Once all the beans are prepped, I drop them into a pot of boiling hot salted water to blanch them. Ive used Kosher salt in the past, but this year I used the pickling/perserving salt that I purchased for the beets. Its a purified salt. Some people dont bother blanching their beans, but I think its a good idea. It deactivates enzymes that might otherwise encourage spoilage and it also preserves the color. I usually leave them in the boiling water for about 2 minutes, just long enough for the pot to come back to a boil and then give it a little stir so that all the beans get to have a chance at the hot tub. Some websites will say to blanch them for 3 minutes, but I have found that if they are in the boiling water for too long they will start to cook and then will end up mushy when you go to use them later and thats not good eating.
If you dont have a Food Saver, you can still use quart size freezer bags but try to get as much air out of the bags as you can and then double bag the quarts into gallon bags. I like to measure the beans out in 3 and 4 cup sizes.
There are alot of great sites on the internet with information on how to safely freeze food. I like THIS ONE, but you can always google for others.
So, I froze about 12 cups of green beans this morning in 4 cup portions. I had about a cup left over so I made some refriderator Dilly beans. Using equal portions of water and white vinagar with a bit of sugar and salt as well as some dill seed and 2 cloves of garlic, bring to a boil then pour over the green beans. Chill in the fridge and serve cold. Yummy :)