All fruits and vegetables contain enzymes and bacteria that, over time, break down the destroy nutrients and change the color, flavor, and texture of food during frozen storage. green beans requires a brief heat treatment, called blanching, in boiling water or steam, to destroy the enzymes before freezing. Blanching times for beans is 3 minutes (the duration should be just long enough to stop the action of the enzymes and kill the bacteria).



Blanching Beans.

1. First pick fresh beans
2. Cut top & tail off beans and cut into smaller pieces if you desire
3. Bring saucepan of water to the boil
4. Place fresh beans into the hot water
5. Begin counting the blanching time as soon as you place the green beans in the boiling water. Cover the kettle and boil at a high temperature for the required length of time. You may use the same blanching water several times (up to 5). Be sure to add more hot water from the tap from time to time to keep the water level at the required height.
6. Remove blanced beans from hot water and place in icy cold water ( sink filled with ice cubes in it)
7. Once they are cool to the touch ( 5 to 7 minutes) then drain
8. Place onto oven tray, place in freezer for 1 hour.
9. Remove from tray and place into freezer bag. I reuse the bags they come from when you buy them  in the supermarket. This will allow you to get out just the right amount

Fresh Beans

top & Tail, then blanching on stove and cooling on the right hand side

Beans after 1 hour in freezer