50 lbs. of FREEZE DRIED GREEN BEANS-- Garden Grown 

Rehydrate these with beef, chicken or vegetable broth for a blast of flavor! For #traydividers #foddfunnel #traystackers #precutparchment go to www.freezedryingsupplies.com

Blanche in Chicken Stock, adds tons of flavor.

I cook my freeze dried beans in the instant pot with chicken broth and salt for 3-4 minutes and they are delicious!

Fastest way to prep beans is a family affair while watching a movie…

That opening picture spells a whole lot of work! But we who do it, know it is worth every minute spent...Great job on the video. Thanks for your time....

Great info. Only thing I would do different is when straining the water put the strainer in another container to re-use the hot water. Save's on water and takes less time to reheat the water.

My granny always used grandkids to process the green beans….great labor savers ….. I remember sitting in the living room stringing beans while she watched her stories

As a chef is much easier to process them in handfuls at a time with a knife. Also when you soak them just water doesn't get the bugs out. Soak them in salt water and then in cold water. You'll be shocked at what comes off them. When you blanch them you should shock them in an ice bath not just rinse them.

Thank you

Just wanted to drop a note, Look forward to your videos and have just about listened to them all, great for multitasking while working.. I can not wait for the cookbook, keep up the great content!

Thanks for another great idea! I have lots of green beans and tired of canning them, this will give me another option.

I learned from a homesteader recently that you cut it off the plant leaving the stem and all you have to after that is snap into size. You can leave that botton part on as it is actually ok to eat.

Thank you for all of these videos. I recently purchased the small Harvest Right unit and am, as I type, running my second batch through it. I would not have had the confidence to do so if not for your videos. Thanks again! Mike

If you add a tablespoon of baking soda to the pot when you blanch them your green beans will stay a beautiful green color. It does not change the taste. Rinse after blanching

Thanks for the great content! Steve and Humberto at Harvest Right are great- especially Humberto. Great customer service. Enjoy your am!

Look forward to your Sunday postings. You’re my first view of the day. I’m putting up tomato powder today.

It does not sound like a broken record to someone who has never heard you talk about it. :)

Thank you so much!

I know a much faster way to process these i hand them to my mother and come back in hours later and poof they are done 😂😂😂 great video as always

I have blanched in water and salt water. The salt water pulls just a little extra flavor for snacking that is wonderful.

Another great video. Thanks!

You finally got the low profile oil less pump! Ill be waiting for your review.

Could you do green bean casserole? Cream of soup, milk, French fried onions, and, of course, green beans 😋

Looking forward to your assessment of the oil-less scroll pump!

Love your videos

Been There, Done That!

Never et freeze dried green beans, but it stands to reason that they're probably delicious.

Thank you so much! This is my first month of Harvest Right ownership! I’m trying to make the most of harvest season.

Put them in a cold tub of water, swish them around, and then start snapping for cleaner processing. You don’t want snapped beans in dirty water. I would also just place a plate on top of the bowl instead of using aluminum foil.

Good job 👍

Rehydrating/cooking in chicken broth would add great flavor too

Sounds like the dehydrated beans would be great to use in a stir fry. They get a bit more cooked in the stir fry.

Make your life easier and the green bean process easier.......kids! I know you have a couple of boys that could be put to work. LOL

There's your "fast bean processor" buddy... Amazon => Paper slicer (I might also be a huge fail) 😂

i use a mandolin for green beans and most veggis for the ends then have a chefs knife in a vice blade up to split them in half then a bucket at my feet and old reruns on my tablet. oooh the knife thing also works great for de pitting peaches (or other stone fruit) just rotate on the knife then twist apart and grab stone with stainless needlenose pliers (preferrably unly used for food and lubed with plant oil). im a disabled vet/old chef/bakery owner with lots of broken parts to i have to adapt most of my kitchen/garden tools. good video thanks.

Grow pole beans on a cattle panel trellis, so no where near the bending over, AND you are in the shade while harvesting. Harvest them with snips by cutting them from the plant. When you have a small handful take the snips and nip the pointy end off. This way you are taking beans to the house with no mess, and you only have to cut to the size you want when you get to the kitchen. It's great. I do as much processing in the garden as I can, makes things easier.

Hi there! Love the channel. I’ve been watching and really appreciating your videos for about a year and a half now. If you haven’t seen her, Rose Red Homestead has some pretty good videos on making fruit and vegetable powders for adding nutrition to meals. We especially love the jalapeño and habanero powders with some added garlic and onion. So so good! But green beans have amazing nutrition so just offering another option for the freeze drying. Using the food processor first is key. Keep up the great work!

i simply use a paring knife to snap your beans i think it's a tired hand saver and slightly quicker.

Thanks for all your informative videos. My brother offered me fresh green beans today and I will freeze dry them instead of canning. Did you do 15 pounds in each load?

When beans come in, I usually end up with raw fingers from stringing and breaking.

I see the new pump is on top of the main unit. Did you run the oil pumps from on top too?

