Must I blanch green beans???

Discussion in 'Countryside Families' started by cider, Sep 7, 2012.

  1. cider

    cider Well-Known Member Supporter

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    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?
     
  2. Danaus29

    Danaus29 Well-Known Member Supporter

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    Sorry but they need to be blanched. Blanching helps preserve the color, taste and texture.
     
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  3. Cliff

    Cliff Well-Known Member

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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. Kris in MI

    Kris in MI Well-Known Member Supporter

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    yep, what danaus said.

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

    Callieslamb Well-Known Member

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    How about steaming them in the microwave rather than boiling water ?
     
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  6. Becka03

    Becka03 Lovin' my Fam Supporter

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    Lat year- I vacuum sealed them and used them just fine- no blanching!
     
  7. Joshie

    Joshie Well-Known Member Supporter

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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.
     
    Last edited: Sep 8, 2012
  8. copperkid3

    copperkid3 Well-Known Member

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    Dwelling in the state of Confusion -
    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?
     
    Last edited: Sep 7, 2012
  9. Yvonne's hubby

    Yvonne's hubby Murphy was an optimist ;) Staff Member

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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.
     
  10. Cliff

    Cliff Well-Known Member

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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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  11. puddlejumper007

    puddlejumper007 Well-Known Member

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    i didn't blanch my aspargus one year and could not eat it, it was tasteless.
     
  12. Kaitlin

    Kaitlin Well-Known Member

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    Life's too short to blanch beans. I never do and they're fine to eat.
     
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  13. bugstabber

    bugstabber Chief cook & weed puller Supporter

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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.
     
  14. willow_girl

    willow_girl Very Dairy

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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! :teehee:
     
  15. cider

    cider Well-Known Member Supporter

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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.
     
  16. countryfied2011

    countryfied2011 Well-Known Member

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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
     
  17. Terri

    Terri Singletree & Weight Loss & Permaculture Moderator Staff Member Supporter

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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.
     
  18. Awnry Abe

    Awnry Abe My name is not Alice Supporter

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    I don't blanch beans. Besides, it such an awful sounding name for something to do with food.
     
  19. cider

    cider Well-Known Member Supporter

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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!