Yes indeed, we are still putting up a lot of green beans around here. The other day I got a few more pounds in the freezer, with much help from Connor and Ian. I handled the actual blanching of course, but but the boys did an awesome job swishing the beans around in the ice water in the sink, and transferring them into the colander to drain. (They’re all about anything that involves standing on stools and splashing in water.) Freezing green beans is easy to do, and frankly it’s my favorite way to preserve them. Even in the winter, after eating them for several months, I never get bored with them. And, because the freezing process requires that they are washed and blanched already, using them from the freezer is incredibly convenient–nothing to snap or wash, and cooking time is minimal.
Method for Freezing Green Beans:
Wash green beans thoroughly, and snap off or trim the ends. (You can remove just the stem end, or both ends if you prefer). In a very large pot, bring water to a boil. Working in small batches, blanch green beans in boiling water for three minutes. (Don’t start timing until the water returns to a boil after adding the beans). Remove the beans from the boiling water and immediately submerge the beans in ice water, cooling them as quickly as possible. When beans are cool, remove them from the ice water, and drain them thoroughly. Pack beans in freezer-safe containers. I prefer to pack them in meal-sized packages, such such as quart-sized plastic freezer bags, rather than a large container. If using a bags, remove as much air from the bags as possible after filling with beans. Label and date the containers, and freeze immediately. Repeat the process, continuing to work in small batches, until all beans are done.