- Select firm, well-filled, bright green pods. Do not use vegetables that show signs of decay or mold.
- When possible, harvest in the cool part of the morning and freeze within two hours.
- Use 1 ½ - 2 lbs soybeans per quart jar.
2. Freezing Equipment
Use clean packing containers and materials that are moisture and vapor-proof/resistant:
- Rigid containers (glass jars and hard plastic containers) are especially good for freezing foods with liquid. Covers for rigid containers should fit tightly.
- Square or rectangular, straight-sided rigid plastic containers make the best use of freezer space.
- Wide-mouth, dual-purpose glass jars made for canning and freezing are tempered to withstand extremes in temperature and allow for easier removal of partially-thawed foods.
- Narrow-mouth dual-purpose glass jars can also be used but require greater headspace (to avoid expansion breakage at the shoulder) and foods must be completely thawed before removal.
- Flexible bags or wrappings (plastic freezer bags, freezer paper and heavyweight aluminum foil) are best for freezing food products with little or no liquid.
- Vacuum packaging removes more oxygen than other freezing methods (Refer to manufacturer's instructions.)
3. Equipment Preparation
- Before use, wash containers in hot soapy water and rinse well.
4. Vegetable Preparation
- Thoroughly wash soybean pods.
- Blanch in water for amount of time indicated below. Transport to ice water to chill. Drain thoroughly.
- After blanching, squeeze soybeans out of pods. Pat dry.
5. Packing for Freezing
- Pack shelled soybeans into containers with ½ inch headspace.
- Alternatively, soybeans can be tray packed.
- Place chilled, well-drained soybeans in a single layer on shallow trays or pans.
- Place in freezer until firm, then remove and quickly fill labeled bags or containers.
- Close and freeze immediately.
- Before sealing, make sure sealing edges are free of moisture or food.
- Label with the name of food, date, and type of pack.
- Freeze packaged vegetables as quickly as possible to 0°F or below.
- For quickest freezing, place containers in single layers in freezer.
- Most vegetables will maintain high quality for 12-18 months at 0°F or below.
- Longer storage will not make the food unfit for use, but may impair its quality.