This post explains how to freeze green beans without blanching them first. The process I use is very easy, especially if you have a vacuum sealer. If you don’t have a vacuum sealer, don’t worry! You can still use a straw to get the air out of the bags.
Jamie plants green beans twice a summer so that there are lots of fresh beans to eat during the season and extra to store for later. I can several jars of pickled beans with fresh dill each year. I also freeze several 1-pound packages to be enjoyed long after the gardens are put to rest.
This year’s first planting is a 20-foot row and it’s producing quite heavily right now. I picked about two pounds last week and over two and a half pounds this week. We used a lot of them to make my Dairy-Free Green Bean Casserole recipe (we love it so much we made it twice in two weeks), and we’ve also been adding them to other foods.
As you probably gathered from the title of this post, I don’t bother blanching the beans before freezing. You may be wondering why I skip this step. In reality, I’ve blanched beans before freezing them before, and I didn’t think that adding this extra step made the food taste better. As you may know, the National Center for Home Food Preservation (NCHFP) has a different view, which is shown in the text below.
Rest assured that I’m not the only one that chooses to skip the blanching process. If you search Google for “how to freeze green beans without blanching,” you’ll find a lot of posts written by people who agree with you. Since freezing food without blanching it doesn’t pose any health risks, I’m happy to go against what the NCHFP says in this case.
I would never cut corners when canning though. I always stick to recipes that have been tested in the lab and are okay to use. I would never risk getting my canned goods contaminated in any way.
Freezing green beans is a great way to preserve your harvest and enjoy their sweet, crisp taste all year long. And vacuum sealing the beans before freezing locks in flavor and nutrients better than regular freezer storage. This guide covers everything you need to know about vacuum sealing and freezing green beans for maximum freshness.
Why Vacuum Seal Green Beans Before Freezing?
Vacuum sealing green beans provides major advantages over simply placing them in freezer bags or containers:
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Removes air and seals out oxygen to prevent freezer burn. Beans stay tender and vibrant.
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Locks in flavor, color and nutrients by protecting from exposure to air and moisture.
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Allows for long term frozen storage up to 2-3 years without degradation.
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Saves freezer space since vacuum sealed foods are compressed into a flat brick shape,
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Bags can be dropped directly into boiling water or steamer to cook frozen beans
So vacuum sealing gives you freezer fresh green beans that taste garden-picked even after months of storage.
Selecting Green Beans for Freezing
Choose young, tender green beans for best results with freezing. Older, more mature beans will be stringy and fade when frozen.
Look for:
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Slender, straight beans around 3-6 inches long. Avoid thick, bulbous beans.
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Bright green color without brown spots or blemishes.
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Firm, snappy texture when raw. Beans should not be limp.
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Smaller beans and thinner varieties like haricots verts freeze particularly well.
Pick beans in the morning when their sugar content is highest. Avoid beans that were picked in extreme heat. Refrigerate beans right after picking until ready to prep for freezing.
Prepping Green Beans for the Freezer
Proper prep is key to successfully frozen green beans. Follow these steps:
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Wash beans thoroughly in cool water, drain and dry completely. Wet beans will freeze into a solid clump.
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Snap off stem ends which can harbor dirt. Leave whole or cut into pieces.
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Remove any strings along the seam of the bean with a paring knife if needed.
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Cut beans into uniform 2-3 inch pieces so they freeze evenly. Keep whole for petite haricots verts.
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Blanching is optional but helps set color and texture. See instructions below.
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Chill beans on a sheet pan until completely cooled before vacuum sealing.
Now beans are ready for vacuum sealing!
Blanching Green Beans Before Freezing (Optional)
Many people blanch green beans prior to freezing. This short heat treatment helps:
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Brighten color and lock in green vibrancy
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Soften beans for more tender texture when thawed
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Deactivate enzymes that cause loss of flavor/texture in frozen storage
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Remove any surface bacteria
To blanch green beans:
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Bring a large pot of salted water to boiling. Use 1 Tbsp salt per quart of water.
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Prepare an ice bath by filling a large bowl with water and ice.
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Add drained green beans to the boiling water and blanch for 2-3 minutes. Time varies by size.
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Transfer immediately to the ice bath to stop the cooking process.
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Cool beans completely, then drain and pat very dry before vacuum sealing.
Vacuum Sealing Green Beans in Bags
A vacuum sealer like FoodSaver is a handy kitchen tool that removes air from specially designed bags, then seals the bag shut. This protects foods from freezer burn and oxidation.
To vacuum seal prepared green beans:
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Portion beans into meal-size amounts to avoid waste from opening a large bag.
