Freezing vegetables from my garden

  The last thing I need to worry about is, do I have enough vegetables to freeze or not? The answer is almost always YES. I picked some string beans this morning, the first ones this year. There is only 3 cups of beans but they will go in the freezer nicely. When I freeze my beans, I blanch them and cool them immediately. After they have cooled and drained, I put the beans on a cookie sheet and put them in the freezer. After they have been in the freezer for about an hour, I take them off the cookie sheet and put them in a gallon size freezer bag and put them back in the freezer. The beans are frozen individually so I can take out as many as I need for a meal and as more ripen, I can add to the bag until it's full. I save morey on seperate bags and I have very little waste because I only have to take out what I need. I do this the same way when I'm freezing brocoli, brussel sprouts, fried eggplant, and fried squash. This system works on almost all vegetables that you are freezing and it cuts the use of salt and cuts waste. Now I have to get cooking beans.