Have you ever grown so many green beans in your garden that you didn’t know what to do with them all? Or found a great sale on fresh green beans at the store but couldn’t eat them fast enough? Freezing is an easy way to preserve the harvest and your grocery bargains so you can enjoy delicious green beans all year long. In this beginner’s guide, you’ll learn just how to freeze green beans, from the best ways to prep and blanch your beans to how to pack and store them for maximum freshness. With a few basic supplies and these easy steps, you’ll be freezing bumper crops of green beans like a pro in no time. Get ready to keep your family filled up on homegrown goodness no matter what the season!
Selecting and Preparing Green Beans for Freezing
When choosing green beans for freezing, look for crisp, brightly colored pods that still have a little snap when bent. Avoid beans that are dull, limp or show signs of decay. The fresher the bean, the better it will be preserved.
Washing and Trimming
Rinse the green beans under cool running water to remove any dirt or debris. Snap or cut off the stem ends and pull off any strings. Leave whole or cut into bite-sized pieces, depending on your preference. Blanching whole beans helps them retain more nutrients, but cut beans are easier to eat.
Blanching
Blanching the green beans in boiling water briefly, and then submerging them in ice water, is a crucial step for freezing. Blanching kills bacteria, stops enzyme action and helps veggies retain color, flavor, and texture.
- Bring a large pot of water to a rolling boil.
- Add about 1 pound of green beans and blanch for 1 to 2 minutes for cut beans or 2 to 3 minutes for whole beans.
- Remove and plunge in a bowl of ice water. Let chill for 1 minute, then drain thoroughly.
Packing and Freezing
Lay green beans on a towel to air dry completely. Pack in airtight plastic freezer bags, containers or wrap. Remove as much air as possible before sealing to prevent freezer burn. Properly wrapped, green beans will last up to 10 months in the freezer.
When ready to eat, simply thaw the green beans and briefly reheat them – they’ll taste just like fresh! By following these tips, you’ll be enjoying your summer green bean bounty all year long.
Blanching Green Beans Before Freezing
Why Blanch?
Blanching green beans before freezing is a must. Blanching involves briefly boiling the beans and then plunging them in ice water. This process stops the enzymes that can cause loss of flavor, color and texture during freezing and storage. Blanching also brightens the green color of the beans and helps them retain nutrients.
How to Blanch Green Beans
To blanch your green beans, here are the steps:
- Wash the green beans thoroughly. Trim off the tips and any strings.
- Bring a large pot of water to a rolling boil. Add about 1 tablespoon of salt to the water. The water should taste salty.
- Add the green beans to the boiling water. Cover and cook until the beans are tender-crisp, about 3 to 4 minutes for smaller beans and 5 to 6 minutes for larger beans.
- Drain the beans in a colander and immediately plunge them in ice water. Let them chill for the same amount of time as they were blanched.
- Drain the beans thoroughly again. Pat dry with towels or spin in a salad spinner.
- Transfer the beans to an airtight container or ziplock freezer bag. Squeeze out as much air as possible before sealing.
- Label and date the packages and freeze them immediately. Properly blanched and frozen green beans will last up to 10 months.
Blanching green beans is worth the extra effort. It helps lock in nutrition, color and texture, allowing you to enjoy the taste of summer all year round. Your future self will thank you when you pull out those green beans in the middle of winter!
How to Freeze Green Beans
Freezing green beans is a great way to enjoy their fresh-picked taste all year round. When you get a bumper crop of beans from your garden or find a great sale at the farmer’s market, follow these steps to freeze them at their peak of flavor.
Pick and Prep the Beans
Choose young, tender green beans for freezing. Pick them when they’re no thicker than a pencil. Rinse the beans under cold running water to remove any dirt or debris.
Blanch the Beans
Blanching involves briefly boiling the beans, and then plunging them in ice water. This stops the cooking process so they retain their color, texture, and nutrients. To blanch, bring a pot of water to a rolling boil. Add about 1 pound of beans and blanch for 2 to 3 minutes until they’re heated through but still crisp. Drain and immediately plunge in ice water. Let cool completely.
