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Old 02-07-2016, 12:16 PM   #1
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Green beans, what to do this summer.

Which way is best, canning or freezing green beans, I know freezing will be a lot easier, not sure about taste.

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Old 02-07-2016, 12:21 PM   #2
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Both have their merits. I love canned pickled dilly green beans. Frozen beans taste just fine, be sure to blanch them first.
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Old 02-07-2016, 01:28 PM   #3
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Agreed. I have a wonderful recipe for Szechuan pickled green beans that we like a lot. Also be sure to dry off blanched green beans before freezing.
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Old 02-07-2016, 01:35 PM   #4
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We like them either way. Sometimes what I do with our harvest is governed by how much space is available in the freezer. If there's room, the beans get frozen. Otherwise, to the canner they go.
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Old 02-07-2016, 01:37 PM   #5
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I am looking also at freezing them with out blanching, I have found various youtube video on none blanching and freezing, i am reading that blanching and freezing produces a soft bean.
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Old 02-07-2016, 01:41 PM   #6
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Green beans, what to do this summer.

My frozen blanched beans don't get soft. It just takes a couple minutes, don't overdo it. Blanching stops enzymes from doing strange things, and helps them keep their color.

I Food Saver mine, and they last forever in the freezer. Nice, green, and crisp.
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Old 02-07-2016, 02:01 PM   #7
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This is the best site for information on home food preservation. It's based on extensive research and testing: National Center for Home Food Preservation

Here is their page on blanching vegetables for freezing: National Center for Home Food Preservation | How Do I? Freeze

Blanching does soften the beans a little bit, but not much, and no one eats raw green beans anyway. And there are a lot of benefits to blanching, as the page explains.

Personally, I don't rely on random Internet pages or YouTube videos for information. There are zillions of people posting things who don't really have any knowledge of what they're talking about. Anyone can start a blog or a YouTube channel and there is no fact-checking and no editors.
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Old 02-07-2016, 02:05 PM   #8
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Thanks everyone, guess i'll blanch and freeze and vacuum seal, I was going to can, but I want to go fast and easier, plus I don't have a pressure canner.
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Old 02-07-2016, 02:14 PM   #9
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You can use a water or steam bath for pickled green beans. They are awesome and terribly addictive. I'll have to look for GG's pickled Szechuan bean recipe, you did post it, right, GG?
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Old 02-07-2016, 02:16 PM   #10
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I did. Here it is: Szechuan Pickled Green Beans
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