You need to build a bean cutting box

Well, it's 2023.. Have you changed anything in the way you do green beans? First, you need to wash the GB's first before you snap them. If there is a lot of sand on them, a tbls or 2 of vinegar in a sink of cold water, will clean your veggies. Next, you need a huge pot of water boiling. Dump in your beans to blanch, and then scoop them out with spider strainer. Put them into a bowl of ice- then to a towel to dry for a few. You can keep the process going much faster. Green beans are one of those veggies that really should be cooked well. I don't know if you are a canner, but it takes about 25 to 45 minutes to process 1 batch of green beans in a pressure cooker. So, I would cook them normally, rather than soaking and eating. OR, just cook them and then freeze dry.

I line up several beans and make the ends even on a cutting board. It goes faster if you try to find beans of the same size. Cut off ends with a knife. Discard ends. Then slice the group of beans to the desired length. Make several slices. Then line up the remaining ends. Cut those tips off. Discard. Done.

Hey Brian, I noticed that you have your pump on top of the freeze dryer. Was just wondering why? Didn’t know if I missed something or not.

I French cut my beans. Like them so much better. And that will cut down on drying time I imagine.

I line up a hand full at a time by tapping the ends on the cutting board so one side is even, then turning them onto the cutting board and cleaning and piecing a stack at a time. Seems to go pretty fast and can size them consistently easier.

I would think steaming them would be the best way to rehydrate and cook them. That way they don't get soggy.

You mentioned, cooling off the blanched beans, I keep a sink or large bowl of ice water.

Should you maybe soak them with the ends on? So the water doesn’t enter the bean?

I think all of the discs would make it smaller than that, but look into a continuous feed food processor like the robot coupe r2 dice. You can process the shit out of so much stuff.

Sauté them in butter and garlic, that way you don’t boil away the nutrients.

Would it work to cook the beans first then freeze dry? I'm only on batch four so far so learning lots from your channel, have been watching for several months before we bought our machine.

Can you make a video on freeze drying shirataki noodle stir fry? Will it work?

Thank you good info, just received our harvest right medium size now for about a week, received it with the premium pump, curious about that Oil less one versus the vertical oil less pump, loudness, heat generated, scheduled maintenance for tear down and rebuild info if any, long-term cost effectiveness? Oh yeah have you ever did tofu, curious I may try to attempt it, especially the part where you rehydrate it because normally I cut it set it on paper towels with a dish on top to drain it and then I add soy sauce and Suraci back on it and let it absorb it and then pan fry it,

When you say "deep freezer" what is the exact temp of yours?

Boy, do I feel dumb. I just asked you a question about what kind of freeze dryer I should get, then I looked up at your description after I posted them question and see you use a Harvestright Freeze dryer. I'll go online and look for one. Thanks again!

What is the Cajun seasoning you use?

How does horseradish make out in freeze driers. To turn into powder

Can you do the green beans in the instant-pot? To bring them back by steaming after the freezed dried

Can you freeze fry rice? And do you have. A recipe on how to do it? With brown and white rice if so Where

Do you need to pull the “string” out? I saw that the beans you rehydrated were long…How long did it take to freeze dry all of them?

I am looking forward to your review of HR's newer oiless pump. Have a question...noticed in the last couple of videos you are using your door pad. Have you found it more beneficial to use it rather than not using it? I've read other people's comparison tests with vs. without the door pad and found using the door pad decreased free drying time and eliminated condensation around the door seal. What's your experience? Thanks.

How many 2 quart bags did you get for 40lbs of the green beans? What was the total trays? Thank you! 😊

Hello! Doing first batch of green beans... same way you showed. I know you said yours were around 47 hours total. I'm 22 hours in (they were prefrozen for 2 days) and they're still just "freezing", no vacuum at all yet. Is this normal? Med HR Freeze Dryer, 5 tray. Thank you!

looking for information on freeze drying garlic scapes. Have you ever done this and is it possible?

We got one of the freeze dryers after watching you. Glad you are having good luck with yours. It only lasted 4-5 times and it completely died. The company has been a nightmare to deal with. Been over 2 months and still waiting for our money back.

Im surprised you didn't reconstitute those in the bamboo steamer?? wonder how that would work ?? I notice you blanch some things. but most things you prepackaged Raw? I kinda try to cook everything before freeze-drying, simply cuz all I need is hot or cold water to reconstitute and eat my food. Though I find some foods will work much better ( like steaks etc.. when you grill them after rehydrating them. My thought is if I cook most of my meats 'rare' before Freeze Drying is that I get rid of a Lot of fat.. but I don't fully cook the meats.. just release a lot of the fat. and then Freeze dry, and when rehydrated, I throwback on the grill for a few minutes to finish cooking if need be, . Little more work. but want to make sure if I open that meat in 10 or 15 years it's not rancid .. :) if it's partly cooked enough.. it should be safe!! IMO . Love your videos keep it up. you've saved me hours of work on things I"ve wondered how they'd turn out etc. !!!

Did you fit all 50 lbs. in one load in a medium sized freeze dryer? Or did it take more than one cycle to do then all?

My husband order me one on Thursday I so happy Can ask question how loud is?

Hello. I enjoy your channel and have learned quite a lot. I want to purchase parchment paper from your store but need to know what are the dimensions of the large, medium and small pre-cut papers as I'm not sure which size trays that I have. Thanks.

