Just picked 15 lbs of butter beans...best way to preserve?
I just harvested 15 lbs of butter beans. I have never preserved them as we usually just cook and eat. I would normally boil a ham hock in chicken stock for 30-45 minutes, then add the shelled beans, onion, and a bit of garlic and let simmer on the stove or in the crockpot until nice and tender. Then we gobble them all up.
But 15 lbs is a lot of butter beans! Excluding drying them, what do you think is the best method of preservation?
Freezing raw (blanched)?
Freezing after cooking by my normal recipe?
Pressure Canned? If pressure canned, which recipe do you like the best?
Well, while I wait for answers, I'll be shelling beans! I'll be at it for a while.
Thanks for your ideas.