How to Blanch and Freeze Your Beans
Вставка
- Опубліковано 5 сер 2018
- This time of year I'm up to my ears in beans. In this video I show how to blanch and freeze them for later use. If you want to still be eating your own organic tasty green beans in January, February and March, have a watch an learn this easy way to preserve your veggies!
If you enjoyed this content, please share and/or subscribe to my UA-cam channel. You can also check out my free audio podcast (maritimegardening.com ) where I discuss how to grow healthy food Also, check out my sponsors (see below), who have both created coupon codes for all my listeners & viewers.
Veseys Seeds (www.veseys.com) offers a coupon code (GAVS18) can get free shipping on all orders that include at least one pack of seeds, valid until the end of 2018.
Safers is offering 15% off coupon code (code = "maritime") on all Safers and Chemfree brands offered on Woodstreambrands.ca (for Canada) and saferbrand.com (for U.S.A.). Offer is valid until Feb 2019.
You can also get a 10% discount on all your mason jar fermentation accessories at masontops.com using the coupon code "MARITIME10".
Facebook Page: maritimegardening
Music: "Bebop" by Audionautix.com
Thank you !!
Wow! Great video! Thank you so much. Perfectly explained. You are a life saver! Saving extra beans by freezing for the winter food bank. The needy really appreciate beautiful fresh frozen garden vegetables. 😊
Thanks
Thank you from New Brunswick. Going to start my beans now
Good luck!
You can put a silicone baking sheet or parchment paper on top of the cookie sheet under the beans to help the beans release from the sheet more easily when frozen,. After the beans are frozen, peel the silicone or parchment from the cookie sheet. The frozen beans will break up. Use the silicone or parchment to make a funnel to dump the beans in the freezer bag. Re use the parchment several time by keeping it in the freezer until you need it again. This technique works with berries as well.
I'm going to have to try this. Thanks
My wife uses this method with all the veggies she wants to freeze. With fruit, she cleans them, let's them dry and freezes the same way. She puts parchment down on the tray first. She uses those plastic things you get in takeout pizza to stack multiple pans in the freezer, so the air can circulate around all trays. This method definitely helps with portion control, so we're not wasting the food she works so hard to grow. Excellent video.
Thanks. I did some peas this way today! You don't need the parchment, but lots of people do it that way so whatever work for you I guess :)
Thank you for the great info, going out to buy lots of g beans this wknd and will follow your plan.👍
Thank you so much for this video! It's very helpful. Good thing I picked alot of my beans. A deer got into my garden and finished it off. What a growing year I'm having this year!!
Deer love beans! Glad you got them before the deer did :)
Wowwww Thank you very much for this clear and concise tutorial!!! My green beans are already in the freezer (on the tray for the moment) Greetings from France!🖐
Yes,have fun in your kitchen and garden.We have done beans that way, works out great.Have you heard of shuck beans,or dried beans?My mom and grand mother did that a lot.Well went by our local Co-op today about the only place here to find seeds this late in the season,bought collard greens,turnip greens,and Siberian kale seeds so wish me luck.Its going to be fighting bugs and weather,we still have the white moth flying around.Greens are also great flash frozen.
This has been so helpful, thank you!
You're so welcome!
Years ago I use to blanch my beans and freeze them, I followed blanching instruction from a column that use to appear in the times and transcript back then under "Your garden and ours" written by Ruth and Gerald Walsh. I have blanched and frozen lots of vegetables with good result following their method, but for some reason the beans were always far from perfect, never crisp ,kind of watery and the only way my family would eat them was to put them in soup. The only difference that I can see from your instructions than theirs is to add 1/2 teaspoon of salt in the water and that they wanted the water at a full rolling boil before adding vegetables. I gave up freezing bean and pressure can them now, which I find it's more work than freezing(I put in around 60 pints last year) After watching your video, this year I'm going to try blanching and freezing beans again following your method. And thank you for the tip about letting them freeze first on a cookie sheet to keep them from all sticking together. Nicole Barnes
Awesome - hope it works for you - comments like these are why I do these videos!
