before washing, too.
Step 2: Blanch the beans. Working in batches, dump them in boiling water and let them boil for a minute or two. Then, plunge them into cold water. This process stops the enzymes that age the beans. Without blanching, they get mushy and gross.
Step 3: Let the beans dry.
Step 4: Package them. I like to store them in sandwich-size Ziploc baggies, sucking out the air with a straw before sealing them. This helps reduce freezer burn–those nasty little ice crystals don’t have much room to form when there’s no air in the baggie.
I shove a bunch of little baggies inside a big gallon-size freezer bag before stashing them in the freezer. They keep longer this way and aren’t as hard to find as they would be if I froze each bag individually. Who needs to waste time digging around for a baggie of green beans while the rest of dinner is boiling over on the stove?
Tagged: food storage