If we’re lucky, many of us end up with tons of green beans. My bush beans are starting to wind up their season and the pole beans are still going fairly strong. For me, it’s time to think about preserving some of the bounty!
Canning can be scary to the uninitiated, but freezing is simple and can be done with a lot of your garden veggies. Beans are the perfect candidate.
Step 1: Cut the ends off.
Step 2: Cut the beans into your favorite size.
Step 3: Blanch them in boiling water for about 3 minutes. (This is a necessary step because it will eliminate the normal aging enzymes etc. in the beans.)
Step 4: Cool them quickly in water and ice.
Step 5: Dry them off.
Step 6: Into a freezer bag. Freeze.
They will keep longer in a deep freeze, but 8 or 9 months in a normal freezer will work too. They don’t go bad, they just might not taste as good after longer. When you are ready to cook them, just do what you normally would with frozen beans – microwave for a minute or two or boil or steam or whatever…