This is the time of year when summer gardens are bursting with fresh green beans. Our garden is definitely thriving, so we have more green beans than we know what to do with. We have been harvesting beans every couple days, and they still keep coming in abundance. We plant Contender beans , a bush variety that has proven to be reliable year after year. However we tend to get a bit carried away with the number of seeds we plant, and before we know it, were drowning in green beans.
Fortunately, they are a family's favorite, and I've already canned over thirty - 24 ounce size jars to last us through the year. The rest of our harvest will be enjoyed fresh, and I plan to freeze the remainder for future meals. Green beans freeze exceptionally well when prepared properly, so today, I'll share the best method for freezing and storing green beans to ensure they keep their texture, flavor and color for months to come. Let's get started!
What you will need:
- 🔪 cutting board & sharp knife
- 🍲 large pot
- 🥣 large bowl
- 💧 water
- 🧊 ice
- 🧻 paper towels
- 💚 fresh green beans
- 👩🏻🍳 baking sheets
- ❄️ vacuum sealer & bags, freezer containers or freezer bags
CLEAN & PREP: Wash your green beans thoroughly in cold water. Snap or cut off the stem and blossom ends, and cut the beans into your desired lengths (halves or thirds).
BLANCH: Bring a large pot of water to a rolling boil. Submerge the beans in the boiling water for exactly 3 minutes.
Blanching green beans before freezing is a bit of a debate, but I’ve found that it’s definitely needed. When you blanch them, you stop the natural enzymes that can make the beans lose their quality in the freezer. This step is super important because it helps keep their vibrant color, crunchy texture, nutritional benefits, and delicious taste intact for up to a year, so don't skip this step.
Prepare and ice bath by filling a large bowl with ice and cold water.
SHOCK: Immediately remove the beans from the pot and plunge them into the bowl of ice water 2-3 minutes. This stops the cooking process immediately.
DRY: Drain the beans well and spread them out on clean kitchen towel. Let them dry completely; excess moisture will cause ice crystals and freezer burn.
FLASH FREEZE: Place the dry beans in a single layer on a baking sheet. Freeze them for 2 to 4 hours until solid. This method ensures they freeze individually and won't clump together in a big block.
PACKAGE THE BEANS: Transfer the frozen individual beans into vacuum seal bags and seal. If using freezer bags, transfer beans to bags, squeeze out as much air as possible, and seal tightly.
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Looking for Green Beans ideas? Check out the Recipes blelow.
Looking for more easy recipes? Check out the Mommy's Kitchen & Homestead Recipe Box!
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