How to Freeze Snap Beans

Bad bean, good bean

Snap beans, otherwise known as green beans, are one of the easiest and most prolific garden vegetables to grow. One of the best ways to preserve the beans for winter is by freezing them. Frozen beans are healthier than canned beans because the nutrients are locked in when the bean is blanched and then frozen.

Things You'll Need

• Beans
• 1 or 2 buckets
• Knife
• Several large bowls
• Large pan
• Colander
• Ice
• Freezer storage bags or a vacuum sealer

Instructions

1. 

   Snap or cut off the ends of the beans, and toss ends into your waste bucket or bowl. Snap or cut the beans into pieces that are 1 1/2 to 2 inches long. Collect the beans in one of the large bowls.

2. Blanche the beans once they are all snapped. Fill the pan with water and place on a stovetop. Bring the water to a rolling bowl. Fill a large bowl with ice water.

3. 

   Toss a couple of large handfuls of beans into the water. Boil the beans for 3 minutes. The boiling process will clean the beans, as well as kill harmful bacteria.

4. 

   Use a slotted spoon to pull the beans out of the water and transfer them to the bowl of ice water.

5. 

   Once you’ve blanched all the beans, fill your bags with beans. If you are using a vacuum sealer, seal the bags and place in the freezer. If you are using storage bags, close them until there is just enough room to slide a straw into the bag. Squeeze or suck all the excess air out of the bag. Slip the straw out, and finish sealing the bag. Place in the freezer.

Tips & Warnings

• Choose crisp beans that are not stringy and that do not show that the seeds are forming. If the bean is coarse with the bean seeds clearly visible, don’t use it.

• You can reuse the boiling water in the pan up to five times, then you will need to drain it and start with fresh water.

• Continue to add ice to the ice water as it melts. You want to stop the cooking process so that the beans aren’t mushy when you pull them out of the freezer to use.