Freezing Green Beans from the Garden
I started thinking it would be wise to just freeze assorted sizes of packages of green beans as I picked them for assorted uses instead of the whole big "rig-a-morrow" of canning.
* I add a tablespoon of vinegar to the water to help the color and I time the 3 full minutes after the water has resumed a rolling boil.
There are those who prefer it one way or another but for me, this is working out just fine.
To cook the beans as a side dish I fry 3-4 strips of diced bacon until crisp and add 1/2 of a diced onion cooking 4 minutes or so. Then I add the frozen or thawed green beans to the hot skillet and stir fry 3-4 more minutes in the hot bacon fat. Next, add about chicken stock to the pan to about a half inch depth, season well, reduce the heat, cover and let simmer about 20 minutes.
To use in soups or stews just drop the frozen beans into the cooking liquid at the same time you are adding the other vegetables and cook as you normally would.