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How To Freeze Cooked Green Beans

How To Freeze Cooked Green Beans

How To Freeze Cooked Green Beans?

To start off, let the green beans cool to room temperature. Then, place the green beans in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the green beans to a zip-top bag or airtight container and store them in the freezer for up to 8 months.

Once the small batch of beans has been peeled, put them right back in a bowl of cool water to quickly chill. If the water does not return to the boil quite rapidly, either you need more water or less beans per batch. Repeat with any remaining beans, adding more water in the pan for boiling, and as much more ice to the bowls as needed.

While waiting for beans to simmer, fill the pot or sink with cold water — cooler is better. Once you have removed the beans from the boiling water, plunge your strainer into the cold water, making sure that all of the beans are soaked. You do not want to fill it too much, as once you place a full colander full of beans in there, it raises the level of water. It helps to swirl the colander around in cold water, keeping the water flowing, using your hands to stir the beans and also changing the water as needed.

Watch this video to learn about the freezing of Green beans

Basically, you want to make sure that beans do not get past the first few rows of holes, to ensure the beans are covered in water throughout the blanching process. Depending on what you plan on doing with the beans after, you can either chop them up into smaller pieces, or leave them as is. If you are going to do the work to trim and freeze beans for longer-term storage, blanching them is also worthwhile. Yes, I know that pretty much every article you have ever read says that the correct way to freeze beans is blanching first (immersion in boiling water for 30 seconds or so, followed by immersion in an ice bath).

I have tested it both ways, just out of curiosity, and actually I like beans better when they are frozen without some kind of cooking first. Yes, I understand there is an enzyme that makes beans breakdown faster in the freezer if you keep them unblanched. If I were using beans without blanching for this, I would still need to preheat my water bath and simmer them first for several minutes. Frozen beans may require slightly longer cooking time than fresh beans, so keep cooking until the water has boiled off of the pot and they are as soft as you want them.

I want to make it very clear that green beans are still the same home-frozen green beans, they are not firm as the fresh ones, but they are as good when cooked for 20 minutes or longer in soups and stews as blanched frozen beans. The only change you need to make is that when a recipe you are using calls for first cooking green beans, you simply cut down on cooking time by about 3 minutes because you have already blanched them prior to freezing. It is recommended to cut green beans into an appropriate size — typically a one-to-two-inch chunk — before cooking, though this step is optional and depends on the recipe for which you are going to use the green beans later. Prep time 10 minutes Cook time 0 minutes Total time 10 minutes Servings 4 Calories 35 Calories Author Meghan Gilmore Equipment Silicone bag Ingredients 1 pound of fresh green beans (or however many you want) Instructions Wash and dry green beans, then trim off ends.

At this point, you can put the green beans straight into your frozen bags, or you can first spread them out in a single layer on a cookie sheet and freeze them for a couple hours, and then place them in your frozen bags (this will keep them from sticking together as they are frozen). When putting your freezer bags in the freezer, put them in one layer until fully frozen. Keep a bag in the freezer up to one year, making sure you label the date and contents.

Next, pull the green beans out of a parchment-lined baking tray and put them into plastic freezer bags that are sealed, making sure you wring out any excess air before sealing. Make sure the beans are tightly packed inside, then squeeze out as much air out as possible before sealing securely; you can also want to label each bag or container with the date and quantity, for organization purposes. Then pack in sealed bags, containers, or cans (freezing them first ensures the beans do not freeze all together in one giant lump).

You most certainly could opt to wash them – but you will have to dry thoroughly before freezing them in order to prevent crystallisation (you can use a trick I mentioned in that video to help dry them out, and/or spread out on towels for 10-20 minutes). If you are looking to freeze a full-cooked green bean dish, such as green bean casserole, you can absolutely still do this – just be aware that green beans will be softer, waterier when thawed and heated.

I usually use these frozen boxes for freezing our foods, simply because I love how they hold up, and they are also cheaper long-term, because you can reuse them again and again. I keep my frozen fruits and veggies in silicone, reusable bags like Stashers bags, so that they do not take up much room in my freezer. Luckily, we put together this easy-to-follow tutorial for freezing your own green beans, so you can enjoy them anytime, whether it is for a healthy salad, a pasta dish, or even in a tasty casserole recipe.

How long do cooked green beans last in the freezer?

In the right conditions, they will maintain their peak quality for 10 to 12 months, but they will remain safe and secure beyond that period of time. It should be noted that the freezer time shown here is for the best quality only. Cooked green beans, which have been kept constantly frozen at 0°F for at least a year, will retain their quality indefinitely.

Is it better to freeze green beans raw or cooked?

When you freeze raw green beans, there is a greater chance that they will become mushy and less flavorful when you cook with them, so it is better to cook them before freezing them. It is certainly worth it to blanch trimmed and frozen beans for long-term storage if you are going to the trouble of trimming them and freezing them.

Is it better to blanch green beans before freezing?

Blanching is a crucial step in the freezing process of vegetables for several reasons.  Blanching inhibits the enzymes that cause spoilage. It also allows the vegetables to retain their bright colors, original texture, and nutrients.