240 responses

  1. priscilla
    August 23, 2012

    Non -blancher here too ! Did some last year and they were just like fresh. More are going straight in the freezer this year !

    • Jami
      August 23, 2012

      Great to know there are some others out there, too! :)

      • Linda
        September 22, 2012

        Jami-
        Hi there! I am new this year to all the freezing of fresh vegetables! This maybe a silly question to you, but once you pull your geen beans out of the freezer- what time frame do you need to cook them on the stove before enjoying??
        thanks!
        Reading through all these posts has been an inspiration!! I am excited!!
        Linda

      • Jami
        September 23, 2012

        I’d recommend you cook them as you like them – some like them more done than others. Frozen just aren’t the same as fresh to me – so we tend to cook a bit longer (and I often add them to soups) – 8 to 10 minutes, depending (fresh is usually 5-8 minutes for us). Hope that helps :)

      • Susan Johnson
        July 11, 2014

        Jami,
        A friend told me the way to do frozen green beans and it is wonderful! Put the beans in a pot cover with water, bring to a boil, remove rinse and fill up with fresh water and bring to a boil for a second time. Drain and refill with fresh water, or chicken broth and seasonings to your taste.

        It sounds like a lot of work, but it is not. It seems to remove that “freezer” taste. I always do all my frozen veggies like this! Good Luck

      • Jami
        July 13, 2014

        Thanks for the info, Susan! We do like the slow-cooked bacon beans sometimes, which this seems close to, so maybe this will be a good option. :)

      • Cathy Perdue
        July 23, 2014

        Hi, I have always canned my beans. I am trying freezing them your method right now. I froze squash once (blanched them) and just did not like it. Have your experimented freezing squash the same way without blanching them? Thanks for your insight.

        Cathy P.

      • Jami
        July 24, 2014

        My experience with squash, Cathy, is that there’s just too much moisture in it to freeze well. It’s just always a soggy mess, good for only baking with (and then not the best either). Sorry. But I don’t like cooked squash any other way than grilled or LIGHTLY sautéed, either – too mushy for me. Other people might be okay with the frozen result!

      • Deb
        July 31, 2014

        True about freezing squash, too mushy for anything other than a “squash casserole”. With that said, I grate up my raw squash with some grated onion, add some flour, egg, and cheese. Mix it up well, drop by spoonfuls on a wax paper lined cookie sheet and pop in the freezer for a few hours. Once frozen, remove and place ziploc freezer bag. Take out what you need and fry up in a pan (or can be baked in the oven) and then you have “squash patties” similar to “potatoe patties”.

      • Jami
        July 31, 2014

        That sounds delicious, Deb – thanks for sharing that!

      • Bonni
        July 31, 2014

        I freeze squash all the time, have done so for years. 70 quarts or better.
        i CUT THE SQUASH OPEN, dig out the seeds, do this with as many squash, that will fiti into a large roaster, add, enough water to keep them from burning to the bottom, about a inch or so, keep checking it. (PUT THE SQUSH IN THE ROASTER, WITH THE CUT SIDE DOWN) turn the oven on about 350, forget them for a hour, check water, make sure its not gone. when they are nice and soft, spoon the squash out into another roaster, (butter or spray the sides, for easy cleaning) until all the squash is cleaned out….THEN add some butter, and some brown sugar, (HONEY if you prefer) taste test…then set it aside, until it is cool..then put in freezer bags, I put 3 cups in a baggie so it is eaten, in a setting. a little work, but oh so good, in the middle of the winter.
        THERE IS NO WAY YOU CAN BLANCH SQUASH—

    • Charli
      August 13, 2013

      I am going to do this today! I have corn and tomatoes/sauce to do ASAP at the same time. So this would save tons of time. Last year My step-dad told me that you can freeze corn on the cob, with the shucks still on as long as the bag had little to no air. Takes up a lot of space in the freezer but I needed to get them done quickly, so the last dozen I did with the shucks on. Tasted better than my blanched/shucked corn three months later.

      • Jami
        August 13, 2013

        Oh man, I’ve read something like that, Charli, with corn but wasn’t sure – good to know, I’m going to try that this year, too! Thanks. ;)

      • Mary A.
        October 4, 2013

        I freeze corn on the cob all the time w/o branching them, I shuck them and put them in a vacuum pack bag….just as good as the day I froze them….I’m trying the non-branching string bean trick today… Happy Freezing

      • Karen Helton
        July 29, 2014

        YaY!!!

        I am just getting all kinds of wonderful ideas and advice and I literally just found this website! Let’s all say it. . . . . YaYaYaYaYaYaYaY!

        I froze all kinds of stuff last year, except green beans, then I got the flu and pneumonia in both lungs and spent 5 weeks in the hospital during which time my frig/freezer died. I had quart bags of tomatoes and peppers etc, all needed to go in the trash of into a gianormous pot of veggie soup, neither of which was going to happen under my hubbies direction. He was just way too worried, but he did manage to get the fridge fixed by himself for no money at all.

        Okay blabbermouth, anyway, I have a question about freezing peppers. How can I do this so that they don’t impart their taste to most things in the freezer and some things in the fridge? It’s bizarre!

      • Jami
        July 29, 2014

        So glad you’re finding useful things, Karen, and so sorry to hear about your health issues! I hope all is better now. I freeze all my peppers like this shows: http://www.anoregoncottage.com/how-to-freeze-peppers-anaheim/ and I never have an issue of their flavor transmitting to anything else. That really is bizarre – sorry I can’t be of more help. :(

    • Tammy
      August 31, 2013

      Yeah I just did this for my first time today on the 29th of August 2013. Glad to hear others agree

    • Pam
      September 3, 2013

      Enzymes also break down vitamins so you will be eating “empty” food.

      • Penny
        September 25, 2013

        Pam, when you make a statement like that, you really need to provide the source.

      • Jami
        September 26, 2013

        Thanks for reminding me to look this up, Penny (yes, links by commenters would be nice, wouldn’t it?). Here’s what I found in a 2-minute G search in an article aboutthe science of food preservation:

        However, commercial frozen foods are often blanched (scalded) prior to freezing, causing enzymes and vitamin C to be destroyed.
        The vitamin and mineral content of unblanched frozen foods is relatively stable. However, some nutrition experts are concerned about the destructive effect of the molecular expansion that occurs with freezing, which causes the cells to burst and leaves frozen produce mushy and limp when thawed.

        So, blanching for sure breaks down some nutrition, but it’s still a question for frozen, though they are considered ‘stable.’ Since unblanched beans aren’t nearly as mushy and limp as blanched, I think we have our answer. ;)

      • desiree m
        October 15, 2013

        i’m working on freezing alot of my own veggoes this year, and one i have in question is cauliflower. can you use the ‘green bean approach’ with cauliflower and get good results? blanching is such a pain for me, since i can only get my hands on 12 ice cubes at a time. and it takes away valuable time with my family.

      • Jami
        October 15, 2013

        I don’t know, Desiree, but it’s a good question! I’ll have to add it to my list of veggies to try this with. :)

      • Kay
        June 11, 2014

        I also don’t have a lot of ice on hand so I’ve used ice packs to get the water cold for stopping the cooking process, it takes a little longer but it does work. Great post, going to try this.

    • Tera
      December 28, 2013

      Wow, at last I do not have tofeel guilty for not blanching the beans!

    • Ann S
      July 27, 2014

      If I freeze green beans, can I use them later to dilly beans? We’re getting ready to go on vacation and just don’t have time to can the dilly beans.
      ANN

      • Jami
        July 27, 2014

        No, I really don’t think that would work, Ann – sorry! The texture changes quite a bit after being frozen.

  2. Cheryl @ Treasures from a Shoebox
    August 23, 2012

    Oh, this post is so timely for us! We have a BUNCH of green beans to “process” today and I was really dreading the whole blanching/icing process. I’ve done the peas this way and they are GREAT! We will join your rebellion. :)

    • Jami
      August 23, 2012

      Yeah! :) Ooh, I’ll have to try it with peas, too – if we ever get enough to be able to freeze, that is!

      • Aussie Ian
        January 28, 2013

        I always grow lots of peas and just fill freezer bags to the top and seal without sucking out the air with no problems,corn cobs I use the straw method because you have so much air space. Have been blanching beans but will now try the no blanch method, so much easier. Aussie Ian.

