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Freezing Green Beans

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Freezing Green Beans

Post  glasgrl on 8/14/2010, 10:12 pm

I'm following an easy recipe to freeze green beans after blanching. I try to dry the bean pieces off as much as I can before bagging them in freezer bags. I get as much air out of the bag as I can.

I'm trying to avoid freezer burn. However, there's still moisture in and on the beans, of course, which then freezes to a thin, white crust. Is this okay?

Thanks!

-Michelle
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Re: Freezing Green Beans

Post  silverbug on 8/15/2010, 7:18 am

Ice on the produce should be fine, also assuming that you plan to eat them in a relatively timely manner...6 months or so? If you wanna get "crazy" you can pat them dry, and lay out on a cookie sheet to freeze, before you bag them, so as to avoid sticking to one another in the freezer bag as well. Wink

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Re: Freezing Green Beans

Post  glasgrl on 8/15/2010, 9:08 pm

Yes, we'll eat them within six months. Part of it seems to be the thick freezer bags: there's barely any air in them when they go in the freezer, but after they've frozen, the bags kind of "open up" a little.

Ah, well. As long as it doesn't freezer burn, I'm fine with it! Thanks!

-Michelle
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Re: Freezing Green Beans

Post  kiwirose on 8/15/2010, 9:46 pm

My spring harvest of green beans was too much for us to eat so I froze some - I wasn't particular about drying them off too much and have just started eating the frozen product - tastes almost as good as fresh (I would say it tasted as good but my logical brain is arguing with me) - they worked out really well. I did use a vac pac sealer but when I thawed out a few of the bags they did have air in them so I guess I managed to puncture my bags. Great sucess for us though

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freezing green beans

Post  ander217 on 8/16/2010, 9:14 am

I'm one who spreads the beans out on a cookie sheet first after blanching and freezes them individually before bagging. With just two of us in the h/h I like being able to grab a handful for a stir-fry rather than having to use an entire bag. It won't hurt if they have a thin film of ice on the beans. It's not ice which causes freezer burn, but air.

Any time I open a bag to use a few, before replacing in the freezer I place a straw inside the bag and suck out as much air as possible before quickly snapping the bag shut as the straw is withdrawn.

It won't hurt you to eat green beans that have been frozen a long time as long as they were prepared properly and remained frozen, but the taste and quality deteriorates the longer they remain frozen.
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