How To Freeze Green Beans Without Blanching

**Welcome if you’re visiting An Oregon Cottage for the first time! If you’re interested in freezing and preserving tips and techniques, you’ll want to check out our preserving category which includes freezing snap peas without blanching, an amazing, Addictive Tomato Chutney, and our popular Easy Garlic Refrigerator Pickles.**

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Want to spend less time freezing the season’s green beans and have a better texture after freezing? Then follow my steps to freeze green beans – without blanching first.

Yes, I know everything you read says the “proper” way to freeze beans is to blanch first (immerse in boiling water for about 30 seconds, then plunge into an ice bath). Yes, I know there’s supposed to be an enzyme that will make the beans break down in the freezer if you store them without blanching.

However, I did a little test last year. And I’d like to challenge you to do the same test and see what you think.

Our family used to eat canned green beans. That’s how I grew up and so I never liked the rubbery texture of frozen beans. When I started growing beans, I pickled them and even learned to pressure can, just so I could can green beans. But then we had a child – a picky child – who decided she didn’t like canned green beans anymore, but who would eat them if they were frozen or fresh. Since beans were one of only three vegetables she would eat, guess who started freezing beans?

Except I still didn’t like that texture (or the weird squeaking sound they can make as you chew…). So last summer I did some research. I found mostly the recommendation to blanch, of course, but I also found two rebel souls on gardening forums who said they didn’t blanch their beans and they came out “perfect.”

What, really? I had to try it.


I chopped up the beans like I normally did, but then I put them directly into freezer bags.

Update: many people have asked about washing the beans first, so here’s my answer: I don’t. I garden organically and grow pole beans (here’s where I wax poetic about my favorite pole bean, Emerite) so the beans never touch the ground. I trust my cleanliness when picking them. If you are not sure of any of these things, you can choose to wash them – but you will need to dry them thoroughly before freezing to avoid crystals.


And then I used my straw “vacuum sealer” trick to remove as much air as I could from the baggie before sealing and freezing. I froze the bag for two weeks and then served them for dinner – which wasn’t easy when fresh beans were still available, that’s for sure.

The verdict?

We couldn’t tell a difference from beans that had been blanched. I thought the texture was a little better, too. BUT – maybe it was because it had only been two weeks. Maybe that enzyme takes longer to start breaking the beans down.

So, I froze ALL our remaining beans that way. Yep – I didn’t blanch any beans last year at all. But I waited to tell you about it until I knew that they could be frozen for longer than two weeks. I needed to know if they’d last a whole year and hold up like blanched beans. And guess what?

They are just as good – if not better – than green beans we took the time to blanch in the past.

The texture seems better – and my family agrees with me. Really. This year I’ve already put up 8 quart bags of beans – in about an hour. It certainly goes quick when there’s no blanching involved.

So my challenge? Be a rebel like me – try it and tell me if you think so, too.


This is linked to Saturday Nite Special.


      • Linda says

        Hi there! I am new this year to all the freezing of fresh vegetables! This maybe a silly question to you, but once you pull your geen beans out of the freezer- what time frame do you need to cook them on the stove before enjoying??
        Reading through all these posts has been an inspiration!! I am excited!!

        • Jami says

          I’d recommend you cook them as you like them – some like them more done than others. Frozen just aren’t the same as fresh to me – so we tend to cook a bit longer (and I often add them to soups) – 8 to 10 minutes, depending (fresh is usually 5-8 minutes for us). Hope that helps :)

          • Susan Johnson says

            A friend told me the way to do frozen green beans and it is wonderful! Put the beans in a pot cover with water, bring to a boil, remove rinse and fill up with fresh water and bring to a boil for a second time. Drain and refill with fresh water, or chicken broth and seasonings to your taste.

            It sounds like a lot of work, but it is not. It seems to remove that “freezer” taste. I always do all my frozen veggies like this! Good Luck

          • says

            Thanks for the info, Susan! We do like the slow-cooked bacon beans sometimes, which this seems close to, so maybe this will be a good option. :)

          • says

            my wife and I cook our fresh picked green beans for 3 to 4 hours in a pot of water that contains garlic powder and pieces of bacon. they are not mushy, just limp. the other ways that are mentioned are very good but we like our green beans like the canned French style green beans we purchase at the store. this year we are going to try to freeze them for winter so your article is very rewarding for us. we have learned much. thank you!

          • Sherry says

            I pressure can fresh beans for 2 minutes and they come out fine. I’ll try it on these too.

            I tried not blanching corn. Got the recipe from a caterer. NO THANKS! It was not nearly as
            good as blanched. IMHO.

          • says

            I’ve done both for corn, Sherry, and if I’m using the corn in fresh salad or something, I’m like you and prefer it cooked/blanched first. But I do a few unblanched for corn sautés and soups – especially for sautés, the corn doesn’t seem to get as ‘overcooked’ as when I start with blanched. But it doesn’t really matter, does it? Everybody’s different in their tastes. :)

          • Paulette says

            Once you have frozen them w/ seal-a-meal, put them in the freezer. Now you’re ready to cook them. Do you thaw them or what?

          • says

            Hi Paulette! I use them frozen in soups and stews or add them frozen to a pan I’ve sautéed onions and bacon in, add a bit of chicken broth and cook for 20 minutes or so.

      • Cathy Perdue says

        Hi, I have always canned my beans. I am trying freezing them your method right now. I froze squash once (blanched them) and just did not like it. Have your experimented freezing squash the same way without blanching them? Thanks for your insight.

        Cathy P.

        • says

          My experience with squash, Cathy, is that there’s just too much moisture in it to freeze well. It’s just always a soggy mess, good for only baking with (and then not the best either). Sorry. But I don’t like cooked squash any other way than grilled or LIGHTLY sautéed, either – too mushy for me. Other people might be okay with the frozen result!

          • Deb says

            True about freezing squash, too mushy for anything other than a “squash casserole”. With that said, I grate up my raw squash with some grated onion, add some flour, egg, and cheese. Mix it up well, drop by spoonfuls on a wax paper lined cookie sheet and pop in the freezer for a few hours. Once frozen, remove and place ziploc freezer bag. Take out what you need and fry up in a pan (or can be baked in the oven) and then you have “squash patties” similar to “potatoe patties”.

          • says

            I freeze squash all the time, have done so for years. 70 quarts or better.
            i CUT THE SQUASH OPEN, dig out the seeds, do this with as many squash, that will fiti into a large roaster, add, enough water to keep them from burning to the bottom, about a inch or so, keep checking it. (PUT THE SQUSH IN THE ROASTER, WITH THE CUT SIDE DOWN) turn the oven on about 350, forget them for a hour, check water, make sure its not gone. when they are nice and soft, spoon the squash out into another roaster, (butter or spray the sides, for easy cleaning) until all the squash is cleaned out….THEN add some butter, and some brown sugar, (HONEY if you prefer) taste test…then set it aside, until it is cool..then put in freezer bags, I put 3 cups in a baggie so it is eaten, in a setting. a little work, but oh so good, in the middle of the winter.

          • shelby says

            I wonder if Bonni is talking about winter squash or summer squash like zucchini? It sounds more like a butternut squash or pumpkin recipe to me. Maybe I am missing out on sweetened zucchini recipes!

            Just this year, I decided to puree my zucchini for muffins and it was met well with my picky eater, so I have a bag of zucchini puree in the freezer for later. I am hoping that works well and is fine without any kind of blanching beforehand.

        • Lanette C says

          I have frozen summer squash and zucchini in 1 inch chunks. Put in food saver bags. Then sautéed them (on low/medium heat) right out of the freezer with a little butter. Do NOT thaw. Turns into mush. Don’t forget to add a little salt & pepper.

      • Fawn says

        I’m so glad I found this today … was just leaving to get ice to blanch beans … I’ve already done some and wasn’t real happy with the texture … I AM going to go freeze some without blanching and vacumn seal them RIGHT NOW… Thank you so much … very informative

    • Charli says

      I am going to do this today! I have corn and tomatoes/sauce to do ASAP at the same time. So this would save tons of time. Last year My step-dad told me that you can freeze corn on the cob, with the shucks still on as long as the bag had little to no air. Takes up a lot of space in the freezer but I needed to get them done quickly, so the last dozen I did with the shucks on. Tasted better than my blanched/shucked corn three months later.

      • says

        Oh man, I’ve read something like that, Charli, with corn but wasn’t sure – good to know, I’m going to try that this year, too! Thanks. 😉

      • Mary A. says

        I freeze corn on the cob all the time w/o branching them, I shuck them and put them in a vacuum pack bag….just as good as the day I froze them….I’m trying the non-branching string bean trick today… Happy Freezing

      • Karen Helton says


        I am just getting all kinds of wonderful ideas and advice and I literally just found this website! Let’s all say it. . . . . YaYaYaYaYaYaYaY!

        I froze all kinds of stuff last year, except green beans, then I got the flu and pneumonia in both lungs and spent 5 weeks in the hospital during which time my frig/freezer died. I had quart bags of tomatoes and peppers etc, all needed to go in the trash of into a gianormous pot of veggie soup, neither of which was going to happen under my hubbies direction. He was just way too worried, but he did manage to get the fridge fixed by himself for no money at all.

        Okay blabbermouth, anyway, I have a question about freezing peppers. How can I do this so that they don’t impart their taste to most things in the freezer and some things in the fridge? It’s bizarre!

        • says

          Thanks for reminding me to look this up, Penny (yes, links by commenters would be nice, wouldn’t it?). Here’s what I found in a 2-minute G search in an article aboutthe science of food preservation:

          However, commercial frozen foods are often blanched (scalded) prior to freezing, causing enzymes and vitamin C to be destroyed.
          The vitamin and mineral content of unblanched frozen foods is relatively stable. However, some nutrition experts are concerned about the destructive effect of the molecular expansion that occurs with freezing, which causes the cells to burst and leaves frozen produce mushy and limp when thawed.