      • Bob Wright
        February 23, 2014

        Jami,I live in sc,for years i have been picking and shelling white acre peas,after shelled i place peas on a towel to air dry completely,then i take 15 to 20 pounds of them and place in pillow case and tie a knot in it and throw it in the freezer, when dyou wont peas, get a cup and get what amount you wont to cook with some fat back,and onion and garlic,they dont stick together if you dry them well and taste liked you just picked them. Go,tell the world this,and mabe your friends and relatives,wont come knocking on your door for fresh peas,they can do their onw.

  3. Lisa @ HappyinDoleValley
    August 23, 2012

    Thank you for sharing, Jami! I’ve thought of trying this method myself but never did because, as you know, frozen beans “must” be blanched. I’m one to follow the rules, but seeing that you’re giving us permission, I’m planning to break the blanching rule this very afternoon because my bean vines are ready for picking! Blessings, ~Lisa

    • Jami
      August 23, 2012

      We’re rebels, that’s for sure. ;)

      • Elizabeth
        June 10, 2014

        HI – Totally new to freezing veggies…. I was just given half a target bag of fresh green beans…. I personally love them, but my kids and husband only like the canned ones. (no salt added). My question is… How do I cook them after freezing them to resemble canned beans?
        Thanks much! – Liz.

      • Jami
        June 11, 2014

        Well, sorry to say, Liz, that there’s really no way to make them taste like canned unless you can them. Most people think that’s a good thing. :) Boiling for 10 minutes will get them realllllly cooked (some would say overcooked?) and they might be similar to canned? It may be worth a try!

      • Kelley
        June 24, 2014

        I get the most “canned green bean” flavor/texture by simmering my frozen green beans for 45 minutes with two beef bouillon cubes. :) def overcooked but oh so delish.

      • Jami
        June 24, 2014

        I’ll have to try that, Kelley – thanks!

      • Joe
        June 17, 2014

        Elizabeth, Try Ziplock seal & steam bags, put fresh veggies in and microwave, most are 4-5 minute and no boiling, steaming….They taste great and you don’t lose any of the nutrients the veggies provide……

      • Butterflyjni
        July 1, 2014

        Actually microwaves take 90 percent of your nutrients out of your food.

      • Deb
        July 31, 2014

        Butterflyjni, I did a quick search of this statement and found more sites saying that it doesn’t take the nutrients out than sites that said it did. In most sites it says that, due to the way foods are cooked, it can maintain the integrity of some of the vitamins and so forth in the foods. I suppose there are many varied opinions out there.

      • Jeannie
        July 9, 2014

        I cook them in beef stock or water with beef boulion cubes. I add dill, pepper, a little salt, sliced onion, and some sliced up bacon. Sometimes I add some small new potatoes! I cook for about an hour and sometimes longer! They are nice and soft and possibly over done to some people’s standards but they’re soooo good! I always get tons of compliments on them! I’m glad I found this site. I will be trying to freeze my green beans and corn this way! Thank You!

  4. Heather
    August 23, 2012

    You have made me SO happy! First year freezing fresh green beans and I did not blanch them – after I had already frozen them, I read the articles on blanching…OOPSIE! Have you tried this with broccoli as well? I have 3 frozen bags right now that were not blanched either. Guess I will find out :)

    • Jami
      August 23, 2012

      Haven’t tried it with broccoli – but now that you mention it, I will! Can’t hurt to try, can it?

  5. Karen
    August 23, 2012

    What variety of green beans do you grow? I’m not happy with the ones I have grown for the past couple of years. Thanks!

    • Jami
      August 23, 2012

      My main crop green beans are Emerite. They are not widely grown, but I wrote all about why I love them and have grown them every year for more than 10 years here. They are a pole bean, so I start the season with a small crop of bush beans, which produce quicker – by the time they are done, the Emerite’s are in full production. This year I’m also growing a filet pole bean called “Fortex” which is extremely long.

      I find if I stick to beans labeled “filet” then they tend to be more flavorful and tender than the regular types. Hope that helps!

      • Susie
        July 10, 2013

        “Fortex” are my favorite beans and usually the only ones I grow. I have been growing them for years. Even when they get really long – no strings!

    • Katie Organ
      September 27, 2013

      I love Violetta, a purple heirloom. Tender, purple (read in here…..easy to see when picking) and straight. I’m saving my seeds this year, because I LOVE them so.

  6. Carolyn
    August 23, 2012

    I have a terrible time with ice crystals forming on the food inside the bags, Even things I buy frozen at the store. Does anyone know what causes this and how to prevent it??

    • Jami
      August 23, 2012

      I get that to some degree, Carolyn – especially the longer the things are in the freezer. I do know it’s from air inside the bags, that’s why people buy the vacuum sealers. It’s not horrible enough for me to add that expense to our garden produce, though, so I use a straw to try and get out as much as I can. :)

      • faye
        July 25, 2013

        my daughter told me, when I froze my tomatoes, to put put them in the refrig over night before putting them into the freezer. This causes the veggies to get cold before freezing and less ice crystals. She was right!

      • Jami
        July 25, 2013

        Great tip, Faye – thanks for sharing it!

    • Russ
      August 17, 2013

      I can explain the reason for the ice crystals. This happens, yes because of the air in the bag. And why ? Well because air contains moisture and therefor you have air, freezing temps and now, you have ice crystals. How do I know this? Because I have been in the HVAC/R (heating , ventilation, Air Conditioning & Refrigeration) industry for 28 years and have even designed ammonia systems for food processing facilities. And, any time you have air present unless, you are doing an IQF (instant quick freeze) process you will always have this bi-product present. Hope this helped.

  7. Susan
    August 23, 2012

    Can’t wait to try this – I always thought it was such a pain to blanch. I love that you do my “straw” method too – didn’t know it was so common! LOL

    • Jami
      August 23, 2012

      Great minds and all that, Susan. :)

  8. tawnya
    August 23, 2012

    Really? I was just getting ready to blanch a bunch. I use canning jars to freeze my stuff…will that make a difference at all with not blanching?

    • Heather
      January 10, 2014

      I’ve never frozen veggies in sealer jars but I do freeze all my herbs in them. The herbs are as fresh as anything and don’t get that “freezer taste” at all. I wonder if I could do veggies. I have a lot of jars and don’t use them as much anymore! I am going to try!

  9. homeclynn
    August 23, 2012

    That was my job in 1968 when I was 5 years old. I never new people blanched them. I scooted on my back side, row after row, and picked the beans. Once home, I stood on a chair and washed and snapped all the beans. Then put them in freezer bags, squished the air out, popped them in the freezer then went outside to play. It was called being a kid then. Today, I think the call it a chore and give an allowance for it – ha! Love your blog – your pesto is AWESOME!

    • Jami
      August 24, 2012

      Seriously – 5? Wow – good for you! What a great memory – and good to know non-blanching goes back aways, too!

    • Pamela Fitch
      June 8, 2013

      My Mom never blanched green beans that she was freezing that I remember. I too picked green beans scooting along the rows then helped Mom break them. I think she cooked them with onions and bacon or bacon grease for about an hour. I hope to get some beans planted and have enough to freeze a few and will try them the way she cooked them except I have the bacon pieces that I bought at COSTCO in a huge bag. Amazing how that bacon is so easy to use in everything! I haven’t had a garden in years and am excited to see what comes from mine. Thanks for the info. I thought Mom had some secret or was doing it the wrong way!!

  10. Chrissy at Muse of the Morning
    August 23, 2012

    Hi Jami,
    Last year I did a bunch of my beans frozen too. I also grew up on home canned green beans (huge difference from the store-canned, I won’t eat those), but I wanted to see if frozen were all they were cracked up to be. I didn’t blanch and I “vacuum sealed” using the same method you did.
    But these beans are flavorless!! I did some canned as well, and they taste just fine, but the frozen ones have a great texture, but no flavor! I was just wondering if you had any thoughts on why that might be? Especially since the canned ones are just fine.
    I think the variety that we used last year were Kentucky Blue bush beans. That was the main difference from previous years, we used bush beans instead of pole beans.
    Thanks for your post! I’m willing to give it another try…
    Chrissy

    • Jami
      August 23, 2012

      Hm, Chrissy – that’s interesting! I don’t know, really. I guess we have to do what we prefer? I can’t get past the texture to tell the flavor, so having a good texture is my priority. :) I always grow tender filet beans, though – I wonder if that would make a difference?

