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Freezing Maxibel and other filet beans
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Posted by
kenyadenola z8b CA, Sunset 17 (
My Page) on
Thu, Jul 6, 06 at 22:03
| I have read that filet beans don't freeze well, which I hope isn't true since I jost froze many pounds, but I wanted to try Maxibel as my next bean crop and several websites have said that they don't freeze well, is this true?
Please advise. I like filet beans and it would be sad to think that I just wasted all of my effort on the last crop and I know I won't be able to eat all that I plant of the next crop. |
Follow-Up Postings:
RE: Freezing Maxibel and other filet beans
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| I froze some Maxibels. They're not as good as fresh but they're not bad at all. I blanched them for 2 minutes, plunged into ice water, then patted them dry before freezing. |
RE: Freezing Maxibel and other filet beans
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| I have never grown a filet bean...but I did freeze bush and pole beans last year. I blanched them first and dried as best as I could before freezing. To me...they came out from freezing very watery and not that tasty. This year I am going to simply wash them and then freeze...and see if I like this method better. |
RE: Freezing Maxibel and other filet beans
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| I was strongly encouraged NOT to freeze beans of any kind but instead can them. So much to learn... ;) |
RE: Freezing Maxibel and other filet beans
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| I have canned and frozen poles and filets. To me canning beans is pointless as they end up tasting like canned beans one can buy at the grocery. Freezing them resulted in their tasting pretty close to fresh when cooked. I no longer can beans, just freeze them. Blanch for 3 minutes, dump the green water and put the beans in icewater until cool. Pat dry and put in ziplocks. Suck all the air out (or use one of those fancy machine thingies) and put in freezer. |
RE: Freezing Maxibel and other filet beans
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| That's kind of what I was afraid of. Well I'm going to stagger my plantings so hopefully I don't get deluged all at once. |
RE: Freezing Maxibel and other filet beans
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| Yeah, frozen beans can sometimes taste watery when cooked. I help counter this by sauteeing straight from the freezer instead of re-blanching them. I use medium-high heat and a large pan for the increased surface area, and I stir them quickly while they cook. This helps cook off some of the excess moisture from the beans without overcooking them. |
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