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Freezing cooked vegetables

Posted by donnar57 (My Page) on
Thu, Dec 15, 11 at 23:21

I just made a big pot of green beans, using a method I've done in the past. Basically:

6 cans green beans, drained
1 ham hock (with meat still clinging to it)
1/2 onion, chopped (or some onion powder)
1 can water

Place all in slow cooker, cook for 8 hours.

But now that we are empty-nest'ers, I'm just not sure how to store the uneaten green beans. In the past few months, we've been tired of green beans before they are all eaten up.

Can I freeze these successfully?


Follow-Up Postings:

RE: Freezing cooked vegetables

If they were previously canned and then cooked for 8 hours, I am sure there is not much texture left to soften by freezing. Go ahead and freeze what's left, I don't think you will notice much difference. and it seems better than throwing them away.
Linda c

RE: Freezing cooked vegetables

I agree, they freeze just fine.
I often cook a meal and freeze the leftovers for lunches.


RE: Freezing cooked vegetables

I confess - I like my green beans cooked for a long time too. I usually add cooked and drained bacon instead of ham though. They're good either way. I also usually add a can of Bush's "Pinto Beans With Bacon" (not rinsed) after draining most of the water from the green beans and they freeze ok. My family loves green beans fixed that way. The thicker sauce on the pintos makes them more filling.

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