How to freeze green beans for the winter: TOP 10 recipes with photos and videos

There are not too many fans of green beans. Traditionally, the fruits of legumes are eaten in the form of ripened grains. But not everyone knows that the most important vitamins for the human body are found in early green pods. Fans independently grow leguminous varieties or collect green, unripe shoulder blades of ordinary beans. They cook he althy dishes from freshly harvested crops and know exactly how best to freeze green beans for the winter.

Is it possible to freeze beans for the winter

Harvest green or asparagus beans are harvested in the second decade of summer. The state of milky ripeness in legumes is short, and therefore housewives try to prepare vegetable products for the winter as soon as possible.

Beans in pods are eaten when the peas reach the size of tiny barley grains. During this period, they are especially rich in nutrients, since the soft shells of the beans are most suitable for boiling, cooking and freezing.

Even if the harvesting started with some delay, and the shell became a little tough, the green pods are still very tasty and edible. Only the heat treatment will take a little longer. In order to include an additional source of vitamins in your diet during the cold season, green beans are frozen.

Selection and preparation of beans

If green beans are harvested at an early stage of maturity, then in the frozen state it will retain all the taste and vitamins. Pods with thin skins and soft, juicy grains that are not covered with a hard shell are selected.

In order for the product to be only of high quality, at the preparatory stage, before freezing, it should be processed, do it this way:

1. Carefully review the collected pods. Spoiled shoulder blades, with obvious damage, of a light or whitish hue are rejected. They leave only high-quality ones - bright green.
2. There are microbes on the skin of every vegetable from the garden. To get rid of them, the beans are placed in a weak solution of baking soda for a while, after which they are thoroughly washed in running water.
3. Further, the fruits are laid out on a dry, clean cloth, dried.
4. For more convenient use in the future, the tips of the pods are removed, each cut into small pieces.

Asparagus beans are frozen only when cleaned, washed, dried. Such precautions will rid the product of pathogens, improving its quality.

Preparing the refrigerator

In the freezing of vegetables and fruits, oddly enough, the process itself plays a big role. By following all the rules, you can avoid disappointment. It is not so important at what temperature the products are frozen, the main thing is how quickly the transition from plus to minus is carried out.

The temperature limit should pass quickly, this factor only improves the quality of fruit preservation. In refrigerators of the latest generation, the “S” function is installed - super freezing. If more than two kilograms of vegetable products are frozen, the instant freeze button is set four hours before the products are placed in the chamber.

How to freeze beans at home

Very important in freezing the correct conduct. It is clear that you should not immediately distribute the prepared products into bags, boxes and place them in the freezer.When the backup cold storage function is enabled, several good freezing options can be used.

Quick way to freeze raw beans

To keep vegetables in the proper form, you should use quick freezing. The freezer has a compartment with a small shelf for storing cold accumulators.

A layer of washed, dried fresh bean pods is laid out on this shelf. After they quickly freeze evenly, they are transferred to bags.

When there are no special shelves for quick freezing in the refrigerator, vegetable preparations are laid out on spacings from any material and installed in the chamber. Such freezing takes a little longer, but no less effective. Next, the frozen beans are packaged in bags and put away for long-term storage.

Boiled beans

Cooked bean pods are placed in s alted boiling water, scalded for fifteen minutes. The finished product is drained through a colander. With light shaking, they are freed from excess moisture, slightly dried, placed in special plastic containers or bags.

It is better to use airtight bags for freezing. If these are not available, ordinary bags are taken, which, after laying out the beans and extracting air, are tightly tied. Boiled frozen beans are convenient because they do not require additional processing. It is immediately used in food, preheated or fried.

Blanched beans

Placed in a pot of boiling water, the fruits are boiled for five minutes. Blanched beans are removed from boiling water, immediately placed in an icy liquid. Thanks to this method, they cool quickly, while maintaining a good external condition. The blanks are laid out on a kitchen napkin, dried.

Dried green bean pods are laid out in a container prepared for freezing, which is placed in the freezer. After defrosting, the semi-finished product is subjected to additional scalding, after which the product is stewed or fried.

Canned beans

When record harvests of asparagus beans are harvested, and it is not possible to freeze the entire volume, the excess beans are canned.

Canned products contain much less nutrients, but, nevertheless, the pods are delicious as a side dish or in a vegetable salad.

When marinated, green beans most reveal all their taste possibilities. The product is distinguished by the special softness of the green shoulder blades and the characteristic taste. Marinades differ from brines in the recipe, and the addition of vinegar to the blanks makes it possible to preserve for several years.

Freezing Soaked Beans

All traditional types of legumes are usually soaked before cooking. Soaked during the day, the fruits swell and double in size. From being in a humid environment, the skin gradually stretches to its maximum size, does not burst during cooking, and cooks much faster.

Thrifty housewives soak and freeze even ordinary bean grains. Swollen beans are boiled until cooked, drained, dried, packaged in bags. Such blanks are well stored, quickly defrosted, very convenient in preparing your favorite dishes.

How much and how to store frozen food

It has long been known that the highest quality storage of any vegetable and fruit products takes place only in a frozen state. In order for the bean pods to retain their nutritional properties for a long time, replenishing the human diet with vitamins, the product is stored in the freezer. Safety is guaranteed for a long time. The only downside is that asparagus loses about twenty percent of its beneficial properties.

According to established standards, the product should be stored for no more than six months, but if the integrity of the package is not broken and the refrigerator has not been defrosted, harvested vegetables are stored much longer than the established period.It should be remembered that it is not recommended to re-freeze food.

Defrosting rules

Observing all the subtleties of freezing green vitamins, every housewife has a natural interest in how to properly defrost he althy products, preserving both usefulness and external condition as much as possible.

Asparagus beans are a versatile vegetable product. It goes well with many ingredients. In order for the frozen bean blades to give themselves to the fullest, the required number of fruits is removed from the chamber and left in the package in a warm room.

After a short period of time, fresh green pods will be ready for culinary delights. They will also serve as a good addition to meat and fish dishes.

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