          So, blanching for sure breaks down some nutrition, but it’s still a question for frozen, though they are considered ‘stable.’ Since unblanched beans aren’t nearly as mushy and limp as blanched, I think we have our answer. 😉

          • desiree m says

            i’m working on freezing alot of my own veggoes this year, and one i have in question is cauliflower. can you use the ‘green bean approach’ with cauliflower and get good results? blanching is such a pain for me, since i can only get my hands on 12 ice cubes at a time. and it takes away valuable time with my family.

          • Kay says

            I also don’t have a lot of ice on hand so I’ve used ice packs to get the water cold for stopping the cooking process, it takes a little longer but it does work. Great post, going to try this.

    • Ann S says

      If I freeze green beans, can I use them later to dilly beans? We’re getting ready to go on vacation and just don’t have time to can the dilly beans.

    • says

      I froze the most amazing green beans 2 yrs. ago because they came from the farmer when I was just too busy to do anything else. I seal a mealed them and just took some out to make a bean and bacon dish in my crockpot. I found your website to make sure I could do that since I hadn’t blanched them. Now I feel confident and I have to say they look super good in the package, no frost and so green. I will add bacon that is half cooked and still a bit soft, drained well so there’s not too much oil, add sauteed onion and diced garlic, pepper and salt and some thin cut carrot sticks to the mix in veggie broth. Someone suggested some dill would be a good addition and maybe a little smokey flavoring. Wow, can’t wait.
      Will return with the verdict.

      • says

        Sounds like a plan, Cheri! I’ve found a stray bag in the freezer before and still use them with a slow-cook method like you mention and we’ve loved them, even though they were “old.”

      • Aussie Ian says

        I always grow lots of peas and just fill freezer bags to the top and seal without sucking out the air with no problems,corn cobs I use the straw method because you have so much air space. Have been blanching beans but will now try the no blanch method, so much easier. Aussie Ian.

      • Bob Wright says

        Jami,I live in sc,for years i have been picking and shelling white acre peas,after shelled i place peas on a towel to air dry completely,then i take 15 to 20 pounds of them and place in pillow case and tie a knot in it and throw it in the freezer, when dyou wont peas, get a cup and get what amount you wont to cook with some fat back,and onion and garlic,they dont stick together if you dry them well and taste liked you just picked them. Go,tell the world this,and mabe your friends and relatives,wont come knocking on your door for fresh peas,they can do their onw.

        • Tangela says

          I heard about and tried that last year with the pillowcase. It worked great! Loved that I could take out as little or as much as needed. I didn’t have peas to freeze last year, so I had forgotten about it. Glad I came across this and will be doing it again this year!

        • says

          Bob will this work equally well with say black-eyed, crowder peas, pinto or cranberry beans. About how long does it take to dry them. My landlord replaced the old electric stove with a new glass top & I was thrilled until I found out that the glass top will shatter with the weight of a water canner or pressure cooker canner. I found an electric canner by Ball but that puppy is $300 and while I can do jams, jellies, sauces, he isn’t sure that you can do things like chow chow or veggies, I could do picles in it. But why spend $300 if it isn’t an all round electric canner?

          I found to induction counter tp cookers one is 1500 watts & the other 1800 watts, does anyone know if those would make a high enogh heat to can vegetables with water bath or a pressure canner?

          • Bonnie says

            Margo, I too have a glass top stove, but we also have a deep turkey fryer, that I use for my canning. My canner fits right on the turkey fryer (uses LP tanks) and I do outside, works great and does not heat up the kitchen or house.

  1. says

    Thank you for sharing, Jami! I’ve thought of trying this method myself but never did because, as you know, frozen beans “must” be blanched. I’m one to follow the rules, but seeing that you’re giving us permission, I’m planning to break the blanching rule this very afternoon because my bean vines are ready for picking! Blessings, ~Lisa

      • Elizabeth says

        HI – Totally new to freezing veggies…. I was just given half a target bag of fresh green beans…. I personally love them, but my kids and husband only like the canned ones. (no salt added). My question is… How do I cook them after freezing them to resemble canned beans?
        Thanks much! – Liz.

        • says

          Well, sorry to say, Liz, that there’s really no way to make them taste like canned unless you can them. Most people think that’s a good thing. :) Boiling for 10 minutes will get them realllllly cooked (some would say overcooked?) and they might be similar to canned? It may be worth a try!

          • Kelley says

            I get the most “canned green bean” flavor/texture by simmering my frozen green beans for 45 minutes with two beef bouillon cubes. :) def overcooked but oh so delish.

        • Joe says

          Elizabeth, Try Ziplock seal & steam bags, put fresh veggies in and microwave, most are 4-5 minute and no boiling, steaming….They taste great and you don’t lose any of the nutrients the veggies provide……

          • Butterflyjni says

            Actually microwaves take 90 percent of your nutrients out of your food.

          • Deb says

            Butterflyjni, I did a quick search of this statement and found more sites saying that it doesn’t take the nutrients out than sites that said it did. In most sites it says that, due to the way foods are cooked, it can maintain the integrity of some of the vitamins and so forth in the foods. I suppose there are many varied opinions out there.

        • Jeannie says

          I cook them in beef stock or water with beef boulion cubes. I add dill, pepper, a little salt, sliced onion, and some sliced up bacon. Sometimes I add some small new potatoes! I cook for about an hour and sometimes longer! They are nice and soft and possibly over done to some people’s standards but they’re soooo good! I always get tons of compliments on them! I’m glad I found this site. I will be trying to freeze my green beans and corn this way! Thank You!

  2. Heather says

    You have made me SO happy! First year freezing fresh green beans and I did not blanch them – after I had already frozen them, I read the articles on blanching…OOPSIE! Have you tried this with broccoli as well? I have 3 frozen bags right now that were not blanched either. Guess I will find out :)

  3. Karen says

    What variety of green beans do you grow? I’m not happy with the ones I have grown for the past couple of years. Thanks!

    • Jami says

      My main crop green beans are Emerite. They are not widely grown, but I wrote all about why I love them and have grown them every year for more than 10 years here. They are a pole bean, so I start the season with a small crop of bush beans, which produce quicker – by the time they are done, the Emerite’s are in full production. This year I’m also growing a filet pole bean called “Fortex” which is extremely long.

      I find if I stick to beans labeled “filet” then they tend to be more flavorful and tender than the regular types. Hope that helps!

      • Susie says

        “Fortex” are my favorite beans and usually the only ones I grow. I have been growing them for years. Even when they get really long – no strings!

    • Katie Organ says

      I love Violetta, a purple heirloom. Tender, purple (read in here…..easy to see when picking) and straight. I’m saving my seeds this year, because I LOVE them so.

  4. Carolyn says

    I have a terrible time with ice crystals forming on the food inside the bags, Even things I buy frozen at the store. Does anyone know what causes this and how to prevent it??

    • Jami says

      I get that to some degree, Carolyn – especially the longer the things are in the freezer. I do know it’s from air inside the bags, that’s why people buy the vacuum sealers. It’s not horrible enough for me to add that expense to our garden produce, though, so I use a straw to try and get out as much as I can. :)

      • faye says

        my daughter told me, when I froze my tomatoes, to put put them in the refrig over night before putting them into the freezer. This causes the veggies to get cold before freezing and less ice crystals. She was right!

    • Russ says

      I can explain the reason for the ice crystals. This happens, yes because of the air in the bag. And why ? Well because air contains moisture and therefor you have air, freezing temps and now, you have ice crystals. How do I know this? Because I have been in the HVAC/R (heating , ventilation, Air Conditioning & Refrigeration) industry for 28 years and have even designed ammonia systems for food processing facilities. And, any time you have air present unless, you are doing an IQF (instant quick freeze) process you will always have this bi-product present. Hope this helped.

  5. says

    Can’t wait to try this – I always thought it was such a pain to blanch. I love that you do my “straw” method too – didn’t know it was so common! LOL

  6. says

    Really? I was just getting ready to blanch a bunch. I use canning jars to freeze my stuff…will that make a difference at all with not blanching?

    • Heather says

      I’ve never frozen veggies in sealer jars but I do freeze all my herbs in them. The herbs are as fresh as anything and don’t get that “freezer taste” at all. I wonder if I could do veggies. I have a lot of jars and don’t use them as much anymore! I am going to try!

  7. homeclynn says

    That was my job in 1968 when I was 5 years old. I never new people blanched them. I scooted on my back side, row after row, and picked the beans. Once home, I stood on a chair and washed and snapped all the beans. Then put them in freezer bags, squished the air out, popped them in the freezer then went outside to play. It was called being a kid then. Today, I think the call it a chore and give an allowance for it – ha! Love your blog – your pesto is AWESOME!

    • Jami says

      Seriously – 5? Wow – good for you! What a great memory – and good to know non-blanching goes back aways, too!

    • Pamela Fitch says

      My Mom never blanched green beans that she was freezing that I remember. I too picked green beans scooting along the rows then helped Mom break them. I think she cooked them with onions and bacon or bacon grease for about an hour. I hope to get some beans planted and have enough to freeze a few and will try them the way she cooked them except I have the bacon pieces that I bought at COSTCO in a huge bag. Amazing how that bacon is so easy to use in everything! I haven’t had a garden in years and am excited to see what comes from mine. Thanks for the info. I thought Mom had some secret or was doing it the wrong way!!

