This is NOT a silly video! Do you know how many hours of tedious labor you’ve saved people? AWESOME VIDEO! Thank you! 🙏🏼

Actually I'm glad you did that video because I was wondering the same thing

My first instinct was NOT TO BLANCH, and I came to the internet to see if I needed to blanch. So glad to come across your video, I will NOT blanch all the green beans I purchased at the farmers market the other day! THANK YOU for this wonderful video!! As far as the colour turning to an olive green, even after cooking FRESH GREEN BEANS they turn this colour.

Thank you so much for your effort at actually testing the difference between blanching and not. I have always blanched in the past, but you have convinced me to try the non-b.

I am in the camp of unblanched, less work, great taste. Have been for 40 years. Thanks you Sir. Paul J.

Thanks for all the effort in putting this together. Very helpful. Yes, maybe the blanched ones were merely overcooked, but I am happy to have come across this. Thanks man!

One thing I would recommend is that your green beans are totally dry before freezing them unblanched. I have had great success with freezing tomatoes and then when thawing the skins just fall off....lots less work. Thanks for sharing!

Awesome. You actually took the time to test the standard rules.

Thank you for this! I have so many to process and now I am going to save the time and freeze them without blanching!

I’ve just returned from picking tons of green beans so your video is a lifesaver 😀

Not a silly video at all! I watched two KZfaq videos and I won’t be blanching my green beans. Thank you.

Its not a silly video at all. Its just what i needed. Thank you.

Exactly the info I was looking for. I enjoyed your no nonsense approach and look forward to seeing what else you can teach me.

Thank you for taking your time to save us time. ❤ Not a silly video.

Thank you for this video as I am about to freeze green beans and doing research if I need to blanch. I like more crunch honestly in my green beans.

Great comparison with less work this has helped me. Thank you

I really enjoy your videos... Thank you... Learning new stuff on every episode... Love your easy going and informative style... Keep up the good work young man... Take care...

thank you for making this video! super great, i havent blanched my beans ever, and was curious!

Thanks dude! Big help, I appreciate the time you took and I'm certain many do.

Thank you I am just starting into my adventure of preserving our own food. I found this very informative. There is a lot of confusing information out there. This helped me rule out one of the processes.

Great experiment Great Lakes! Unblanched is how I do them. Thank you for the information. Blessings

Nice experiment. I blanch tomatoes, to remove the skin, as you mentioned, then freeze them for spaghetti sauce - works great. Never tried green beans. Have frozen carrots, after cleaning and cutting, no blanching. They hold up great.

Not a silly video. I'm getting ready ro freeze a bunch and had this exact question in mind. TY!!!

Thanks,so much for testing.

Thanks for posting this! 👍🏼

This was a good video. I have no knowledge in this area and this will save me time when I go to vacuum seal green beans. Thank you, Dr. Marc

Not a silly experiment . At all! AAAND, you just saved me from doing a couple xtra dishes😂 Thanks so much.❤

Thank you so much for making the comparison!!

I appreciate this video. I just finished blanching and freezing two meals worth of beans. Oh well, if I get enough to freeze more I will skip that step!

I think you should have steamed them separately. and steamed the blanched ones for less time. Seeing how they are already partly cooked. that way you'd get the best result out of both styles. and then make a decision on which method is best.

Not silly at all. Thank you for your sharing your experience! You saved me a lot of work!

Thank you for this video! I am in heart failure and any way I can make things easier allows me to do more. God bless you!

It’s not a silly video. I appreciate it. I don’t like the blanched so I was thinking to just give away my green beans instead of freezing any. But I’m going to try this. Thanks.

I love this video because it saved me a lot of time on something I been wanting to know

Thanks for this video! I have a big harvest of beans for the first time this year and was going to just freeze them but was told I have to blanch them. I would totally like non-mooshy beans. Thanks to you my decision is made :)

Great video. Thank you for sparing us a lot of time! Unblanched it is!

Thanks! I don't have the time to pick the harvest, blanch and put them in the freezer. For everything I grow that doesn't need de-seeded, I bring in, wash, cut ends off if needed and put in a gallon bag in my freezer. Often I don't get enough to bother doing anything with coming straight from the garden. I plan to pressure can some beans, use some in pressure canned meals, and freeze dry some for long term storage. Great vid!

