Today I had a small batch of green beans to get into the freezer, and I thought of you. Maybe you’ve got a couple extra pounds of green beans sitting around, and you don’t want them to go to waste either.
I really love having frozen veggies on hand. They’re perfect when I need to pull a meal together fast, especially since I don’t always plan ahead. Between 4 and 5 pm, I’m often scrambling, and these are a lifesaver.
Here’s how I freeze green beans at home. It’s simple, quick, and works beautifully.
What You’ll Need:
- Fresh green beans (the fresher, the better)
- A soup pot (4-quart size is perfect)
- A slotted spoon or strainer
- Cookie sheet
- Paper towels or a clean tea towel
- Freezer bags or vacuum sealer
Step-by-Step Instructions
1. Start Your Pot of Water
Fill a soup pot about halfway with water and get it going on the stove. Put a lid on it to help it boil faster while you prep your beans.
2. Trim and Cut the Beans
Wash your green beans, then cut off the ends. Slice them into pieces about 2 to 4 inches long.
3. Blanch the Beans
Once your water is boiling, drop in a couple of handfuls of beans at a time. Don’t overcrowd the pot — you want the water to stay at a boil. Blanch them for 3 minutes.
4. Cool and Drain
After 3 minutes, scoop out the beans and place them on a cookie sheet lined with paper towels or a clean tea towel. Let them cool and drain for a bit.
5. Freeze in a Single Layer
Remove the towel and spread the beans out as evenly as you can on the cookie sheet. Pop the whole tray into the freezer for a couple of hours until the beans are frozen solid.
6. Package and Store
Transfer your frozen green beans into freezer bags or seal them with a vacuum sealer. Label them with the date and store them in the freezer just like any store-bought veggies.
Serving Tip:
These are delicious steamed and sprinkled with a little garlic salt. You’ll be glad you tucked them away the next time dinner sneaks up on you.
Enjoy!
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