    • Theodora McCulloch
      July 23, 2013

      I’m so happy I found this site and I’m so glad to know I can freeze without blanching. Just picked a “mess” (as we call it in the South) and am going to freeze them. Just a hint for Chrissy. Try putting just a little chicken bouillon granules in with the beans when you cook them. Gives them a wonderful flavor.

  11. Diana
    August 24, 2012

    Nice to know! I generally don’t like that weird squeakiness of frozen green beans either and blanching is certainly a pain in the nether side. Unfortunately, a complete failure of all bean crops here — the heat, the drought, the warm winter thus strange fungi wintering over in the ground. I’ve tried 3 different plantings, both pole and bush, including tough old Rattlesnake beans (usually a completely failsafe regional heirloom to no avail). The garden is so pitiful I’m embarrassed to join the garden party. Even our CSA doesn’t have any beans. sigh.

    If this was the 1800′s we’d all have to be picking up from Tennessee and heading west on the Oregon Trail.

    • Jami
      August 24, 2012

      Oh, man – that’s tough. I would be SUPER sad without green beans – we WAIT all year for them (along with corn and tomatoes). So sorry.

  12. Lauren
    August 24, 2012

    I also don’t blanch my beans! Great post.

  13. Carolyn
    August 24, 2012

    Thanks for the tip about the straw. I will be trying that on my next bag of frozen veggies..

  14. Rachel
    August 25, 2012

    That’s how I’ve done it too…. nice to have you tell me it’s ok. hehe

    That’s how I freeze my snap peas too. Then I can just pop a bag into my stir fry. Yummy!

    • Jami
      August 27, 2012

      Good to know, Rachel – I’ve only tried freezing snap peas once and was not impressed with the limpy results – and of course I followed the advice to blanch first. :) Next time I get enough snaps I’ll have to try it!

  15. Katrina
    August 25, 2012

    Thanks for the tip- I have always blanched, but I put up four quarts today just like you showed. It’s great because I always put the job off until I have more beans or more time (which doesn’t usually happen :))

  16. Michelle @ Simplify, Live, Love
    August 28, 2012

    Hmmm…I have a huge batch of green beans to freeze today. Thanks so much for just saving me a TON of time! And for helping keep my kitchen cool! :-)

  17. Gloria Clayton
    August 29, 2012

    LOL I too picked and snapped beans at 5 but my Auntie would not allow us in the kitchen to process the garden goodies, I shelled bushels of blackeyed peas, and snapped tons of green beans also on our list were pintos, corn, squash, tomatoes, zucchini, and eggs to freeze. We were given prizes for shelling or snapping the most beans or peas. We also picked up pecans, potatoes, etc on the halves!!

    • Jami
      August 30, 2012

      My how things have changed, huh, Gloria. :)

    • Mary A.
      October 4, 2013

      Do you remember how Auntie froze her eggs? I was always told you couldn’t freeze them. Would love to know how. The farm fresh eggs are the best, nothing from the store can compare, one of our local farms where I buy them from provides for the town store during the winter…and they get pricey. Would love to have them year round without spending the money .

      • Julie
        March 3, 2014

        Not sure about freezing eggs but you can dry them in the oven and then use in recipes.

  18. laura
    August 30, 2012

    Someone told me instead of using freezer bags they used pillow cases. do you know which way would be best.

    • Gregory D. MELLOTT
      August 30, 2012

      When air can get to the item it will cause ‘freeezer burn’; which is probably much closer a very slow freeze drying that has not penetrated very deep, plus where fats are involved it can go rancid. Fat does not freeze at the temps that water does. So the usual process of getting as much air out of the air tight freezer bag is the best goal for long term storage. The only way I could imagine one would be happy with beans stored that way; would be to have extra water applied to the surface of the frozen beans and bag to help keep the coldness dried dry air at bay.

  19. Kathryn Thigpen
    September 27, 2012

    Hi Jami,
    I was in search of some ideas about freezing green beans other than the way I’ve always done them and I ran up on your website. I was so glad to find out that others are not blanching their fresh green beans and are having a success at keeping them for over the winter. My father taught me to garden years ago and all our family in the country had huge gardens so fresh vegetables are really all I’ve ever known. I guess some people would call it just lazy but I have never blanched any of my fresh vegetables and I freeze everything in sealed freezer bags. I call it “cold packing” as my father did. All I do is pick, shell or snap, wash well and let dry a bit on paper towels to eleminate excess water. Then pop them in the bags and seal. I haven’t tried your straw method but I will tomorrow morning !! I’ve always just pressed the air out as best I could. I also do not add water to any of my vegetables when freezing them and have found this to be an excellent procedure since they’re just like fresh when I cook them. Here in S.C. we tend to garden year round so thanks so much for sharing your tips with all of us.

    • Jami
      September 28, 2012

      This is good to know, Kathryn – I was just wondering if it would work with broccoli because it’s always so limp and wimpy after blanching and freezing (at least my home-grown side shoot spears are!). Have you tried the no-blanch method with broccoli?

      • Kathryn Thigpen
        September 29, 2012

        Hi Jami,
        No I haven’t tried broccoli. In fact I have had no success what so ever even growing broccoli. I’m not sure if it is just me or the rabbits are doing double time on it but I will, as usual, plant it again this year. If I do have any success I will try to freeze some. I don’t know why it wouldn’t work since the frozen broccoli you buy in the grocery store seems to be just “cold packed” without blanching. I was also wondering about cauliflower & how well it might freeze without blanching. Have you done any of it? I put up 8 more qts. of green beans today, 4 each of Kentucky Wonders and Jades. Tomorrow I will pick the 5th crop of the Roma II”s. and put them up as well. I really want to try the green beans you said were your favorite, the Emerites. Do you order them online or do you buy them locally? I’ve never heard of them but really am interested in trying them. Sorry I could not help with the broccoli quesstion now but maybe with any luck I will be able to over the winter. Thanks again for sharing your knowledge with us.
        Kathryn Thigpen

      • Jami
        September 30, 2012

        So sorry you haven’t been able to grow broccoli! For me it’s the plant that keeps giving all season when I plant varieties with lots of side shoots. I’ll give the no-blanch method a try with a quart to see how they fare.

        I’ve never actually tried to freeze my own cauliflower – ever, now that I think about it. :) It lasts so long in the fridge that we’re always able to eat fresh what we grow. So I don’t know about cauliflower, either.

        Wow, you’re still getting all those beans? The other varieties I planted stopped producing a few weeks ago, but the Emerites are on their 2nd wind and giving us enough to eat, though probably only enough for 1 more quart frozen. I wrote about Emerite beans (I think I linked to the post in a comment above – or you can use the search box in the green bar) and linked to the online sources where I’ve found them.

  20. Chris
    October 18, 2012

    I stumbled on another blog a few days ago that said broccoli and carrots could be frozen without blanching, so we tried it. Haven’t pulled any out to test yet, so I can’t report on them, but we got a pound of freshly picked green beans today and I’m glad to see I can freeze them also!
    I prefer my beans sliced super thin (the French cut-way). Do you think I should do that before freezing and would that impact the flavor later?
    Chris

    • Jami
      October 18, 2012

      Oh yeah Chris, you’ll want to do that before freezing. While I feel they retain a better texture without blanching, they’re still not like fresh. They’d be hard to cut.

      Good to know about the broccoli – I threw a couple of quart bags in when I had an abundance of broccoli a few weeks ago, so I’ll find out in the next few months if we like it or not. :)

  21. deedee
    October 19, 2012

    Hi all,

    Googled “do I have to blanch before freezing” and found this site. It seems many people who’ve frozen without blanching report good results, but I read on one of the pro-blanching sites that vitamins are severely affected if frozen fresh. They said that after 9 months or so, blanched green beans retained 1,300% more vitamin C than non-blanched!

    So, while maybe the veggies taste ok, maybe they aren’t delivering the same health benefits as the pre-blanched. That’s scary!

    Thoughts?

    • Jami
      October 20, 2012

      Hmmm, this is interesting, DeeDee. Here’s my thoughts: I don’t usually have enough beans to freeze to last 9 months (ours usually last only 6) and the biggest: we weren’t eating them when I blanched, so the vitamins weren’t doing us any good in the compost. :)

      And we’re not only eating green beans to get our vitamin C (or other vitamins) – during the winter we eat a lot of kale and spinach which have a lot of vitamin C.

