Freezing

Discussion in 'Preserving the Harvest' started by Oregon1986, Sep 11, 2017.

  1. Oregon1986

    Oregon1986 Well-Known Member

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    How do I freeze fresh green beans? Do I need add water or anything?
     
  2. cfuhrer

    cfuhrer Wood Nymph / Toxophilite

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    Blanch them!

    Hot water for a few minutes, ice bath shock for a few seconds, drain well, bag and remove as much air as possible, in the freezer asap.

    Do you have a Ball Blue Book? Exact times and instructions are there (and all over the internet).

    http://nchfp.uga.edu/how/freeze/bean_green.html
     

  3. PlayingInDirt

    PlayingInDirt Well-Known Member

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    After you blanch em, flash freeze so they don't turn into an ice puck in the freezer
     
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  4. Skamp

    Skamp Well-Known Member

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    Pat them dry after draining from the ice bath. That'll take care of the iceberg syndrome.

    Vacuum seal them if you have the means.
     
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  5. dmm1976

    dmm1976 Well-Known Member

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    I blanch, dry, lay on a cookie sheet lined with parchment in a single layer, freeze, put in a Ziploc, and back in freezer.

    I do this for potatoes cut into fries too , but I toss them in oil after they dry and then put them on the cookie sheet to freeze.
     
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  6. PlayingInDirt

    PlayingInDirt Well-Known Member

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    For fries, can you then bake in oven?
     
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  7. dmm1976

    dmm1976 Well-Known Member

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    You couId , I don't, I deep fry mine
     
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  8. Oregon1986

    Oregon1986 Well-Known Member

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    Awesome thank you, have green beans coming out the wazoo
     
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  9. PlayingInDirt

    PlayingInDirt Well-Known Member

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    make some dilly beans. And wear long sleeves when you pick!
     
  10. Skamp

    Skamp Well-Known Member

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    Then why the oil coating? Oil goes rancid in the freezer, other places too. That is especially true if you don't vacuum pack.
     
  11. dmm1976

    dmm1976 Well-Known Member

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    I guess that depends on the length of time you are leaving them in the freezer. The oil is just how we've always done it in my family. My mom did bake them because we didn't have a deep fryer. But I love them deep fried and these come out perfect. Soft and pillow inside and crisp outside.

    I've never had an issue with any fries going rancid...but normally only make a months worth at a time.
     
  12. dmm1976

    dmm1976 Well-Known Member

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    And when I blanch them I boil them longer than a true blanch. It's more like a par boil.