How to Blanch and Freeze Green Beans

Green beans are one of my favorite vegetables. They are also one of the things I look forward to harvesting the most! Personally, I prefer frozen vegetables, so I always blanch and freeze my green beans but they can also be canned using a pressure canner.

The first step is fairly straight forward… pick your green beans! Generally, the first few harvests are fairly abundant which makes this part extra exciting!

Next, cut off the ends. When cutting off each end, cut off as little as possible (1/4ish of an inch). I usually end up discarding a few beans too due to holes where bugs have eaten or whatever. My dad has the best advice for what to keep and what to throw: “If you wouldn’t eat it, throw it away!” That’s what my grandpa always told him!

Fill a large pot with water and some salt. I usually add a few tablespoons into a couple of quarts of water. I don’t measure so just toss some in and use your best judgement. The salt is good for flavor and for keeping the nutrients and color in the green bean. Bring water to a rolling boil. Toss in a handful of green beans and boil for 2-3 minutes.

Add ice and cold water into a large bowl. After boiling, use a slotted spoon or tongs to transfer green beans from boiling water into ice bath. This will stop them from continuing to cook!

Continue this process until all of your beans are blanched. Then, spread thinly onto a towel and allow to air dry for 20-30 minutes. While they don’t have to be perfectly dry, you don’t want them to freeze together.

Spread into a single layer on a cookie sheet lined with parchment paper and place in the freezer. I usually freeze them overnight.

The next day, you can either put the green beans into a freezer bag, or vacuum seal them using a food sealer! We usually put about a cup into each vacuum seal bag so it’s easy to pull out vegetables for the two of us! Don’t forget to label with the date/year!

Bonus!!! Frozen green beans make a great treat for dogs! Cara loves them!