Freezing Beans or Carrots

I got this recipe from my sister-in-law. I have always thought there was no way to freeze either carrots or green beans to have them taste good. Well I was wrong and I didn't believe until I tasted hers. Just like fresh from the garden or very very close to it. I have done both but mostly I just do beans this way.

• Ready In: 1 hr
• Serves: 2-4
• Yields: 12 cups

Ingredients

• 2  cups water
• 1⁄4 cup sugar (I use less for both, I really think it doesn't need any sugar but I haven't tried it without yet)
• 1  tablespoon pickling salt
• 1  cup butter
• 12  cups  chopped green beans or 12  cups carrots

Directions

1. Place all of the above ingredients into a large roaster.
2. Bake at 350°F for 30 minutes.
3. Vegetables will be crisp when done.
4. Cool slightly.
5. Fit colander in large bowl.
6. Pour vegetables and brine into colander.
7. DO NOT THROW OUT BRINE.
8. Place vegetables in freezer bags, (as many cups to suit your family).
9. Divide brine among bags.
10. Close bags. (I try to remove as much air as possible before closing).
11. Cool completely.
12. Freeze.
13. TO PREPARE: Tear open bag, place in pot. Simmer on very low heat until completely thawed. Bring to a boil and cook until tender. Pour off brine, no need to add anymore butter or salt.
14. NOTE: To remove air from the bag, I use an ordinary straw to suck air from the bag, holding bag tight around the straw. Twist bag then attach twist tie.