Q&A for How to Blanch Green Beans

Feel free to toss them with garlic, lemon juice, olive oil, minced shallot, salt, and pepper.

Yes, you can. The best way to cook them to desired doneness is to taste as you go.

Let the water cool, then water your outdoor plants with it. The water contains some nutrients from the beans. There is not sufficient salt in the water to damage the roots. Alternatively, you can use the water as a base for homemade soup.

The best method for deciding the proper cooking time is to taste your green beans regularly until they've achieved your desired texture/doneness.

Yes, they can! Just make sure to remove as much air as you can from the bag and seal them tightly.

Yes, you can. Lay them out in one layer on a cookie sheet and freeze them for about an hour. After that, put them in a freezer bag and return the bag to the freezer. If you want to keep more of the vitamins in your green beans, it's better to blanch them before freezing them.

Just microwave them. You can boil them again, but that's not really necessary.

Blanching is not required, but it helps the green beans keep their vibrant color and nutrients. It also helps them last longer by stopping the enzymes that lead to spoilage.

They are French-style green beans.

Yes, you can. Spread the green beans out in a single layer on a baking sheet lined with wax paper. Once they are solid, transfer them into a freezer bag and use them within 6 to 8 weeks.