  8. Chrissy at Muse of the Morning says

    Hi Jami,
    Last year I did a bunch of my beans frozen too. I also grew up on home canned green beans (huge difference from the store-canned, I won’t eat those), but I wanted to see if frozen were all they were cracked up to be. I didn’t blanch and I “vacuum sealed” using the same method you did.
    But these beans are flavorless!! I did some canned as well, and they taste just fine, but the frozen ones have a great texture, but no flavor! I was just wondering if you had any thoughts on why that might be? Especially since the canned ones are just fine.
    I think the variety that we used last year were Kentucky Blue bush beans. That was the main difference from previous years, we used bush beans instead of pole beans.
    Thanks for your post! I’m willing to give it another try…

    • Jami says

      Hm, Chrissy – that’s interesting! I don’t know, really. I guess we have to do what we prefer? I can’t get past the texture to tell the flavor, so having a good texture is my priority. :) I always grow tender filet beans, though – I wonder if that would make a difference?

    • Theodora McCulloch says

      I’m so happy I found this site and I’m so glad to know I can freeze without blanching. Just picked a “mess” (as we call it in the South) and am going to freeze them. Just a hint for Chrissy. Try putting just a little chicken bouillon granules in with the beans when you cook them. Gives them a wonderful flavor.

  9. says

    Nice to know! I generally don’t like that weird squeakiness of frozen green beans either and blanching is certainly a pain in the nether side. Unfortunately, a complete failure of all bean crops here — the heat, the drought, the warm winter thus strange fungi wintering over in the ground. I’ve tried 3 different plantings, both pole and bush, including tough old Rattlesnake beans (usually a completely failsafe regional heirloom to no avail). The garden is so pitiful I’m embarrassed to join the garden party. Even our CSA doesn’t have any beans. sigh.

    If this was the 1800’s we’d all have to be picking up from Tennessee and heading west on the Oregon Trail.

    • Jami says

      Oh, man – that’s tough. I would be SUPER sad without green beans – we WAIT all year for them (along with corn and tomatoes). So sorry.

    • Linda Abbott says

      Try this when you plant: Remove the soil from the area you want to plant to about 6″. Fill in with Miracle Grow Garden soil, then plant your seeds. Whenever we plant here in northern Utah, we do that…no matter what we are planting. The only difference is the depth, depending upon what we’re planting. As you do it each year, the miracle grow amends the soil and when you till, it all gets mixed in and the soil gets better and better. Our plants are enormous always and that’s the secret. We started out with salty clay and now have incredible soil. Our weather is superr hot and dry in the summer, super cold and snow in the winter. This works. Good luck!

  10. Rachel says

    That’s how I’ve done it too…. nice to have you tell me it’s ok. hehe

    That’s how I freeze my snap peas too. Then I can just pop a bag into my stir fry. Yummy!

    • Jami says

      Good to know, Rachel – I’ve only tried freezing snap peas once and was not impressed with the limpy results – and of course I followed the advice to blanch first. :) Next time I get enough snaps I’ll have to try it!

  11. Katrina says

    Thanks for the tip- I have always blanched, but I put up four quarts today just like you showed. It’s great because I always put the job off until I have more beans or more time (which doesn’t usually happen :))

  12. Gloria Clayton says

    LOL I too picked and snapped beans at 5 but my Auntie would not allow us in the kitchen to process the garden goodies, I shelled bushels of blackeyed peas, and snapped tons of green beans also on our list were pintos, corn, squash, tomatoes, zucchini, and eggs to freeze. We were given prizes for shelling or snapping the most beans or peas. We also picked up pecans, potatoes, etc on the halves!!

    • Mary A. says

      Do you remember how Auntie froze her eggs? I was always told you couldn’t freeze them. Would love to know how. The farm fresh eggs are the best, nothing from the store can compare, one of our local farms where I buy them from provides for the town store during the winter…and they get pricey. Would love to have them year round without spending the money .

    • Gregory D. MELLOTT says

      When air can get to the item it will cause ‘freeezer burn'; which is probably much closer a very slow freeze drying that has not penetrated very deep, plus where fats are involved it can go rancid. Fat does not freeze at the temps that water does. So the usual process of getting as much air out of the air tight freezer bag is the best goal for long term storage. The only way I could imagine one would be happy with beans stored that way; would be to have extra water applied to the surface of the frozen beans and bag to help keep the coldness dried dry air at bay.

  13. Kathryn Thigpen says

    Hi Jami,
    I was in search of some ideas about freezing green beans other than the way I’ve always done them and I ran up on your website. I was so glad to find out that others are not blanching their fresh green beans and are having a success at keeping them for over the winter. My father taught me to garden years ago and all our family in the country had huge gardens so fresh vegetables are really all I’ve ever known. I guess some people would call it just lazy but I have never blanched any of my fresh vegetables and I freeze everything in sealed freezer bags. I call it “cold packing” as my father did. All I do is pick, shell or snap, wash well and let dry a bit on paper towels to eleminate excess water. Then pop them in the bags and seal. I haven’t tried your straw method but I will tomorrow morning !! I’ve always just pressed the air out as best I could. I also do not add water to any of my vegetables when freezing them and have found this to be an excellent procedure since they’re just like fresh when I cook them. Here in S.C. we tend to garden year round so thanks so much for sharing your tips with all of us.

    • Jami says

      This is good to know, Kathryn – I was just wondering if it would work with broccoli because it’s always so limp and wimpy after blanching and freezing (at least my home-grown side shoot spears are!). Have you tried the no-blanch method with broccoli?

      • Kathryn Thigpen says

        Hi Jami,
        No I haven’t tried broccoli. In fact I have had no success what so ever even growing broccoli. I’m not sure if it is just me or the rabbits are doing double time on it but I will, as usual, plant it again this year. If I do have any success I will try to freeze some. I don’t know why it wouldn’t work since the frozen broccoli you buy in the grocery store seems to be just “cold packed” without blanching. I was also wondering about cauliflower & how well it might freeze without blanching. Have you done any of it? I put up 8 more qts. of green beans today, 4 each of Kentucky Wonders and Jades. Tomorrow I will pick the 5th crop of the Roma II”s. and put them up as well. I really want to try the green beans you said were your favorite, the Emerites. Do you order them online or do you buy them locally? I’ve never heard of them but really am interested in trying them. Sorry I could not help with the broccoli quesstion now but maybe with any luck I will be able to over the winter. Thanks again for sharing your knowledge with us.
        Kathryn Thigpen

        • Jami says

          So sorry you haven’t been able to grow broccoli! For me it’s the plant that keeps giving all season when I plant varieties with lots of side shoots. I’ll give the no-blanch method a try with a quart to see how they fare.

          I’ve never actually tried to freeze my own cauliflower – ever, now that I think about it. :) It lasts so long in the fridge that we’re always able to eat fresh what we grow. So I don’t know about cauliflower, either.

          Wow, you’re still getting all those beans? The other varieties I planted stopped producing a few weeks ago, but the Emerites are on their 2nd wind and giving us enough to eat, though probably only enough for 1 more quart frozen. I wrote about Emerite beans (I think I linked to the post in a comment above – or you can use the search box in the green bar) and linked to the online sources where I’ve found them.

  14. says

    I stumbled on another blog a few days ago that said broccoli and carrots could be frozen without blanching, so we tried it. Haven’t pulled any out to test yet, so I can’t report on them, but we got a pound of freshly picked green beans today and I’m glad to see I can freeze them also!
    I prefer my beans sliced super thin (the French cut-way). Do you think I should do that before freezing and would that impact the flavor later?

    • Jami says

      Oh yeah Chris, you’ll want to do that before freezing. While I feel they retain a better texture without blanching, they’re still not like fresh. They’d be hard to cut.

      Good to know about the broccoli – I threw a couple of quart bags in when I had an abundance of broccoli a few weeks ago, so I’ll find out in the next few months if we like it or not. :)

  15. deedee says

    Hi all,

    Googled “do I have to blanch before freezing” and found this site. It seems many people who’ve frozen without blanching report good results, but I read on one of the pro-blanching sites that vitamins are severely affected if frozen fresh. They said that after 9 months or so, blanched green beans retained 1,300% more vitamin C than non-blanched!

    So, while maybe the veggies taste ok, maybe they aren’t delivering the same health benefits as the pre-blanched. That’s scary!


    • Jami says

      Hmmm, this is interesting, DeeDee. Here’s my thoughts: I don’t usually have enough beans to freeze to last 9 months (ours usually last only 6) and the biggest: we weren’t eating them when I blanched, so the vitamins weren’t doing us any good in the compost. :)

      And we’re not only eating green beans to get our vitamin C (or other vitamins) – during the winter we eat a lot of kale and spinach which have a lot of vitamin C.

      But if this is bothersome, by all means blanch-away. We don’t all have to do the same thing. 😉 Thanks for the info!

  16. Michelle says

    Thanks SO much for this site. I just got 15 lbs of Italian green beans from Market On the Move (M.O.M) – along with various other veggies in smaller quantities – and wasn’t sure what to do with that many beans since we’re only a family of 3, so could never eat that many fresh before they went bad. I’ve tried blanching and freezing other veggies, such as carrots, broccoli and brussels sprouts with less than stellar results despite all the hard work. I am hoping this no-blanch method will result in fresher tasting beans with little work.

  17. robyn says

    stove top method for cooking blanched beans would u put them in cold water to cook or drop them into boiling water some times i use microwave but never taste the same because i follow the old school my mother told me to put a pinch of carb soda

  18. Brenda says

    My Mother used to blanch all her veggies before freezing them, but now that she is 92 (God bless her heart ) she has forgotten how to do it. So I am very thankful that I can freeze green beans without having to go through the blanching thing. thanks

  19. Wild Colonial Girl says

    Hi, I’m about to freeze some green beans tonight. I noticed that yours had been cut up before you froze them. Is this necessary? I really like to serve beans whole where possible. Do you think cutting them up makes them freeze better?

    • says

      I don’t think cutting makes them freeze better, but the texture is not the same, so I don’t use whole frozen beans. I like to have them cut to add to recipes. Go ahead and leave them whole and see if that works for you!