You were on the right track to start with.
Wowwwww. That is amazing. Thank you for sharing, i really enjoyed your matter of fact straight to the point video. Can’t wait to try this method today.
Enjoy!
I put parchment paper on the tray. Helps with the transfere to the freezer bag.
Nice video and thank you very much for the method you showed us! Perfect. I will apply it now that I have a lot of beans. Goodbye from Greece!
Thank you - so glad to help! Happy gardening :)
Looks to be way better than boil and bag. LOL. Thanks Greg !
Love the picture on the refrigerator.
That would be my lovely daughter's work
This was very helpful!
I'm so glad!
For an over abundance of beans you don't want, try donating to Meals-on- Wheels program. I did that with my tomatoes and the manager told me they were just going to give the clients a whole tomato so they get an extra meal by making tomato sandwiches or BLT. They SO love fresh green beans than the canned. I learned, keep one, donate one!
Good idea
Well done we will be doing that tomorrow great tutorial
Hope you enjoy
I fell for the opening ad 😯 smartocity got me with the magic trio peelers. Lol
I have no control over which ads pop up at the opening, and have no idea what gets advertised - but I I hope they help :)
You do a nice job on the beans. Also by freezing on a cookie sheet first you can save on freezer bags because you can put a lot in those bags.
And you can take out as much as you need when you need it.
i like your wilty description
Thanks
Hi Greg
Just watching your video about blanching and freezing beans. I have an easier way of making them free flow. After cooling them I put them out onto a clean nappy to dry them better, I then put them straight into a snap lock bag and put them in the freezer. A couple of hours later and not more than a night later, I take them out and move them about for a few moments, then I put them back and they freeze free flow. No need for putting them out on a cookie tray etc. I did that years ago but have since found the above is a much easier way
Do you mean that you just massage the bags a bit after they've been frozen overnight?
Thanks for the video always worth watching to see if there is a better shorter way to do things.
When you freeze them spaced apart they do not freeze to each other, if you clump them together to freeze they freeze to each other. Not really science. I do this with anything I freeze and want to use partial batches of. Works well with sweet bell peppers, onion, etc.. But different produce last different lengths of time frozen and still good. Just a different variety can change that length of time in my experience, you have to experiment and keep track of it. Flash freezing from the store can even last longer, but you have no idea where it came from this day and age. Most of the time it does not last long enough to see how long it will last in the freezer.....:)
i'm on it, cheers. I have an allotment, and I have to throw so many away, I like this method
That's great - happy freezing!
I really appreciated seeing the whole process, and having a calm talking man instead of a high-pitched squeaky voice! Thanks a lot!
Glad you enjoyed it!
Great video. But I will have to use a silmat . That scraping is a sad reminder of the things to come in the cold northeast
I just did my beans, made lactofermented and canned. Good times. Today I'm canning my first crop of Chards, Dandelion,and Spinach.
That's great - I've never fermented chard or spinach before.
@@maritimegardening4887 can you freeze swiss chard?
Awesome video, thanks for the tips! I stepped away to do this and all I can hear is Bill Murray lol!
Glad I could help! I'll take that as a complement!
OK, gonna try this with shelled English peas. I hope to make pea soup in the fall. - video request if you do that.
BTW love the channel! Great job. Thank you. If you are ever in Connecticut I could use a garden consultation. We have 1 acre on a small island about a mile off shore.
Sounds good!
i store my green beans without putting theme in boiling water and they were the same as i put them for all winter and this year i did the same i do store potatoes in the same way like you do with the green beans
The blanching (when done right) helps to retain the bean's texture.
I put mine into an ice bath after boiling for a couple of minutes. They floated for a minute and then they all sank. I took this as a sign to get them out of the ice water.
