How to Perserve Green Beans

It is gardening season and many are starting to harvest the fruits of their labor. If you are like me the few green beans you planted have multiplied into more green beans than you can eat. Instead of giving them all away or letting them dry and rot on the vine preserve them for use this winter.

There are several methods to preserving green beans, such as canning, pickling, freezing and drying (Shuck Beans). The two methods I am going to cover are the two that I use, freezing and shucking. You can find information on canning and pickling by searching online.

My favorite method to have delicious green beans all year long is to freeze them. This is the easiest and in my opinion the tastiest way. Freezing them is simple if you follow these directions. First snap off the ends of each bean throw away and rinse the beans. Next fill a large stock pot with water and bring to a boil. Preferably use a pot that has a colander insert as this makes getting the beans out much easier. While the water is coming to a boil fill your kitchen sick with ice water. Once the water is at a boil gently put the beans in the water and boil for three minutes. After exactly three minutes immediately transfer the beans to the ice water, if you used a colander pot than u can remove the beans easily by lifting the colander out and leaving the hot water behind. If you did use a colander pot then use a large slotted spoon to move the beans to the ice water.

After all the beans are in the ice water let them rest 1 minute then take them out and drain and dry them on paper towels or a kitchen towel. After drying lay them out in a single layer on a cookie sheet or pizza pan and place them in the freezer just until the beans freeze then take them out in place them in freezer bags making sure to push all the air out the bags to keep them from getting freezer burnt. I have kept beans in the freezer for a year and they were still safe and delicious.

Another method to preserving green beans for use is to dry them. Dry green beans are actually called Shuck Beans and are great served with cornbread. My Mother use to always make Shuck Beans and she said they started way back in time when freezing them was not an option and was easier than canning and less expensive.

To make shuck beans you want beans that are plump but not tough. Break the ends off and if using string beans pull the strings off. Use a needle and thread that is thick and doubled. Take each bean and run your needle through the pod. Do not run it through a bean. Keep doing this process until you have filled your string. I usually fill a string the length of my hand to my shoulder. Hang the beans in a spot where it the beans can dry without becoming damp. It takes a few weeks to dry these beans depending on the area you pick. After they are dry you can take them off the string and put them tight containers or in paper bags. Or if you have the space to let them continue to hang without them getting damp or attracting bugs you can let them hang until you want to use them. That is what my Mother did.

When you are ready to cook them soak the amount you need over night in water. The next day put them on the stove in water and cook them a few hours with bacon or ham for flavor. Do not salt the beans until they are tender. I do not know why this is and I never asked my Mom why but that is when she salted them and I follow those directions. Serve with cornbread for a delicious meal.