Drain and Dry the Beans
Remove the beans from the ice water and drain thoroughly in a colander. Pat the beans dry with towels or spin them dry in a salad spinner. This step is important to avoid excess moisture in the freezer bags.
Pack and Freeze the Beans
Pack the blanched, drained beans in freezer bags or containers. Squeeze out as much air as possible before sealing to prevent freezer burn. Label and date the packages so you know how long the beans have been frozen.
When ready to eat, simply add the frozen beans directly to the recipes or thaw and drain before cooking. Enjoy your green beans all year and revel in the summery flavor they’ll add to your winter meals! By following these simple steps, you’ll have perfectly preserved green beans from season to season.
Freezing Cut or Snapped Green Beans
Once you’ve picked your green beans and prepped them by snapping off the ends, it’s time to blanch and freeze them. Blanching, which means briefly boiling and then plunging in ice water, helps stop the cooking process and preserves the color and texture of the beans.
Blanching the Beans
Bring a large pot of salted water to a boil. Add about 1 pound of green beans to the boiling water. Cover and blanch for 3 to 5 minutes, depending on how crisp you like your beans.
Plunging in Ice Water
As soon as the beans are done blanching, drain them in a colander and immediately plunge them into a bowl of ice water. Let them chill for a couple of minutes.
Draining and Packing
Drain the beans thoroughly and pat dry with towels or spin in a salad spinner. Pack the beans in freezer bags or containers, leaving a little headspace for expansion as they freeze.
Freezing
Seal the bags or containers and freeze them immediately. Properly blanched and frozen, the green beans will last up to 10 months in the freezer.
When ready to eat, simply reheat the green beans in the microwave, stirring occasionally, until they’re heated through. You can also add them straight from the freezer to soups, stews and other dishes. Enjoy your green beans all winter long!
Freezing green beans, like many vegetables, allows you to enjoy the flavors of summer even in the dead of winter. Blanching and then quickly freezing the beans helps lock in nutrition, color and texture. With a little time and effort, you’ll have a taste of summer in your freezer to add to meals for months to come.
Storing and Thawing Frozen Green Beans
Storing Frozen Green Beans
Once your green beans are frozen, store them in an airtight container or ziplock freezer bag. This protects them from freezer burn and keeps them tasting their best. Frozen green beans will last up to 8 months in the freezer. For best quality, try to use them within 6-8 months.
Thawing Frozen Green Beans
When you’re ready to cook your frozen green beans, thaw them first. There are a few easy ways to do this:
Thawing in the Refrigerator
This is the slowest method but helps ensure food safety. Place the frozen green beans in a container to catch any moisture as they thaw, and leave in the refrigerator overnight. Thawing in the refrigerator can take 24 hours for every 5 pounds of green beans. Cook the green beans immediately after thawing and do not refreeze.
Thawing in Cold Water
Place the frozen bag of green beans in a bowl of cold tap water. Change the water every 30 minutes until the green beans are thawed. The green beans will thaw in 30-60 minutes. Make sure the bag is sealed and submerged in cold water the entire time. Cook immediately after thawing and do not refreeze.
Microwaving
Microwaving to thaw is quick but can partially cook the green beans. Microwave in short 30 second bursts, flipping the bag over each time, until thawed. Be very careful removing the bag from the microwave, as it will be hot. Cook the green beans immediately after microwaving and do not refreeze.
Thawed green beans will only last 1-2 days in the refrigerator before cooking. Do not thaw the green beans on the counter, as this can encourage the growth of bacteria. Thawing in the refrigerator or in cold water are the safest ways to thaw your home-frozen green beans.
Conclusion
So there you have it – freezing green beans is actually pretty simple. Just remember to blanch them first to preserve color and nutrients. Then spread them out on a sheet pan and pop them in the freezer until frozen solid. Finally, transfer to freezer bags or containers, removing as much air as possible. With a few basic steps, you’ll have delicious green beans ready to use all year long. Whether adding them to soups and stews or enjoying them on their own, frozen green beans are super handy for quick and healthy meals. Give it a try – freezing green beans takes a little time upfront but pays off in the long run. You’ll pat yourself on the back when you pull a bag out of the freezer and realize you’ve got easy side dishes ready to go anytime.