Is it possible to have too many green beans?  Yes and no. Yes, because I can't eat the pounds and pounds of green beans from my Colvin Family Farm CSA share within a timely manner. But also no, because I found that I can freeze green beans and save them for eatin' later. (Just like I did with my butternut squash.)

Freezing beans is easy. In fact, it takes much less time than freezing butternut squash cubes. So with the help of my trusty FoodSaver, I froze four large bags of green beans this weekend, which I can enjoy months from now.

The process is simple. Here's what I did:

First, I washed and dried the green beans, and then I trimmed the ends. I kept the beans long, but you can cut them down to two or three inches if you want them smaller.  

I brought water to boil in a big pot, and I blanched the beans for three minutes. I did this in batches because I had SO MANY GREEN BEANS!

After each batch was blanched, I would scoop the beans out with a slotted spoon and put them in ice water. The ice water stops the beans from cooking, and it helps you keep your beans nice, crisp, and bright green. 

After the beans had time to cool in the ice water, I drained them and put them into FoodSaver freezer bags. Then I let the FoodSaver do it's thing: suck (out the air) and seal.  (Of course you can use any freezer bag or freezer container, but make sure you seal it tight!) 

The frozen green beans will usually keep for up to a year. I don't think I've ever waited that long to eat them, but I know that I've cooked with frozen green beans from the farm at least six months after I froze them. And they were still packed with good ol' green bean flavor. 

What's so great about freezing your veggies is that you can enjoy local, fresh farm produce year round. So even after the CSA season ends, I can reach into my freezer and feel like I just picked up a share of produce from the market.  

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