Topic: To blanch or not to blanch french beans.

[ina]

I know there has been talk about this before but I don't recall what the outcome was.
Has anybody here frozen french beans without blanching? Any good?
I have done it with runners and that was just fine but french beans?
Just brought back 5.1 kg. from the lottie and blanching is no fun.

[cflossy]

hi Ina, I'm not sure, having the same problem myself but have been blanching for 1 1/2 mins - 2 mins max. I've been told they tast better for blanching. Haven't got round to tasting them yet still picking and eating loads and loads of fresh.  ;)
It would be a lot easier just to freeze from fresh.
I'm now considering either pickling or storing in brine if thats possible.
I've only been picking for about 3 days they just keep growing on a daily basis. not complaining tho coz we just love them, just can't keep up with them  ;D

[tim]

As I see it, blanching is only important for long term storage, to delay the rotting process.

The pain of blanching? I still reckon that steaming is the easiest & quickest way. Yes, the timing's longer, but you don't have to wait for the return to the boil. And you can do bigger quantities.

If boiling, it's sensible to use a wire basket. = Tim

[Doris_Pinks]

Ina I have always blanched mine, and agree tis a pain!
Tim, I want to try steaming this year, how long for beans? French and runners? Thanks DP

[ina]

I guess this means that no one here has ever eaten unblanched, frozen french beans?
Too bad.

[Mrs Ava]

Nope, I blanch.  Shames as the purple ones go green  :'(.

[tim]

Sliced 2/cut 3/whole 3-4min. I like them when they're small enough to be whole.Remember that open freezing can be helpful.

And don't try to freeze buckets of them on the same day - fast freezing (yes grandmother!) is of the essence. As is fast chilling. = Tim

[Mrs Ava]

I pick them small and blanch them whole, run cold water over them until they are freezing cold, then wrap in a clean teatowel and pat dry, lay them onto a large metal baking sheet and then out into the chest freezer.  Within 2 hours they are all frozen and I am able to scoop them all up loose and bag them.  This way, I can take what I need when I need them.

[cleo]

I am with Tim on the storage thing-so blanch some for longer storage and just freeze those you will be eating soon-like within four weeks?

Stephan

[cleo]

Oh and also--they do well in a slightly sweet pickle-I have no idea where the recipe is without looking but it involves mustard,dill,vinegar,tumeric and sugar.

Stephan

[Doris_Pinks]

Thanks Tim!

[Wicker]

It's a problem I wont have this year - my french climbing beans have grown as runner beans!!  Thomson and Morgan have some answering to do >:(  Haven't grown runner beans for years as we much prefer French.


Normally do as Stephan says, just open freeze for short term and blanch for longer keeping.  I could cry :'(