At the end of the growing season, a bumper crop of snap beans might seem overwhelming, but processing for freezing is a good solution that provides nourishment during the winter months. The best is a quick response, processing as soon after harvesting as possible, keeping the flavours pure and fresh. I had a batch of purple snap beans from the backyard, but of course this method is useful for any kind of snap beans.
How to Process Snap Beans for Freezing
Printable Directions: How to Process Snap Beans for Freezing
Wash and dry snap beans (photo below, left). Trim and discard ends, then slice into 1 inch (2.54 cm) rods (photo below, right):
Fill a large pot with water, and bring to boil over high heat, then add the snap beans (photo below, left); as they cook, the beans will start turning a bright shade of green (photo below, right):
Keep cooking on high heat until the beans are mostly bright green (photo below, left), to avoid them turning dull and soggy. Remove from heat, drain, rinse in cold water, and drain again (photo below, right):
Pack in containers with lid, or freezer bags, removing as much air as possible. Label before placing in the freezer:
There are many dishes that may be prepared with snap beans, and it is very handy to always have a batch in the freezer. Some recipes in my blog include them in soups, such as Tlalpan Style Soup – Caldo Tlalpeño, as the featured ingredient, for example in Green Beans in Creamy Chipotle Sauce – Ejotes en crema con chipotle, or cooked with extra protein, such as in my Green Beans with Chorizo – Ejotes con chorizo (click on highlighted text or images for full stories and recipes):
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