Green Beans

Preserving Green Beans - Enjoy them all year long!

Freezing Green - Yellow - Purple Beans
(from the University of Illinois Extension)

Green beans can be frozen, dried or canned. Immature beans retain more color and undergo less texture and flavor loss during freezing. All vegetables must be blanched before freezing. Unblanched vegetables quickly become tough and suffer huge nutrient and color loss. Vegetables naturally contain an active enzyme that causes deterioration of plant cells, even during freezing. Blanching before freezing retards the enzyme activity.

1. In a blanching pot or large pot with a tight fitting lid, bring 5 quarts of water to a rolling boil.
2. Meanwhile, wash beans, trim stem ends and cut into1-inch pieces or leave whole.
3. Blanch no more than one pound at a time. Add beans to boiling water and immediately cover with a tight fitting lid.
4. Start timing immediately and blanch for four minutes.
5. Prepare an ice water bath in a large 5-quart container or the sink.
6. Remove beans from water with slotted a spoon or blanching basket.
7. Immerse in the ice water bath for five minutes or until cooled. If you do not have ice, use several changes of cold water or running cold water. Remove and drain.
8. Pack cold beans in zip-closure freezer bags or freezer containers. Squeeze out as much air as possible before sealing bags.
9. Label and date each container or bag. Immediately place in the freezer, allowing an inch of space around each container until it is frozen. Freeze for up to one year at 0 degrees F. or below.
10. Blanching water can be used over and over again. Add more water if necessary. Remember to always bring water back to a rolling boil before blanching more vegetables.
    
    
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Canning Raw Green Beans
You must have a Pressure Cooker to safely can raw green beans. A water bath is not adequate. Please follow this link for the National Center for Home Food Preservation for more information.

Canning Dilly or Pickled Beans

You can safely can pickled or dilly beans using a simple water bath. There are sooo many different and wonderful recipes - including this one doesn't even have to be canned and this one that uses a natural fermentation. Here is a spicy dilly bean recipe you might enjoy and another that is a classic Vermont recipe.

String Beans with Shallots

Recipe courtesy Barefoot Contessa Family Style, 2002

• 1 pound string beans, ends removed
• Kosher salt
• 2 tablespoons unsalted butter
• 1 tablespoon good olive oil
• 3 large shallots, large-diced
• 1/2 teaspoon freshly ground black pepper

Blanch the string beans in a large pot of boiling salted water for 3 minutes only. Drain immediately and immerse in a bowl of ice water. Heat the butter and oil in a very large sauté pan (12-inch diameter) or large pot and sauté the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned.  Drain the string beans and add to the shallots with 1/2 teaspoon salt and  the pepper, tossing well. Heat only until the beans are hot.

Green Bean and Tomato Salad

Bon Appétit | June 2000

• 1 ½  pounds green beans, trimmed
• 3 cups tomatoes, cut into chunks
• 1 sweet onion, thinly sliced
• 1/2 cup thinly sliced fresh basil
• 5 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1/4 teaspoon sugar
• Feta cheese and almonds, optional

Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain; rinse with cold water and drain well. (Can be prepared 1 day ahead. Pat dry, then wrap in paper towels. Enclose in plastic bag and refrigerate.)

Combine beans, tomatoes, onion and basil in serving bowl. Whisk oil, vinegar and sugar in small bowl to blend. Season dressing with salt and pepper. Add dressing to vegetables; toss to coat. Cover; chill at least 1 hour and up to 4 hours, tossing occasionally. Add crumbled feta and almonds, if desired. Serve salad cold or at room temperature.