Freezing fresh green beans is a quick and easy way to preserve them for later use. We’ll walk you through how to freeze green beans, step by step, with or without blanching.
Whether you’re freezing pole beans, bush beans, yellow beans or other snap beans, the method is the same. You need about 1-1/2- to 2-1/2 pounds of green beans per quart of frozen beans.
How to Vacuum Seal Green Beans for Freshness That Lasts
Green beans are a healthy vegetable that can be enjoyed year round. Vacuum sealing them is an excellent way to preserve their freshness and flavor for extended periods. In this comprehensive guide, we will walk through the entire process of vacuum sealing green beans from start to finish.
The Benefits of Vacuum Sealing Green Beans
Vacuum sealing offers numerous advantages for storing green beans:
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Prevents freezer burn – The airtight seal protects beans from dehydration and texture damage.
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Retains nutrients – Vacuum sealing minimizes vitamin and mineral loss compared to other preservation methods.
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Prolongs shelf life – Properly stored vacuum sealed beans can last up to 2-3 years in the freezer.
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Saves money – Buying in bulk when beans are in season and vacuum sealing reduces waste and costs.
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Maintains flavor – The airtight environment locks in the delicious taste of fresh green beans.
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Adds convenience – Vacuum sealed bags of prepped beans are quick and easy for recipes.
For the best-tasting, longest-lasting green beans, vacuum sealing is the optimal choice over freezing alone.
Selecting Green Beans for Vacuum Sealing
For successful vacuum sealing, start with quality fresh green beans:
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Choose evenly sized, slender beans around 3-6 inches long. Sort out any thick or oddly shaped beans.
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Look for vibrant green color without brown spots or blemishes. Avoid beans starting to yellow.
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Feel for snap and firmness. Beans should not bend or appear dried out.
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Buy in-season beans from local sources when possible for peak flavor and nutrition.
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Organic and sustainably grown beans offer higher quality.
Taking the time to select optimal green beans means you’ll have better results when vacuum sealing them.
Preparing Green Beans for Vacuum Sealing
Proper preparation is also essential for vacuum sealed green beans that retain flavor and texture:
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Rinse beans under cool water to wash away any dirt or debris. Pat dry with towels.
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Snap off the stem ends. Remove any strings along the seam if necessary.
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Leave small beans whole. Cut larger beans into 1-2 inch pieces for easier use later.
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Blanch beans in boiling water for 1-2 minutes until bright green. Shock in ice bath to stop cooking.
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Portion beans in amounts you will use in one recipe. Avoid overstuffing bags.
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Lay beans in a single layer on a tray and freeze until solid before vacuum sealing.
Taking these preparatory steps leads to the highest quality sealed green beans.
How to Vacuum Seal Green Beans Step-By-Step
Once you have beautiful, prepared green beans, it’s time to vacuum seal them. Follow these steps:
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Place portioned beans in vacuum sealer bags, leaving at least 1 inch of headspace.
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Set the vacuum sealer to the correct mode, often “Moist Food Setting”.
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Insert open end of filled bag into vacuum chamber. Seal open end closed.
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Press vacuum seal button to remove air and seal bag shut.
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Test the seal by ensuring no air can enter the bag when pressing firmly.
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Label bag with contents and date. Store in freezer set at 0°F or below.
It only takes a few minutes to transform fresh green beans into long-term freezer storage with vacuum sealing.
Tips for Successful Green Bean Vacuum Sealing
To master vacuum sealed green beans, keep these useful tips in mind:
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Work in small batches for a tighter seal and quicker freeze time.
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Allow at least 1-inch of space at the top of filled bags for the seal.
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Press bags flat to remove as much air as possible before sealing.
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Use moisture-safe settings on the vacuum sealer to avoid bag errors.
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Double seal bags for very lengthy freezing time over 12 months.
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Lay flat in a single layer in the freezer until frozen solid before stacking.
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Check seals periodically and re-seal any bags with compromised seals.
With practice, you’ll become adept at vacuum sealing green beans for maximum freshness.
How to Cook Vacuum Sealed Frozen Green Beans
Cooking frozen vacuum sealed green beans is simple. Here are some methods:
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Steam from frozen in a steamer basket for 5-7 minutes until heated through.
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Boil frozen beans in salted water for 3-4 minutes just until tender. Drain well.
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Sauté frozen beans in olive oil for 6-8 minutes over medium high heat. Season as desired.
