Select slender, smooth young pods when the seed is first formed. Beans should be firm and tender. Avoid dry-looking beans, mature beans with bulges and beans with excessive scars or blemishes. Whether yellow (wax beans) or green, the beans should have a bright, vibrant color.
Wash in cold water, snip off ends and cut into 2 to 4-inch lengths or slice lengthwise for French style beans. Smaller beans can be left whole.
Water-blanch (1 pound at a time) for 2 to 3 minutes or steam-blanch for 3 to 4 minutes. Cool promptly and drain. Green beans can also be frozen unblanched.
This is the fastest method for freezing whole or Julienne beans. Clean and prepare beans. Place desired amounts into plastic bags or other suitable container and freeze.
Clean and prepare spears. Place desired amounts of beans into boilable bags, add desired seasoning, press out air and seal. Blanch bags in boiling water for 6 to 8 minutes depending on size of the beans. Cool bags in ice water, pat dry and freeze.
Once cooled, transfer blanched green beans directly into suitable containers for freezing. Leave 1/2 inch of headspace.
Freezer containers should be moisture and vapor resistant and should not be prone to cracking or breaking at low temperatures. Containers should provide protection against absorbing flavors or odors and should be easy to label. Suitable packaging for freezing string beans includes freezer-grade plastic bags, rigid plastic containers or glass containers and heavy-duty aluminum foil.
Freeze blanched beans 10 to 12 months at 0º. Unblanched beans will hold up for 6 months at 0ºF.
Add frozen beans directly to dishes when cooking.
The less contact beans have with water during freezing and cooking, the better they will retain their original flavor and texture.
Leave beans whole and unwashed and store them in a perforated plastic bag in the warmest parts of the refrigerator for 3 to 6 days.
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