How To Freeze Green Beans Without Blanching

Green Bean Banner

Want to spend less time freezing the season’s green beans and have a better texture after freezing? Then follow my steps to freeze green beans – without blanching first.

Yes, I know everything you read says the “proper” way to freeze beans is to blanch first (immerse in boiling water for about 30 seconds, then plunge into an ice bath). Yes, I know there’s supposed to be an enzyme that will make the beans break down in the freezer if you store them without blanching.

However, I did a little test last year. And I’d like to challenge you to do the same test and see what you think.

Our family used to eat canned green beans. That’s how I grew up and so I never liked the rubbery texture of frozen beans. When I started growing beans, I pickled them and even learned to pressure can, just so I could can green beans. But then we had a child – a picky child – who decided she didn’t like canned green beans anymore, but who would eat them if they were frozen or fresh. Since beans were one of only three vegetables she would eat, guess who started freezing beans?

Except I still didn’t like that texture (or the weird squeaking sound they can make as you chew…). So last summer I did some research. I found mostly the recommendation to blanch, of course, but I also found two rebel souls on gardening forums who said they didn’t blanch their beans and they came out “perfect.”

What, really? I had to try it.

Chopping-Beans

I chopped up the beans like I normally did, but then I put them directly into freezer bags.

Update: many people have asked about washing the beans first, so here’s my answer: I don’t. I garden organically and grow pole beans (here’s where I wax poetic about my favorite pole bean, Emerite) so the beans never touch the ground. I trust my cleanliness when picking them. If you are not sure of any of these things, you can choose to wash them – but you will need to dry them thoroughly before freezing to avoid crystals.

Using-Straw-For-Beans

And then I used my straw “vacuum sealer” trick to remove as much air as I could from the baggie before sealing and freezing. I froze the bag for two weeks and then served them for dinner – which wasn’t easy when fresh beans were still available, that’s for sure.

The verdict?

We couldn’t tell a difference from beans that had been blanched. I thought the texture was a little better, too. BUT – maybe it was because it had only been two weeks. Maybe that enzyme takes longer to start breaking the beans down.

So, I froze ALL our remaining beans that way. Yep – I didn’t blanch any beans last year at all. But I waited to tell you about it until I knew that they could be frozen for longer than two weeks. I needed to know if they’d last a whole year and hold up like blanched beans. And guess what?

They are just as good – if not better – than green beans we took the time to blanch in the past.

The texture seems better – and my family agrees with me. Really. This year I’ve already put up 8 quart bags of beans – in about an hour. It certainly goes quick when there’s no blanching involved.

So my challenge? Be a rebel like me – try it and tell me if you think so, too.

 

This is linked to Saturday Nite Special.

Comments

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

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

      • 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

        • 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 :)

    • 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.

      • 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. ;)

      • 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

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

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

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

        • 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 on The 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. ;)

          • 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.

          • 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. :)

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

  2. 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. :)

    • 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 says:

        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.

      • 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. 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

  4. 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 :)

  5. 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!

    • 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!

      • “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 says:

      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. 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??

    • 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. :)

      • 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!

    • 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. 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

  8. 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?

    • 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 says:

    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!

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

    • Pamela Fitch says:

      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 says:

    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

    • 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 says:

      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. 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.

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

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

  14. 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!

    • 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. 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. 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 says:

    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!!

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

    • 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 .

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

    • Gregory D. MELLOTT says:

      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 says:

    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.

    • 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 says:

        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

        • 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. 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

    • 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. 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?

    • 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. 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. 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. 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 says:

    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?

    • 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 says:

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

  27. AutoFill Judy M. Taylor says:

    Jamie your unblanched green beans are great

  28. 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.

    • 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. 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 says:

    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 says:

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

    • 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 says:

    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 says:

    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 says:

    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.

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

  35. Brenda Harris says:

    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 says:

    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!!!

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

    • 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 says:

    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 says:

    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 says:

    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 says:

    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 says:

    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. Just wondering if the beans are washed before freezing.

    • 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 says:

    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 says:

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

  47. Heather says:

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

    • 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 says:

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

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

  53. 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.

  54. 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?

    • 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. 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.

  56. Sandy Janik says:

    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!

    • 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 says:

    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?

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

  59. 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.

    • 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. 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).

    • 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 says:

    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?

    • 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. 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. 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.

    • 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 says:

    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.

  65. 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. 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. 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!

  68. 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 says:

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

  70. Elena, York, Maine says:

    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. 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. 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.

  73. 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. 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. 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.

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

  77. Jana Hesselton says:

    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. 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

    • 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. 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 says:

    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?

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

  83. 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.

  84. Debi White says:

    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!

    • 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 says:

    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. 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.

  87. michelle says:

    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. 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

  89. 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. 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 says:

    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!!) :-)

Trackbacks

  1. [...] 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 [...]

  2. [...] How To Freeze Green Beans Without Blanching [...]

  3. […] found a post on An Oregon Cottage about freezing green beans without blanching. I checked up in the comments and around some other sites and it turns out many people do this. […]

  4. […] I searched the web. I found this post by anoregoncottage.com on how to freeze green beans without blanching. She, and others who […]

Speak Your Mind

*


Design By  Honeycomb Design Studio


© 2009–2014 An Oregon Cottage, LLC.All rights reserved.
No content on this site, including text and photos, may be reused in any fashion without written permission.