How to Freeze Green Beans
- Step 1: Trim green bean ends. Working with a small handful of green beans at a time, line up the stem ends. Using a sharp chef's knife, slice off the stems. Repeat with remaining green beans.
- Step 2: Cut the beans into bite-size pieces. Many recipes, such as those for soups or casseroles, call for cut green beans. If desired, cut the beans into 1- to 2-inch pieces before freezing. Or leave the beans whole and, if desired, cut the frozen beans into pieces just before using.
- Step 3: Blanch the green beans. Bring a large pot of water to boiling. Allow 1 gallon of water per pound of green beans. Fill a large bowl with ice water. Working in batches, carefully lower the green beans into the boiling water. Boil small beans for 2 minutes, medium beans for 3 minutes, and large beans for 4 minutes. Cool the beans quickly by plunging them into ice water. After the beans have cooled, drain them from the ice water.
- Step 4: Prepare the beans for freezing. Pack the drained beans into freezer bags. Press out as much air as possible. Seal tightly.
- Step 5: Freeze the packaged green beans. Label each bag with its contents, amount, and date. Lay bags flat; add bags or containers to freezer in batches to make sure they freeze quickly. Leave space between bags or containers so air can circulate around them. When frozen solid, the bags or containers can be placed closer together. Use frozen green beans within 8 to 10 months.