  20. Judy says

    My Mom always did her beans like this ( no blanching) she did not wash them before she put them in the freezer. Do you wash them first. I believe this is why she never had frost on her beans. They came out of the freezer the way they went in. We did not have running water we hauled our water so it was a cherished souce. So not washing until they came out. We have just picked our first bunch for the freezer and are excited.

    • says

      Oh, no, I don’t wash mine either, Judy, though I never thought about that being why there’s so little frost! That’s the benefit of growing organically, growing pole beans that never touch the ground and harvesting myself – I know they aren’t dirty or contaminated! What a great comment – thank you!

  21. Tammy says

    Thank you, Thank you for this. We froze our first batch of blanched green beans last week, when I took them to cook, I thought I was going to be sick, they soggy and awful, in fact everyone including my kids ate it up except for me, I’m so happy I found your method, as I know have about 20lbs of green beans to freeze ;).

  22. Ginny Folsom says

    I am anxious to try this today!! Last time, I cut the beans and blanched, but months later discovered squeaky and water logged beans.! I had followed blanching direction to the letter.

    • says

      I don’t, Jennifer, because I grow them myself and they’re pole beans, so they don’t touch the dirt. If you needed to wash them, just make sure they are dry first so ice doesn’t form on them.

  23. Cheryl Nissing says

    Hi There, I was happy to find your site here on green beans. I have had an interesting thing happen today. I had just picked my beans set them in the refrigerator and when I went back to tend to them I found that one bag had semi froze. Bummer! So what I am trying is cutting them and I put them in a sealed freezer bag and stuck them in the freezer…. Interesting to see what they will be like when I take them out in a couple of weeks to cook! I will let you know…

  24. Linda Pinette says

    A rebel I will become this year for sure .Thanks for doing the home test for all us gardeners .We also didn’t like the rubbery texture . I pickled a lot last year for that reason . Thanks again Linda

  25. Lynn Sanders says

    Today I made one of my summer runs to the San Joaquin Valley, CA for fresh fruits and veggies. I live in Arnold in the Sierras, so it is a bit of a trip but worth every one of the 70 miles down the hill. I came home with 2 full flats of freshly-picked strawberries from the field where they are grown, a few baskets of gigantic and delicious blackberries from the same field, a box of apricots from an orchard nearby, cantaloupes and green beans. I am excited to try the non-blanching method of freezing the beans. Looks like I will be purchasing more fresh green beans as the summer goes by.

    • says

      Wow – jealous! To have all that in season already…we’re just strawberries, early blues, peas and lettuce. Waiting for beans. :)

  26. Brenda Harris says

    Thank you 2weeks ago I went through elbow surgery hard to do anything . So thank you very much for the great tip you have gave me .God Bless have a blessed night

  27. Darlene says

    I recently took your advice and froze our garden green beans without blanching. I cooked some up last night and they were scrumptious! Thank you so much for giving out that tidbit. Any help I can get to save time in storing up food is a goldmine of information. I will definitely pass this one along!


  28. Andrea says

    Do i have to pick out all the green beans that are blemish free? If so, why? how can i get around that? thanks

    • says

      I try to freeze them as soon after picking as possible, Andrea. If any have spots, I cut those off when cutting into pieces and those that have too many, but I’d still eat are the ones we eat fresh. It’s best to preserve vegetables and fruits at their best and leave the so-so ones for fresh eating. :)

  29. Chris & Carrie says

    Hello Jami
    Just wanted to say thank you for your web site and your time and effort in posting all the information on the Green Bean freezing. My wife and I are just now getting our first pickings off our Kentucky Blue Wonder Beans from the garden and was about to start blanching and thanks to Jami we aren’t going to be doing any blanching any more. Thanks again so much Jami…Chris & Carrie in Ohio

  30. Thyra Sallows says

    I do the same with asparagus and it turns out great!! This is the first year I’ve tried to freeze fresh green beans, so I really appreciate the info, especially about sucking the air out with a straw. First time I’ve heard that one. I had to help can when I was a kid and I hate canning!!! Freezing is much better!! Thank you so much for the info.

  31. Christine says

    Hi Jami – I have tried your method of freezing green beans without blanching and am concerned about the freezer bags losing their vacuum seal. The freezer bags have air and ice crystals in the beans. I did wash the beans before freezing, but made sure they were completely dry before freezing. I’ve already froze a dozen quarts and don’t want to ruin anymore beans. Do you have any suggestions?

  32. Deanna Kenney says

    I also freeze cabbage without blanching and I love the way it tastes later. My mother in law was appalled that I don’t blanch but I never have and I love the flavor. Not surprised that green beans work the same way.

  33. Emily Levine says

    Thank you so much! I have beans coming out my ears (ouch!) this week. Giving them away but also want to preserve some. This makes it seem SO easy!!! I am growing ‘Empress’ bush beans here in Nebraska.

    • says

      I don’t because I grow organic pole beans I grow myself and not washing saves me the drying time. If you aren’t sure about your beans, you’d need to wash.

  34. Rebecca Wright says

    WOW — I am so trying this TONIGHT! I really don’t like the texture of frozen blanched beans, so I’m hoping for a better result here.

  35. Deb Christiansen says

    I am SO doing this. I have 3 1/2 gallons of beans in my frig to do. Was going to french them, as that is the way my hubby likes them, but I can’t locate my pressure canner. Besides I HATE dealing with those things. Gonna shorten my evening work by A LOT!!!! Thanks.

  36. Heather says

    I am so glad Google popped this site up while searching! I am going to be a rebel and just freeze them!! You just saved me so much time, jars, and heat from blanching them! Freed up jars and time to can my pickled beets!!

  37. Mel says

    I too am going to be a rebel and skip the blanching!!! I just threw two quarts in the freezer!!! Yeah!!! So easy!! Thanx for the input everyone!!

    • says

      I don’t wash them – please see previous answers to this question. I’m off to update the post since I get this question a lot, ha! :)

  38. Tracy Erickson says

    My batch of green beans will be NOT be blanched – in the freezer they go! Thank you for this Huge time saver :)

  39. sharron says


  40. says

    I have frozen sweet corn this way for years. If you blanch sweet corn and take it out to cook it the corn is watery. So I think that most veggies can be frozen in this manner. So glad someone else thinks the same way I do.

  41. Bonnie says

    Sounds wonderful. I have always canned my beans. Will try this. My dumb question is so how do you cook them when you thaw them?

    • says

      Not a dumb question, Bonnie! I’d say you’ll need to experiment to see what your family likes. I’ve read people saying they just boil a bit and eat with butter, but they’re still too ‘frozen bean’ for us that way. Frozen beans for our family are best with a longer cooking method – like the slow cooked with bacon or in soups and stews. Play around and see what you like best!

  42. joyce says

    Thank you, thank you, thank you. I only have a very small garden, 2 bean plants to give you an idea, but they are coming faster than the two of us can eat them. I just had a procedure done in the hospital 2 days ago, so cooking has not been on my agenda, my hubby has been eating out, he does not cook, and I would prefer he stay out of my kitchen. So I thought I would freeze some of the beans in 2 portion packs for us, but at the same time wondered if I had it in me to do this right now. Learning from you that I don’t have to blanch them first, what a god send for sure. So now that is exactly what I am about to do, probably enough on hand to do about 8 cups worth. Ciao, and thanks again.

  43. Sandy Janik says

    This is such a great idea! Seeing as I’m very new to all this, I have what may be a silly question. I haven’t heard of or used the ‘straw method’. How do you do that? It looks like you poke a hole in the bag and suck the air out. So what happens after that? Please help!

    • says

      If you click on the linked words in the post, Sandy, it will take you the post I originally wrote about the straw method (which is just what I named it, by the way – not anything official, so it’s not surprising you haven’t heard of it, ha!). You basically suck the air out of the baggie with a straw to lessen the ice crystals that form in the freezer. I do it with everything I freeze.

  44. Abigail Velez says

    Can you skip the step of chopping up the beans? I usually just cut the stems off and leave the beans long. Do you think this will somehow affect the beans if you don’t blanche them?

    • says

      I don’t think so, Abigail – put them up how you like. But then I’ve never tried it, ’cause I have long beans that need to be cut up. :)

  45. lydia says

    Hi, I was excited to find this site when I googled Do I have to blanche green beans before freezing? I just have one question. You mentioned that you don’t wash the beans because they are not dirty and you don’t want ice crystals on them. Some of my beans have dirt on them and I want to know if I can just brush off what I can and freeze them like that and wash them better when I take them out of the freezer to cook. I don’t want ice crystals either. Thank you.

    • says

      If the beans are dirty, I do wash them, Lydia, I just rub them a bit with a towel and leave them to sit on it for a while until they are dry. It’s fine to wash them, just make sure they are as dry as possible.

  46. Allen says

    I haven’t read all the posts, but I don’t see anything about freezing tomatoes…

    I pick solid, ripe tomatoes… Wash them off…cut out the stem and the little flower end… put them on a cookie sheet and place in the freezer. Once they are frozen solid, put them in a zip lock bag or as I like, I use my vacuum sealer… Return them to the freezer.

    When I want some tomatoes for stew or anything to cook with, I just remove the tomatoes that I want and as I hold them under warm running water at the faucet…the skins just fall off.

    So easy… from picking to the freezer in a matter of a few minutes.

    Note on the corn… I do the same as most of the posts…. leave the husks on them, place them on a cookie sheet and freeze….when frozen solid, I then put them in zip lock bags, or as I like a vacuum sealer.

    For corn that you have removed from the cob… again lay the corn in a thin layer on a cookie sheet and freeze….after they are frozen good and solid…break all the corn apart and put in bags (or vacuum sealer).

