We have green beans coming out our ears. After sharing them with lots of neighbors and eating them multiple times a week, I decided it was time to save some for later. Since I don't have a pressure canner, and prefer the freshest produce possible, freezing was the best option.
Obviously, the first step is to wash and trim your green beans.
Then you need to blanch them in boiling water. Most sources say 3 minutes is enough to stop harmful enzymes that would alter them during the freezing process.
Next step is an ice bath to stop the cooking process and keep them nice and fresh. I then laid them out to dry on a towel.
Flash freezing on a cookie sheet helps the beans freeze separately instead of all stuck together.
Lastly, I put them in smaller portions and sealed them as tight as I could. This may seem like a lot of steps, but it's worth the fresh garden produce put away for another day!
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