In case your dinner table can’t keep up with our supply of fresh beans, here’s an easy way to freeze them and enjoy them later, assuming our bean plants ever stop producing.
- Break off the inedible ends of the beans.
- Bring a large pot of water (and a pinch of salt) to a rapid boil.
- Once the water is boiling, dump in the beans and return to a boil.
- Cook the beans for 3-5 minutes at a hearty boil and then remove from heat.
- Dump the beans into a colander and drain the water. Immediately run cold water over the beans, tossing in ice cubes if your patience wanes. Keep this up until the beans are no longer hot. This is important-—if the beans do not cool, they will continue boiling internally and get mushy.
- Once cool, set the beans out to dry.
- Once dry, move them into plastic freezer bags and jam into the freezer.
This process is known as blanching and can be used for peas, corn, and some other veggies as well.
From August 14, 2009 Fox & Fawn Farm Newsletter