    • Nora says

      Thanks so much for tho tomato tip Allen! I have tomatoes gone wild! This freezing them whole without blanching or cooking is going to be so quick and easy for me this afternoon, especially since it’s a blazing hot 33c here in Ontario!

  47. Maggie McMann says

    Ok, I’ve frozen 30 quarts….when I pull them out to cook, what is the recommendation….thaw or straight into the pot (I washed mine and dried them prior to bagging). How long do you cook them since they are raw?

    • says

      You’ll have to experiment to see what your family likes, Maggie, – I think some are fine with just throwing them frozen into boiling water for 5-10 minutes, but we mostly use ours in soups and stews or for the longer cooking traditional green bean-bacon recipe.

  48. Sue says

    Thanks for this, I’m in NJ and this year only 1 beefstake tomato, 1 cherry tomatoes and my string beans gave me any veggies. I just picked 5 lbs of beans from 3 pole plants! Thanks everyone for not having to blanch that bunch!

    Since Hurricane Sandy our weather has been very weird… long cold winter, wet cold spring, then a 3 week heat wave followed by a cooler summer that ruined the timing and plants of most of my crops.

  49. says

    Thanks so much for you testing this out. I am definitely going to try it.
    I am sick of canning but want to get all the goodness out of my organic garden that I can.

    I do sweet corn that way – cut it right off the cob and into the bag and its great.

    Do you cut the beans into smaller pieces.
    I already did – so they r going to go in that e
    Way for me.

    Tip : we put down straw around our lettuce, greens etc after they come up about 2 inches. That way
    When it rains the dirt does not splash back up on the leaves. Saves a lot of time.

    • says

      Good for you, Gretchen – I know that tired of canning feeling well. :) You will appreciate all your work Jan through April, though! I do cut our beans and will take yours and other’s advice to cut the corn off the cobs raw this year. Thanks for the straw tip, too – I love using straw (or grass clippings) as a mulch, too.

  50. Kimberley says

    So glad I found this! First time freezing beans. Was not looking forward to the blanching process. Thank you! Tip: I like to steam frozen green beans. To me the flavor and texture is better.

  51. Randi says

    SOOOO glad to come across this! We picked, cleaned and froze a bunch of beans this weekend, only to remember the blanching step AFTER we were already done. I told husband I was going to do some research and see if we needed to take them out and start over. I have always been told the blanching ‘stops’ the growing process, but I would think the freezing process would too. Anyway…beans are staying in the freezer as they are right now! We will test the process out in a month or so and see if this will be the new way of putting beans away for us :) THANKS to all for sharing and saving us some work!

  52. john says

    Thanks, this is just what I was looking for! Lots of pole and bush beans this year. I will try with one modification in that I’ll spread them on a tray and “flash freeze” them, then bag with the straw method. I have better luck that way then freezing anything in clumps.

  53. Cyndi says

    I always freeze my green beans in this manner and they are awesome! When freezing corn, I just toss it in the freezer right from the garden and then from the freezer directly to my grill and it is perfect every time. I take a little more time with my peppers to clean the seeds out, but they go in a freezer bag as whole as possible and come out crisp and delicious. No blanching or processing required. I’ve cut up squash and zucchini and place straight into freezer bags. Its great straight into soup or, after it thaws, I drain the liquid and give it a flour bath for frying – never a miss!

  54. Barb says

    This is a revelation! I’m so glad to have ‘permission’ to freeze without blanching! I also have grown Emerite beans for years, and my source for seeds here in Canada (they take US orders too I think) is William Dam seeds (

    And one of my favorite ways to cook beans is from a cookbook called Pasta Harvest, by Janet Fletcher. The recipe is called Braised Green Beans with Fettucine, but we call it Twirly Beans, because it uses the unusual technique of cooking the beans until they’re soft and silky and twirl around your fork with the pasta. Delicious! And I suspect it will be a good way to use frozen beans.

  55. Elena, York, Maine says

    What timely posts on the non blanching of green bean (pole in case). Am also going to suggest a Greek green bean dish with amaranth greens that freezes well. Sauté onions, add green beans and cut up Tomatoes, bay leaf, and salt. The last five minutes of cooking, add amaranth greens.

  56. says

    Jami, have you grown Dragon’s Tongue Beans? They are so tasty and grow really well here in the Santiam River Valley (we are almost neighbors??). They also freeze well. I have not skipped the blanching step, but will try that! They are green and purple when young, but you wait to pick them until they are cream and purple. The purple splash of color fades away when they cook. If they get REALLY big, which they love to do when you ignore them for a day, you can still snap and eat them. Just toss a tablespoon of Costco bacon bits in the water and simmer away until tender to your liking. YUM! I have not grown regular green beans since I discovered these heirloom beans.

  57. Clarice says

    Thanks so much for the tips on string beans. I was hoping that there was a way to do them without blanching. Are there more vegetables that can be done without blanching? Would someone please make a list of them? I read someone say tomatoes. Is that whole tomatoes? I found a website that told how to do okra without blanching. I have done a lot of okra. Can you do corn not on the cob? I would really would like to know as you guys find out about other items. Thanks again so much. This makes all our lives a bit easier. ttys.

  58. Clarice says

    Oh yes, also found out that you can freeze Zucchini with the skin on if you cut it in cubes. That was another life saver for me. Thanks again for this website.

  59. says

    This process also works great for peppers and tomatoes. Peppers: I chop how I intend to use them later – strips for fajitas or chopped for other recipes. Tomatoes: I don’t peel. Just quarter and bag. Works just as well as canned tomatoes for soups, stews, sauce, etc. can even add some basil into the bags to have tomatoes and basil during the winter.

    • Nancy says

      I also do frozen tomatoes – freeze them whole, when ready run them under hot water and the skin slides right off. Do peppers too, and last year did asparagus this way. I didn’t like how it turned out when I blanched it. Will try the no blanch green beans this year.

  60. Jana Hesselton says

    I’m so excited! My canner is in storage (long sad story) and I’m having a bumper crop of green beans. I’ve been so sad that I couldn’t can them. Decided today to freeze them, even though I don’t really like them frozen. I have hope again! I’m going to go freeze the beans right now!

  61. william says

    Hi: I just put up 4 packs of Kentucky Pole beans and I filled them with water before freezing them and now I have a nother batch to freeze and would like to know if the water harms them or should I just freeze them with out the water?Thanks,Bill

    • says

      Sorry I’m late to this, William! I wouldn’t add the water, as it seems to be it would make them mushy as they defrosted. But let us know if you have another experience with it!

  62. Connie says

    Never store your beans in a refrigerator freezer. Most these days are self defrosting and that constant freezing/thawing will cause ice crystals to form in your bags. Keep frozen veggies in a non self-defrosting freezer for better results.

  63. Jean Logwood says

    My question is when you freeze green beans fresh and then take them out of the bag to cook
    do you have to par-boil or just cook as usual?

    • says

      I cook as I usually cook frozen beans, Jean, adding them to soups or slow cooking. They’re still not fresh, so we like them cooked longer.

  64. says

    what a great idea.i can,t use the word rebel here as my lady friend is from Kentucky. but anyway I tried you.r idea with the plastic bag and the beans and the,s now my new way of doing things like that.thanks and keep up the good work..jay

  65. Elsa says

    Thanks for confirming that freezing green beans without blanching is O.K. I have done it many times but not without a weight in my mind! Now my mind is at rest! I am portuguese so my grammar may be a bit incorrect. I steam all my vegetables, fresh or frozen, so all the goodness stays in them and does not go down the drain. I even steam whole eggs (in their shells) together with a sellection of vegetables, when I want to make summer cold vegetable salad. Love your blogg, thank you for sharing your knowledge.

  66. Debi White says

    I tried this & it did not work at all! I tried cooking the beans every way possible & each time they turned out mushy. I ended up throwing away 8 gallon bags of beans because of this website…not happy!

    • says

      Wow, Debi, I’m so sorry to hear that! We just ate some of our beans tonight in a sausage-tomato stew and they were great – we love our non-blanched beans. I did try to be clear about the fact that they aren’t crisp like fresh beans, but they aren’t as limp and “squeaky” (when you bite them) as homemade blanched and frozen beans. I think store-bought frozen beans are flash-frozen or something, because there are some varieties that are crisper than others even after being frozen. And it’s too bad you threw them away, you could’ve used them in a blender soup or something. :)

  67. Pat Strothman says

    I tried the no blanching years ago and didn’t like the result, beans had an off taste. Removing the air must make the difference, I’ll have to try again.

  68. Ceege says

    Another way to use this method (instead of using a straw to suck out air) is to fill a very tall pan with water. Place green beans in freezer bag and partially close zipper (from both ends) leaving about a 1 or 2 inch space in the middle. Place the baggie in the water, (holding the top from the water), and immerse slowly till the water reaches the bottom part of the zipper. Then simply close that open part and recheck to see that zipper is completely closed. Pull from water and viola, you have a vacuum sealed package ready to put in freezer. Quick method.

    • Barb says

      Oh I hope this works for me. We were given a bunch of green beans from some friends. Since it’s just the two of us I want to freeze some of them but there’s really no need to purchase a vacuum bag machine because we no longer have our own garden. I wasn’t looking forward to all the blanching again. :-) I will try your method. I’m glad I found this website while searching the web.
      Thank you so much!

  69. michelle says

    Wow, I’m glad I looked this up, I was literally getting ready to blanch my beans, but I’m gonna rebel it too, trying it w/o branching this time, thanks for the tip Jaime

  70. Judy says

    You mean I spent the last 50 years blanching green beans and complaining about the cooked result? Why didn’t I ‘experiment’ too? I do it with anything else. Oh woe is me. This summer shall be different. lol

  71. Karin says

    So happy this post is still going after so long. I watched my mom can for years and remember hee blanching and peeling and making juice–when she allowed us in the kitchen, that is. For weeks in the summer it was off limits while she “put up” tomatoes and other veggies from our garden. So glad to see so many people having success freezing. Like another poster, we just got a ton of tomatoes and green beans from Market on the Move. Going to freeze them, and not feel guilty about not blanching them first. Sorry, Mom!

