Snap beans may be frozen or canned or pickled or even dehydrated. As for which is best, it is a matter of personal preference. Many prefer canned over frozen and vice-versa.

The guidelines, if you freeze then, call for blanching for best results and longest storage life but some elect to skip that step and accept the shorter storing time. The blanching destroys any enzymes that can increase spoilage.

http://nchfp.uga.edu/how/freeze/bean_green.html

Dave

Thanks!

I blanch, freeze them on a cookie sheet then vacuum bag and store in the freezer. Works great! Nancy

Thanks for the advice!

I haven't even bothered to blanch them the last couple of years, and they're fine. People are starting to think that the blanching was needed when we didn't have airtight ways to freeze veggies, like we do now. I don't blanch anything anymore, just pop them in ziplocks and freeze. I do onions, shallots, peas, cabbage, beans, strawberries, blueberries, asparagus, broccoli, caul., brussel sprouts...most everything...so much easier!

Okay. Thanks for the advice!

Donna, good to know, being a foodsaver freak! This will save me tons of time! Nancy

I have a food saver and love it, but use zip locks for most of my vegetables(costs a lot less than food saver)...I do use it for my baby corn, and meats.

This is a very good way to remove air from freezer bags..works great. This guy in the video is a little sloppy...but the idea is there...LOL

https://www.youtube.com/watch?v=9Lh6lGj20Jw

Thank you.

Digdirt, you mention dehydrating beans. This is our first year with a dehydrator and haven't used it much at all. We do have some beans right now we were going to freeze. I might have to look into dehydrating them.

Donna- you mentioned freezing cabbage, after you thaw it, I am sure it's really soggy right? what do you use it in? also, when freezing corn on the cob, to do freeze it whole fresh from the farm stand? thanks!

Corn...I only grow the mini Asian,(Chires), it loses flavor quickly, so I peel and food saver bag it, then freeze.

Cabbage, I just cut into wedges and put in a baggy. No..it's not soggy...it gets soft when cooked, but it's cabbage?? Not sure I get the question. I use it in stews or casseroles.

I think the issue with frozen vegetables getting mushy is because they were blanched first. I never have that problem.

Donna-

Do non-blanched veggies have more flavor then blanched veggies once frozen and then thawed? Or maybe the same?

I like the texture better..texture is closer to that of frozen veggies in the store..crisper. Flavor...peas are better...beans are...

try a bag of something and see for yourself.

Okay, thank you. I will try with my pole beans. Ready to pick in about a couple days.