Thank you for this video...I am going to freeze mine ...Quicker saves time

Awesome video , thank you so much!

Thank you for this video. It was awesome!

Exactly what I was looking for. Now to see if it will be the same for corn!

Video is not silly! It helped me alot! Thanks

My mama is quite passionate about the idea that you must blanch green beans before freezing. I personally don't particularly care either way, but I find this to be true for beans you might want to keep in your freezer for 12+ months. This is the best keep 'em tasting "fresh" longer, take away the woody texture they get when you let them sit on the vine too long, and cuts down the cookin' time for when you are ready to use them.

Great video I'll go with the unblanched I was looking for how to better freeze my string beans

At the movement I have my organic long beans. Thanks for sharing .nice video.good luck

I think this apply to almost all veggies. Thanks!

Thanks, great video and great information, thanks for not adding the music.

Not silly at all. Appreciate all the work. Thanks!!

Growing up in south Louisiana, my mom was would smother them down with onions, butter and potatoes with smothered pork chops. Watching your video, I decided to blanch mine before freezing because of the desired texture of the beans.

Thanks for the video. 8 minutes of steaming seems rather long to me. If I bought some frozen beans in a bag from the supermarket, I would probably only steam them for a couple of minutes.

This was GREAT!

You must have blanched the bejeepers out of those poor beans LOL! Or it was the lengthy steaming! I blanch green beans for 1 to 2 minutes, cool, freeze. When I want some, I thaw them & microwave for 30-60 seconds, depending on how many I've put in the bowl. They are NOT mushy 🙂🙂 Fun video - thanks.

Thank you. This helps so much. Im growing lots of these this year and I wasn't sure what to do because store bought frozen tend to be soggy and wet tasting and it puts me off. Thank you!

Thank you so much for this.

GREAT VIDEO, UNBLANCHED FOR ME, THEY WILL BE GREAT IN A STIR FRY.

Wow thanksfor this educational video, i love crunchy beans so i prefer to freeze my garden beans without blanching from now on, thank you so much

Thank you for sharing this tip on freezing fresh green beans. The only difference I see is the color is more rich for the blanched beans than the unblanched.

Thanks for this. I have yellow beans and I'm going to go with unblanched.

Last year, i bought some fresh beans in a bag. I was ill and tired, so i threw the whole bag in the freezer. They were so much better.

this was a solid side by side but with one minor problem. the blanched beans should have had their blanch time subtracted from the steam time-- this is why they were so over cooked. your 3 minute blanch + 8 minute steam was 11 minutes of cooking vs only 8 minutes with the raw beans

Thank you! I’m going with unblanched to save fresh green beans not used for Thanksgiving. 👍🏼

Thanx for doing that

So thankful for the experiment! I've been considering what to do to preserve my green beans. I stir-fry greens and frozen tends to have such a mushy texture, so maybe unblanched would be much better for me :)

Thank you!!!

Good to know.

Thank you for doing this

much appreciated!

Thank you

Thank you sir. Good video.

Awesome! Our farm just called for me to pick up 2 bushels I had them set aside. 60 pounds!!!!! What was I thinking? Anyway, I'm canning most of these but I know I'll run out of jars. I was dreading the whole blanching process for freezing. YOU just saved me from needing to do that!

Thanks well done

Thank you.

I don’t think it was a silly video I was wondering the same thing thanks for doing it so I didn’t have to

Thanks for this experiment. I am going with un blanched. Just going to vacuum seal them then freeze.

So I wonder about this method of testing. Since the blanched beans had alaready been partially cooked when you blanched them, they didnt need to steam as long as the unblanced. It looks to me like they were just overcooked.

I think the blanched green beans should have been steamed for a shorter amount of time because they have already been precooked during the blanching process. Adjusting the time for the blanched beans would produce better results. :)

As a retired career chef, I can say it all comes down to the final cooking technique. If the ones blanched had been thawed, re-blanched _ quickly -in salted water, and, then sautéed in oil, butter or a combination of oil (olive) and butter, the texture would be much better that putting them through this steaming process, which has, evidently, killed the texture.

UNBLANCHED!!!!!!!!!!!!!!!!!!! Your video is NOT Silly!!!!!!!! LUV YA

Just started planting my beans yesterday (Florida) so already thinking of how to put them up. I think I’m going to try a hybrid method. I’m going to prep them then “stand” them packed tightly in a metal colander. I’m then going to pour boiling water over them, then immediately rinse with a pitcher of ice water.

