How to freeze green beans to maintain their color, flavor, and texture for months. Including how to freeze fresh vs. blanched green beans, top tips, and usage recommendations to enjoy year-round!
Take a handful (10-15 pods), line up the stem ends, and use a sharp knife to slice off the end (about ¼-1/2 inch). Optionally turn over and repeat on the other side, though it’s not necessary.You could also cut them in half or thirds if you want smaller pieces. I often freeze some whole and some in smaller pieces to use in different recipes.
Blanch the Green Beans
Bring a large pot of water to a boil and add the salt.The pot size will depend on how much you plan to freeze. Likewise, you can adjust the amount of salt if you’re on a low-sodium diet. Generally, you’ll need around 1 gallon of water per 1 lb. of vegetables.At the same time, prepare the ice bath (a large bowl of ice water).
Add the green beans to the boiling water, working in batches if necessary.
Allow them to cook for just 2-3 minutes.
Use a slotted spoon (or drain them through a colander) to immediately transfer the blanched green beans to the ice bath and allow them to cool for 4-6 minutes to halt the cooking process.
Remove them from the water and pat dry with a kitchen towel or paper towels.
Freeze the Green Beans
Spread the blanched green beans on a freezer-safe baking sheet, rack, or board, ensuring they are in a single layer and aren't touching. Then flash freeze the beans until solid (about an hour).
Transfer the frozen green beans to a freezer-safe Ziplock bag, remove as much air as possible (you can suck it out with a straw for a mock "vacuum pack" effect), and return to the freezer.
Storage Instructions
I recommend storing the blanched and frozen green beans for between 10-12 months, though for the best taste and texture, eat them within 8 months.Ensure they’re in an airtight environment to avoid freezer burn and maintain the longest shelf life.
Notes
Use fresh beans: The fresher the produce, the better it will be to preserve.
Set up your station in advance: The process of blanching, shocking, and freezing green beans goes quickly. Make sure the ice bath is ready and waiting before you blanch the beans.
Ensure the beans are dry: Otherwise, you’re encouraging ice crystals growth over the frozen beans.
Save the pod ends: You can use them to make vegetable stock, feed them to chickens, or compost them.
Label the bags: Use a permanent marker to label the freezer bags with a use-by date, and avoid waste.
Check the blog post for more notes on the different types of green beans and how to choose fresh ones, as well as answers to top FAQs