Frozen green beans for winter

Name: Frozen green beans for winter
Ingredients: 2 kg green beans; 5000 ml water; 5 tablespoons salt; 5 teaspoons sugar; 3000 ml cold water

Conserve - Frozen green beans for winter by Voichita P. - Recipia

Frozen green beans for winter are blanched for 10-15 minutes and keep their color after the cold-water bath. They soften only a little in the salted, sugared water, then go into bags for the colder months. I prefer to snap the beans into pieces about 5 cm long. Prep: 30 minutes. Cook: 22-27 minutes. Rest: 5 minutes. Total time: 57-62 minutes. Servings: 8. About 78 kcal and 4.5 g protein per serving.

Ingredients

2 kg green beans
5000 ml water
5 tablespoons salt
5 teaspoons sugar
3000 ml cold water

Preparation

1. Trim the ends off the beans, wash them well, and snap them in half or into smaller pieces. 2. Put 5000 ml of water, 5 tablespoons of salt and 5 teaspoons of sugar in a pot. Bring the water to a boil, about 12 minutes. 3. Add the beans and boil them for 10-15 minutes, until they soften a little. 4. Transfer them to a pot with 3000 ml of cold water and leave them there for 5 minutes. 5. Drain the beans, pack them into bags in the portions you want, squeeze out the air and tie the bags well. Put them in the freezer.

Notes

The bags keep in the freezer for 6-7 months; write the date on them so you use them in order. You can serve the beans alongside browned meat or add them to soup. I divide the 2 kg into bags for one meal, so I only take out as much as I use. Young, thin beans soften faster than wide ones, while more fibrous ones may need almost the full blanching time. For a firmer texture, let them dry well after draining, before packing. If the beans are very different sizes, snap them into similar-sized pieces so they blanch evenly.