How To Freeze Green Beans The Easy Way Without Blanching
Freeze green beans the easy way – spend less time and have a better texture after freezing by NOT blanching them first, really! We tested blanched vs. unblanched green beans and our whole family agrees – this is a case where easier actually is better.
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Easy recipes are my favorites and this recipe showing how to freeze fresh green beans without blanching is the definition of easy.
You can find lots more simple preserving recipes in the preserving recipe index, including how to freeze snap peas without blanching, how to freeze broccoli blanched or unblanched (yes!), an amazing Addictive Tomato Chutney, and the popular Easy Garlic Refrigerator Pickles.
Can you freeze raw green beans? Yes, absolutely! Green beans are a vegetable that takes well to freezing and are easy to use in recipes from frozen.
But if you want to spend less time freezing fresh green beans and have a better texture after freezing, follow the simple steps outlined here to freeze green beans without blanching them first.
We put it to the test and we all agreed – the beans frozen without blanching were the best.
Wait, don’t you have to blanch green beans before freezing?
Yes, I know almost 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 an enzyme that will make the beans break down quicker in the freezer if you store them without blanching.
However, I tested this years ago because our family wasn’t happy with the traditional way to freeze green beans. And I’d like to challenge you to do the same test and see what you think.
A Little Background
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 and canned them and even learned to pressure can, just for green beans (though only a couple of times – pressure canning isn’t simple enough for me!).
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 I decided to do some research online and 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.
The Test: Blanched vs. Unblanched Green Beans
First, I chopped up the beans like I normally did, but then I put them directly into freezer bags. Sheesh, this was easy.
NOTE: 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. You most definitely can choose to wash them – but you will need to dry them thoroughly before freezing to avoid crystals (you can use a trick I mention in this video to help dry them and/or lay them out for 10-20 minutes on towels).
Next, I used my straw “vacuum sealer” trick to remove as much air as I could from the baggie with a straw before sealing and freezing.
Finally, 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. But a test is a test, so we persevered.
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, as they say.
So, I froze ALL our remaining beans that way. Yep – I didn’t blanch any beans at all that year.
Then I waited to share the results with you until I knew that they could be frozen for longer than two weeks. I needed to be able to tell you if they’d last a whole year in the freezer and hold up like blanched beans.
So, can you freeze green beans without blanching them first?
Yes!
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!
The following year with this method I could easily preserve 8 quart bags of beans in about an hour. It certainly goes a lot quicker when there’s no blanching involved!
UPDATE: I’ve since learned there are LOTS of produce that freezes well without blanching – grab this one-page guide to help you decide what you can freeze this way:
How Long To Store Frozen Green Beans
You can keep beans frozen this way up to a year in a non-frost-free freezer (frost-free freezers may produce more freezer burn, so I’d try to use them up sooner).
TIP: I’ve used 2-year old bags of green beans and haven’t noticed much of a difference, quality-wise, when they’re cooked a bit longer like this method. Test and see before throwing anything out – it’s only a quality issue and not a safety issue.
So my challenge? Be a rebel like me – try it and tell me if you think so, too.
Non-Blanched Freeze Green Beans Video
Recipe Ideas
There’s no need to defrost the green beans – add them frozen to:
- Casseroles
- Soups and stews
- Stir fries
- Side dish idea #1: Long-cooked (20 minutes) Green Beans with Bacon and Onions
- Side dish ideas #2: Roasted at 500 degrees – dump green beans frozen on a baking sheet, drizzle with olive oil and seasoning, stir, add chopped onions if you like, and roast for 10-15 minutes.
I’ve preserved them for many years like this now and really will never go back to cumbersome blanching!
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How to Freeze Green Beans Without Blanching
Ingredients
- Fresh green beans
- freezer bags
- straw, optional
Instructions
- Wash green beans if needed and dry completely. (See Notes below)
- Trim green beans ends and cut into 1 to 1-inch lengths (or desired size).
- Place in quart-sized zip-top freezer bags, removing as much air as possible with a straw (or other method) and seal.
- Label with date and what’s in the bag, place in freezer and freeze for up to a year.
- To Use: No need to defrost – use frozen and roast in a 450 degree oven for 5-8 minutes, long cook with bacon, or use in casseroles, soups, and stews all winter long.
Notes
- Wash beans and then use a salad spinner to get as much water off as possible.
- Transfer beans to a towel on the counter and let sit until dry before freezing.
Nutrition
Update #1: Do a Test Bag First
I’ve heard from a couple of readers who tried this method and didn’t care for it – and many more who’ve loved it like we do – and so my suggestion is to try this with a quart, freeze the green beans for about a week or two, cook them and see what your family likes.
I want to be clear that they are still like home-frozen green beans, not firm like fresh, but when cooked in soups and stews for 20 minutes or longer are just as good as blanched frozen beans. So the comparison should be to blanched frozen beans, not to fresh beans.
Update #2: FAQ & Testimonials
I’ve gotten a ton of comments with many people telling me that they don’t blanch either or that they remember their mothers or grandmothers freezing green beans without bothering with the blanching process.
It’s nice to know I’m not alone and that many people are like my family and like the beans better without blanching first.
I’ve also gotten the comments telling me that blanching:
- Stops the enzymes that cause the beans to mature and become tough (I haven’t found that to be true in my experience in eating them, though the science might be right).
- Kills bacteria (I don’t worry about this with my home-grown, organic beans and we eat a lot of raw produce of all kinds, which I don’t plan on stopping any time soon).
- And even that the enzymes, unchecked by blanching, will “break down vitamins so that we are eating empty food.” I found this article on the science of food preparation, however says “The vitamin and mineral content of unblanched frozen foods is relatively stable.”
One thing I know for sure is that I will never freeze green beans any other way (I now freeze snap peas and corn this way now, too) and there are a lot of other people out there who feel the same way as our family does:
From Virginia: “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!!!!!!!!!!!!!!!!!!!”
From Charlotte: “I have always blanched all my veggies, but when I saw your article I decided to try a test batch, did some blanched and some as you suggested, I was sure the blanched would be much better, they had a prettier color, but I must admit, the un blanched ones were better, much better, easier, faster…. and your method is now my now method too, Thank you, (and this just shows, you CAN teach an old dog new tricks!)”
Recipes to use unblanched frozen green beans:
Long-cooked Green Beans with Bacon & Onion
Slow Cooker Italian Sausage Vegetable Soup
Slow Cooker Sweet Chili Chicken and Vegetables
This article has been updated – it was originally published in August of 2012.
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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?
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.
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
Do i have to pick out all the green beans that are blemish free? If so, why? how can i get around that? thanks
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. 🙂
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!
Thanks!!!
did you pick out the blemish free green beans?
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
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.
Wow – jealous! To have all that in season already…we’re just strawberries, early blues, peas and lettuce. Waiting for beans. 🙂
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
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…
Do you wash the beans before freezing them or just before cooking them?
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.
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.
Thanks,
Ginny
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 ;).
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.
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!
Jamie your unblanched green beans are great
Can’t wait to try this when I harvest beans this summer. Do you think it would work with carrots?
I haven’t tried – but if you do, let us know. 🙂
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?
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!
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
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
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.
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!
Thoughts?
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!