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  #1  
Old 09/07/12, 11:42 AM
 
Join Date: Nov 2004
Location: Kentucky
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Must I blanch green beans???

Can't I just vacuum bag them and put them in the chest freezer?

Please say yes, it is too hot to boil water today!

I'll boil water if I have to but I don't want to. What do you say?

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  #2  
Old 09/07/12, 12:22 PM
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Sorry but they need to be blanched. Blanching helps preserve the color, taste and texture.

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  #3  
Old 09/07/12, 12:26 PM
 
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We've just vacuum sealed them and put them in the freezer for years successfully. Seems the exclusion of oxygen keeps the enzymatic action that causes problems to a minimum.

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  #4  
Old 09/07/12, 12:26 PM
 
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yep, what danaus said.

Look on the bright side; it would be even hotter if you canned them!

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  #5  
Old 09/07/12, 12:51 PM
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How about steaming them in the microwave rather than boiling water ?

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  #6  
Old 09/07/12, 01:01 PM
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Lat year- I vacuum sealed them and used them just fine- no blanching!

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  #7  
Old 09/07/12, 01:20 PM
 
Join Date: Dec 2008
Location: Illinois
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Blanching breaks down an enzyme and makes vegetables taste better, keep their color better, and keep their vitamins/minerals when frozen. You don't have to boil them very long so it should go quickly. I prefer placing my vegetables on a cookie sheet then bag them after they are frozen. This allows me to grab out just what I need for any particular meal. Cooking big globs of veges isn't as easy as just grabbing what I need. I do like my freezer corn to be frozen in a brine. I have to cook it in a skilet because of the bag size/shape. I have more waste this way. The only reason I do corn that way is that it is so yummy that way.

I am jealous you got any beans. We literally got a handful out of a bed that gave us gallons last year. We didn't get any freezer corn either.

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Last edited by Joshie; 09/07/12 at 11:04 PM.
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  #8  
Old 09/07/12, 01:57 PM
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Join Date: Mar 2005
Location: Dwelling in the state of Confusion - but just passing thru...
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I'm so glad at finding this post, as I was getting ready to ask

the same thing. The beans had to replanted three(3) times this year because of the
drought and even so, only half the plants came up and are only now producing.

Went out last evening around 7 and came in an hour later with a full paper bag
and still didn't finish the second row!!! Have about 35 more feet to go today and then
need to get them processed and in the freezer for this winter.

Can someone provide the necessary steps, as I only vaguely
remember both my grandmother & mom doing it,
but they are no longer around to give advice?

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Last edited by copperkid3; 09/07/12 at 01:59 PM.
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  #9  
Old 09/07/12, 02:00 PM
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Join Date: Sep 2005
Location: Ohio
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I like the info and layout on this site:
How to freeze green beans and other beans from your garden or the shop - Easily! With Step-by-step Photos, Recipe, Directions, Ingredients and Costs

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  #10  
Old 09/07/12, 02:02 PM
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Blanching veggies brings the enzyme action to a halt... but its not absolutely necessary, I dont always blanch everything and seem to have pretty good luck if I can get it in the freezer fairly quick after picking.

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  #11  
Old 09/07/12, 02:15 PM
 
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There are a lot of people who freeze beans without blanching. It works fine, especially with vacuum packing. The lack of oxygen inhibits the enzymatic activity that makes them turn yuck. We were in the same situation several years ago so did an internet search and found some people were doing it with good results.

Here's a couple of links I found just a few minutes ago on the subject:

How To Freeze Green Beans Without Blanching - An Oregon Cottage | An Oregon Cottage

The Busy Person’s Guide to Preserving Food: A Book Review + Tips | The Local Cook

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  #12  
Old 09/07/12, 03:15 PM
 
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i didn't blanch my aspargus one year and could not eat it, it was tasteless.

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  #13  
Old 09/07/12, 03:23 PM
 
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Life's too short to blanch beans. I never do and they're fine to eat.

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  #14  
Old 09/07/12, 10:09 PM
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Do you have a turkey fryer or a grill with the burner on the side? Blanch them outside, cool in bowls of water. I did it this year with no problems.

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  #15  
Old 09/08/12, 10:38 AM
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I do all my canning outdoors on the burner on our Weber grill!

Really cuts down on the heat inside ... also, at my last house, I steamed the finish off the wooden cabinets over the stove!

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  #16  
Old 09/08/12, 04:29 PM
 
Join Date: Nov 2004
Location: Kentucky
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Thanks all!
I'm going to try freezing without blanching this time.
I'll let you all know how it goes around January.

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  #17  
Old 09/08/12, 05:44 PM
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I don't blanch anything not even corn...the first year we started our garden I did because the books said too. Next year I didnt because i just didnt have the time with all of our produce and havent had any problems. I am still eating green beans from two years ago. OTOH I also vacuum seal my stuff if i am freezing it.

Also for corn on the cob, this year I got a free box of the vacuum bags that you can microwave steam ..I love these--they are the best things for freezing corn on the cob. I buy them in bulk so I get the discount

FOODSAVER® (16) Freeze 'N Steam

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  #18  
Old 09/08/12, 06:46 PM
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Cider, the food that I do not blanch is good for perhaps 3 months: after that it freezer burns.

I get all of the air that I can out of the package first, of course.

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  #19  
Old 09/08/12, 09:01 PM
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I don't blanch beans. Besides, it such an awful sounding name for something to do with food.

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  #20  
Old 06/19/13, 06:59 PM
 
Join Date: Nov 2004
Location: Kentucky
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I thought I'd give an update on my green beans.
I did not blanch them, just vacuum packed in bags and threw them in the freezer.
They are just fine, no difference at all between them and the beans I'd blanched in years past.
We had a bag just the other day and they are great.
What a time saver!

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