Green Beans – Preserving the Bounty of Summer

Green BeansFor me, the best of summer’s bounty are garden fresh green beans.  We appreciate each and every humble bean. After having picked my very small patch of green beans I am in awe of the farmers that grow, pick and deliver pounds and pounds of green beans to our markets.  I can barely envision the acres of green beans and the man power it must take to grow enough green beans to process and freeze for us to enjoy year round.

Green beans will be playing a key role in my life in a couple of weeks.  Little did I know when I planted my small garden that my timing was going to be off by a couple of weeks. The solution is clearly to freeze them at their peak of freshness to be enjoyed later.

Green Beans 002Start a pan of boiling water, then go pick the beans.  I trim off just a bit of the stem end with scissors.  Once the water is boiling, place the freshly picked green beans into the boiling water for about 4 minutes or until bright green.  You are not cooking them entirely, just blanching them.

You can keep trimming up more beans while the first batch is in the boiling water.

 

Green Beans 009

After about 4 minutes, scoop the beans out of the boiling water with a slotted spoon or hand held strainer and place them into ice water.  This stops the cooking process and locks in the freshness.

Add the next batch of beans to the boiling water.   Repeat.

 

 

Green Beans 014Once the beans are chilled, remove them from the ice water and place on a clean towel to drain.

Shake them around a bit to thoroughly dry.

At this point you can either freeze or if you are going to use them within three days, refrigerate.
Green beans ready when you are!  
How easy is that?   Enjoy!

About Baking Nana

Each morning my granddaughter Sarah calls to ask, “Watcha doing, Nana? Are you baking Nana?” Hence my “name” Baking Nana. I am a mother to three wonderful children and a grandmother to 12 very hungry grandkids. I don’t bake fancy cakes but I do make wonderful yeast bread and home cooked meals made with love.


Comments

Green Beans – Preserving the Bounty of Summer — 7 Comments

  1. I love fresh green beans but always hated the frozen and canned beans my mom made. Now, I know why – she actually cooked them before freezing/canning so they ended up like mush when you reheated them. I’m going to try your method this weekend after I make a trip to the Farmer’s Market on Sat. morning! Thanks so much, Baking Nana…

  2. BN: Gosh, the hours I spent as a child picking and breaking green beans! Too many to count! My mom was the cook in the house. But oddly enough, my dad was in charge of canning green beans.

  3. I love fresh green beans, too, B’Nana. I remember helping Mom to preserve TONS of them, both for the freezer and in canning jars, EVERY summer! Now that I don’t have access to fresh vegetables, I appreciate them even more. Mom was a full-time mother until I went to high school, so we were a single income family. Dad’s garden was a way for them to s-t-r-e-t-c-h his income, and now I know that the most important thing we gained from the garden was good health. I have to say that though I enjoy green beans, my absolute favorite garden-grown vegetable is the tomato.

    • Oh, real tomatoes are wonderful. I have three tomato plants this year and they all get eaten in a flash. No such thing as too many tomatoes around here.
      I have wonderful memories of picking green beans with my brother. Those memories are probably why home grown green beans taste so good.

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