How to make
It is best to eat fresh vegetables, but freezing them does not make then lose their significant benefits of vitamins and minerals. Moreover, they are now in season and you can choose the best that is available on the market, as well as fruit of clear origin, even those grown without chemicals.
Green beans have their benefits - for the heart, liver, kidneys. In addition, it is a dietary product and has a good effect on the digestive system.
Choose green beans, which are healthy, without visible spots and rotten places and especially with small beans, which means that they are extremely young. Various varieties are available on the market, from round, called the Dutch Princess, to flat and very long.
I prefer to choose yellow and flat. Soak them in water for 15 minutes to remove the powder, then wash them under cold water. Then remove the corners from both ends and if necessary, cut them to the desired length.
These beans, which have a thicker vein, are cut with a vegetable peeler.
In a deep pot pour about 15 cups (3 liters) of water and leave it on the stove at the highest temperature to boil. It is best to blanch the vegetables in portions, so that the temperature of the boiling water does not drop. Once it starts to boil, count for 3-4 minutes and remove them with a slotted spoon in a colander to drain completely. Cool them for a few hours.
The strained and cooled blanched beans are distributed in plastic bags, or in containers of desired portions by weight. I prefer 8.5 oz (250 g), so that I can use them as an addition to guvec, salads, side dishes or main dishes, etc.
The beans prepared in this way are stored for about 1 year.
Of course, they may not be blanched in advance and can be frozen completely raw, but when blanching, they soften and it is easier to store them in the freezer.
The frozen green beans for winter are ready.
