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Freezing Green and Yellow Beans

Linda Neil - University of Wisconsin

When selecting beans for freezing, choose young tender beans that are at their peak of flavor and texture. They should snap when broken. If possible, harvest vegetables in the cool part of the morning and process as quickly as possible. If the freezing process is delayed, immerse vegetables in very cold water or refrigerate in shallow pans to preserve quality and nutrients.

To freeze beans, follow these steps.

• First, wash; snip off tips, and sort for size. Cut or break into suitable pieces. Small beans can be frozen whole.
• Next, blanch beans. There are two blanching methods.
1. Boiling water method - use one gallon of water per pound of vegetables. Bring water to a rolling boil and add vegetables. Cover and boil 3 minutes from the time you add vegetables to the water.
2. Steam blanching - put 1" of water into a kettle. Add a layer of vegetables. Cover and steam for about 4 to 4 ½ minutes.
• Cool quickly in ice water.
• Drain completely. Extra water forms too many ice crystals.

There are also two methods for packing beans - dry or tray pack.

With the dry pack method, beans are packed tightly into containers or freezer bags in order to exclude air. If freezer bags are used, be sure to press air out of the unfilled part of the bag before sealing.

The tray pack method involves putting a single layer of beans on a shallow pan and putting the pan into the freezer. When the beans are frozen, put them into a freezer bag or container. Be sure to put beans into a sealable container as soon as they are frozen.

Beans will maintain high quality for 12 to 18 months at 0 degrees Fahrenheit or lower. Longer storage decreases overall quality. It is best to use and enjoy the beans before the next harvest.