Friday, September 07, 2012

Bean blanching and freezing

I must thank my friend Brenda for telling me about Fortex Pole Beans. I could see there were quite a few beans on my bean plants. I had no idea there were this many. So not only are they delicious....they are abundant producers. So thank you Brenda. 

My gardeners assistant, Allan, did the chopping while I did the three minute boil and ice plunge. This is all new to me. I have never blanched anything. Does anyone else find the ice water so cold your hands hurt? Like an ice-cream headache...in your hands. 

UPDATE TO YESTERDAY'S POST: Once the beans were blanched iced and bagged. We placed the ten freezer bags in another bag labelled beans. Allan's idea. Then he says "if that's all there is, I don't think we need the freezer plugged in for that. I began to speak...something to the effect "oh I.....think.....Uh, You better not......" and my voice trailed away. I stopped speaking realizing that if I said what I was actually thinking, there would be a real chance we would end up in divorce court. The beans are in the chest freezer.

9 comments:

Jane and Chris said...

Been there,done that!!!
Jane x

Gardeningbren said...

So pleased you are enjoying the fortex..tender young and tender old and good producers.

You are most welcome ;-)

Unknown said...

Erin, in case you didn't know, I learned a trick this summer.... really I did. Anyway, it's hard to get the air out of the freezer bags to avoid freezer burn, and the straw sort of works but not great. If you zip the bag almost shut and put it back into a tall container of water till almost submersed, the water pressure forces the air out of the bag and nearly leaves it vaccuum packed. Just leaving the top of the bag out of the water, zip it fully shut and voila.... no air. Best perserving trick I have ever learned.

Erin said...

It was fun. It just feels like I must have done something right in the garden, if there is enough to preserve.

Erin said...

I am loving beans. My neighbour suggested that the huge fat beans get labelled soup. I thought that was brilliant. Each the younger ones first and then the soup beans. If I don't need them to eat...then use them in soup and other stuff. Neighbors can be so helpful.

Erin said...

Hi unknown. That is BRILLIANT!! I will definitely do that with my next bagging. I have no idea how you thought of that. Do you have a blog?

Gardeningbren said...

Ahhh..but these are fortex...even the old fatter ones are still tender so you don't need them to be soup!! My one big tip would be, defrost them totally, naturally. Pat nice and dry, even air dry. Then sauté just for a short time, with garlic, olive oil and if you are a fan of anchovies...a few of those mushed up. ;-)

Gardeningbren said...

That is a great idea isn't it Erin. The other way to avoid freezer burn is to pack away your blanched beans quite dry...as dry as you can. No frostie on the beanos that way and double bag like Alan says. We do that too.

charlie b. said...

Hmmm, I may have to look for Fortex next year. I did an heirloom bush bean this year, but wasn't real happy with the results. I'm sure our heat and drought had something to do with it though. Great tip on the freezer bags! I use the straw to get extra air out and they are right - it works okay, but not the best. Will try the tall container of water next time (I've been blanching and freezing in-season sweet corn).