As we head into these last few weeks of summer, lots of garden vegetables are ripe for picking. But what if you have too many vegetables? Kevin Lee Jacobs shows us his no-canning tips for how to preserve beans, herbs, leafy greens, onions, and garlic for up to a year by using the freezer and some pantyhose!
Green beans, picked at the peak of perfection and frozen in bags, are delightful to have in winter. I serve them as a side dish, and sometimes, I add them to soups and stews. Be sure to harvest your beans before they get too old—even when they are picked fresh off the plant, overly mature beans are woody in texture.