• If this is your first time freezing or it has been awhile, it is recommended that you read General Freezing Information before beginning.

1. Selection

  • 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.
Vegetable Below 5,000ft Above 5,000ft
Soybeans 5 minutes 6 minutes


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.

6. Storage

  • 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.