      But if this is bothersome, by all means blanch-away. We don’t all have to do the same thing. ;) Thanks for the info!

  22. Michelle
    January 5, 2013

    Thanks SO much for this site. I just got 15 lbs of Italian green beans from Market On the Move (M.O.M) – along with various other veggies in smaller quantities – and wasn’t sure what to do with that many beans since we’re only a family of 3, so could never eat that many fresh before they went bad. I’ve tried blanching and freezing other veggies, such as carrots, broccoli and brussels sprouts with less than stellar results despite all the hard work. I am hoping this no-blanch method will result in fresher tasting beans with little work.

  23. robyn
    January 25, 2013

    stove top method for cooking blanched beans would u put them in cold water to cook or drop them into boiling water some times i use microwave but never taste the same because i follow the old school my mother told me to put a pinch of carb soda

  24. Brenda
    February 24, 2013

    My Mother used to blanch all her veggies before freezing them, but now that she is 92 (God bless her heart ) she has forgotten how to do it. So I am very thankful that I can freeze green beans without having to go through the blanching thing. thanks

  25. Wild Colonial Girl
    March 11, 2013

    Hi, I’m about to freeze some green beans tonight. I noticed that yours had been cut up before you froze them. Is this necessary? I really like to serve beans whole where possible. Do you think cutting them up makes them freeze better?

    • Jami
      March 12, 2013

      I don’t think cutting makes them freeze better, but the texture is not the same, so I don’t use whole frozen beans. I like to have them cut to add to recipes. Go ahead and leave them whole and see if that works for you!

  26. Marilynn
    April 25, 2013

    Can’t wait to try this when I harvest beans this summer. Do you think it would work with carrots?

    • Jami
      April 25, 2013

      I haven’t tried – but if you do, let us know. :)

  27. AutoFill Judy M. Taylor
    May 15, 2013

    Jamie your unblanched green beans are great

  28. Judy
    May 20, 2013

    My Mom always did her beans like this ( no blanching) she did not wash them before she put them in the freezer. Do you wash them first. I believe this is why she never had frost on her beans. They came out of the freezer the way they went in. We did not have running water we hauled our water so it was a cherished souce. So not washing until they came out. We have just picked our first bunch for the freezer and are excited.

    • Jami
      May 21, 2013

      Oh, no, I don’t wash mine either, Judy, though I never thought about that being why there’s so little frost! That’s the benefit of growing organically, growing pole beans that never touch the ground and harvesting myself – I know they aren’t dirty or contaminated! What a great comment – thank you!

  29. Tammy
    May 26, 2013

    Thank you, Thank you for this. We froze our first batch of blanched green beans last week, when I took them to cook, I thought I was going to be sick, they soggy and awful, in fact everyone including my kids ate it up except for me, I’m so happy I found your method, as I know have about 20lbs of green beans to freeze ;).

  30. Ginny Folsom
    May 27, 2013

    I am anxious to try this today!! Last time, I cut the beans and blanched, but months later discovered squeaky and water logged beans.! I had followed blanching direction to the letter.
    Thanks,
    Ginny

  31. Jennifer
    June 3, 2013

    Do you wash the beans before freezing them or just before cooking them?

    • Jami
      June 3, 2013

      I don’t, Jennifer, because I grow them myself and they’re pole beans, so they don’t touch the dirt. If you needed to wash them, just make sure they are dry first so ice doesn’t form on them.

  32. Cheryl Nissing
    June 16, 2013

    Hi There, I was happy to find your site here on green beans. I have had an interesting thing happen today. I had just picked my beans set them in the refrigerator and when I went back to tend to them I found that one bag had semi froze. Bummer! So what I am trying is cutting them and I put them in a sealed freezer bag and stuck them in the freezer…. Interesting to see what they will be like when I take them out in a couple of weeks to cook! I will let you know…

  33. Linda Pinette
    June 21, 2013

    A rebel I will become this year for sure .Thanks for doing the home test for all us gardeners .We also didn’t like the rubbery texture . I pickled a lot last year for that reason . Thanks again Linda

  34. Lynn Sanders
    June 21, 2013

    Today I made one of my summer runs to the San Joaquin Valley, CA for fresh fruits and veggies. I live in Arnold in the Sierras, so it is a bit of a trip but worth every one of the 70 miles down the hill. I came home with 2 full flats of freshly-picked strawberries from the field where they are grown, a few baskets of gigantic and delicious blackberries from the same field, a box of apricots from an orchard nearby, cantaloupes and green beans. I am excited to try the non-blanching method of freezing the beans. Looks like I will be purchasing more fresh green beans as the summer goes by.

    • Jami
      June 22, 2013

      Wow – jealous! To have all that in season already…we’re just strawberries, early blues, peas and lettuce. Waiting for beans. :)

  35. Brenda Harris
    June 25, 2013

    Thank you 2weeks ago I went through elbow surgery hard to do anything . So thank you very much for the great tip you have gave me .God Bless have a blessed night

  36. Darlene
    July 2, 2013

    I recently took your advice and froze our garden green beans without blanching. I cooked some up last night and they were scrumptious! Thank you so much for giving out that tidbit. Any help I can get to save time in storing up food is a goldmine of information. I will definitely pass this one along!

    Thanks!!!

    • Andrea
      July 3, 2013

      did you pick out the blemish free green beans?

  37. Andrea
    July 3, 2013

    Do i have to pick out all the green beans that are blemish free? If so, why? how can i get around that? thanks

    • Jami
      July 5, 2013

      I try to freeze them as soon after picking as possible, Andrea. If any have spots, I cut those off when cutting into pieces and those that have too many, but I’d still eat are the ones we eat fresh. It’s best to preserve vegetables and fruits at their best and leave the so-so ones for fresh eating. :)

  38. Chris & Carrie
    July 6, 2013

    Hello Jami
    Just wanted to say thank you for your web site and your time and effort in posting all the information on the Green Bean freezing. My wife and I are just now getting our first pickings off our Kentucky Blue Wonder Beans from the garden and was about to start blanching and thanks to Jami we aren’t going to be doing any blanching any more. Thanks again so much Jami…Chris & Carrie in Ohio

  39. Thyra Sallows
    July 12, 2013

    I do the same with asparagus and it turns out great!! This is the first year I’ve tried to freeze fresh green beans, so I really appreciate the info, especially about sucking the air out with a straw. First time I’ve heard that one. I had to help can when I was a kid and I hate canning!!! Freezing is much better!! Thank you so much for the info.

  40. Christine
    July 13, 2013

    Hi Jami – I have tried your method of freezing green beans without blanching and am concerned about the freezer bags losing their vacuum seal. The freezer bags have air and ice crystals in the beans. I did wash the beans before freezing, but made sure they were completely dry before freezing. I’ve already froze a dozen quarts and don’t want to ruin anymore beans. Do you have any suggestions?

  41. Deanna Kenney
    July 13, 2013

    I also freeze cabbage without blanching and I love the way it tastes later. My mother in law was appalled that I don’t blanch but I never have and I love the flavor. Not surprised that green beans work the same way.

  42. Emily Levine
    July 14, 2013

    Thank you so much! I have beans coming out my ears (ouch!) this week. Giving them away but also want to preserve some. This makes it seem SO easy!!! I am growing ‘Empress’ bush beans here in Nebraska.

  43. marlene pegump
    July 16, 2013

    Just wondering if the beans are washed before freezing.

    • Jami
      July 16, 2013

      I don’t because I grow organic pole beans I grow myself and not washing saves me the drying time. If you aren’t sure about your beans, you’d need to wash.

  44. Rebecca Wright
    July 16, 2013

    WOW — I am so trying this TONIGHT! I really don’t like the texture of frozen blanched beans, so I’m hoping for a better result here.

  45. Deb Christiansen
    July 19, 2013

    I am SO doing this. I have 3 1/2 gallons of beans in my frig to do. Was going to french them, as that is the way my hubby likes them, but I can’t locate my pressure canner. Besides I HATE dealing with those things. Gonna shorten my evening work by A LOT!!!! Thanks.

  46. jack
    July 23, 2013

    just done cauliflowers, keep fingers crossed. never had problems with beans by not blanching.