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Place beans in vacuum bag, allowing 3-4 inches of space at the top. Single layer is best.
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Vacuum and seal the bag according to machine directions, removing all air.
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Flatten the bag to condense beans into a thin layer for efficient freezing.
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Label bag with contents and date before placing in freezer.
Freezing Vacuum Sealed Green Beans
Take these steps for properly freezing your vacuum packed green beans:
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Lay sealed bags flat in a single layer in the freezer until completely frozen, at least 24 hours.
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For long-term storage, keep bags in the back of the freezer at 0°F or below.
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Avoid temperature fluctuations that can cause frost and freezer burn.
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Properly sealed beans can be kept frozen for up to 2-3 years without losing quality.
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For quick access, store your everyday bean bags at the top or side of the freezer.
Thawing and Using Vacuum Sealed Frozen Green Beans
Vacuum sealed green beans make meal prep a breeze year round. Enjoy them thawed or add the frozen bags directly to recipes.
To thaw green beans, simply place frozen bag in the refrigerator for 18-24 hours until completely thawed.
Or to cook frozen beans:
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Remove bag from freezer and cut corner to vent.
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Bring water to a simmer and lower sealed bag into the water.
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Cook 3-5 minutes until heated through. Season and serve.
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You can also steam the frozen beans bag in the microwave.
Use thawed or cooked frozen green beans in any recipe that calls for fresh green beans. They’re delicious in casseroles, stir fries, salads and more!
Troubleshooting Vacuum Sealed Frozen Green Beans
Follow these tips if you notice any problems with your frozen vacuum sealed beans:
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Ice crystals or freezer burn? Beans were not sealed correctly or freezer temperature fluctuated. Use within a year.
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Mushy texture? Beans were not dried properly or blanched too long before sealing.
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Discolored or faded? Freezer temperature too warm. Beans are still safe to eat but use sooner.
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No “vacuum” look? Seal did not hold. Refreeze using new vacuum bag or freezer container.
Enjoy Farm Fresh Flavor Year Round
With the simple process of vacuum sealing, your harvest of beautiful green beans can be locked in at peak ripeness to enjoy 12 months a year.
Vacuum sealing and freezing is easy with the right materials and methods for preparation, sealing, and storage. Follow this guide to keep your green beans garden-fresh until next season’s crop!
Only freeze fresh and tender beans
For best results always start with fresh and tender beans. Trust me, freezing old and overgrown beans won’t improve their quality – it will only make them tougher. The best case scenario is to pick tender young beans, and freeze the same day.
How to Freeze Green Beans without Blanching
- Snap, snip, or cut off the ends
- For half or thirds of the green beans, cut them in half or snap them. I like to leave them whole.
- Wash them and drain them in a colander. Then, lay them out on towels to dry.
- Separate the green beans into bags, press out the air, and seal the bags.
- Label and date the bags, then freeze
How to Freeze Green Beans~Blanching vs. NOT Blanching Comparison!
FAQ
How long will vacuum sealed green beans last?
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Food
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Normal Shelf
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Vacuum Shelf
|
|
Green Beans
|
8 months
|
2-3 years
|
|
Corn
|
6 months
|
1 year
|
|
Asparagus
|
10-12 months
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2 years
|
|
Plums, Peaches
|
6 months
|
1 year
|
Do you have to blanch vegetables before vacuum sealing and freezing?
Can I freeze fresh green beans without blanching?
Can you freeze green beans without vacuum sealing?
Yes, you can freeze green beans without vacuum sealing them. Simply blanch the beans in boiling water for a few minutes, then transfer them to an ice bath to stop the cooking process. Drain the beans thoroughly and place them in a freezer-safe plastic bag, removing as much air as possible before sealing it.
How do you store green beans in the freezer?
Once your bags are filled, vacuum seal them one by one using your FoodSaver. This will remove all the air from the bag and will seal it completely. Now all you have to do is place the bags of green bags into the freezer. As the beans are vacuum sealed, they can be stored in the freezer for up to three years.
Can you cook green beans in vacuum sealed bags?
Here are two ways that you can cook your green beans in vacuum-sealed bags. This is commonly known as sous vide cooking. You place a pot of water on the stove and bring it to the boil. Once it’s boiling, you turn down the heat until it is just gently simmering.
How do you vacuum seal green beans for long-term storage?
To vacuum seal green beans for long-term storage, you will need a vacuum sealer machine, vacuum sealing bags or rolls, and green beans that have been washed and trimmed. Start by blanching the green beans to preserve their color and quality before vacuum sealing them.