  72. Kate says

    Love MOM (Market On the Move) here in Arizona!
    I just put up my first batch of raw tomatoe & spice puree and and am SO GLAD that I found this! Have put up my first bags of beans (without blanching! YEAH) and am now trying it with the mexican zucchini squash (cut into big cubes). Look out freezer! Here comes FULL of my own veggies!

  73. DePrenia says

    That straw idea to draw air out of the freezer bags is priceless!!!! (Saved me a 15 mile round trip back to town to buy those bags and the device to remove the air!!!) THANK YOU!!!!(I put up my beans without blanching…hooray!!) :-)

  74. Denise Newsome says

    so glad I just found this . WOO HOO way to save time,gona do my beans and my limas and everything but cucumbers.gona have to add this site to my favorites. THANKS

  75. virginia case says

    just ate a bag of ” frozen” Blue Lake. not blanched string beans from july 17, 2012. a little ice on them. washed them under cold water to get rid of most ice. still frozen, put in pot, seasoned my usual way-little salt-cooked a short time not to mush time. they were delicious!!!!!! june 17th——2014!!!!!!!!!!!!!!!!!!!

  76. Martha says

    Instead of using the straw to ‘vacuum seal’ the bag of beans, you can also use a pan of water to force out the air. I use a stock pot. After you have put the beans in a zip-lock freezer bag (don’t over fill), hold the bag upright and slowly place it, bottom first, in the pan of water. As you lower the bag, the water forces the air out. When the water is higher than the beans start zipping the bag shut. Sometimes you have to lower the already zipped side of the bag so that only a corner is left out of the water. Then zip the bag. Remember to write the date on the bag before you fill it.

  77. vicki says

    WOOHOO glad I saw this before wasting time. 2 sinks full of beans today,so here’s to NO BLANCHING for me. I’ll do the corn too this way. Bought vacuum freezer bags last year. Tell me………..what about the freezer jars would that work?


    • says

      You probably could use jars, Vicki, they just don’t hold as much and are harder to pack in the freezer (baggies can be stacked).

  78. says

    So glad that I found your site. I was searching to see if I could freeze my fresh-picked green beans without the time-consuming task of blanching. Looks like others have tried the no blanch method with success, so I am going to go ahead and just freeze them. Back to the kitchen.

  79. Margaret says

    This is a response to Elizabeth on June 10, 2014. My son (8yrs. old) likes his green beans soft as do I. I found the perfect recipe on called “Slow-cooked green bean”. It is made with bacon, onions and chicken stock and takes two hours but is well worth the effort. My son, husband and I thought they were better than the canned beans. Good Luck!

  80. Bob Marley says

    Speaking as a biologist, and as someone who has spent many years in the laboratory working with proteins (which is what enzymes are) I can speak to this “enzyme” issue. We were trying to essentially do what you guys are trying to do. Protect our proteins from being broken down by enzymes. We accomplished this two ways. Keeping everything either frozen or cold and using a special cocktail that broke down the enzymes but kept the proteins we wanted intact. So the science of keeping your beans frozen in order to stop the enzyme is sound. Minerals and vitamins are similar, better kept cold. Blanching will definitely cause loss of nutrients though.

  81. says

    So glad I found this site. I was looking around to see how to put my snap beans up and I had no clue at all. Im glad to see after all this reading about blanching,from boiling then ice water that all I have to do is take my fresh-picked green beans cut them and put them up. Looks to me like a lot of the others have tried the no blanch method and have had success. So thank you so much for this site and the great information. I am going to save this site, head to the store to get some good freezer bags and come back to my kitchen and bans and get them baby’s started to freezing. Again Thanks for the first and many more helpful food putter uppers LOL

  82. Penny says

    Soooo glad I found this site. Just picked our first bunch of green beans and will be freezing them without blanching tomorrow morning. Wish I had known about picking them in the morning, but we are new to gardening and freezing and will be learning as we go.

  83. Sandy Mixon says

    I did the method on the peas like the gentleman did in the pillow case. Lots of teasing from friends and family when they opened freezer and saw a pillow case. They thought I had lost it —- but you know what??? No ice crystals, excellent texture and the only way to freeze peas. I didn’t rinse before I froze so when I took out and rinsed and cooked. Now I’m going to do my green beans the no blanch way! Thanks ya’ll. Yeppers I’m from Texas.

    • says

      Okay, Sandy, now I’m intrigued with this pillow case idea…I see a trip to the thrift store to search for pillow cases in my future. 😉

      • Sandy Mixon says

        I don’t think you’ll regret it just don’t rinse after shelling, don’t blanch, wrap that pillow case tight into a knot at the top rubber band it, whatever and go for it! Wait till you get comments on your method – LOL!

  84. Suzy says

    Can’t WAIT to try this!!!!! My green beans, are ABUNDANT this year, and normally, we eat as they mature, so I will do this. Do you HAVE to cut them before putting in the bag, or was that just a spacing issue, for more “room” in the bag?

    • says

      No, you don’t have to cut them Suzy, we do because it makes them easier to eat later on – no cutting needed – and I usually use them in soups and stews where you don’t want to have to cut them. :) Enjoy your bean harvest – we’re still waiting on ours here!

  85. Lisa says

    Just a quick question: I love this idea of not blanching, but from a food saftey standpoint, do you thik it’d be OK to eat these frozen green beans uncooked, once they thawed? I like to have fresh veggies with my bagged lunches, but often have trouble with them going bad before I can finish them. Could I eat these unblanched green beans, or would I have to cook them first? Thanks!

    • says

      There wouldn’t be a safety issue, Lisa, just a texture issue as freezing them changes the makeup of the bean and they are not like fresh beans. But it’s up to you – try it and see if you like it. :)

  86. Kaye D says

    OK, Just put up the five quarts of Green Beans I just brought in out of the garden. I did need to wash ours, hubby likes bush beans so some of them always end up being picked up off the ground. No insecticides so that wasn’t an issue, so just a quick wash to make sure all the dust/dirt was off them. Dried them and packed them with my vacuum sealer. Just popped them in the freezer. I am going to trust y’all and just do all of them that way. I HATE all the blanching and ice cubes, etc. More time and effort that I can spare these days 😉
    I am confident that these will be fine and thank you. My Mom used to freeze our sweet corn still in the husks, then steam them in the microwave still in the husks. Worked like a charm. I’ve been puzzling for a couple of years why you couldn’t do green beans the same way and voila, it seems you can!!

    • says

      Yeah, Kaye – I think you’ll enjoy them as much as we do – especially ’cause they were so quick to put up! I love that corn trick of your mom’s – I just might try that this year!!

  87. Jackiebean says

    I just harvested my very first batch of bush beans and was dreading the blanching/ice water process.
    I found this site and am reading about rinsing, freezing, and ice crystals and I’m wondering if putting the beans in a dehydrator for a short period of time would reduce the ice crystals.
    I just got a dehydrator and I think I’m going to try that before freezing them.
    I’ll report back in a couple months to let you all know how it went.

    • says

      That may work, Jackie! Just don’t leave ’em too long… 😉 If I do have to wash them, I’ll use our lettuce spinner to get most of the water off and then finish with a towel. Do let us know how the dehydrator worked for you!

  88. Rejeanne says

    Just put my first set of Green and Wax Beans in the freezer no blanching or canning!! Can’t wait to try them. The corn idea looks great too! We have a vacuum sealer so this was fast easy gets us out of the kitchen and on to the next chore outside.

    Thanks Jamie was doing a random search and came across your site. I look forward to exploring your other ideas.

    • says

      Glad to hear it, Rejeanne! I think you’ll find that a lot of my recipes (and diy projects, for that matter) are designed to get the job done in the smallest amount of time. :)

  89. Kathy says

    My husband’s aunt always said to freeze them whole without cutting, snapping, or washing until you are ready to use them. That way they always taste like fresh. What do you think about not snapping or cutting?

    • says

      You can snap if you’d like, Kathy – the main problem I have with snapping is the one-at-a-time issue. I can cut a whole pile with a knife. Also, I feel there might be less wasted bean, as I determine how much to cut. In the end, it’s up to you.:)

      • Kathy says

        What I meant, though, was what anyone thought about just leaving them whole as opposed to being snapped or cut.

        • says

          Oh, I see. Since it’s still a frozen bean (not like fresh), cutting them makes them a bit more palatable to me and useful in cooking like soups, etc. But you don’t have to – try and see what you like best, Kathy!

          • Kathy says

            I’m afraid I’ve not said this the right way. I’ll try again. lol
            I will cut them when I am ready to cook them and eat them. I was wondering if anyone had tried freezing them whole (with ends on) and unblanched in order to retain their fresh taste. I thought maybe if they were left intact when freezing, they might taste fresher when cooked. Does that make sense?

            We just wiped them off rather than washing them and then vacuum sealed them whole. This is the first time we have tried that method. In fact, my vacuum sealer is new, so I’m still learning what works and what doesn’t with it.

          • says

            I understand what you’re asking, Kathy – unfortunately, that’s not been my experience with frozen beans (commercial or homemade) – the freezing just wilts them a bit and I think they’d be harder to cut after the fact. But I haven’t tried it with this method, so let us know how it comes out for you!

