Date: March 1989 (Revised April 1995)
Source: NDSU Extension Service Nutrition Specialists
Select young, tender, stringless green and wax beans with immature seeds. Wash thoroughly and remove ends. Leave them whole, or cut into 1 to 1 1/2 inch pieces. You can also cut into julienne or french-style strips.
You need to blanch beans to stop enzymes from damaging nutrients and eating quality.
Blanch beans for three minutes. Chill quickly in ice cold water. Drain off excess moisture and package in airtight containers. Freeze immediately. Place packaged beans in the coldest part of the freezer; store at 0 degrees F. or lower.
To freeze beans individually, place blanched, drained beans on a cookie sheet on freezing shelf, or in the coldest part of the freezer. Watch them carefully. When they are frozen, transfer them to airtight containers. Freezer plastic bags work well. Seal, label and return to the freezer immediately.
If you have further questions, contact your county office of the NDSU Extension Service.
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For More Information Contact your North Dakota County Extension Office of the NDSU Extension Service for additional information or see our main NDSU Web Page for publications and articles on Agriculture, Horticulture, Youth and Family, Business and Community and Food and Nutrition at http://www.ag.ndsu.nodak.edu/