I have a problem I have did not have last year. Last year I planted green beans in hopes of beautiful plants that would
produce a bounty of green beans. However, our pet goat we had at the time decided that those baby green bean plants were quite yummy and devoured them. So so green beans for me last season. I think we might have gotten a hand full last year. This year the goat has gone to his new home and my beans have been left alone to thrive. Aside from a bout with geese and some pesky grass hoppers, my bush bean plants are going crazy. I am not a canner as of yet so I don’t have all those supplies. So what is a person to do with bags and buckets full of green beans ? If you are not a skilled canner, then blanching may be just right for you. It might sound complicated but it is rather easy.
What you will need:
- fresh green beans
- boiling water
- ice water
- stew pot
- large bowl
First pick your green beans (it is suggested that you pick them in the morning for peak flavor). Then cut the ends off and cut or snap them into the desired size (I did about 2 inch pieces). Bring a large pot of water to a boil. Boil the beans for at least 3 minutes. I did 5 minutes. Different sources say go up to as high as 7 minutes and others as low as 3. After boiling the beans, use a strainer to dip the beans out of the boiling water and into a bowl of ICE water. Not just cold water. The water must be ice-cold. Continue to add ice for each round of beans you blanch and the ice will melt. After the beans have cooled (this takes about 3-5 minutes in the ice water), remove them from the ice water, dry them and place them in ziplock bags. Be sure to remove as much of the air from the bag as possible. (A food saver machine would be best if possible). After the beans have been placed in bags put them
in the freezer. A deep freeze is ideal for this. The beans will keep longer in a deep freeze as opposed to a freezer that is attached to the refrigerator.