Freezing Your Extra Vegetables (Plus, How I Get My Green Beans Freezer Ready)

Do you have a garden that is producing more vegetables than you can use at the moment? If you extra space in your freezer start freezing the vegetables. I pinned a site that offers hands on pictures and instructions. It also has instructions for freezing fruits and also for canning fruits and vegetables too. Take some time to check it out!

My mom, Lena, has a big garden and always has extra vegetables. Today she gave me an entire ice cream bucket full of green beans. I decided to freeze them. It had been awhile since I had frozen green beans so I looked on the site linked above to see how long to blanch them.

First start out by washing the beans. Next snap off the ends. Get the kids involved! They don’t need a knife to do this job. Once the ends are snapped, cut the beans into 1 1/2 – 2 inch pieces.

Now you are ready to blanch them. Fill a big pot (or use a blancher if you have one) just a little over halfway with water and bring to a boil.

Once the water is boiling pour in your green beans. Bring them to a boil and cook 3 minutes. Remove from the water and cool.

My husband bought me a vacuum sealer for my birthday so that’s what I used to pack them. (They’re on sale right now on Amazon – it’s a great deal.) If you don’t have a vacuum sealer get some freezer bags and put in the amount of beans your family usually eats. Put in the freezer in a single layer. Once they are frozen they can be stacked on top of each other.

It’s great to go to the freezer and get out vegetables that you froze yourself. And you saved a trip to the store and some money too!

Who else here freezes their veggies? What are your best tips and tricks?

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Sharon

Sharon is a co-founder here at The PinterTest Kitchen. She works part-time at a local winery and is also very involved in running her husband’s wrought iron business.

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