  90. Emily says

    I didn’t get through all the replies here…I am just heading out to pick beans & quickly searched info on quick freezing! I thought I would mention, in case someones hasn’t, that I have frozen tomatoes straight from the garden for years! I don’t even peel them– just chop them up & bag them! What a huge time saver when the tomato over load hits!! Oh — I’ve done peppers this way too!! 😉

  91. Lonnie Appleby says

    I read this for the obvious reason, but my eyes bugged out in both disbelief AND disappointment to find that I am not as clever or unique as I imagined. I thought I was the only “crazy” out there who used the “stick-a-straw-in-suck-out-the-air-and-seal-it-really-quickly” technique to “vacuum seal.” LOL Made my day to know I’m not crazy, just eccentric (as well). CHEERS! And thanks for the info on blanche-free freezing! Happy, safe summer to you!

  92. Helen says

    Thanks to each and everyone of you for your posts! I have learned so much. Just started again to freeze or can veggies and came across this site. Wow! It is impressive! I am sorry I do not have any information or knowledge to share with everyone, but did want to graciously thank you for sharing. Perhaps I, too, will have something to share soon! Make it a great day! :)

  93. April Frazier says

    Can you use Tupperware Freezer Mates and get the same results? It’s specifically made for freezing and to keep the air out.

  94. KimmieO says

    When I was in college (years ago!), my roommates used to make fun of me for using a straw to “vacuum” the air from my Ziploc bags. Nice to know I wasn’t cuckoo! We have a vacuum sealer but I absolutely love the Vacuum Ziploc bags better. So much easier, more convenient and doesn’t leave you light-headed! You just use the pump to suck out the air, although you will need the Vacuum bags but they cost about the same as regular ones. Thanks for the advice for non-blanching of veggies…ours are coming in faster than we can pick them. Can’t wait for the canning…

  95. Dan says

    I did the exact thing this ignorance. Froze fresh organic beans from my garden, didnt wash them, used frerezer bags, pushed as much air out as I could, and froze them. Froze about 20 lbs.. then realized oh **** I think I was supposed to blanch.

    well…. about a week ago I tried some 1 month old unblanched frozen beans. I use a steamer on top of a pot to cook beans..

    They were good and my 9 year old ate them. They werent as firm as fresh but definately do-able.

    The hardest part about cooking them is knowing when they are done since my normal method with fresh beans is to teake the lid off the steamer and try to pierce one with a steak knife. On a fresh bean they are hard and become soft when they are done and easily pierced. (thats how I like them)…
    with a frozen bean as soon as they thaw in the steamer they are “soft”. So you have to be careful not to undercook your beans. The steak knife piercing method still works on knowing when frozen steamed grean beans are done, you just have to be more careful.

    Nice article! I also did a few bags of blanched as a comparison for fall/winter since my beans are coming on strong still.

    • says

      That’s the best way to see if you like them this way, Dan – test both ways! And you’re right, I find I like frozen beans cooked longer than fresh.

  96. Jenny says

    I too do not blanch my beans. I never have but my mother did. My favorite recipe for fresh or even frozen thawed beans is to saute them in a vegtable oil or canola oil then when the get a little brown or half done drizzle a little bit of sesame oil and a mixture of soy sauce, small amount of brown sugar and minced garlic. A pinch of white or black pepper if you like aswell.

  97. Shari says

    Just a quick note on frozen squash. I froze some and then when ready to cook…thought oh this is going to be a mushy unappetizing mess. I sauted it butter then threw in a couple handfuls of panko bread crumbs and browned them…it wasn’t bad…just thought I’d share my experience! Happy gardening…

  98. Anna says

    My mother in law first told me to freeze green beans this way, and I didn’t believe her – I had to check online to see if anyone else did it. Sure enough, I found your site, and tried it last year. They turned out great! I will never blanch green beans! (And I guess I’ll start believing my MIL! :) haha!)

  99. Kay says

    Thanks so much for your post! I picked several pounds of green beans today and didn’t want to blanch. I haven’t had much luck with freezing beans after blanching – I end up adding adding the blanched beans to my homemade dog food! Just don’t like the texture or taste. After reading about your success without blanching, I simply tipped, snapped the longest ones in half, and filled 5 quart bags to capacity. They’re already in the freezer. So easy! Thanks again! Oh yes — saw someone talking about freezing squash. We raise our own turkeys, so “turkey dinner” happens much more frequently than just at Christmas in our house, and squash is always a part of the meal. We grow our own, so I cut them in half, take the seeds out (the chickens love those)bake them on a flat pan just til tender, scoop out the cooked squash and pack into quart bags. Then, all I have to do is reheat it in a casserole dish.

  100. says

    A fellow blogger recommended this method and I just ate my first un-blanched frozen beans and they tasted the same as when I blanch: rubbery. I wonder why this is? Am I over-cooking? Under-cooking? Let them thaw first? I’m at a loss.

    • says

      Well, Sarah, not sure what to tell you. :( I did mention that they aren’t ever going to taste like fresh, but that they at least weren’t AS squeaky and limp as when we blanched (and of course, a LOT less time-consuming). I do always use them in soups, stews, and casseroles – not just a pile of green beans on our plates. Though a couple of commenters have said that the slow-cook method (with bacon) turns out really well with the frozen, so I’m going to try that this year.

  101. Lori says

    Thanks for this! We are in the middle of a kitchen remodel – I know, horrible timing for the gardens and canning!! I don’t want our veggies to go to waste because I can’t can them now, and everything I saw was recommending blanching, which I can’t do right now either – I am so very glad I found your site! Thanks for sharing!

  102. Suzy says

    Can you freeze them intact, without cutting them into smaller lengths? I love to roast long green beans with olive oil, salt and pepper and they look so beautiful when you keep the beans long. Have you tried not cutting them down?
    Looking forward to trying this. I did wash my beans, so I expect I might use a hairdryer to make sure the beans are completely dry!

  103. Joan says

    I tested blanching and not blanching and all three of us in my family did a blind taste test. Our opinions were unanimous. The difference between the two was negligible, but if forced to choose, we all thought the UNBLANCHED were BETTER in both taste and texture.

  104. grandmasadie says

    I also do corn on the cob without blanching . When you are ready to cook you corn just make sure your water is boiling . Take out of freezer and drop in water (this way your cob will not be soggy

  105. Tracy says

    Can’t you rinse them when you get them out of freezer to cook? I don’t have anywhere for all these beans to dry if I wash them now…

  106. Shirl says

    Can I also freeze yellow pole beans with out blanching them.
    We just picked several baskets full before the rain started last evening and we need to get them into the freezer ASAP. Hope to hear back from you soon.

  107. Roy says

    I don’t blanch vegetables. I just wash, cut and freeze. Here is my rationale:

    These vegetable come from my garden. I will be using them up well before the next planting season. So this is not long-term preservation – just for a few months maximum. Also, I use them vegetable in soups, stews and big pan dishes – texture is not so important in such dishes.

    Yes, the blanching stops the enzyme action. But freezing slows it substantially. And, if I am using up the vegetables in a few months, the action will be fairly minimal.

  108. Michaela says

    Just a fun fact we discovered recently about frozen veggies. You really can pickle them. The texture might be a little different than canning fresh but the taste is still great. I just did a batch of pickled mixed veggies that I pulled from my freezer and they are better than the store bought mixes

    • says

      I love to pickle vegetables, Michaela – you’re right, they are awesome! I have recipes for both pickled beans and asparagus here on the blog, and I like to make a vegetable mixture as well.

  109. Jenny says

    Thank you for this post! I will definitely be doing this this week. How do you prepare your green beans? I’m just curious. When we were growing up my mom always boiled the canned ones for a few minutes with some dried onion thrown in. She then drained them and added salt and pepper and a little sour cream. I’m curious what other people do.

    • says

      The frozen green beans we like cooked longer than fresh, since the texture is not the same (whether you blanch or not, they aren’t the same as fresh), so I use them in soups, stews, and the long-cooked green bean recipe with bacon that many grew up on. I think you could make them like your mom, Jenny, if you cook them until you find you like them and then add your other ingredients.

  110. Penny Hines says

    I froze two batches of green beans July 9. I rinsed them good, and spread them out to completely dry. Bagged them removing all the air, and even wrapped in press ‘n seal as a precaution. The first batch I let thaw before using, but they were so wet and wimpy I tossed them. I am just now trying the second batch, but after cooking (did not thaw first) with ham and onions they seem to have the same texture as the first batch. I do not know what I did wrong. No air got into the bags. I might need to learn how to can at this late stage in my life. Freezing didn’t work for me :-(.

    • says

      There’s no way to get around the more wimpy texture of frozen beans at home, Penny, that’s why we mostly use them in soups and stews and such. If you don’t like them, you’re right, freezing might not be for you, ’cause they turn out even worse if you try blanching them, as many have attested to and like I found. :(

  111. wanda says

    ok now I froze my beans do I thaw them first and then cook them for how long or cook them right from the freezer and how do I do that thank-you new to freezing and eating fresh

    • says

      I add them frozen to soups and stews, Wanda, or slow cooker meals. When I do cook them alone, I usually do the southern method of long cooking with bacon or ham: cook meat with chopped onion, add frozen beans and a bit of chicken broth, bring to a boil, reduce heat, cover and cook 30 min or more until they are like you want them.

  112. Christopher says

    Thank you Jami! I have been canning tomatoes and everything else all this growing season and the time involved is such a pain. Making and canning my own pasta sauce has been seeming like a suckers game when I can buy it at the store for the price I pay for canning jars, but I always reason “at least I know whats in it.” My beans were terrible all summer and I was lucky to have enough good ones for supper, but this October we have had plenty of rain and they have really flourished. I picked about 5 pounds this evening, and really didn’t want to can, so glad to find this site! Few good bags and a straw and they are all put up in the deep freeze. Thank you! Please keep your ideas coming!

