Freezing beans

1 servings

Ingredients

Quantity Ingredient
⅔ pounds To 1 lb; Makes 1 pint
⅔ pounds To 1 lb; Makes 1 pint
2 pounds To 2-1/2 lb in pods Makes 1 pint

Directions

GREEN OR SNAP BEANS

YOUNG BROAD OR LIMA BEANS

SHELLED BROAD OR LIMA BEANS

GREEN OR SNAP BEANS 1. Choose young, tender beans that snap easily.

The beans in the pods should not be fully formed.

2. Wash well, snip the ends, and sort by size.

3. Leave the beans whole, cut in even lengths, or cut French-style (lengthwise).

4. Blanch 2 to 3 minutes, depending on the size of the beans. Cool; drain well.

5. Tray freeze or pack into containers. Seal, label, and freeze.

6. Cook frozen whole or cut beans 12 to 18 minutes; French style beans 5 to 10 minutes.

YOUNG BROAD OR LIMA BEANS 1. Choose wide, flat beans that are tender, meaty, and stringless.

2. Wash well, snip off the ends, and cut or break them into 1-½ inch pieces.

3. Blanch 3 minutes. Cool; drain well.

4. Tray freeze or pack into containers. Seal, label, and freeze.

5. Cook frozen beans about 10 minutes.

SHELLED BROAD OR LIMA BEANS 1. Choose well filled pods of young, green, tender beans.

2. Wash, shell, and wash again. Sort by size.

3. Blanch small beans 1 minute; medium beans 2 minutes; large beans 3 minutes. Cool; drain well.

4. Tray freeze or pack into containers. Seal, label, and freeze.

5. Cook large beans 15 to 20 minutes; small beans 6 to 10 minutes.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 09-29-95

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