FREEZING BEANS Commercially canned beans don't hold a candle to beans picked from the garden. I saw a bag of freshly shelled kidney beans on the counter where I normally get my eggs. The lady tending the stand asked if I wanted to buy some. She laughed when I asked her what to do with them. I had never seen kidney beans that were not dried. She suggested that I cook them for supper and freeze the rest. When beans are fresh you don't have to soak them, even after they are frozen. Just cook and enjoy the taste which is distinctly different from mushy canned store beans.
Look how beautiful they are...so ripe! To freeze, I evenly spaced the kidneys on an aluminum baking sheet lined with wax paper to "quick freeze." The beans are frozen individually before putting into glass jars. This method allows the use of only a few beans at a time instead of thawing the whole container.
After the beans are frozen for several hours, I put them into glass quart jars. Glass is better than plastic for several reasons: it's easier to see what's in the jar, lids fasten tightly, and there are no plastic chemicals interfering with the food. Spoon the frozen beans into the glass jar through a funnel. Then place jars in the freezer for the best tasting beans you'll ever eat without the extra preparation or calories! Next time I reach for a big can of kidney beans at the store, I'll think twice; and maybe....just maybe, my garden will be hosting kidney bean plants in the spring.
Sally
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