Every year I grow a lot of green beans. I usually only grow pole beans ('Italian Snap') but am also growing bush beans ('French filet' style beans) which have been really productive.
I have to admit that I'm a bit of a chicken when it comes to canning low-acid vegetables, which beans are. That's because of the risk of botulism contamination. Instead, I like to blanch and freeze veggies like beans corn.
Blanching is a process in which you cook the vegetables in boiling water for a short time and then plunge them into cold water, to stop the cooking action. It's very quick and easy. Here's how:
- Large pot of boiling water
- A long-handled sieve or slotted spoon
- Sink full of cold water
- Freezer bags
1. Prepare your beans by snapping off the ends and, if desired, snapping or cutting them into bite-sized chunks. I normally do this but because these French filet beans are so tender and dainty, all I did was snap off the end that attached to the plant. Very quick!
2. Once the pot of water is boiling, carefully put 1/2 to 1 pound of beans into the water.
3. As soon as the water starts boiling again, set a timer for 2 minutes.
4. When the timer goes off, carefully scoop out the beans and plunge them into the sink of cold water.
5. Keep them there until they feel fairly cool to the touch, then move them into a colander to drain.
6. Place the blanched beans into freezer bags and put them into the freezer.
See how easy that is?
As always, if you have questions, either put a comment on this post or drop me an email at firstname.lastname@example.org.