Preserving French bean

Freezing French Bean

General preservation or storage guidance

Preparation About 25 minutes active, plus cooling and freezing

Young French beans freeze well after trimming, cutting and a three-minute blanch followed by rapid cooling.

Method

1. Choose young, tender pods while the seeds are only just forming; wash them in cold water.
2. Snip off both ends, remove any strings and cut the beans into 5–10 cm lengths.
3. Blanch in boiling water for 3 minutes, then cool promptly in cold water to stop the cooking.
4. Drain thoroughly and pack in freezer-safe bags or containers, leaving about 1 cm headspace in rigid containers.
5. Seal, label and freeze promptly. Cook from frozen and do not refreeze once thawed.

Pickling French Bean

General preservation or storage guidance

Preparation About 1 hour active, plus jar processing and cooling

Dilled French beans use a tested vinegar brine and boiling-water process; keep the bean weight, vinegar strength, jar size and processing directions unchanged.

Method

1. For about eight US pints, measure 4 lb (1.8 kg) fresh tender green beans, 8–16 dill heads, 8 garlic cloves if wanted, ½ cup pickling salt, 4 cups white vinegar labelled 5% acidity, 4 cups water and 1 tsp chilli flakes if wanted. Use the source recipe’s pint jars and do not scale or substitute proportions.
2. Wash the beans, trim the ends and cut them to about 10 cm (4 in). Put 1–2 dill heads and, if using, 1 garlic clove in each clean hot pint jar; pack beans upright, leaving 1.3 cm (½ in) headspace.
3. Bring the measured salt, 5% vinegar, water and optional chilli flakes to the boil. Pour the hot brine over the beans to the same headspace.
4. Fit lids as directed by the jar-lid maker and process the raw-packed pint jars in a boiling-water canner for 5 minutes below 305 m elevation, 10 minutes from 305–1,829 m, or 15 minutes above 1,829 m. Start timing only when the canner returns to a full boil; follow the complete NCHFP canning instructions.
5. Cool jars undisturbed for 12–24 hours, then check seals. Refrigerate any unsealed jar; refrigerate after opening. Do not use a jar with a failed seal, leakage or spoilage.

Cooked French-Bean Freezer Portions for French Bean

Home recipe · fridge or freezer method

Preparation 15 minutes preparation plus cooking and cooling · Makes About 4 side portions

Cooked French beans portions cooled quickly and frozen for later use. This is a freezer recipe, not a room-temperature preserve.

Ingredients

• 500 g fresh French beans, washed and topped, tailed and cut into 4 cm lengths
• 1 tbsp rapeseed or olive oil
• ¼ tsp fine salt
• ½ tsp dried summer savoury

Equipment

• Oven tray or wide lidded saucepan
• Baking paper (if roasting)
• Shallow freezer-safe containers

Method

1. Heat the oven to 200°C (180°C fan), or set a wide saucepan over medium heat. Wash the French beans, remove damaged parts and prepare it: topped, tailed and cut into 4 cm lengths.
2. Toss with the oil, salt and listed seasoning. Roast in one layer until fully tender and lightly browned, turning once; if using a saucepan, cook with a splash of water and a lid until completely tender.
3. Divide into shallow portions and cool quickly. Refrigerate or freeze within 1–2 hours of cooking.
4. Seal, label and freeze at about −18°C. Use from frozen in cooked dishes or thaw in the fridge.
5. Once thawed, use within 48 hours and reheat until steaming hot throughout if serving hot. Do not refreeze thawed portions.