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Dwarf French bean glut

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  • Dwarf French bean glut

    Hi I have a glut of French beans. I blanched a number of them & froze them in batches, but was really disappointed with them at dinner tonight as they were very watery.

    I was wondering if I could pickle my next batch. Has anyone tried? If so please could you describe the method & recommend a pickling solution, either homemade or bought? I'd like to try this tomorrow as we are due lots of rain!

    Many thanks,
    Paul
    Last edited by Super Sprout; 25-08-2018, 09:23 PM. Reason: Typos

  • #2
    I tried runner bean chutney last year, but do not recommend it -or certainly not that recipe....
    I am currently testing salting runner beans, but haven’t actually tasted them yet - Suspect it would work just as well with french beans; maybe one of the more experienced grapes can advise us both?

    If not, salad nicoise for lunch and french beans with whatever you’re having for dinner - and invite as many friends round for meals as you can!

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    • #3
      I never blanch mine, lay them out on a tray, freeze then bag, taste fresh when defrosted not limp and watery.
      Rob

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      • #4
        Why do you blanch SS? Modern freezers are colder and give much better results from open freezing. If you want to go to the next step, invest in a food vacuum packer
        Last edited by Greenleaves; 26-08-2018, 09:01 AM.
        Mod with attitude!

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        • #5
          Originally posted by robbra View Post
          I never blanch mine, lay them out on a tray, freeze then bag, taste fresh when defrosted not limp and watery.
          Rob
          I started using that method after reading it on the vine instead of blanching and it makes a huge difference to the beans taste and texture

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          • #6
            Originally posted by robbra View Post
            I never blanch mine, lay them out on a tray, freeze then bag, taste fresh when defrosted not limp and watery.
            Rob
            Thanks I shall be trying this rather than pickling. Any reason why you wouldn't bag in batches then freeze? Does it not work so well if they're bunched up together? Thanks

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            • #7
              Originally posted by Greenleaves View Post
              Why do you blanch SS?
              Because I'm inexperienced and don't know any better ��
              I've blanched & frozen broad beans but I guess they can take it as they're more dense. Thanks
              Last edited by Super Sprout; 26-08-2018, 04:39 PM. Reason: Typo

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              • #8
                I don’t like green beans that much: I grow them for the seed inside and eat them as kidney/flageolet/butter beans (depending on variety)
                All gardeners know better than other gardeners." -- Chinese Proverb.

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                • #9
                  Originally posted by Super Sprout View Post
                  Thanks I shall be trying this rather than pickling. Any reason why you wouldn't bag in batches then freeze? Does it not work so well if they're bunched up together? Thanks
                  Just seen this SS. I freeze them loose otherwise they tend to stick together when frozen. It makes it easier to separate when getting them out of the bag.
                  Rob

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                  • #10
                    I've frozen individual sized portions then once frozen put them in a bigger bag so an induvidual portion snaps off each time. Doesn't always work though.

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                    • #11
                      I have a glut of these too. I’ve been blanching and it’s a pain in the neck. Going to try just freezing them after reading this.

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                      • #12
                        My beans are never blanched. I sort them take off the tops but not the tails, pop them in a bag and freeze them. I cook them in a steamer. Delicious. Perhaps someone can tell me why they are supposed to be blanched.
                        David

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                        • #13
                          It's supposed to stop them deteriorating in longterm storage.

                          Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen. It stops enzyme actions which can cause loss of flavor, color and texture. Blanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins.

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