  47. Heather
    July 24, 2013

    I am so glad Google popped this site up while searching! I am going to be a rebel and just freeze them!! You just saved me so much time, jars, and heat from blanching them! Freed up jars and time to can my pickled beets!!

  48. Mel
    July 24, 2013

    I too am going to be a rebel and skip the blanching!!! I just threw two quarts in the freezer!!! Yeah!!! So easy!! Thanx for the input everyone!!

  49. ckelli
    July 25, 2013

    Do you wash them first or just freeze them to avoid crystals?

    • Jami
      July 25, 2013

      I don’t wash them – please see previous answers to this question. I’m off to update the post since I get this question a lot, ha! :)

  50. Tracy Erickson
    July 26, 2013

    My batch of green beans will be NOT be blanched – in the freezer they go! Thank you for this Huge time saver :)

  51. sharron
    July 29, 2013

    i have always thot you could do this ,am glad some people have proved this is better and faster. TIP: ONLY FILL BAGS 3/4 FULL FOLD TOP OF BAG OVER BEANS TO PRESS AIR OUT , SEAL BAG IN FOLDED POSITION, THEN UNFOLD AND FREEZE. AFTER FROZEN , CAREFULLY SPREAD BEANS INTO ALL OF THE BAG TO KEEP THEM LOOSE LIKE IN THE STORE.SHARRON

  52. Kristen
    August 4, 2013

    Thank you for releasing me from blanching a sink full of green beans. I think you may have saved a life today.

    • Jami
      August 4, 2013

      Whew! Happy to have helped, Kristen. :)

  53. Roseann
    August 4, 2013

    I have frozen sweet corn this way for years. If you blanch sweet corn and take it out to cook it the corn is watery. So I think that most veggies can be frozen in this manner. So glad someone else thinks the same way I do.

    • Jami
      August 4, 2013

      I’m glad to know that, too, Roseann!

  54. Bonnie
    August 7, 2013

    Sounds wonderful. I have always canned my beans. Will try this. My dumb question is so how do you cook them when you thaw them?

    • Jami
      August 7, 2013

      Not a dumb question, Bonnie! I’d say you’ll need to experiment to see what your family likes. I’ve read people saying they just boil a bit and eat with butter, but they’re still too ‘frozen bean’ for us that way. Frozen beans for our family are best with a longer cooking method – like the slow cooked with bacon or in soups and stews. Play around and see what you like best!

  55. joyce
    August 8, 2013

    Thank you, thank you, thank you. I only have a very small garden, 2 bean plants to give you an idea, but they are coming faster than the two of us can eat them. I just had a procedure done in the hospital 2 days ago, so cooking has not been on my agenda, my hubby has been eating out, he does not cook, and I would prefer he stay out of my kitchen. So I thought I would freeze some of the beans in 2 portion packs for us, but at the same time wondered if I had it in me to do this right now. Learning from you that I don’t have to blanch them first, what a god send for sure. So now that is exactly what I am about to do, probably enough on hand to do about 8 cups worth. Ciao, and thanks again.

    • Jami
      August 11, 2013

      Glad to be of help, Joyce, and I hope you are feeling better soon!

  56. Sandy Janik
    August 9, 2013

    This is such a great idea! Seeing as I’m very new to all this, I have what may be a silly question. I haven’t heard of or used the ‘straw method’. How do you do that? It looks like you poke a hole in the bag and suck the air out. So what happens after that? Please help!

    • Jami
      August 11, 2013

      If you click on the linked words in the post, Sandy, it will take you the post I originally wrote about the straw method (which is just what I named it, by the way – not anything official, so it’s not surprising you haven’t heard of it, ha!). You basically suck the air out of the baggie with a straw to lessen the ice crystals that form in the freezer. I do it with everything I freeze.

  57. Abigail Velez
    August 13, 2013

    Can you skip the step of chopping up the beans? I usually just cut the stems off and leave the beans long. Do you think this will somehow affect the beans if you don’t blanche them?

    • Jami
      August 13, 2013

      I don’t think so, Abigail – put them up how you like. But then I’ve never tried it, ’cause I have long beans that need to be cut up. :)

  58. Marilyn
    August 14, 2013

    Thought I would freeze my beans with my bag sealer – very fast and will try them out on Labour Day wknd.

    • Marilyn
      August 14, 2013

      You have saved the day! will keep you posted……

  59. lydia
    August 15, 2013

    Hi, I was excited to find this site when I googled Do I have to blanche green beans before freezing? I just have one question. You mentioned that you don’t wash the beans because they are not dirty and you don’t want ice crystals on them. Some of my beans have dirt on them and I want to know if I can just brush off what I can and freeze them like that and wash them better when I take them out of the freezer to cook. I don’t want ice crystals either. Thank you.

    • Jami
      August 15, 2013

      If the beans are dirty, I do wash them, Lydia, I just rub them a bit with a towel and leave them to sit on it for a while until they are dry. It’s fine to wash them, just make sure they are as dry as possible.

  60. Allen
    August 15, 2013

    I haven’t read all the posts, but I don’t see anything about freezing tomatoes…

    I pick solid, ripe tomatoes… Wash them off…cut out the stem and the little flower end… put them on a cookie sheet and place in the freezer. Once they are frozen solid, put them in a zip lock bag or as I like, I use my vacuum sealer… Return them to the freezer.

    When I want some tomatoes for stew or anything to cook with, I just remove the tomatoes that I want and as I hold them under warm running water at the faucet…the skins just fall off.

    So easy… from picking to the freezer in a matter of a few minutes.

    Note on the corn… I do the same as most of the posts…. leave the husks on them, place them on a cookie sheet and freeze….when frozen solid, I then put them in zip lock bags, or as I like a vacuum sealer.

    For corn that you have removed from the cob… again lay the corn in a thin layer on a cookie sheet and freeze….after they are frozen good and solid…break all the corn apart and put in bags (or vacuum sealer).

    • Nora
      September 11, 2013

      Thanks so much for tho tomato tip Allen! I have tomatoes gone wild! This freezing them whole without blanching or cooking is going to be so quick and easy for me this afternoon, especially since it’s a blazing hot 33c here in Ontario!

  61. Maggie McMann
    August 17, 2013

    Ok, I’ve frozen 30 quarts….when I pull them out to cook, what is the recommendation….thaw or straight into the pot (I washed mine and dried them prior to bagging). How long do you cook them since they are raw?

    • Jami
      August 19, 2013

      You’ll have to experiment to see what your family likes, Maggie, – I think some are fine with just throwing them frozen into boiling water for 5-10 minutes, but we mostly use ours in soups and stews or for the longer cooking traditional green bean-bacon recipe.

  62. Sue
    August 18, 2013

    Thanks for this, I’m in NJ and this year only 1 beefstake tomato, 1 cherry tomatoes and my string beans gave me any veggies. I just picked 5 lbs of beans from 3 pole plants! Thanks everyone for not having to blanch that bunch!

    Since Hurricane Sandy our weather has been very weird… long cold winter, wet cold spring, then a 3 week heat wave followed by a cooler summer that ruined the timing and plants of most of my crops.

  63. Gretchen
    August 19, 2013

    Thanks so much for you testing this out. I am definitely going to try it.
    I am sick of canning but want to get all the goodness out of my organic garden that I can.

    I do sweet corn that way – cut it right off the cob and into the bag and its great.

    Do you cut the beans into smaller pieces.
    I already did – so they r going to go in that e
    Way for me.

    Tip : we put down straw around our lettuce, greens etc after they come up about 2 inches. That way
    When it rains the dirt does not splash back up on the leaves. Saves a lot of time.

    • Jami
      August 19, 2013

      Good for you, Gretchen – I know that tired of canning feeling well. :) You will appreciate all your work Jan through April, though! I do cut our beans and will take yours and other’s advice to cut the corn off the cobs raw this year. Thanks for the straw tip, too – I love using straw (or grass clippings) as a mulch, too.

  64. Kimberley
    August 21, 2013

    So glad I found this! First time freezing beans. Was not looking forward to the blanching process. Thank you! Tip: I like to steam frozen green beans. To me the flavor and texture is better.

    • Jami
      August 21, 2013

      Thanks for the tip, Kimberley!