Thank you bro, I need the results for my assignment

Not silly,I am a busy person so any quick steps i can take is better for me.Thanks!

Since you already blanched these great beans they are par cooked. You really only need to heat them up. Not cook them. So yes it stands to reason they would be mushy compared to the unbalanced

Awesome

I prefer unblanched myself seems fresher and tastier. Thank you

I'm wondering if this experiment would hold true for other varieties of green beans? And, what about yellow beans? What if the beans were thawed completely before steaming? Perhaps the blanched beans shouldn't be steamed as long as un-blanched beans? So many variables here to consider. However, one never died from eating a raw green bean or an un-blanched green bean, or a blanched green bean, for that matter. In the end, I don't think it really matters whether the beans are blanched or not. I think it is more of an esthetic thing. It's good to know you don't have to blanch the green beans before freezing them. But with all that being said, my Mom always blanches green beans before freezing them, so, I imagine I'll keep doing the same. If something works, don't fix it. Interesting experiment, Great Lakes. One of the things I really like about your channel is that you actually DO THINGS and not simply TALK about things. Hoping you're still doing okay. Do you think you'll find the summer more difficult (with Lena gone, I mean)? As a dog lover myself, and having gone through similar things, I think about you quite often.

Thankyou I just froze mine unblanched.

This was a good video. Question though,... did you vacuum seal them dry or wet? I think wet would be bad.

Over blanching causes loss of flavor, color, vitamins and minerals. Underblanching stimulates the activity of enzymes and is worse than no blanching at all. Blanching helps vegetables keep their vibrant colors and retain nutrients, and stops the enzymes that would otherwise lead to spoilage. For water blanching, use about a gallon of boiling water per pound of prepared vegetables. Place the vegetables in the blanching basket and lower into water that is at a rolling boil. Blanching time starts as soon as the water returns to a full boil. To steam blanch, use a pot with a tight-fitting lid and a basket that holds the food at least 3 inches above the boiling water. Begin timing as soon as the lid is on. As soon as the blanching is complete, vegetables should be cooled quickly and thoroughly to stop the cooking process. Immediately plunge the basket of vegetables into a large quantity of cold water, 60 degrees Fahrenheit or below. Change the water frequently. Ice can be added to the water to keep it cold. “The cooling process should take the same amount of time as the blanching process. There are a couple of options for freezing, too. The dry-pack method consists of packing the blanched vegetables into containers or freezer bags. Press out the air and seal tightly. Another method is called tray-pack. Place the blanched vegetables on a shallow pan and put the pan in the freezer. As soon as the vegetables are frozen, put them into a freezer bag or container. Press out the air and seal tightly and return to them to the freezer.

I am eating mushy blanched beans right now

Thank you for your opinion on which way. We grew a bunch of green beans and ended up giving some away. Do you have any videos on cucumbers. We've been growing too many cukes as well.

Thanks for the video! I'm new to gardening, and I was wondering, do you wash your green beans before you freeze them? and again, Thank you so much

Maybe you overcooked the blanched..throw them in minus the blanch time? Great vid

Any video's on how to do more than one batch of blanching at a time ?

I started freezing my beans unblached years ago and perf them like that.

Ive always blanched them, then when i ceek em i just throw em in a pan with a bit of butter and heat em up….pretty much perfect ! I blanch them then dry on paper towels..then i put them on a pizza tin and freeze them..then i put em in a bag so they are not frooze in a clump and i just take the amount needed out of the bag and throw the rest backin the freezer. Ill keep with the blanch method i think

What is the benefit to blanching? What about steaming the blanched for less time since they were already pre-heated? Then it might be a more even test? If they were firmer, because they were cooked less time after thawing, they might not be mealy, and more of a crunch with better color!

wow! thanks ....this saves time..I.also prefer a crisp texture. wish you would test other vegetables too.

I have never found a way to put up green beans that taste fresh. Never. In-laws and friends give them to me all the time they suck. I'm hopeful to try this way

Not a silly video. Wish I would have watched this before I blanched. Next year I will not. Thank you!

My aunts never blanched beans or squash. I been following their freezing practice for 40 years.