Truscifi Posted August 29, 2012 Share Posted August 29, 2012 or should I blanch them first? Or even cook them, and freeze them that way? We came into a bag of green beans that is too big to be cooked and used before they would go bad, but not big enough to be worth getting out the pressure canner. I do have a vacuum sealer, so could I freeze them in some of those bags and steam them when I'm ready to use them? I have done that with corn before. :bigear: Quote Link to comment Share on other sites More sharing options...
justLisa Posted August 29, 2012 Share Posted August 29, 2012 blanch them and then put in ice water to stop the cooking, THEN freeze Quote Link to comment Share on other sites More sharing options...
Dustybug Posted August 29, 2012 Share Posted August 29, 2012 I've never blanched our green beans from the garden before freezing them. I do snap them first though. Quote Link to comment Share on other sites More sharing options...
gardening momma Posted August 29, 2012 Share Posted August 29, 2012 I don't know about fresh/blanched, but don't freeze completely cooked green beans. I tried that and they came out mushy. Quote Link to comment Share on other sites More sharing options...
Live2Ride Posted August 29, 2012 Share Posted August 29, 2012 wash, snap ends, snap into pieces or leave whole, toss into freezer bag. :D Quote Link to comment Share on other sites More sharing options...
mama2cntrykids Posted August 29, 2012 Share Posted August 29, 2012 wash, snap ends, snap into pieces or leave whole, toss into freezer bag. :D Sorry, not the OP, but you don't cook them at all before you freeze them? Just curious, I've never done it before the other day and I partially cooked them, then threw them in a freezer bag and froze them. Which is better?:001_smile: Quote Link to comment Share on other sites More sharing options...
Jennifer3141 Posted August 29, 2012 Share Posted August 29, 2012 I always blanch first and then cool them in ice water for 3 minutes or so. I want to stop that enzyme action and help them last the longest! And I've got another half bushel to do tomorrow. :lol: Quote Link to comment Share on other sites More sharing options...
Perry Posted August 29, 2012 Share Posted August 29, 2012 I always blanch first and then cool them in ice water for 3 minutes or so. I want to stop that enzyme action and help them last the longest! This is what I do. I also dry them well then lay them out on a cookie sheet, pop them in the freezer for a few hours, then pack them into freezer bags. That way they freeze individually and don't stick together in a big mess. Quote Link to comment Share on other sites More sharing options...
Jennifer3141 Posted August 29, 2012 Share Posted August 29, 2012 This is what I do. I also dry them well then lay them out on a cookie sheet, pop them in the freezer for a few hours, then pack them into freezer bags. That way they freeze individually and don't stick together in a big mess. I don't freeze them individually but I've thought about it. I do the paper towel thing too! And I put mine in food saver bags. They seem to last so much longer in them. Quote Link to comment Share on other sites More sharing options...
Truscifi Posted August 29, 2012 Author Share Posted August 29, 2012 I think I will try it without blanching and see how it goes. It is a small batch, so if it isn't great, it won't be a huge loss. I will spread them on a cookie sheet to freeze though - I do that when I freeze precut fruit and it makes it so much easier to use it later! Quote Link to comment Share on other sites More sharing options...
The Girls' Mom Posted August 29, 2012 Share Posted August 29, 2012 I don't blanch first either. I'm too lazy. Quote Link to comment Share on other sites More sharing options...
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