Many people strongly believe that green beans should be blanched before being frozen. However, I’m here to tell you that there is no “wrong” or “right” way to freeze fresh green beans! Each way has its own pros and cons, so I thought I’d explain the difference and show you how to freeze green beans from the garden both ways. Then, you can decide what option works best for you.
You will learn how to freeze whole or cut green beans with or without blanching in this tutorial. You will also get tips on how to prepare, pack, and cook frozen green beans so that they stay fresh and tasty for a long time. We usually blanch our garden green beans in steam before putting them in the freezer, but you can also use a water bath or not blanch them at all.
Disclosure: Homestead and Chill is reader-supported. When you purchase through links on our site, we may earn an affiliate commission.
When it comes to freezing green beans to enjoy their crisp, sweet taste year-round, many people wonder if it’s really necessary to blanch them first. Blanching involves briefly boiling the beans then cooling them in ice water prior to freezing. While you can freeze raw green beans, blanching has some advantages for maintaining quality. Let’s explore the pros and cons of blanching beans before freezing.
Why Blanch Green Beans Before Freezing?
Here are some of the key benefits of blanching green beans before popping them in the freezer
-
Preserves Color – Blanching helps lock in the vibrant green color of the beans so they don’t turn drab or olive when thawed The heat deactivates enzymes that cause color loss
-
Retains Firm Texture – It prevents the beans from turning mushy after freezing. The cold temperature degrades texture over time. Blanching reduces this effect.
-
Boosts Flavor – It helps retain the fresh, sweet taste of just-picked beans versus frozen raw beans, which can develop off-flavors.
-
Cleans the Beans – The blanching boil kills any bacteria on the surface and releases dirt or debris. This improves food safety.
-
Extends Shelf Life – Blanching allows the beans to keep for up to 12 months in the freezer versus 6-8 months for raw beans.
-
Makes Them Versatile – Blanching partially cooks the beans so they just need a quick reheating versus cooking raw frozen beans entirely.
Drawbacks of Freezing Raw Green Beans
Freezing green beans without blanching does save time and effort. However, here are some downsides to be aware of:
-
Rapid Nutrient Loss – Not blanching means more vitamin C, vitamin B, and mineral content will be degraded over freezing time.
-
Quickly Develop Off-Flavors – Enzymes remain active to produce a stale, unpleasant taste more quickly in raw frozen beans.
-
Higher Bacteria Risk – No blanching means surface contaminants remain to create a higher potential for foodborne illness.
-
Oxidation Occurs – Without hot water to deactivate enzymes, oxidation happens and results in faded, unappetizing colors.
-
Freeze Quickly Or Else – Raw beans must be flash frozen very rapidly or ice crystals form, damaging the texture.
Proper Blanching Technique for Green Beans
If you do opt to blanch green beans prior to freezing, follow these tips for best results:
-
Use a Large Pot – Blanch in plenty of boiling water, at least 4 quarts of water per 1 pound of beans.
-
Time it Right – Boil for 3 minutes for whole beans or 2 minutes for cut beans. Overblanching causes mushiness.
-
Shock Them Fast – Have ice water ready and transfer immediately after boiling to stop the cooking.
-
Chill Thoroughly – Allow beans to cool completely in the ice bath before packing for freezing.
-
Pat Dry – Drain beans well and pat with a paper towel to remove excess moisture.
-
Portion Properly – Spread beans in a single layer on a sheet pan or tray to freeze initially. Then pack into bags.
How to Freeze Green Beans Without Blanching
If you opt not to blanch green beans prior to freezing, follow these tips for best quality:
-
Start With Very Fresh – Only freeze beans at peak freshness and free of blemishes, mushy spots, etc. Discard any questionable beans.
-
Wash Thoroughly – Clean beans very well in cool water to remove any dirt. Dry completely.
-
Prep Quickly – Snap off ends, cut, and prepare beans right before freezing to limit oxidation.
-
Use Very Cold Water – Rinsing in ice water helps firm up the raw beans prior to freezing.
-
Work Fast – Pack beans for the freezer quickly to ensure fast freezing and prevent large ice crystals.
-
Choose the Right Packaging – Use only heavy-duty freezer bags or airtight rigid containers. Remove all excess air.
-
Freeze Promptly – Get raw beans into the freezer immediately, ideally within a few hours of prepping.
-
Label Directions – Indicate on the package if the beans are raw or blanched so you know for later cooking.
Other Tips for Freezing Green Beans
A few other pointers for the best outcome when freezing green beans:
-
Cut or Leave Whole – Either works but cut beans freeze faster and cook more evenly later.
-
Season Afterwards – Don’t salt or season prior to freezing as this can turn beans mushy later on.
-
Portion Control – Pack beans in amounts you’ll use like 1 cup bags or servings for recipes.
-
Maximize Space – Use square or rectangular containers and bags, which take up less room in your freezer.
-
Avoid Freezer Burn – Use a deep freezer set at 0°F or below and check periodically for ice crystals forming.
-
Cook Thoroughly After Thawing – Always thoroughly cook thawed green beans prior to eating to kill bacteria.
The Takeaway – Blanch for Best Quality
In the end, while blanching green beans does take a little extra time upfront, it offers the best payoff in preserved color, texture, safety, nutrients, and flavor for enjoying your frozen beans. Though you can skip blanching if you wish to save time, be prepared for faster quality degradation. For home gardeners with a bumper crop or great sale deals at peak season, take the time to blanch first for freezer beans all year long.
Can you freeze green beans without blanching?
Sure! To save time and a few steps, you can freeze green beans without blanching them first. To prepare the green beans for freezing, just wash, dry, trim, and pack them into containers with as little air as possible (more on this below).
It is perfectly safe to freeze green beans without blanching. But experts on preserving food say that blanching green beans first will give you the best results and texture, especially if you plan to store them for a long time. For this reason, freezing raw green beans is best for a small amount that you plan to use within two months.
UPDATE: I forgot about a few older containers of raw green beans that we frozen, and even after a year, they were still too bad to eat! They weren’t quite as good as blanched, but they were still edible and great for soup.
Sometimes I quickly throw a handful of cut beans into a pint container to freeze. We don’t need to blanch this little amount, but make sure to label and use the first ones.
Step Blanching Green Beans
To blanch green beans before freezing, you can either use the boiling water method or a steam blanch.
- Fill a large pot with water and a pinch of salt. Bring to a boil. OR, use a pot that has a steamer basket insert and lid. Put in enough water in a steamer to cover the bottom of the pot, but not so much that it touches the insert. In either case, make sure the pot is hot and steamy before adding the beans.
- Bring the water to a boil or fill the pot with steam. Then add the green beans. Don’t put too many things in the pot when you’re steam blanching; leave some space to toss them. Put a lid on the pot and set a timer right away. Don’t overcook them!.
- Blanch green beans for 2 to 3 minutes maximum. I’ve read that smaller beans or pieces should be cooked for two minutes and whole beans should be cooked for three minutes. If you are using a steamer, flip the green beans over with tongs every half hour to make sure they cook evenly. When the water comes back to a boil after you add the beans, start counting.
- Bring the pot back to a boil or steam before processing the next batch if you are blanching more than one.
How to Freeze Green Beans~Blanching vs. NOT Blanching Comparison!
FAQ
How many minutes do you blanch green beans before freezing?
What happens if you freeze green beans without blanching?
Is it better to freeze green beans raw or cooked?
How to freeze green beans and keep them crisp?