Anna,
What I have done is "blanch" the green beans prior to freezing them.
My wife and I boil water in a big pot and throw the beans
in the water for about a minute and take them out before they cook. Dry the beans as best you can. Put them in a freezer bag and freeze them.
In my twenties,I grew plenty of beans and the local farmers
friends of mine,here in summerfield told me how to do it.
Have fun,
Felix

What Felix said. ;o) Some will toss the beans into an ice bath after their 90 seconds in the boiling water. What that does is maintain the nice green color - as opposed to the 'olive drab' most green beans become upon cooking; Remove the beans from the ice water to a colander to drain then start packing your boxes or bags or whatever. Lucky YOU!!
cora

Cora,
Thank you, so much.
I forgot all about the ice.(My crazy brains)
I do try,he he he.
Felix

I prefer to can them. I'm not a fan of frozen green beans. There is a film on the bean that I just don't find appealing. Just my two cents.

This quick dip in boiling water and then fast cooling is called blanching . It kills the bacteria that ruin some stored vegetables . Just try freezing without blanching first and you'll understand why boiling water is recommended .
Suck out as much air as possible when using freezer bags . If you do not have a vacuum unit try using a straw .

FYI - it's enzymes, not bacteria that cause raw foods to discolor & degrade in the freezer. Blanching 'kills' the enzymes.

That said, I think I'm a little jealous - I NEVER have excess beans to freeze or preserve. Our fave is oven-roasted & no matter how much I make, they're gone in no time flat - 2nd fave is putting a layer of fresh snapped beans in potatoes au gratin.

After years of blanching my beans in boiling water, I got the idea one day to try "blanching" them in the microwave. After washing & draining, I put them in a large bowl & placed them in the microwave, no water other than that which clings to them. After a couple of minutes, stir them & return to oven another couple of minutes. Cool them as usual then bag & freeze. Works great & no lost vitamins in the water.

Well, you know, we've only had the beans three times so far in the last 10 days or so. We can keep up with them at that pace, but I was just looking ahead in case I do have extras that I can keep till later in the year.

I had heard of blanching, but I didn't quite remember. Let's see if I have it right. Throw the beans in boiling water for 1 1/2 minutes, take out and immerse in ice water, dry, and then put them in a ziplock bag. Try to take as much of the air out of the bag (Mary, interesting idea about the straw). Alternatively, I might try 'blanching' them in the microwave and then the rest as above. Is that right? Now I almost hope I have extras just to try this procedure out! Thank-you, everyone.

P.S.- Carol, how do you make oven-roasted beans?

Anna

Hi - I used to have a big garden and froze the beans, blanch them etc., but cut them up so they take less room in the bag.... another way is to blanch them and cool them and then lay them out on a cookie-tray and put in the freezer, after they freeze they can be poured in the bag for the freezer and when you want some they come out indivually instead of a big hunk..... sally

Thanks carolb . You're absolutely right about the culprit being enzymes and not bacteria . I know that too but had a temporary brain mepse .
I freeze my peppers using the cookie sheet method . No blanching for them . Just slice and freeze .
Just blanched some okra and froze it today . Gotta be quick with them or you enter the slime zone !