Blanching before freezing vegetables in the freezer is done in order to destroy some enzymes, which are the main culprits for the change in the taste and look of frozen vegetables. As a rule, when frozen, blanched vegetables preserve not only their color and taste, but also a large part of the vitamins contained in them.
Green bean blanching isn't that difficult of a job and it can be done even by people who have no culinary experience. In order to blanch green beans, you need to prepare a deep kitchen utensil that holds at least 7-8 liters of water, a deep metal basket and a second kitchen utensil filled with cold water.
Let's move on to blanching green beans. The water needs to be boiled, then salted and the metal basket is placed inside it, in which we have placed no more than 0.5 kg of green beans. It is important that the beans are not in large quantities so that the water can boil again as quickly as possible. Blanch the beans for no more than 3 minutes, then it needs to be removed and immediately dipped in cold water to terminate the cooking process.
The cooling process lasts as long as the blanching, no more than 3-4 minutes. This way the blanched green beans are strained of the excess liquid and stored in suitable freezer storage bags or boxes. It is recommended to choose only young green beans for blanching, with small beans, preferably without threads, markings or other defects. Excellent results are achieved when the beans are cut into 3 cm long pieces.
If you have green beans, we recommend making Green Bean Stew or Green Beans with Meat.
