Once again our local Sunflower Market has come through, this time with beautiful green beans for just .59¢ a pound. With a price like that we will enjoy some this holiday weekend with the ham, and I will also freeze some for later. Sorry Mr. Green Giant.

To freeze Green Beans:

Thoroughly wash the green beans and put them to soak in a sink of cool water for 30 minutes. Trim the ends off of the beans and discard any that look shriveled or have any spots or damage (It is important to only preserve clean, fresh beans). Cut the beans into 1″ pieces (Petite beans can be used whole).

Fill a large pot with lightly salted water and bring to a boil. Put the green beans into the rapidly boiling water. Cover the pot and boil for 3 minutes. (You can re-use this water three to five times, just be sure water is brought back to a rolling boil between batches). Lift the beans out of the water using a kitchen spider or mesh net. Plunge the blanched beans into cold water to stop the cooking process. Once cooled, drain the beans and spread them out on a clean towel to dry.

Once completely dry, spread the beans out in a single layer on a parchment lined baking sheet (Make sure the beans are entirely dry to avoid ice crystals from forming). Place the sheet pan of beans in the freezer. After an hour use a spatula to turn the beans also making sure they separated from each other (IQF- Individually quick frozen method) Allow the beans to freeze for another full hour before transferring into labeled and dated freezer bags.

Prepare your green beans the same way you would any other frozen vegetable. I know you will enjoy the fresh taste, the satisfaction, and the savings of your own green beans.

So remember to watch your farmers market and stores for great deals on beans. Or if you’re in Denver go out and visit the Mile High Flea Market. After all, the valley of the Jolly isn’t the only place that good vegetables can come from. Ho Ho Ho!