That’s a mess of beans! Sunday afternoon we put up about 5 lbs of beans, bell peppers, and shiitake mushrooms. The beans need to be briefly blanched before you freeze them. (Refer to this post for more information about blanching). I love these purple beans. It’s too bad they turn green as soon as you cook them.
We quartered these peppers and put them in the freezer. No need to blanche or treat them; just toss them in a freezer safe bag. Let them thaw briefly when you are ready to use.
I love having a jar of dried mushrooms in the kitchen. They are great to toss in to a sauce or soup to ramp up the flavor. Of course, you can always rehydrate them and use like fresh. The stems are great to add to the stock bags you have in the freezer (you do have bags of chicken bones and veggie scraps for stock, right??) We just chop the tops off and leave in the dehydrator over night.
Sigh…I love seeing the freezer and pantry fill up with goodness!