Very helpful video! I was thinking of canning the way my grandma did hers but then she didn't have a freezer. I will do this with my wax beans, green beans and peas. Any ideas about eggplant?
I've never stored or preserved eggplant sorry :)
Cool video 😉
Thanks :)
Great video!! Can you do asparagus and broccoli this way as well?
Thanks for sharing!! 😀
Yes :)
Hi Greg, I watched your video on growing beans and you mention something about mustard beans. I love both mustard and bean, you couldn't do a video on mustard beans could you? That sounds like something I'd love to try. Thanks a lot, Stella
Hi Stella. I meant to do one this year, but couln't find the time, and now all my beans are done.
This guy's approach is basically the same, just use only beans as your veg.
ua-cam.com/video/Il7JgydJYuo/v-deo.html
@@maritimegardening4887 Thanks for the link. I watched it and I still think I'll wait for yours. I'm not clear about some steps he took, for instance he put the veggies in the saucepan but didn't say if he drained it or not. Besides what kind of die-hard fan would I be if I 'bugger off' to some other channel 😂😂😂😂😂. Seriously though I like your step by step guide, which is easy to follow. Yep! I think I'll wait....No pressure Greg 😂😂😂😂😂. Thanks, Stella
@@samasonedderman Oh thank you so much, you're so nice. It's too bad I have to wait a whole year to get yellow beans again. Tell you what - if I see them in the grocery store, I'll do a video!
@@maritimegardening4887 YEESSSS!!!😂😂😂😂
I have pure french dwaft bean is it the same
The Physics of "sticking together". Ice will not stick to ice, but if you delay the transfer from tray to bag, the top thin layer of ice will melt and cause the beans to stick/clump together. Essentially, ice to water, then refreeze. That will stick/clump.
Yes, so do it quickly and it's all good. :)
Since this is 5 years old do you still do it this way? I mean clearly that crunch proves how well it worked. I'm testing both methods.
The only difference is that I now use a larger pot and at least twice as much water. I add the beans when it's boiling, and then when it resumes the boil I take them out and plunge in a cold bath. Same approach basically but bigger pot and more water.
Thanks Brotha!~
Thanks a lot for that tutorial. I prefer to eat my beans raw. Does this method preserve the raw taste as well as texture?
It preserves it as best as possible. As I said in the video, when the ground is frozen, and the only fresh beans you can get are in the grocery store - these will be better. I always find that the "fresh" grocery store beans never taste fresh. Anyway, make a small batch the way I did and try them.
I'll try it providing the deer don't get any extras I might have!
Good luck with the deer - they love beans!
i have read that you need to boil the beans for 3 mins after it returns to the boil after putting the beans in?
That seems a bit long for me. Bring water to a boil, add the beans, 2-3 min later (just about when it starts to boil again) - that's when I take them out. At that point they are tender but still a bit crunchy and super-green.
grease proof paper will stop them sticking to the tray😊
Do the come out mushy when cooked after frozen?
They are reasonably crisp. Better than canned - not as good as fresh
Thanks for noting that the same method works for peas
No prob! Really, it works for anything like that :)
Why was the water not boiling?
the water temp drops when you add the beans.
All my beans are riding around in the belly of some lucky deer....well they were should I say....now they're.....well never mind, you know. : (
That sucks man! You're gonna have to invest in a fence I think.
hey look, you did that without any preservatives!!! wonder why companies put them on food that you buy in a store?? hmmmmm..... ;)
Salt is the preservative.....salted water
My precious freezer space is not worthy of beans. These are much better CANNED in so many ways. Freezers are for meat. Especially in 2020.
They are better canned if you like them soft and over cooked
@@maritimegardening4887 If you say so. I say my rare cutshort white half runners are the best tasting bean of its sort available. And I bet I can cook them to where you would have to like them,even with your Al Dente preference.
I like your process but HATED how wordy you are. I spent the entire time wishing that you would just get on with it already!!!!!
Next time I'll leave out every second word - just for you :)