After picking my garden the other day I was disappointed to realize I had waited too long to pick my beans. Most of the beans were too big and colorless. After trimming the good beans I only had enough for 3 bottles. I wasn’t looking forward to pressure cooking only 3 little pints so I decided to freeze them instead. Here’s how.
– Trim the beans, just as you would when canning.
– Blanch the beans in boiling water for 2-3 minutes.
– Cool the beans in ice cold water to stop the cooking.
– Place beans in a vacuum sealed bag or ziplock.
– Use beans within 12-18 months.
I boiled my green beans in this steamer basket for easy removal.
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The beans cooled off in about 2 minutes
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Freezing beans is a great alternative to bottling, especially when working with small quantities.
Works great in Green Bean and Chicken Casserole!