Freezing Beans or Carrots
Preserve the peak freshness of your garden harvest or farmers' market finds with this step-by-step guide to freezing beans or carrots. This simple yet effective technique involves blanching your vegetables to lock in vibrant color, crisp texture, and essential nutrients, followed by a quick ice bath to halt cooking. Once prepped, the veggies are flash frozen to prevent clumping, making it easy to portion out exactly what you need. With just a few minutes of preparation, you can store green beans or carrots in your freezer for up to 12 months—perfect for adding a touch of summer to your soups, stir-fries, or side dishes year-round. This recipe is a time-saver for busy weeknights and an excellent way to minimize food waste, so you’re always ready to create delicious meals on demand.
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Ingredients
- 1 lb Fresh green beans or carrots
- 4 cups Water (for blanching)
- 2 cups Ice (for ice bath)
Directions
Step 1
1. Start by washing your fresh green beans or carrots thoroughly under cold running water to remove dirt or debris.
Step 2
2. For green beans: Trim the ends and cut into 2-inch pieces, if preferred. For carrots: Peel the outer skin using a vegetable peeler, then slice into rounds or sticks, depending on your preference.
Step 3
3. Fill a large pot with 4 cups of water and bring it to a boil over high heat.
Step 4
4. While waiting for the water to boil, prepare an ice bath by filling a large bowl with 2 cups of ice and enough cold water to cover the ice.
Step 5
5. Once the water begins to boil, carefully add your prepared beans or carrots in batches (do not overcrowd the pot). Blanch the vegetables for 2-3 minutes to halt enzyme activity and preserve color and texture.
Step 6
6. Quickly transfer the blanched vegetables to the ice bath using a slotted spoon or tongs. Let them cool completely in the ice water for about 2-3 minutes to stop the cooking process.
Step 7
7. Drain the vegetables thoroughly and pat them dry with a clean kitchen towel or paper towels to remove as much moisture as possible.
Step 8
8. Spread the blanched and dried vegetables in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for 1-2 hours until the vegetables are fully frozen. This process prevents clumping.
Step 9
9. Once frozen, transfer the vegetables into freezer-safe bags or containers. Be sure to remove as much air as possible to prevent freezer burn.
Step 10
10. Label the bags or containers with the type of vegetable and the date, then store them in the freezer for up to 12 months.
Step 11
11. When you're ready to use, take the vegetables straight from the freezer and cook them as desired—no need to thaw!
Nutrition Facts
| Serving size | 1889.8 grams (1889.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 141 |
| Total Fat 0.50g | 1% |
| Saturated Fat 0.10g | 1% |
| Cholesterol 0mg | 0% |
| Sodium 27mg | 1% |
| Total Carbohydrate 31.80g | 12% |
| Dietary Fiber 12.20g | 44% |
| Total Sugars 15.00g | |
| Protein 8.20g | 16% |
| Vitamin D 0IU | 0% |
| Calcium 168mg | 13% |
| Iron 5mg | 26% |
| Potassium 948mg | 20% |
Source of Calories