Green beans are a beloved vegetable enjoyed by many for their crisp, sweet flavor and satisfying crunch. But have you ever wondered exactly how these tasty green pods go from the vine to the can or freezer bag? The processing of green beans into canned and frozen products is a fascinating journey.
Harvesting the Beans
The process starts in the field, where green beans are picked by hand at their peak ripeness. Timing is critical – beans are harvested when the pods reach their maximum length but before the seeds inside begin to bulge. Picking green beans at precisely the right moment ensures the tenderest texture and sweetest flavor. The harvest typically occurs in the early morning before the day’s heat has a chance to toughen the pods.
Skilled pickers swiftly pluck the beans from each plant into baskets or crates. Mechanical harvesters can also be used in large operations, efficiently picking the crop while minimizing damage to plants. Whether hand picked or machine harvested, the green beans are swiftly transported from the field to begin processing within hours of being picked
Initial Cleaning and Sorting
Upon arrival at the processing facility, the first step is careful cleaning and sorting to remove any unwanted materials The beans first pass through a washer to jet away any dirt or debris clinging to the pods. Next, they move through a series of sorting machines and manual inspection tables to eliminate any bruised, damaged or defective beans Properly sorting out substandard product ensures that only the finest, freshest beans continue the journey through processing.
Pre-Treatment – Trimming and Pre-Cooking
Before further processing, the clean, sorted green beans undergo specialized pretreatments to optimize quality:
Trimming – The ends of the pods are snipped off to remove any tough or fibrous portions. Uniform sizing also allows for more even cooking.
Blanching – The beans are submerged in hot water or steam to inactivate enzymes and preserve color, texture and nutrients. This pre-cooking process tenderizes the beans and largely retains the crunch of raw pods.
Cutting and Canning
Now the prep work is complete and it’s time to transform the beans into canned products. First, the pods are precisely cut into smaller, uniform pieces or left whole. Then the cut beans are packed into cans, with care taken to maximize each can’s fill weight. Next, the cans are sealed and heated to high temperatures for specific times to sterilize the contents. This canning process destroys any microorganisms that could cause spoilage, yielding shelf-stable canned beans. The cans are then cooled, labeled and packed for distribution.
Freezing
To produce frozen green beans, the pre-treated pods skip the canning steps and instead go directly into blast freezers. These ultra-low temperature freezers quickly freeze the beans down to their cores, transforming the celery-like crunch of raw beans into the tender-firm bite of frozen ones. The frozen beans are conveyed into packaging machines that fill bags or cartons, then seal and label them. The frozen packages are packed into cases and sent to cold storage until distribution.
Other Processing Methods
In addition to canning and freezing, green beans may also be processed by:
-
Pickling – Brined in vinegar and salt to give a tangy, pickled flavor
-
Drying – Dehydrated to create shelf-stable dried beans
-
Salting – Packed in salt, creating salty preserved beans
-
Marinating – Soaked in oil and herbs, then bottled or jarred
Regardless of the preservation method, the peak freshness from prompt harvesting and gentleness of handling during processing retains the delightful green bean essence that consumers love.
Quality Control Checks
Throughout processing, green beans and final products are closely monitored to verify adherence to strict quality standards:
-
Sorting machines reject substandard beans and remove foreign materials
-
Metal detectors scan for any stray metal fragments
-
Trained inspectors manually check beans at multiple points
-
Seals are examined on every can or package
-
Samples are opened and tested for taste, texture and safety
This exhaustive quality control ensures only the finest products reach the public.
Distribution and Sales
The sealed cans and bags of green beans make their way from the processing plants via refrigerated trucks, rail cars and ships. They are delivered to grocery stores, warehouses, restaurants and food service companies to be purchased and enjoyed by the consumers who appreciate bright, crisp and nutritious green beans.
So the next time you open a can or bag of green beans, think of the careful journey those beans made from field to fork to provide pleasing crunch and farm-fresh flavor all year round!
Planting and Harvesting Green Beans
In Central Texas, the best times to plant green beans are in the spring, from March to April, and in the fall, from August to September. In the spring, they should be fully grown from April to May. In the fall, they should be fully grown from October to November.
| Plant Green Beans | Harvest Green Beans |
|---|---|
| March to April | April to May |
| August to September | October to November |
Nutrition Information
Green beans, such as the green, snap, and wax types, have a moderate amount of calcium and potassium and a fair amount of dietary fiber. They are naturally low in calories, fat, and sodium. Keep in mind that green beans don’t add many nutrients to your diet. To make them a better choice as a vegetable side dish, mix them with a vegetable that is high in Vitamin A, like carrots.
How to Freeze Green Beans~Blanching vs. NOT Blanching Comparison!
FAQ
How do they process green beans?
How are green beans harvested commercially?
Are green beans genetically modified?
Are green beans healthier raw or cooked?
How are green beans grown?
The use of efficient one-pass mechanical harvesters has enabled the expansion of the crop, with freshly harvested pods taken direct from the farm to the processing plant for canning, freezing or drying. Green beans may also be grown for the fresh market or pick-your-own and are not as perishable as peas or broad beans.
How are green beans harvested?
Green beans are mostly harvested using a machine. The harvester drives through the field, separating the beans from the plant. The beans are then taken to a plant for processing, where they undergo cleaning and cutting, among other steps.
How to cook green beans?
To cook green beans, in a saucepan over medium heat, cook broth, onion, bell pepper, and dill seed several minutes, or until thoroughly heated. Add green beans. Cook covered, 5 to 8 minutes, or until beans are tender-crisp, not mushy.
How long does it take to cook green beans?
Processing time: Half-litres (pints) 20 minutes; litres (quarts) 25 minutes. Green beans are very easy to can; most of the work is in the prep. Wash the green beans, change water, then re-wash the green beans, and give them a final rinse under running water from the tap as you lift them out of sink. Top them to get stems off; no need to tail them.