Directions for Freezing green beans

[Kitchen Witch]

Directions for Freezing green beans
Ingredients and Equipment

* fresh green beans - any quantity. I figure one handful per serving.
* Vacuum food sealer or "ziploc" type freezer bags (the freezer bag version is heavier and protects better against freezer burn.

* 1 Large pot of boiling water
* 2 large bowls, one filled with cold water and ice.
* 1 sharp knife


Instructions

Step 1 - Get yer green beans!

Start with fresh green beans - as fresh as you can get. If there is a delay between harvesting and freezing, put it in the refrigerator or put ice on it. And don't use beans that are old, overripe or dried out (see below):


Step 2 - Wash the green beans!

I'm sure you can figure out how to rinse the green beans in plain cold or lukewarm water.

Step 3 - Trim the ends and cut into smaller pieces

Just take a sharp knife and cut of both ends (about 1/4 of an inch, or half the width of an average woman's little finger). Then cut them into pieces of the size you prefer, usually about 1 inch long.

Of course, if your prefer French cut green beans, you can cut the beans lengthwise instead, or you can use a "bean Frencher" (No, that does not make the beans smelly, hairy or surrender quickly, it's just the name.. ). The "Frencher" enables you to prepare a huge quantity of beans quickly!


Step 4 - Get the pots ready

Get the pot of boiling water ready (about 2/3 filled) and a LARGE bowl with ice and cold water.
Step 5 - Blanch the green beans.

All fruits and vegetables contain enzymes and bacteria that, over time, break down the destroy nutrients and change the color, flavor, and texture of food during frozen storage. green beans requires a brief heat treatment, called blanching, in boiling water or steam, to destroy the enzymes before freezing. Blanching times for beans is 3 minutes (the duration should be just long enough to stop the action of the enzymes and kill the bacteria).


Begin counting the blanching time as soon as you place the green beans in the boiling water. Cover the kettle and boil at a high temperature for the required length of time. You may use the same blanching water several times (up to 5). Be sure to add more hot water from the tap from time to time to keep the water level at the required height.

Step 6 - Cool the green beans

Cool green beans immediately in ice water. Drain the green beans thoroughly.

After vegetables are blanched, cool them quickly to prevent overcooking. Plunge the green beans into a large quantity of ice-cold water (I keep adding more ice to it). A good rule of thumb: Cool for the same amount of time as the blanch step. For instance, if you blanch sweet green beans for 7 minutes, then cool in ice water for 7 minutes.

Drain thoroughly.

Step 7 - bag the green beans

I love the FoodSavers with their vacuum sealing! I am not paid by them, but these things really work. If you don't have one, ziploc bags work, too, but it is hard to get as much air out of the bags. remove the air to prevent drying and freezer burn.

Step 8 - Done!

Pop them into the freezer, on the quick freeze shelf, if you have one!











Tips:

* Harvest early in the morning, especially if the weather is hot, to get peak flavor.
* Harvest the green beans at its peak maturity (firm, straight, not lumpy)
* Process promptly after harvesting, or keep cooled in the fridge or with ice until then.

Frequently Asked Questions

1. I've frozen green beans but they seem so rubbery after being cooked. Any idea why?

Generally, that means the beans were either old to being with, or they were overcooked. It only takes 3 minutes to blanch the beans, then plunge them immediately into ice water.

2. How long can they be frozen?

It depends upon how cold is your freezer and how you packed them. Colder (deep freezes) are better than frost free compartments, which actually cycle above freezing (that's how they melt the ice). Vacuum packing results in longer storage capability, too. Thicker bags also help prevent freezer burn.

In general, up to 9 months in a ziploc bag in an ordinary freezer, and 14 months in a deep freeze in a vacuum packed bag. After that, they beans won't make you sick; they just won't taste a s good.