Skip to main content

Freezing green beans

Last year I was lazy and froze beans without blanching them.  At least I learnt why you need to blanch - all the beans tasted AWFUL!  So this year I am trying blanching and freezing, and hoping we can use our surplus beans over winter.  I was in a hurry, so I just grabbed the first website I found and followed this method.  It was easier than I expected and I will be interested to see if the beans taste better.

The reason for blanching is to degrade the enzymes that cause the beans to decay, even when they're frozen.  Unfortunately this also degrades the good enzymes and heat sensitive vitamins in the beans.  For this reason, drying and fermenting are better options for preserving the beans, but freezing is very convenient.
The harvest when I returned from 2 weeks holiday

half the beans after I gave some away

chilling the beans after blanching

freezing the chilled beans on a tray
the frozen beans in a bag, ready for longterm storage
Do you freeze green beans?  Or use another method to preserve them?  Any tips?

Comments

  1. We tried freezing green beans but they just don't taste as good as canned ones. We use a pressure cooker and put them up in pints and quarts.

    ReplyDelete
  2. I'm not too keen on freezing as it turns the beans into different creatures! However I do freeze whole french beans, they aren't too bad. Last year I salted some beans and after I found out how to get the extreme saltiness out( thanks to other bloggers!) they were closer to the fresh ones.
    When I do freeze, I use the same technique as you.
    really like visiting your blog
    Gill

    ReplyDelete
  3. Ha ha, I did the same thing last year - too lazy to blanch and I ended up with a whole lot of awful-tasting beans. I chucked them in a pot of chicken stock I was brewing so I didn't completely waste them.
    Thanks for your tutorial about blanching. Let's see if I can get up the energy to do it!

    ReplyDelete

Post a Comment

Thanks, I appreciate all your comments, suggestions and questions, but I don't always get time to reply right away. If you need me to reply personally to a question, please leave your email address in the comment or in your profile, or email me directly on eight.acres.liz at gmail.com

Popular posts from this blog

What to do with eight acres

Behind the scenes of my blog I can see the search terms that led people to find my blog.  It can be quite interesting to look through them occasionally and see what people are looking for.  Most of them involve chicken tractors, but another question that comes up regularly is “what can you do with eight acres?” or “how much land is eight acres?”.  Today I will try to answer this question.

Of course it is a very broad question, there are lots and lots of things you can do with eight acres, but I’m going to assume that you want to live there, feed your family and maybe make a little extra money.  I make that assumption because that’s what I know about, if you want to do something else with your eight acres, you will need to look somewhere else.

If you haven’t chosen your land yet, here a few things to look for.  Focus on the things you can’t change and try to choose the best property you can find in your price range.  Look for clean water in dams, bores or wells, either on the property …

Growing and eating chokos (chayotes)

** Sign up for my weekly email updates here, you will find out more about my garden, soap and our farmlife, straight to your inbox, never miss a post!  New soap website and shop opening soon....

Cooking chokos (not be confused with another post about cooking chooks) has been the subject of a few questions on my blog lately, so here's some more information for you.
Chokos - also known as Chayote, christophene or christophine, cho-cho, mirliton or merleton, chuchu, Cidra, Guatila, Centinarja, Pipinola, pear squash, vegetable pear, chouchoute, güisquil, Labu Siam, Ishkus or Chowchow, Pataste, Tayota, Sayote - is a vine belonging to the Cucurbitaceae family, along with pumpkins, squash and melons, with the botanical name Sechium edule.


The choko contains a large seed, like a mango, but if you pick them small enough it is soft enough to eat.  If you leave the choko for long enough it will sprout from one end and start to grow a vine.  To grow the choko, just plant the sprouted choko a…

How to make coconut yoghurt

Lately I have been cutting back on eating dairy.  I know, I know, we own two house cows!  But I am trying to heal inflammation (bad skin) and dairy is one of the possible triggers, so as a last resort and after much resistance, I decided I had better try to cut back.  Its been hard because I eat a LOT of cheese, and cook with butter, and love to eat yoghurt (and have written extensively about making yoghurt).  I had to just give up cheese completely, switch to macadamia oil and the only yoghurt alternative was coconut yoghurt.  I tried it and I like it, but only a spoonful on some fruit here and there because it is expensive!





The brand I can get here is $3 for 200 mL containers.  I was making yoghurt from powdered milk for about 50c/L.  So I was thinking there must be a way to make coconut yoghurt, but I didn't feel like mucking around and wasting heaps of coconut milk trying to get it right....  and then Biome Eco Store sent me a Mad Millie Coconut Yoghurt Kit to try.  The kit is…