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.
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.
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.
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.
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.
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?
I canned 31 quarts Of blue lake green beans
from DH fall garden. Never thought about
freezing them. I love seeing them in jars in the
pantry. It's not hard either way.
If you've sat with your bowls and bags of beans, on a hot day, topping and tailing them, for canning into quarts, enough times, you find that it takes about 119 beans per jar. It's more fun to do with someone than doing it alone. We are planning a big bean year this year.
I personally prefer to freeze them. I use a salad spinner and clean towel to dry them before bagging them.But love lemon-rosemary pickled beans. A nice addition to a bean salad...