  65. Randi
    August 26, 2013

    SOOOO glad to come across this! We picked, cleaned and froze a bunch of beans this weekend, only to remember the blanching step AFTER we were already done. I told husband I was going to do some research and see if we needed to take them out and start over. I have always been told the blanching ‘stops’ the growing process, but I would think the freezing process would too. Anyway…beans are staying in the freezer as they are right now! We will test the process out in a month or so and see if this will be the new way of putting beans away for us :) THANKS to all for sharing and saving us some work!

  66. john
    August 27, 2013

    Thanks, this is just what I was looking for! Lots of pole and bush beans this year. I will try with one modification in that I’ll spread them on a tray and “flash freeze” them, then bag with the straw method. I have better luck that way then freezing anything in clumps.

  67. Cyndi
    August 28, 2013

    I always freeze my green beans in this manner and they are awesome! When freezing corn, I just toss it in the freezer right from the garden and then from the freezer directly to my grill and it is perfect every time. I take a little more time with my peppers to clean the seeds out, but they go in a freezer bag as whole as possible and come out crisp and delicious. No blanching or processing required. I’ve cut up squash and zucchini and place straight into freezer bags. Its great straight into soup or, after it thaws, I drain the liquid and give it a flour bath for frying – never a miss!

    • Billie Rohl
      October 15, 2013

      Ooooh, you can fry thawed zucchini/squash?!

  68. Barb
    August 29, 2013

    This is a revelation! I’m so glad to have ‘permission’ to freeze without blanching! I also have grown Emerite beans for years, and my source for seeds here in Canada (they take US orders too I think) is William Dam seeds (http://www.damseeds.ca/productcart/pc/home.asp).

    And one of my favorite ways to cook beans is from a cookbook called Pasta Harvest, by Janet Fletcher. The recipe is called Braised Green Beans with Fettucine, but we call it Twirly Beans, because it uses the unusual technique of cooking the beans until they’re soft and silky and twirl around your fork with the pasta. Delicious! And I suspect it will be a good way to use frozen beans.

  69. louise barreda
    September 3, 2013

    wondering if I can freeze yellow beans in the same way as green.

    • Jami
      September 3, 2013

      Yep, I’ve never seen a difference, Louise. :)

  70. Elena, York, Maine
    September 3, 2013

    What timely posts on the non blanching of green bean (pole in case). Am also going to suggest a Greek green bean dish with amaranth greens that freezes well. Sauté onions, add green beans and cut up Tomatoes, bay leaf, and salt. The last five minutes of cooking, add amaranth greens.

  71. Jess White
    September 5, 2013

    That’s what we do! Just found your blog via a google search: A friend and I were debating whether it was necessary to blanch them or not.

  72. Connie Williams
    September 5, 2013

    Jami, have you grown Dragon’s Tongue Beans? They are so tasty and grow really well here in the Santiam River Valley (we are almost neighbors??). They also freeze well. I have not skipped the blanching step, but will try that! They are green and purple when young, but you wait to pick them until they are cream and purple. The purple splash of color fades away when they cook. If they get REALLY big, which they love to do when you ignore them for a day, you can still snap and eat them. Just toss a tablespoon of Costco bacon bits in the water and simmer away until tender to your liking. YUM! I have not grown regular green beans since I discovered these heirloom beans.

    • Jami
      September 5, 2013

      I’ll have to try them – thanks for the recommendation, Connie!!

  73. Clarice
    September 7, 2013

    Thanks so much for the tips on string beans. I was hoping that there was a way to do them without blanching. Are there more vegetables that can be done without blanching? Would someone please make a list of them? I read someone say tomatoes. Is that whole tomatoes? I found a website that told how to do okra without blanching. I have done a lot of okra. Can you do corn not on the cob? I would really would like to know as you guys find out about other items. Thanks again so much. This makes all our lives a bit easier. ttys.

  74. Clarice
    September 7, 2013

    Oh yes, also found out that you can freeze Zucchini with the skin on if you cut it in cubes. That was another life saver for me. Thanks again for this website.

  75. Joannee DeBruhl
    September 8, 2013

    This process also works great for peppers and tomatoes. Peppers: I chop how I intend to use them later – strips for fajitas or chopped for other recipes. Tomatoes: I don’t peel. Just quarter and bag. Works just as well as canned tomatoes for soups, stews, sauce, etc. can even add some basil into the bags to have tomatoes and basil during the winter.

    • Nancy
      November 18, 2013

      I also do frozen tomatoes – freeze them whole, when ready run them under hot water and the skin slides right off. Do peppers too, and last year did asparagus this way. I didn’t like how it turned out when I blanched it. Will try the no blanch green beans this year.

  76. Robin
    September 8, 2013

    I am trying this today!! I just snapped all the ends of my beans and just happened a pond this post.

  77. Jana Hesselton
    September 10, 2013

    I’m so excited! My canner is in storage (long sad story) and I’m having a bumper crop of green beans. I’ve been so sad that I couldn’t can them. Decided today to freeze them, even though I don’t really like them frozen. I have hope again! I’m going to go freeze the beans right now!

  78. william
    September 12, 2013

    Hi: I just put up 4 packs of Kentucky Pole beans and I filled them with water before freezing them and now I have a nother batch to freeze and would like to know if the water harms them or should I just freeze them with out the water?Thanks,Bill

    • Jami
      September 13, 2013

      Sorry I’m late to this, William! I wouldn’t add the water, as it seems to be it would make them mushy as they defrosted. But let us know if you have another experience with it!

  79. Connie
    September 18, 2013

    Never store your beans in a refrigerator freezer. Most these days are self defrosting and that constant freezing/thawing will cause ice crystals to form in your bags. Keep frozen veggies in a non self-defrosting freezer for better results.

  80. Jean Logwood
    October 13, 2013

    My question is when you freeze green beans fresh and then take them out of the bag to cook
    do you have to par-boil or just cook as usual?

    • Jami
      October 13, 2013

      I cook as I usually cook frozen beans, Jean, adding them to soups or slow cooking. They’re still not fresh, so we like them cooked longer.

  81. jay berry
    November 4, 2013

    what a great idea.i can,t use the word rebel here as my lady friend is from Kentucky. but anyway I tried you.r idea with the plastic bag and the beans and the straw.it,s now my new way of doing things like that.thanks and keep up the good work..jay

  82. Floridian
    November 17, 2013

    THANKS! I’m going to try this with pole beans husband brought in from our organic garden.

  83. Elsa
    November 20, 2013

    Thanks for confirming that freezing green beans without blanching is O.K. I have done it many times but not without a weight in my mind! Now my mind is at rest! I am portuguese so my grammar may be a bit incorrect. I steam all my vegetables, fresh or frozen, so all the goodness stays in them and does not go down the drain. I even steam whole eggs (in their shells) together with a sellection of vegetables, when I want to make summer cold vegetable salad. Love your blogg, thank you for sharing your knowledge.

    • Jami
      November 20, 2013

      Oooh, that sounds like a delicious way to eat a summer salad, Elsa, I’m going to have to try that!

  84. Debi White
    November 26, 2013

    I tried this & it did not work at all! I tried cooking the beans every way possible & each time they turned out mushy. I ended up throwing away 8 gallon bags of beans because of this website…not happy!

    • Jami
      November 26, 2013

      Wow, Debi, I’m so sorry to hear that! We just ate some of our beans tonight in a sausage-tomato stew and they were great – we love our non-blanched beans. I did try to be clear about the fact that they aren’t crisp like fresh beans, but they aren’t as limp and “squeaky” (when you bite them) as homemade blanched and frozen beans. I think store-bought frozen beans are flash-frozen or something, because there are some varieties that are crisper than others even after being frozen. And it’s too bad you threw them away, you could’ve used them in a blender soup or something. :)

  85. Pat Strothman
    November 30, 2013

    I tried the no blanching years ago and didn’t like the result, beans had an off taste. Removing the air must make the difference, I’ll have to try again.

  86. Ceege
    December 13, 2013

    Another way to use this method (instead of using a straw to suck out air) is to fill a very tall pan with water. Place green beans in freezer bag and partially close zipper (from both ends) leaving about a 1 or 2 inch space in the middle. Place the baggie in the water, (holding the top from the water), and immerse slowly till the water reaches the bottom part of the zipper. Then simply close that open part and recheck to see that zipper is completely closed. Pull from water and viola, you have a vacuum sealed package ready to put in freezer. Quick method.

