My sister called me up last week and asked if I would like some of the green beans from her garden. She had packed all that her freezer could handle of her Blue Lake Bush Green Beans, and was desperate to get rid of some. This year I didn’t get the green beans planted in time, so I skipped them. Her dilemma fit perfectly with this current garden series, and it worked out that I got two gallon-sized bags of green beans. Yum! What do you do when you have too many green beans? I freeze, pressure-can, dehydrate or cook them immediately. Versatile and nutritious green beans are always on the weekly menu at my house.
Related Article: Here’s a great little grow guide for harvesting all the green beans you can eat!
Freezing Green Beans
As mentioned above, my sister froze her green beans. It is a simple process that requires blanching them.
Ingredients
Green beans
Water
Salt
Directions
- I like to wash my green beans multiple times. I place them into the water, let them soak for a few minutes, and then turn the green beans over in the water until the water becomes visibly dirty. Empty the water and repeat the process again; this usually ends up becoming a triple wash, but it cleans them thoroughly.
- Next, cut off the stem ends of the green beans while bringing a large pot of salted water to a boil.
- Place the green beans in the pot for about three minutes, scoop them out with a slotted spoon, and place them into a bowl filled with ice water (ice bath).
- Drain the green beans and pack them tightly into a quart-sized freezer bag or container. Some people lay them flat on a cookie sheet and freeze them, and then place them inside the freezer bag or container.
- Remove as much air as possible and then freeze.
Frozen green beans last for six months, which should take you until Christmas, which is great because the pressure-canned green beans will take you from Christmas to next Spring.
Pressure-Canned Green Beans
Green beans need to be pressure canned because they are a low-acid food and pressure canning helps limit the risk of botulism.
Ingredients
Green beans
Water
Pint-sized or quart-sized canning jars
Directions
- Before starting the pressure-canning process, wash and sterilize your canning jar and lid components. After your jars and lids are washed and sterilized, place 1 teaspoon of canning salt in each 1-quart jar.
- Ladle boiling water over the green beans up to the neck of the jar. When the jars are filled, release any air bubbles by sticking a butter knife down the side of the jar and rotating in a circle. Be sure to wipe the rims in order to remove any food particles that may have stuck to the jar.
- Place a sanitized, fresh lid into a ring and place it on the jar tightly but not too tightly or it may ruin the vacuum seal. When all the jars have lids, then you are ready for the canner.
- Add each jar to the rack inside the water-filled pressure canner. (Follow the instructions that came with your canner.)
- Once all the jars have been placed inside the canner, add additional hot water until the jars have been completely covered and with at least one inch of water above it. Fasten the lid to the pressure canner and heat at the highest setting.
- Please follow the instructions for the canner at this point and be sure to adjust for altitude. Process pints for approximately 20 minutes and quarts for approximately 25 minutes.
- When finished, remove the lid from the canner and carefully take out the jars. Place the jars on top of a towel and without disturbing them, allow them to cool down to room temperature; this usually takes at least 12 hours.
- When the jars have completely cooled, remove the metal bands and verify that the jar is sealed.
- Store the jars in a cool, dark place.
Dehydrated Green Beans
Dehydrating green beans is a wonderful way to preserve them, and it is incredibly easy.
Ingredients
Green beans
Water
Directions
- Wash the green beans multiple times by placing them into the water, letting them soak for a few minutes, and then turning the green beans over in the water until the water becomes visibly dirty. Empty the water and repeat the process again. Next, let the green beans dry.
- In a stockpot, bring water to 200°F, and then blanch for three minutes. While the beans are processing, fill a bowl with ice water and then add the green beans to the water for approximately 3 minutes.
- Place the green beans onto a dehydrator tray and turn on the dehydrator. Set the temperature to 125°F. Dehydrate the beans for the time specified on the dehydrator’s instruction; it is usually between six to eight hours.
- Once the dehydrating time has been met, check the beans to confirm they are dry. If they are not finished, then repeat the process.
- Let the green beans cool for about six hours and then place them inside a sealed container with a food-grade silica gel.
- Store the green beans in a cool, dark place.
Here are two amazing side dishes to help you utilize your garden-fresh green beans.
Southern-fried Green Beans
I live in Texas, so there must be a southern green-bean recipe. Did you know that you could fry green beans?
Ingredients
- 1½ pounds trimmed green beans
- 1 cup all-purpose flour
- ½ cup water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ¼ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- 2 large eggs
- 1/4 cup heavy cream
- 1 cup Panko breadcrumbs
- 1/4 cup parmesan cheese
- Vegetable oil
Directions
- Wash the green beans multiple times by placing them into the water, letting them soak for a few minutes, and then turning the green beans over in the water until the water becomes visibly dirty. Empty the water and repeat the process again.
- Snap the ends off the green beans and then add them to salted boiling water and blanch them for three minutes. While the beans are processing, fill a bowl with ice water and then add the green beans to the water for approximately 3 minutes.
- On a tray lined with paper towels, dry the green beans.
- In a large bowl, mix the flour, garlic powder, onion powder, paprika, black pepper, and salt, and then set aside. In another bowl, eggs, and milk together, and then set aside. In another bowl, mix the Panko bread crumbs and parmesan cheese together, and then set aside.
- Coat the green beans in flour mixture, then dredge through the egg mixture, and finally coat them with the breadcrumbs, and then fry them in hot oil until they are golden brown.
- After removing the green beans from the oil, add them to a sheet pan lined with paper towels to absorb the excess oil. Serve immediately.
Green Beans with Feta Cheese
Another summer favorite at my house is green beans with feta cheese. This refreshing dish will have your family asking for more.
Ingredients
- 32-oz container of vegetable stock
- 1 pound trimmed green beans
- 2 tablespoons butter (I use Kerrygold)
- 1 sliced onion
- 1 tomato sliced
- 3 sliced garlic cloves
- ½ cup sliced almonds
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- ½ cup crumbled feta cheese
Directions
- Wash the green beans multiple times by placing them into the water, letting them soak for a few minutes, and then turning the green beans over in the water until the water becomes visibly dirty. Empty the water and repeat the process again.
- Snap the ends off the green beans and then add them to salted boiling water and blanch them for three minutes. While the beans are processing, fill a bowl with ice water and then add the green beans to the water for approximately 3 minutes.
- On a tray lined with paper towels, dry the green beans.
- In a large skillet, melt the butter over medium heat, and then add the sliced onion and cook for approximately 7 minutes. Next, add the garlic and cook for one minute.
- Add the green beans and almonds and cook for five minutes. Note: the green beans should still be crisp. Next, add the lemon zest, lemon juice, salt, and pepper, and combine thoroughly.
- Sprinkle the feta cheese on top of the green beans, and then serve immediately.
