Since Will planted 50 green bean plants in our back yard, we were picking more green beans than we possibly knew what to do with…. If you plant them; they will come.
Obviously 50 plants is going to yield way too many green beans for the two of us, even though we really could eat a whole meal of them because we like them so much. So we had the predicament of how to store them. We will eat canned green beans, but we really prefer the crispy fresh ones. So we decided that freezing them was the way to go.
***Side Note: I now know why people can. 12 pounds of green beans takes up a whole heck of a lot of room in the freezer (we’re talking enough for about 40 meals’ worth of green beans as a side); plus those nicely stacked mason jars full of colorful veggies are very aesthetically pleasing.
Any way, we did some research and found out that if you intend to freeze fresh green beans you should blanch them first. We have frozen them without blanching as well, but after doing some research we have started blanching them. The blanching process of hot then cold stops “enzymatic activity” in the veggies. That’s a fancy way of saying it will help keep the vegetable from getting discolored or a strange texture from being frozen.
So here is how you do it:
Pick/purchase some fresh green beans.
Wash them off and trim the ends. Go ahead and put the time in now to trim the beans, that way you don’t have to do it when you pull them out later.
Get a big pot of water boiling and have a big bowl of ice water ready to go as well. I say big because you want the bowl of ice water to be big enough so that you can do as few of batches of green beans as possible so you have colder water.
Remove from the ice water, bag, and freeze =)
Ta duh! Fresh green beans for the winter!