How to preserve green beans and eat them in winter

Four season beans can be stored for winter consumption through methods such as freezing, sun drying, pickling, vacuum packaging, and cellaring.

1. Freeze

Wash and blanch the green beans, drain the water, and pack them into sealed bags or preservation boxes for freezing storage. Blanching can damage the oxidase activity in beans and prevent a deterioration in taste after freezing. Frozen green beans can be stored for several months and can be directly thawed and cooked when consumed. They are suitable for stewing or stir frying.

2. Sun drying

Select fresh and plump green beans, remove old tendons, blanch for 3 minutes, hang in a ventilated place to dry completely. Dried seasonal soybeans have a hard texture and need to be stored in a sealed container in a cool and dry place. Before consumption, soak them in warm water to restore their texture. This method can retain most of the nutrients and is suitable for stewing dishes.

3. Marinate

Cut the green beans into sections and layer them with salt, garlic, chili and other ingredients into a jar. Place heavy objects on top and ferment for one month. Lactic acid bacteria are produced during the pickling process, which can extend the shelf life and form a unique flavor. Pickled green beans can be used as appetizers, but hypertensive patients need to control their consumption.

4. Vacuum packaging

Fresh green beans are sterilized and placed in a vacuum bag for vacuuming, and can be stored for a long time with refrigeration. This method can maximize the color and crispy taste of beans, but it requires professional equipment operation. Vacuum packed green beans should be consumed as soon as possible after opening.

5. Cellar storage

Lay sand on the cellar or basement, bury unwashed intact seasonal pods in it, and maintain the temperature between 0-4 degrees Celsius. The traditional cellar storage method uses a low temperature and high humidity environment to delay the respiration of beans, which can be preserved for about two months, but requires regular inspection and removal of moldy pods.

When consuming preserved green beans in winter, it is important to note that frozen beans should not be repeatedly frozen and thawed after thawing. Dried beans should be thoroughly soaked to remove nitrite, and pickled beans should be observed for any abnormal fermentation. All storage methods must ensure that the container is clean and dry, and any mold should be discarded immediately. It is recommended to choose a suitable storage method according to cooking needs. Adding a small amount of salt and cooking oil during blanching can better maintain the green color. Four season beans with different storage methods can be paired with meat, mushrooms, and other ingredients to enrich the winter dining table.