    • Barb
      May 16, 2014

      Oh I hope this works for me. We were given a bunch of green beans from some friends. Since it’s just the two of us I want to freeze some of them but there’s really no need to purchase a vacuum bag machine because we no longer have our own garden. I wasn’t looking forward to all the blanching again. :-) I will try your method. I’m glad I found this website while searching the web.
      Thank you so much!

  87. michelle
    March 1, 2014

    Wow, I’m glad I looked this up, I was literally getting ready to blanch my beans, but I’m gonna rebel it too, trying it w/o branching this time, thanks for the tip Jaime

  88. Judy
    March 6, 2014

    You mean I spent the last 50 years blanching green beans and complaining about the cooked result? Why didn’t I ‘experiment’ too? I do it with anything else. Oh woe is me. This summer shall be different. lol

    • Jami
      March 6, 2014

      Oh dear – I hope you like the easier way so you don’t need any more woes! ;)

  89. Karin
    March 9, 2014

    So happy this post is still going after so long. I watched my mom can for years and remember hee blanching and peeling and making juice–when she allowed us in the kitchen, that is. For weeks in the summer it was off limits while she “put up” tomatoes and other veggies from our garden. So glad to see so many people having success freezing. Like another poster, we just got a ton of tomatoes and green beans from Market on the Move. Going to freeze them, and not feel guilty about not blanching them first. Sorry, Mom!

  90. Kate
    March 16, 2014

    Love MOM (Market On the Move) here in Arizona!
    I just put up my first batch of raw tomatoe & spice puree and and am SO GLAD that I found this! Have put up my first bags of beans (without blanching! YEAH) and am now trying it with the mexican zucchini squash (cut into big cubes). Look out freezer! Here comes FULL of my own veggies!

  91. DePrenia
    April 2, 2014

    That straw idea to draw air out of the freezer bags is priceless!!!! (Saved me a 15 mile round trip back to town to buy those bags and the device to remove the air!!!) THANK YOU!!!!(I put up my beans without blanching…hooray!!) :-)

  92. Denise Newsome
    May 23, 2014

    so glad I just found this . WOO HOO way to save time,gona do my beans and my limas and everything but cucumbers.gona have to add this site to my favorites. THANKS

  93. virginia case
    June 17, 2014

    just ate a bag of ” frozen” Blue Lake. not blanched string beans from july 17, 2012. a little ice on them. washed them under cold water to get rid of most ice. still frozen, put in pot, seasoned my usual way-little salt-cooked a short time not to mush time. they were delicious!!!!!! june 17th——2014!!!!!!!!!!!!!!!!!!!

    • Jami
      June 17, 2014

      Wow, Virginia, that’s great! I had no idea they’d last that long.

  94. virginia case
    June 17, 2014

    goin to do alot more veggies this way, this year freezer will be stuffed for variety!

  95. Martha
    June 22, 2014

    Instead of using the straw to ‘vacuum seal’ the bag of beans, you can also use a pan of water to force out the air. I use a stock pot. After you have put the beans in a zip-lock freezer bag (don’t over fill), hold the bag upright and slowly place it, bottom first, in the pan of water. As you lower the bag, the water forces the air out. When the water is higher than the beans start zipping the bag shut. Sometimes you have to lower the already zipped side of the bag so that only a corner is left out of the water. Then zip the bag. Remember to write the date on the bag before you fill it.

    • Jami
      June 22, 2014

      Thanks for the tip, Martha!

  96. Bethica
    June 28, 2014

    Thank you! Tried your method last year & will do it again this year.

  97. Dudley
    June 29, 2014

    Thanks for the tip on no blanching,I just put up some broccoli kind of excited to see how turns out.

  98. Dudley
    June 29, 2014

    First time I ‘ve seen your site,really appreciate all the great info.

  99. vicki
    July 1, 2014

    WOOHOO glad I saw this before wasting time. 2 sinks full of beans today,so here’s to NO BLANCHING for me. I’ll do the corn too this way. Bought vacuum freezer bags last year. Tell me………..what about the freezer jars would that work?

    Vicki

    • Jami
      July 1, 2014

      You probably could use jars, Vicki, they just don’t hold as much and are harder to pack in the freezer (baggies can be stacked).

  100. Zequeatta Jaques
    July 2, 2014

    So glad that I found your site. I was searching to see if I could freeze my fresh-picked green beans without the time-consuming task of blanching. Looks like others have tried the no blanch method with success, so I am going to go ahead and just freeze them. Back to the kitchen.

  101. Margaret
    July 5, 2014

    This is a response to Elizabeth on June 10, 2014. My son (8yrs. old) likes his green beans soft as do I. I found the perfect recipe on Allrecipes.com called “Slow-cooked green bean”. It is made with bacon, onions and chicken stock and takes two hours but is well worth the effort. My son, husband and I thought they were better than the canned beans. Good Luck!

  102. Bob Marley
    July 5, 2014

    Speaking as a biologist, and as someone who has spent many years in the laboratory working with proteins (which is what enzymes are) I can speak to this “enzyme” issue. We were trying to essentially do what you guys are trying to do. Protect our proteins from being broken down by enzymes. We accomplished this two ways. Keeping everything either frozen or cold and using a special cocktail that broke down the enzymes but kept the proteins we wanted intact. So the science of keeping your beans frozen in order to stop the enzyme is sound. Minerals and vitamins are similar, better kept cold. Blanching will definitely cause loss of nutrients though.

    • Jami
      July 6, 2014

      Good to have your seasoned perspective, Bob – thanks!

  103. Melanie
    July 7, 2014

    Fixing to try this with a five gallon bucket of green beans and gonna chance my squash too! :)

  104. wayne davis
    July 8, 2014

    So glad I found this site. I was looking around to see how to put my snap beans up and I had no clue at all. Im glad to see after all this reading about blanching,from boiling then ice water that all I have to do is take my fresh-picked green beans cut them and put them up. Looks to me like a lot of the others have tried the no blanch method and have had success. So thank you so much for this site and the great information. I am going to save this site, head to the store to get some good freezer bags and come back to my kitchen and bans and get them baby’s started to freezing. Again Thanks for the first and many more helpful food putter uppers LOL

  105. Penny
    July 8, 2014

    Soooo glad I found this site. Just picked our first bunch of green beans and will be freezing them without blanching tomorrow morning. Wish I had known about picking them in the morning, but we are new to gardening and freezing and will be learning as we go.

  106. Sandy Mixon
    July 9, 2014

    I did the method on the peas like the gentleman did in the pillow case. Lots of teasing from friends and family when they opened freezer and saw a pillow case. They thought I had lost it —- but you know what??? No ice crystals, excellent texture and the only way to freeze peas. I didn’t rinse before I froze so when I took out and rinsed and cooked. Now I’m going to do my green beans the no blanch way! Thanks ya’ll. Yeppers I’m from Texas.

    • Jami
      July 10, 2014

      Okay, Sandy, now I’m intrigued with this pillow case idea…I see a trip to the thrift store to search for pillow cases in my future. ;)

      • Sandy Mixon
        July 10, 2014

        I don’t think you’ll regret it just don’t rinse after shelling, don’t blanch, wrap that pillow case tight into a knot at the top rubber band it, whatever and go for it! Wait till you get comments on your method – LOL!

  107. Suzy
    July 10, 2014

    Can’t WAIT to try this!!!!! My green beans, are ABUNDANT this year, and normally, we eat as they mature, so I will do this. Do you HAVE to cut them before putting in the bag, or was that just a spacing issue, for more “room” in the bag?

    • Jami
      July 10, 2014

      No, you don’t have to cut them Suzy, we do because it makes them easier to eat later on – no cutting needed – and I usually use them in soups and stews where you don’t want to have to cut them. :) Enjoy your bean harvest – we’re still waiting on ours here!

  108. Lisa
    July 11, 2014

    Just a quick question: I love this idea of not blanching, but from a food saftey standpoint, do you thik it’d be OK to eat these frozen green beans uncooked, once they thawed? I like to have fresh veggies with my bagged lunches, but often have trouble with them going bad before I can finish them. Could I eat these unblanched green beans, or would I have to cook them first? Thanks!

