If You're Freezing Fresh Green Beans, You Should Remember to Blanch Them First
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When it comes to healthy veggies, there's no doubt that green beans (also known as string beans or snap beans) are one of the tastiest staples out there — not only are they packed with essential vitamins and fiber, they're also incredibly versatile and great in any green bean recipe. Of course, if you're buying them fresh, they only last a couple of days in the fridge before you have to throw them out — which is why you might be wondering exactly how to freeze green beans to preserve their freshness for future use.
We compiled a helpful guide on how to freeze those fresh greens you picked up on sale at the grocery store or bought from the farmer's market (or grew yourself in your garden), so you can enjoy them any time in any healthy salad, pasta dish or even in a delicious green bean casserole recipe. While fresh green beans should be eaten within three to five days when stored in the refrigerator, frozen green beans can last up to eight months, according to FoodSafety.gov. That means you're free to enjoy them any time of year!
How do you choose green beans for freezing?
You’ll want to start with the freshest green beans possible. While green beans are available year-round at supermarkets, they’re at their absolute best May through October. Look for beans that are green (without any yellow or brown parts), free of blemishes, and firm (not limp, shriveled, or lumpy).
Should you trim green beans before freezing?
After gently rinsing the green beans in cold water, trim off the stem ends of the green beans, as well as the tail ends, if desired. If your green bean variety has a stringy fiber that runs throughout the bean pod, trim that off too.
Cutting the green beans into smaller pieces is completely optional. Usually one- to two-inch pieces are the way to go, but it all depends on the recipe you want to use the them for.
Do you really need to blanch green beans before freezing?
Hear us out — blanching your green beans before freezing is totally worth it. Blanching is a process in which vegetables are boiled, then cooled quickly in ice-cold water to stop the cooking process. Dunking them in cold water halts enzyme actions that can cause a loss in flavor, color, and texture, therefore ensuring that your green beans will preserve their freshness while frozen. It also cleans the vegetables of dirt and helps retain vitamins and minerals, too. If you skip the blanching step and just place your green beans straight into the freezer, you run the risk of your veggies becoming mushy, flavorless and far from their original bright green shade over time.
How do you blanch green beans?
Bring a large pot of water to a boil. While you're waiting, fill a large bowl with ice water. Once your pot is boiling, add a generous amount of salt (around a tablespoon) for a gallon of water.
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