    • says

      Oh, the stuff at the store is nowhere near as good as the sauce you can make at home, Christopher, so please don’t feel like a ‘sucker’ – you are brilliant. :) So glad this tip helped you get your homegrown beans preserved, too!

  113. Twilla Beyer says

    I tried just cutting up the beans and putting them into bags into the freezer. I was not lucky! They taste awful. And are hard. I will have to try them in a soup to see if they are edible. We froze quite a few thinking how wonderful to have them in winter time. But all I think now is let’s throw them away. So much work and nothing good came of it. Sincerely, Twilla Beyer

    • says

      Don’t throw them out before trying them in something that cooks longer, Twilla! I use them in soups, stews and also the long-cooking method with onions and bacon and we think they turn out great. I also boil them longer for something like a green bean casserole and that works for us, too. They aren’t like fresh, so I cook them differently, but we do still like them much more than blanched, frozen beans. :)

  114. Linda says

    Holy Smokes! Thanks so much! I’m SOOOO glad to learn I no longer have to blanch beans! I’m free… I’m free!!!

  115. Susan says

    I have been a home canner and freezer of green beans and other vegetables for many years. Yes all recommendations on freezing green beans say to blanch. It kills an enzyme that causes spoilage and loss of nutrients. The vegetable may look better initially but what happens over the year is loss of vitamins and minerals. You may not notice initially but as the year progress the items do suffer.

  116. says

    Thank you so much for this post!!! I am really new to this whole freezing fresh veggies thing and freezer cooking in general. I feel like I am on a self taught crash course. I appreciate you taking the time to write this article, cause I am kind of not in the mood to have to blanch ten pounds of green beans :)

  117. Dana says

    I was wondering if you knew of a way to make frozen green beans not so watery? When I take them out of freezer to cook, they taste watery and tend to turn a little darker..almost a tint of brown. Hope someone can help! Thanks

  118. Nancy says

    Followed your advice a month ago when green beans at our local veggie stand were uniformly slim and pretty, and very well priced. Just to try it out, I trimmed, cut, and froze 5 pounds. I have since discovered ONE surprising thing. These darn unblanched frozen green beans TAKE FOREVER TO COOK! I had been previously cooking FRESH beans in my Microwave Tender Cooker (pressure cooker). In my 1,000 watt microwave, 1 pound of beans cooked perfectly at just 8 minutes, so I cooked the frozen, unblanched ones that way. To my surprise, we were eating some major CHEWY beans at supper that night. Luckily, hubby has a good sense of humor. I have since found that it takes 18 minutes in my Tender Cooker to produce an edible result, which is more than twice as long. It wasn’t because they were frozen because I let my second pound defrost first and they still took the extra cooking time. I have also added them, still frozen, to a crockpot pot roast (under the pot roast) and they were quite edible at after 2 hours on HIGH/6 hours on LOW. I will freeze green beans, unblanched again, now that I have the knack of cooking them properly. In your story, you did not mention your method of cooking or how long it took, which would have been nice to know. All in all, thanks for the idea. :)

    • says

      Good tips, Nancy – and yes, I’ve always found home-frozen beans take a long time to cook, whether blanched or not. And you’re right, I DO need to write a post about how to cook them, you’re not the first who’s mentioned this. I just gotta ‘git ‘er done!’ :)

  119. Karen Place says

    Have picked a huge pot of green beans, they’re washed, are drying & will try the no-blanch
    freezer method using my seal-a-meal bags! Thanks for the info!

  120. Farmer Phyl says

    For squash: never found a good way to freeze zucchini, but often freeze winter squash after it is cooked and pureed. I hate pureed squash, but have finally found a way that hubby and I both like. Chili stew! Black beans, corn, home canned chili sauce, onions, squash puree, and fresh or frozen cilantro. The squash makes the soup thick, rich, and slightly sweet. Great on cold winter days. I freeze the squash puree in one cup containers.

  121. C says

    when I was young living in kentucky (20 years ago), the ladies in the church gave my dad a bag of green beans frozen raw and told him it was the best way to preserve a bean to keep it “fresh”. They laid them out on a cookie sheet to freeze faster ( Alton Brown says faster freezing = smaller jagged ice crystals inside plant cells = less limp/mushy) then they just put them in a big ziplock bag and take out what they need. They called them “dirty beans” because they didn’t wash them — and not bad for frozen. His mom always canned her beans, then cooked them low and slow with sugar, bacon fat and onions, and they were my favorite. I don’t like the squeak that many frozen vegetables have either, either crisp or melt in your mouth is the way I like them.

  122. Lwood says

    As much as you freeze why don’t you invest in a vacuum seal machine? I’ve saved more money than you can imagine using it, from fresh meat to smoked meat to veggies – my only problem is I run out of room int he freezer….and come winter having the semi-fresh veggies and smoked meat keeps me going in the Cold.

    • says

      It’s just another thing to have that I don’t really feel the need for, since the ziplock baggies work fine for us. We’re able to have all our produce all winter and not invest in another thing. Just my choice – not saying it’s right or wrong. :)

      • Lwood says

        I use to think the same thing until I purchased one….amazing the things you can use it for….if you ever find one on the cheep you should treat yourself.

        • sally says

          My brother-in-law had the vacuum-sealer for his venison and liked it. I was pressured into buying one and hate it. The bags are incredibly expensive… the machine , tho’ new doesn’t seal very well and I find the ziplock bags in the long run are easier to use and more economical. I like that you can take out some of your product and then re-zip. The vacuum-seal bags are heavy and hard to re-close with a baggie tie. Glad you like your tho. =)

    • sally says

      I found that using the vacuum sealer packs the veggies too close together and you wind up with a “block” of beans or whatever. If you freeze them looser in regula ziplock bags they can be used in whatever sized portion you want. This season I have 1/2 filled gallon bags and then put them on cookie sheets in the freezer . The next day when the veggies are solid, I combine and get whole gallons… take out 1-2 cups at a time. They freeze faster and less ice on the veggies this way.

  123. Faye ennis says

    Hi tried your method of freezing . Great ,love it thank you. Have you tried whole instead of cut and how were the results?

    • says

      Glad you liked it as much as we do, Faye! I haven’t really tried them whole, since I like being able to use them for soups and stews as well as slow cooking with bacon and cutting allows me to use them for all those type of recipes. Pretty sure it would work fine to leave whole, though.

  124. Heath says

    I’ll be tryn this tonite with my fresh beans hard to keep up with when ya wrk and garden to with all the fresh vegetables always have wanted to figure out a faster way thanks for the tip ..

  125. says

    I got home from work today to find 2 buckets of french beans on the doorstep, grown and picked by my dad, bless him. I confess my heart sank a little; I love french beans and love to ‘put up’, like you, but knew I was going to have to prepare and blanch them and I am so busy at the moment. Then I remembered something I read on your site and I searched and found this post! Hurrah! I have just cut the stalks off and cut them in half and put them in freezer bags. I.25 kg and that is the first of many I suspect, so I will also be seeking out your bean recipes of which I recall there are a few! Thank you Jami!

      • says

        By the way, what is the significance of removing all the air with a straw? I didn’t do this although I pressed the air out and tied the neck of the bag.

  126. Rhonda Mills says

    I accidentally washed mine before I found your site. Wondering if I laid my beans on dehydrator for a few minutes would dry them? Thanks!

  127. Kateydid says

    Thank you for posting this! I was not looking forward to the blanching method. So happy to find that I can freeze beans without blanching. YAY!! More time for gardening and cooking this way. :-)

  128. sharon says

    I do the zip lock bag and cold water cut beans to size put in bag submerge bag with zipper mostly closed get all air out then zip closed wipe bag dry then freeze

  129. says

    I gave your directions a go tonight. I used gallon bags as I have 7 children and they love green beans. I used your straw method and hope it works!! I don’t have as much storage space as I normally do but have an empty deep freeze, so I wanted to put the beans where there was room.

    I mostly wanted to comment because the BEST (well . . . our family’s favorite) way to have non-fresh green beans is to fry them in butter on the stove until they are mostly black–we call them blackened green beans), with some lawry’s seasoning salt. Amazingly delicious. It takes about 35 minutes on med-high heat to really get them to the perfect crispyish-blackish consistency. My SIL once had me pay her in blackened beans for help painting my room. They’re that good!

  130. Vicki says

    Just wanted to share my trick for freezing. I lay my beans, asparagus, blueberries or whatever I am freezing, on a cookie sheet and pop it into the freezer. In about 20 minutes the food has frozen enough to be firm and ice free. I then store the product in gallon freezer bags (suck out excess air). When I’m cooking, I just pour out whatever amount I need for that meal. Convenient and seems to avoid the ice crystal thing.

    I have never blanched asparagus and usually canned my green beans, but going to try freezing ‘blanch free’ green beans this year.

    • says

      Thanks for the tip, Vicky! Just an FYI, the beans do not stick together the way I do it because they’re thoroughly dry so it’s easy to use just what you want, too. And nice to skip another step. :)

    • sally says

      Great minds thinking alike, Vicky. I have found a refinement on the cookie sheet idea. I put the beans in gallon bags BUT only about 1/2 full… so they are just a couple of beans deep in the laid flat bag. Then after they have frozen … I usually leave them overnight … I combine the bag’s contents into one bag. I have found it easier to just transfer from bag to bag than to move the loose beans from the cookie sheets into bags. Sorry about all the verbiage for a simple idea ! Happy Beaning !!! =)

  131. Colleen says

    I tried this and took some out tonight and cooked them and they were disgusting! I have 5 quarts in bags ruened! Blanch or forget it !

    • says

      Each to their own, Colleen – we still happily eat these and like them a lot better. :) That’s why it’s good to test it out first and see if it’s for you.

    • says

      Do a bag or two to test if you like them this way, Lynette – some people haven’t, but most of the comments agree with me that it’s a needless step for most home-freezers. :)


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