Fresh green beans

**Jamielane** · 08-11-2009, 10:21 AM

They are really all coming in at my local vegatable stand now and they are cheap. I would love to have some for the winter months but I dont know to can and dont have any of the equipment other then a few jars we ended up with when my Grandma passed away. Is there any way to put some back for the winter months even though I cant can them? We cant afford a pressure cooker etc. that it takes to can now but I sure would love to have some beans for the winter.

**dean** · 08-11-2009, 10:47 AM

blanch them and freeze them.

**pinetree** · 08-11-2009, 01:10 PM

I just froze some, blanch for 3 minutes then throw them in ice water, then put them in your bags & in the freezer, I let them dry on a towel to get some of the water off before bagging them. Its really easy.

**thefrug** · 08-11-2009, 01:11 PM

yes. you can freeze them. clean the ends off ( they snap right off), blanch them in boiling water for 3 mins. scoop them out of the boiling water after 3 mins and put directly into a bowl of ice water for 3 mins. After they've been in the ice water for 3 mins, drain well and then put them on a cookie sheet in a single layer and then stick in the freezer for about 2 hours. Then remove them from the cookie sheet and put them in a freezer gallon bag. Label and throw in the freezer for the winter!
You pre-freeze them so that you don't end up with big ole LUMP of green beans LOL

**Grainlady** · 08-12-2009, 07:46 AM

FYI - Blanching is an important step to halt the enzyme action in the green beans before you freeze them. They will have better flavor, color, and texture if you blanch them. You start counting the blanching time from when the water comes back to a boil after adding the green beans to the water. Add green beans in small amounts to the blanching water.

You'll find more information at this link:
http://www.uga.edu/nchfp/how/freeze.html

If you have a FoodSaver vacuum-sealer (or other brand), after the green beans are blanched/chilled, drain them and quick-freeze the green beans in a single-layer on a cookie sheet, then vacuum-seal them in a FoodSaver bag. They will keep much longer if you remove the air from the packaging, over using a typical freezer-style zip-lock bag.

If you do consider canning green beans, they are a low-acid food that must be processed in a pressure canner, not an in a boiling-water canner.