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Two mason jars filled with blanched and frozen green beans sit on a white wire shelf of a freezer
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5 from 1 vote

Blanch and Freeze Green Beans

Blanching and freezing extends green bean season and prevents food from going to waste, which saves money.

Equipment

  • 1 large pot
  • 1 large bowl
  • 1 mesh skimmer or slotted spoon
  • 1 clean dishtowel

Ingredients

  • green beans
  • water
  • ice

Instructions

  • Bring a pot of water to a boil and fill a large bowl with water and ice.
  • Drop a large handful of beans into the boiling water. You want to blanch an amount small enough that the water can quickly return to a boil. Once it returns to a boil, set a timer. Cook the beans for 2 minutes if small, 3 if medium and 4 if large.
  • Remove the beans immediately with the mesh skimmer and submerge them in the bowl of water and ice. Allow the beans to completely cool, about 5 minutes. Place them on a clean dishtowel and pat off any excess water.
  • Arrange the beans on a baking sheet in a single layer and freeze them for 1 to 2 hours. Once frozen on the baking sheet, transfer the beans to jars or other containers and return them to the freezer. They will keep for at least 8 months.