I do know enough about gardening to know that I would waste a lot of food if I didn't do something though, so I began picking, and picking, and picking. When it was all said and done I had filled 2 of these 5 gallon buckets of fresh picked and beautiful green beans, that was almost 30 lbs worth when I weighed it all out.
So how does one do this feat? It is literally so simple. I prefer my canned beans, but when in a pinch I don't want to loose fresh produce so freezing will work and will usually last without incident in a deep freeze (not your regular freezer) for 6-9 months without a problem.
When snapping beans you simply snap off the end where the bean grew to the plant, you can snap the tail off too but it is not necessary. Then snap the bean into bite sized pieces, usually 3-4 per bean.
Once all of your beans are snapped you need to blanch them. This is a process that kills bacteria and stops the food enzymes from further deteriorating food. Blanching is a simple process where you boil the beans for 3 minutes an then plunge them into a sink full of ice water to stop the cooking process. The beans will turn the most brilliant shade of jade green you have ever seen and they are VERY tasty at this point. You now have beans ready to be safely and tastily stored in your deep freeze.