Freezing green beans
Rubbery, tough, mushy are terms sometimes used to describe home preserved frozen green beans!
Water is a factor in successful freezing of vegetables. Hard water contains larger amounts of minerals than soft water. However, large amounts of minerals can toughen peas and beans. An example of the water dilemma is green beans. When canning, very soft water can cause mushy green beans, hard water is preferred. But, when blanching green beans for freezing, hard water will toughen them so softer water is preferred in this case.
For quality frozen green beans:
- Select a bean variety identified for “freezing” on seed packet
- Harvest young tender pods and freeze quickly
- Wash in cold water, cut into 2 to 4 inch lengths
- Water blanch 3 minutes; begin counting time when the water returns to boil
- Cool in ice water for 3 minutes, drain well, package, label and freeze
- Home Food Preservation Newsletter. July 2013. University of Minnesota Extension.