Green Bean Insanity
I don’t know about you (if you have a garden), but my garden is exploding right now! Not sure who’s great idea it was to plant the entire fence line in green beans… or to put 6 seeds in each mound… but it worked. And it worked well.
Last winter my pantry saw quite a few cans of store bought green beans, and they’re just not the same! I like them, don’t get me wrong. Nice and mushy and salty. I’m one of those weirdos for sure, and I’ll eat them cold right out of the can, but nothing beats green beans fresh from the garden.
This year we’ve had a great harvest so far, and more are still coming! Since my brain isn’t made for water bath canning (yet!), I decided to try freezing my extra beans. The process I used is quite simple, really. It’s called “blanching,” and the method is meant to preserve the fresh flavor, texture, and color while sitting in the freezer. Here’s how to do it:
Prepare the beans by cutting of the ends & chopping into bite sized pieces. Bring a large pot of water to a rolling boil (no salt) and have a separate large bowl ready with ice water.
Working in small batches, place beans into the boiling water for 2-3 minutes. Using a slotted spoon, remove and place directly into ice water. Once cool, drain and remove to a clean towel to dry a bit.
Once you have boiled and cooled all the beans, place them into quart size zip-lock freezer bags in 1 lb. batches. Flatten the bags a bit and pop them into the freezer. Easy peasy, eh?
Did you freeze or can your extra green beans?