I have a question, we bought, already frozen fresh from the garden, lima beans,,do I thaw them 1st and then blanch them re freeze and then freeze dry??

Where did you get the Deep Freezer Tray holders?

Since I don’t actually have a personal garden I wonder if I can buy already frozen vegetables and dehydrate them would that work as well

I wish people would talk about what settings for this stuff.

How long before I get approved for the mewe group? I’m not on fb do this is my only hope. Thank you! Also thanks for shipping my order so quickly.

I would really appreciate it if these types of videos would include practical info like the time it took to freeze dry and the weight of the trays. Taste testing is entertaining but not super useful.

Isn't the update software free?

hi, i noticed you have the pump on top of the machine, doesn’t make it hotter?

Interesting that you are deep freezing prior to freeze drying. Is this a required step or does it speed up the process of freeze drying. I currently do not own a Harvest Right but have been wrestling with the idea of purchasing for quite awhile.

Kind of off video topic , the standard vac pump has a knob on the side of it what is that for?

Just wondering.... why do you put them in your deep freezer before putting them in the freeze dryer? Doesnt the freeze dryer freeze them?

Hi there! My husband and I just bought a home with some acreage and have our garden planted. It's starting to produce a few things and we want to buy a freeze dryer. Can you tell me what brand of freeze dryer you use or give me any suggestions on what kind to get? We are totally new at this and don't know what kind to buy. I promise if it's a dud, I won't blame you. Hahaha. We just don't know where to start and we watch your videos and trust any suggestions you could give us. I'm doing my homework, but I don't know anything about what brand of freeze dryer is dependable. I am writing to several people who have You Tube channels on this subject, so I'll take it all under consideration. I'm wondering if a couple of you all come up with the same brand. We are pretty clueless on what kind to get and would appreciate a suggestion on what has worked for you. Thanks for all you do and God bless you!

Where do you store all this freeze dried food? Lol...would like to understand where to put it all.

Complete newbie question here, but are frozen vegetables already blanched?

I just turned 40... I wish I could retire

Ours come out like noodles when we rehydrate and cook. What are we doing wrong?

Steam them🤯

Hey there Retired at 40- Live.Life.Simple! I have a few questions for you about the beans. But first: Love love loving your RU-vid channel, and your FB group. I watched prior to my purchase of the HR FD to learn and help make the decision to purchase. Since the arrival of my FD I've watched even more! It is currently on its first product run as I type this; I'm doing four trays of milk in its maiden voyage. The bread run took longer than I thought it would - I don't know why, considering I've seen dozens of your videos . . . I should know it takes DAYS ;-) I processed 6 pounds of fresh green beans today in anticipation of freeze drying them after the milk run. I blanched four pounds then flash cooled in an ice bath. Two pounds I left raw (cleaned, of course) just to experiment with the difference between the two. --Can the beans be as deep on the trays as the space of the shelf will allow? Or do the beans, or any other products (esp veggies), need to be in a single layer? --Is the texture of the freeze dried bean similar to a conventionally-frozen bean? This seems like a silly question to me, . . . like, Duh, makes sense it would be the texture of a frozen bean. Right? It's been frozen. But I'm hoping the freeze drying process will keep its freshness more, . . . well . . . fresh-like. Generally speaking, I am not a fan of frozen fresh beans - when cooked they seem rubbery to me. Cooking beans, *then* freezing them for use later is fine. So, I wondered if freeze drying raw green beans would result in a bean that, when reconstituted or cooked, would have the rubbery texture of a conventionally-frozen green bean? BTW: Finally saw your "story" on how you retired at 40. Thank you so much for sharing that. It really is inspirational. I have shared it with several of my younger family members who are trying to figure it all out. You have much wisdom, young grasshopper(!) And your genuineness (sure, that's a word) is palpable. Much peace, and good mojo to you and yours. Stay healthy. Thanks again for all of the time an effort you put into this channel. It's terrific. Your followers seem great too!!! I love learning from them in the comments. Retired at 45, Cj

I see your store and have purchased from it but I wonder if you can find things for the freeze dryer. I bought mine in 2017 and the o rings need to be changed but the ones they sent with are much too big to fit and I can't find a source for a size that will fit. Do you have any sources for parts like this? I didn't see a pace to ask at your store.

Did anyone try not blanching the beans first and just freezing them before freeze drying?? Asking for a Newbie, me!

Why wouldn't you fully cook the green beans, then dry them then rehydrate?

Where can you buy the freeze dryer

People are having BIG problems with Harvest Right, mostly pumps. And now the large size has been pushed to 12 weeks because of poor quality control. Lots of complaints on the forums. One good competitor will put these people out of business.

Use scissors to snip ends and cut into pieces.

How do I get to the WeMe group?

How long did you boil them?

Next time try using kitchen shears. Really speeds up the process.

Serious question...Is one required to insert O2 absorber then vacuum the mylar bag after putting in freeze dried vegetables? It would seem that your green beans are not vacuumed. Thank You for the great videos!

Instead of blanching vegetable can we just cook them? That way all you have to do is rehydrate and you’re ready to go!