I added 2 cups beans to the boiling water, cooking for 3 minutes. I removed them from the pot with a slotted spoon to the bowl of ice water. Steve worked at another counter with the food saver, a great device for freezing because it seals and vacuum packs from the plastic bag. (You can use freezer bags or containers.) Once the beans were par-boiled and cooled, Steve sealed them in pint-sized bags. By the time he was done sealing the first batch, I had boiled a second batch, and so on.
Once all the beans were processed, I labeled the bags with the contents and date and brought them downstairs to the deep freeze in our basement. Now we can eat fresh-frozen green beans from the garden this winter by simmering them for 5-10 minutes until tender. See green beans with bacon for a savory side dish.