My Green beans are still producing here late into October and I thought it would be a good time to share an easy way to freeze them without all the work of the blanching process. Blanching is suppose to help vegetables keep their vibrant colors and flavors. I've never liked blanched green beans, they always taste watery and I've found that it is unnecessary. Your welcome to keep blanching if you think they need it. I know all women over 60 are gasping and say you must blanch!
Simply pick, snap the stems off, snap the beans into small pieces (that really isn't necessary either) and wash the beans. Lay them out on clean dish towels and let them dry a little or pat dry with a towel.
Here are my frozen green beans from one year ago, they still look great and taste wonderful. Thanks Judy Webb for teaching me the no blanch method.
Go ahead girls, throw in the towel, no more blanching your beans into a tasteless, mushy, green mess, just because someone said "you must blanch!"
Have a great day and say NO to Blanch!