Wash green beans, snip off tips, and sort for size. Cut or break into suitable pieces or freeze small beans whole. Blanch 3 minutes. Chill in ice water. Pack tightly in freezer bags or rigid containers. Squeeze as much air as possible from bags before sealing. Leave 1/2 inch headspace for expansion in containers.
To blanch vegetables in boiling water, start counting blanching time as soon as the vegetable is placed in boiling water. Blanch no more than 1 pound of vegetables per gallon of boiling water at a time. Immerse wire basket or mesh bag with vegetables in boiling water. Cover and blanch for required time. Cool immediately in ice water for the same time as for blanching. Drain thoroughly. |
