Green beans can be frozen either raw or cooked, but only with one method can you achieve a better result.
Freezing raw is definitely the fastest, but after thawing, they will be less crunchy, lose color, and flavor.
The best technique is the one I have been using for years. Blanch them first for a few minutes.
This ensures better flavor and crunchiness, preserves their original color, and maintains their nutritional benefits.
Timing is crucial. Blanching too little stimulates enzymes instead of stopping them, while blanching too long loses benefits, color, and flavor.
Equally important is to immerse them immediately in ice water once drained. So let’s see exactly the steps for optimal results.
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- Difficulty: Very easy
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for preserving green beans
- 2.2 lbs green beans
- as needed water
Tools
- 1 Pot
- Food storage bags
- Containers
- Paper towels
Steps
Choosing the right raw materials is crucial for freezing green beans. Select tender, freshly picked or fresh beans, free of spots and strings. Remove the ends and wash thoroughly multiple times under running water.
Bring a pot full of water to a boil, once boiling, you can already add salt, drop in the green beans and blanch them for 3-4 minutes. Adjust based on their size.
Immediately immerse them in ice water to stop the cooking and maintain the vibrant color.
Drain and pat them dry with paper towels with a cloth to eliminate any trace of moisture or let them dry for a few hours at room temperature. For example, I blanch them in the evening and let them dry overnight.
Transfer them to bags or airtight containers for freezer removing as much air as possible. Label with the date and freeze up to 6 months in the freezer.
When you want to cook them, just immerse them still frozen in boiling water and cook for 4-5 minutes.
Tips for freezing green beans
Don’t over blanch
Cooking them too much makes them mushy after freezing. Better to stick to the minimum time indicated by the variety.
Salt in blanching water
It’s not mandatory, but it helps to maintain the bright green color.
Use plenty of ice
Rapid cooling is crucial to stop cooking and set the color.
Don’t overfill the bags
FAQ (Questions and Answers)
Can I freeze them without blanching?
Yes, but they keep less (3–4 months instead of 6–8) and the quality after cooking is inferior. The color tends to darken and the texture may become more rubbery.How long do they last frozen?
With blanching → 6–8 months.
Without blanching → 3–4 months.How long do they last frozen?
With blanching → 6–8 months.
Without blanching → 3–4 months.
