How to freeze fresh green beans
Food & Cooking Tips
Freezing
fresh green beans.
If you've been spoiled like me eating fresh green beans and dread the
end of the season and going back to factory frozen or canned green beans,
you should know that freezing green beans is the easiest way to have them
year round.
Many people prefer to freeze green beans as opposed to canning them. Freezing is much less time consuming and requires fewer tools. Canning requires jars, lids, and a pressure cooker along with having to boil the jars and lids prior to using them. It can be a bit of work. Freezing green beans requires a pot to boil the water, a bowl for ice water and freezer bags, or a foodsaver.
Frozen beans will
last between 12 and 18 months in the freezer.
Freezing
is accomplished in a few very simple steps.
1) Choose the freshest green beans you can find.
2) Rinse your green beans in cool water. Drain.
3) Cut the ends of the beans off. Cut the beans to whatever length
you prefer.
4) Put the green beans into rapidly boiling water, cover the pot
and time them for 3 minutes. (You can re-use this water three to five
times)
5) Use a large slotted spoon to remove the green beans from the
boiling water and immediately plunge them into a bowl of ice water to
stop the cooking. Keep them in the ice water for 3 minutes. Drain them.
6) If you have a FoodSaver a great time to use it is right now.
If you don't, put the green beans into ziplock freezer bags. Make sure
you get as much air out of the ziplock bag as possible to help prevent
freezer burn.
7) Get ready
to enjoy farm fesh green beans whenever you want!
Green Beans Almondine
Four takes on the classic Green Beans Almondine. There is certainly no shortage of recipes for Green Beans Almondine. It's a classic dish that's easy and elegant. We've given you four different versions here. Our first version is the classic recipe. The second recipe calls for the addition of a bit of lemon for a French twist, the third add's tamari or soy for an Asian flavor.
Green Bean Salad, Provençal
This is an amazingly easy and tasty salad to showcase lovely haricots verts from the cookbook Simca's Cuisine by Simone "Simca" Beck. The French flair of this salad is unmistakable. We never knew that French cuisine could be so unfussy. We've made this salad many times but tend to enjoy it best when we can also showcase other produce grown right in our garden. We use our homegrown tomatoes, fennel, and basil.
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