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Roast at 400°F for 15-20 minutes with olive oil and seasonings for caramelized flavor.
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Microwave frozen beans in a covered dish for 2-3 minutes checking frequently.
Vacuum sealed green beans can be cooked directly frozen with excellent results. Adjust methods and times as needed.
Storage Time for Vacuum Sealed Green Beans
One of the biggest perks of vacuum sealing green beans is the extended freezer life. Here are general guidelines:
- Refrigerator: 5-7 days
- Freezer:
- Blanching: 8-10 months
- No blanching: 6-8 months
- Double sealed: 12-24 months
Monitor beans carefully as they approach maximum storage times. Discard any with off colors or textures.
For the longest shelf life, maintain freezer temperatures at 0°F and use high-quality bags.
Common Vacuum Sealing Problems and Troubleshooting
While vacuum sealing is generally hassle-free, occasional issues can arise:
Problem: Bag won’t vacuum seal fully
Freezing Green Beans Without Blanching (Freezing Green Beans Raw)
- Wash green beans in cool water. Drain well.
- Be sure to cut or snap the beans to the length you want.
- Date and label freezer bags. You can write on the bags before you fill them if you know how many you will need. ).
- Put as much air as you can out of the freezer bags with green beans.
- Lay bags flat in a single layer for quick freezing.
- You can keep your freezer neat by putting the bags back into a bin or bigger bag after they are frozen solid.
- Use within a year for best quality.
Why do you blanch beans?
Blanching green beans for freezing reduces enzyme action and helps to preserve vitamins in the beans. In the book Stocking Up III, the author notes a University of Illinois study that found:
Blanching improves flavor, too, especially for longer storage. As an experiment, I vacuum sealed and froze both blanched and unblanched beans. The blanched beans had a much nicer texture, even after longer storage (over a year).
By two years, the unblanched beans were bitter and very chewy. The blanched beans had very little change in storage and were still tasty.
When I’m freezing green beans, I prefer to blanch them. Many people don’t bother to save time. I flash freeze and vacuum seal my green beans for ease of use and best storage quality.
FAST FREEZE your beans on a pan before putting them in a bag or container. This way, they won’t stick together as much in the bag. This makes it easier to pour out only what you need. When I use a whole package at once, it’s nice to be able to pour out loose beans instead of a “bean brick.”
During the growing season, pick green beans every two to three days to keep them producing. Look for beans that are full sized but not overgrown. Runty green beans get limp, and overgrown green beans are stringy and tough.
How big is too big to freeze? When we think our beans are too ripe, we snap them instead of cutting them. If they snap cleanly and easily with no strings, they’re good.
You can still eat the overgrown, stringy beans, but they are chewy. Ours go to the compost. (If you grow a type of beans that have strings on them no matter what size, take the strings off before cutting the beans into pieces.) ).
I do recommend washing your beans before freezing. Even if you garden organically, contaminants drift in on the wind. After washing or blanching, make sure to dry your beans well. Excess water means more ice crystals in your beans. I spread my beans on a kitchen towel and pat dry, or use the salad spinner.
My sons prefer to cut the ends and beans with a knife on a cutting board. I prefer to snap the beans by hand. Either works just fine. You can freeze green beans whole with the stem cut off, or you can cut them into bite-sized pieces.
See “How to Grow Lots of Pole Beans for Easy Picking and Preserving” for green bean growing tips.
Vacuum sealer shown in the post – FoodSaver FM2000 – I’ve had some issues using the hose attachment for this unit, but for basic bag sealing it works just fine. It has a wide sealing surface and still seals even with damp foods. It’s a good basic unit for bag sealing.
FoodSaver 8″ roll, BPA free, cut to size – I’ve tried “bargain” brands of vacuum sealer bags and was not impressed – too many seal failures. I’ll stick with FoodSaver bags/rolls. The rolls let you cut to size, the bags are ready to go right out of the box.
FoodSaver Quart Bags, BPA free – Ready made bags for ease of use.
Vacuum sealing green beans and other garden vegetables
FAQ
Can I vacuum seal green beans without blanching?
How long will fresh green beans last vacuum sealed?
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Food
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Normal Shelf
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Vacuum Shelf
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Green Beans
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8 months
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2-3 years
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Corn
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6 months
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1 year
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Asparagus
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10-12 months
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2 years
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Plums, Peaches
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6 months
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1 year
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Can you vacuum seal raw beans?
Can you vacuum seal vegetables without blanching?