    • Jami
      July 11, 2014

      There wouldn’t be a safety issue, Lisa, just a texture issue as freezing them changes the makeup of the bean and they are not like fresh beans. But it’s up to you – try it and see if you like it. :)

  109. Kaye D
    July 13, 2014

    OK, Just put up the five quarts of Green Beans I just brought in out of the garden. I did need to wash ours, hubby likes bush beans so some of them always end up being picked up off the ground. No insecticides so that wasn’t an issue, so just a quick wash to make sure all the dust/dirt was off them. Dried them and packed them with my vacuum sealer. Just popped them in the freezer. I am going to trust y’all and just do all of them that way. I HATE all the blanching and ice cubes, etc. More time and effort that I can spare these days ;-)
    I am confident that these will be fine and thank you. My Mom used to freeze our sweet corn still in the husks, then steam them in the microwave still in the husks. Worked like a charm. I’ve been puzzling for a couple of years why you couldn’t do green beans the same way and voila, it seems you can!!
    Thanks!!

    • Jami
      July 13, 2014

      Yeah, Kaye – I think you’ll enjoy them as much as we do – especially ’cause they were so quick to put up! I love that corn trick of your mom’s – I just might try that this year!!

  110. Kristin eldridge
    July 17, 2014

    U still might want to wash veggies even if u garden organically bc of parasites.

  111. Jackiebean
    July 19, 2014

    I just harvested my very first batch of bush beans and was dreading the blanching/ice water process.
    I found this site and am reading about rinsing, freezing, and ice crystals and I’m wondering if putting the beans in a dehydrator for a short period of time would reduce the ice crystals.
    I just got a dehydrator and I think I’m going to try that before freezing them.
    I’ll report back in a couple months to let you all know how it went.

    • Jami
      July 20, 2014

      That may work, Jackie! Just don’t leave ‘em too long… ;) If I do have to wash them, I’ll use our lettuce spinner to get most of the water off and then finish with a towel. Do let us know how the dehydrator worked for you!

  112. Rejeanne
    July 20, 2014

    Just put my first set of Green and Wax Beans in the freezer no blanching or canning!! Can’t wait to try them. The corn idea looks great too! We have a vacuum sealer so this was fast easy gets us out of the kitchen and on to the next chore outside.

    Thanks Jamie was doing a random search and came across your site. I look forward to exploring your other ideas.
    cheers!!
    R

    • Jami
      July 20, 2014

      Glad to hear it, Rejeanne! I think you’ll find that a lot of my recipes (and diy projects, for that matter) are designed to get the job done in the smallest amount of time. :)

  113. Kathy
    July 22, 2014

    My husband’s aunt always said to freeze them whole without cutting, snapping, or washing until you are ready to use them. That way they always taste like fresh. What do you think about not snapping or cutting?

    • Jami
      July 22, 2014

      You can snap if you’d like, Kathy – the main problem I have with snapping is the one-at-a-time issue. I can cut a whole pile with a knife. Also, I feel there might be less wasted bean, as I determine how much to cut. In the end, it’s up to you.:)

      • Kathy
        July 22, 2014

        What I meant, though, was what anyone thought about just leaving them whole as opposed to being snapped or cut.

      • Jami
        July 23, 2014

        Oh, I see. Since it’s still a frozen bean (not like fresh), cutting them makes them a bit more palatable to me and useful in cooking like soups, etc. But you don’t have to – try and see what you like best, Kathy!

      • Kathy
        July 23, 2014

        I’m afraid I’ve not said this the right way. I’ll try again. lol
        I will cut them when I am ready to cook them and eat them. I was wondering if anyone had tried freezing them whole (with ends on) and unblanched in order to retain their fresh taste. I thought maybe if they were left intact when freezing, they might taste fresher when cooked. Does that make sense?

        We just wiped them off rather than washing them and then vacuum sealed them whole. This is the first time we have tried that method. In fact, my vacuum sealer is new, so I’m still learning what works and what doesn’t with it.

      • Jami
        July 23, 2014

        I understand what you’re asking, Kathy – unfortunately, that’s not been my experience with frozen beans (commercial or homemade) – the freezing just wilts them a bit and I think they’d be harder to cut after the fact. But I haven’t tried it with this method, so let us know how it comes out for you!

  114. Emily
    July 23, 2014

    I didn’t get through all the replies here…I am just heading out to pick beans & quickly searched info on quick freezing! I thought I would mention, in case someones hasn’t, that I have frozen tomatoes straight from the garden for years! I don’t even peel them– just chop them up & bag them! What a huge time saver when the tomato over load hits!! Oh — I’ve done peppers this way too!! ;)

  115. Lonnie Appleby
    July 23, 2014

    I read this for the obvious reason, but my eyes bugged out in both disbelief AND disappointment to find that I am not as clever or unique as I imagined. I thought I was the only “crazy” out there who used the “stick-a-straw-in-suck-out-the-air-and-seal-it-really-quickly” technique to “vacuum seal.” LOL Made my day to know I’m not crazy, just eccentric (as well). CHEERS! And thanks for the info on blanche-free freezing! Happy, safe summer to you!

    • Jami
      July 23, 2014

      Ha! It happens to the best of us, Lonnie. ;)

  116. Helen
    July 23, 2014

    Thanks to each and everyone of you for your posts! I have learned so much. Just started again to freeze or can veggies and came across this site. Wow! It is impressive! I am sorry I do not have any information or knowledge to share with everyone, but did want to graciously thank you for sharing. Perhaps I, too, will have something to share soon! Make it a great day! :)

  117. April Frazier
    July 24, 2014

    Can you use Tupperware Freezer Mates and get the same results? It’s specifically made for freezing and to keep the air out.

    • Jami
      July 24, 2014

      I don’t know, April, but it seems like it would – try it and let us know the results. :)

  118. KimmieO
    July 29, 2014

    When I was in college (years ago!), my roommates used to make fun of me for using a straw to “vacuum” the air from my Ziploc bags. Nice to know I wasn’t cuckoo! We have a vacuum sealer but I absolutely love the Vacuum Ziploc bags better. So much easier, more convenient and doesn’t leave you light-headed! You just use the pump to suck out the air, although you will need the Vacuum bags but they cost about the same as regular ones. Thanks for the advice for non-blanching of veggies…ours are coming in faster than we can pick them. Can’t wait for the canning…

    • Jami
      July 30, 2014

      Thanks for the update, Kimmie – I haven’t seen the vacuum bags, but had heard of them. :)

  119. Dan
    July 30, 2014

    I did the exact thing this year..by ignorance. Froze fresh organic beans from my garden, didnt wash them, used frerezer bags, pushed as much air out as I could, and froze them. Froze about 20 lbs.. then realized oh **** I think I was supposed to blanch.

    well…. about a week ago I tried some 1 month old unblanched frozen beans. I use a steamer on top of a pot to cook beans..

    They were good and my 9 year old ate them. They werent as firm as fresh but definately do-able.

    The hardest part about cooking them is knowing when they are done since my normal method with fresh beans is to teake the lid off the steamer and try to pierce one with a steak knife. On a fresh bean they are hard and become soft when they are done and easily pierced. (thats how I like them)…
    with a frozen bean as soon as they thaw in the steamer they are “soft”. So you have to be careful not to undercook your beans. The steak knife piercing method still works on knowing when frozen steamed grean beans are done, you just have to be more careful.

    Nice article! I also did a few bags of blanched as a comparison for fall/winter since my beans are coming on strong still.

    • Jami
      July 30, 2014

      That’s the best way to see if you like them this way, Dan – test both ways! And you’re right, I find I like frozen beans cooked longer than fresh.

  120. Jenny
    July 30, 2014

    I too do not blanch my beans. I never have but my mother did. My favorite recipe for fresh or even frozen thawed beans is to saute them in a vegtable oil or canola oil then when the get a little brown or half done drizzle a little bit of sesame oil and a mixture of soy sauce, small amount of brown sugar and minced garlic. A pinch of white or black pepper if you like aswell.

    • Jami
      July 30, 2014

      Ooo, that sounds fabulous, Jenny!

  121. Shari
    July 31, 2014

    Just a quick note on frozen squash. I froze some and then when ready to cook…thought oh this is going to be a mushy unappetizing mess. I sauted it butter then threw in a couple handfuls of panko bread crumbs and browned them…it wasn’t bad…just thought I’d share my experience! Happy gardening…

Leave a Reply

 

 

 

Back to top
mobile desktop