Preserving Green Beans: Blanching and Freezing

We were blessed this year with a plentiful harvest of green beans. I am going to try fermenting some, but I wanted to make sure I also froze them for one of our favorite dinner dishes we call Kung Fu Chicken.

How to Blanch and Freeze Green Beans

Step 1: Trim the end of the green beans. While my older two can use a knife, Ethan is still learning and prefers scissors. We started boiling the water at this time too.

 

Step 2: Cut the green beans into 1-2 inch pieces, usually thirds.

Step 3: Then, it is time to blanch the beans. Add the cut beans to the boiling water. It took about 2 minutes for these medium sized beans in the boiling water. Get the ice bath ready while they are boiling.

Fun Fact: Blanching retains the nutrients, stops the enzyme action, kills off any yuck and preserves the color.

Step 4: Next, add the boiled green beans to the ice bath using a straining type spoon. Once they cooled, I placed them on the towel to dry them off quickly. Now, your beans are successfully blanched.

Step 5: Finally, add the dried green beans into the pyrex glass container to freeze. I froze them in the amounts I would use for Kung Fu Chicken. Freeze them in any quantity you would prefer. You could freeze them in freezer bags also, but we prefer glass as it is healthier and more environmentally responsible.

That’s all folks. It took about 2 hours from picking, to blanching to freezing. Now we have enough for several meals as these will last about 9 months in the freezer.

 

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