Learn How to Blanch Peas For Freezing so you can enjoy their delicious, fresh-from-the-garden taste for months to come. If stored properly, peas will keep for an entire year in the freezer and are perfect to have on hand to add to soups or stews all winter!
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Quick Answer:
Boil shelled peas for 90 seconds, then plunge them immediately into an ice water bath to stop the cooking. Drain, pat dry, and freeze in bags or on a tray for up to a year. Blanching sugar snap peas takes slightly longer - 90 seconds to 2 minutes.
I love freezing vegetables from the garden - especially peas. When blanched and frozen properly, they taste just like they were picked fresh out of the garden! One of my favorite recipes to use them in is Macho Peas.
I love to toss a bag of frozen peas in Slow Cooker Creamy Chicken and Pasta Soup for extra veggies or serve them with Maple-Soy Glazed Salmon, Air Fryer Keto Tuna Patties, or Smoked Chicken Legs for a quick and easy dinner.
Why Blanch Peas?
Blanching peas stops the enzymes in peas from aging the pea, which causes a loss of flavor, color, texture, and nutrients. Blanching peas before freezing ensures the peas will keep in the freezer properly. Blanched peas are tender, bright green in color, and full of flavor.
I tried skipping this step one time to see what would happen, and it was a huge mistake. The peas were hard and bitter and had a terrible flavor.
Ingredients
To blanch fresh peas before freezing, you will need :
- Fresh shelled peas, either grown in your own garden or bought at the Farmer's Market or if you're lucky, peas that were given to you!
- Boiling water
- Ice cubes
How to Blanch Peas
Step-By-Step Instructions
- Shell the peas and wash them in cold water. Swish them around with your hands, then drain.
- Bring a large pot of water to a rolling boil over high heat. Add the green peas, being careful not to overcrowd the pot. The peas need room to move around. If the pot is too full, the peas on top will be undercooked and the ones on the bottom will be overcooked.
- Once the water returns to a boil, set a timer and boil (blanch) the peas for 90 seconds. The peas will turn a brighter green as they blanch. (If you're blanching sugar snap peas instead of shelled peas, increase the time slightly - 90 seconds to 2 minutes - since the pod is thicker).
- When the 90 seconds are up, cool the peas immediately in an ice water bath. The ice water stops the cooking process so you don't end up with mushy peas.
- I find the easiest and quickest way to do this is to place a large bowl of ice water on one side of your kitchen sink, and place a colander or strainer on the other side of your sink to pour the hot peas into. When the hot water is drained, immediately immerse the peas in a bowl of ice water.
- Swish the peas around with a large spoon to cool them off quickly and add more cold water and ice if needed. They cool off usually within 5 minutes. When all of the peas are cooled, place the peas in a colander for a few minutes to drain at room temperature.
How to Freeze Blanched Peas
- You have two options for freezing the blanched peas: You can freeze the individual peas on a cookie sheet or in a bag.
- To freeze on a baking sheet, place a dish towel on a baking sheet and place cooled and drained peas in a single layer. Place the tray in a freezer for about 2 hours, then transfer the frozen peas to a container or a Ziploc bag.
- You can also freeze peas in a freezer bag. The peas will freeze together in a clump, but they thaw quickly just by running them under hot water. Measure out 1 or 2 cups of peas into a medium-sized Ziploc bag, remove as much air as possible, zip it up, and label it with the date.
- Place freezer bags in the freezer and store them for up to one year. I love having enough peas to last until next year's pea crop!
How to Prepare Frozen Peas
The best part about blanched peas is that they are partially cooked, so they do not need much cooking time.
Thaw frozen peas by placing them in a colander and running hot water over them. In just a few minutes, they will be thawed.
If you are serving them as a side dish or in salads, cook in boiling water for a few minutes, drain, and serve.
You can also place the peas in a bowl and pour boiling water from a kettle over the peas. After a few minutes, the peas will be hot and ready to eat.
Jeri's Top Tips
- Do not freeze peas without blanching them. The peas will lose their flavor and may have a bitter taste.
- Shell, blanch, and freeze peas as soon as you pick them. Peas continue to age after they are picked. They will start to dry out, get limp, and lose flavor.
- Get your kids to help remove the peas from the pea pods, or invite some friends or neighbors over, and turn on Netflix and shell away!
Recipe FAQs
Blanch peas in boiling water for 90 seconds, cool immediately and drain.
You can, but I do not recommend it. If stored without blanching, the peas lose their color, flavor, texture, and nutrients because the enzymes are still aging the peas.
Blanching is the process of immersing and scalding food in boiling water for a brief period of time, followed by cooling in cold water to stop the cooking process.
Sugar snap peas need a bit longer than shelled peas - blanch for 90 seconds to 2 minutes, then cool immediately in an ice water bath.
More Easy Preserving Recipes
Printable Recipe
How To Blanch Peas For Freezing
Ingredients
- 1 pound green peas shelled and rinsed
- water enough water to cover peas
- ice cubes
Instructions
- Bring a large pot of boiling water to a rolling boil over high heat. Add the peas to the boiling water. Do not overcrowd the pot; the peas need room to move around.
- Once the peas return to a boil, set a timer and boil (blanch) the peas for 90 seconds. Do not start the timer until the water begins to boil.
- When the 90 seconds is up, cool the peas immediately in an ice water bath. Swish the peas around to cool them off quickly, and add more cold water and ice if needed. Once the peas are cooled, drain in a colander.
- Freeze peas in medium-sized freezer bags in 1 or 2-cup portions, remove as much air as possible, and seal. You can also flash-freeze cooled peas in a single layer on a kitchen towel on a cookie sheet. Freeze for 2 hours, then transfer the frozen peas into a container or Ziploc bag. Place freezer bags in the freezer and freeze for up to one year.
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Notes
- Do not freeze peas without blanching them.
- Shell, blanch, and freeze peas as soon as you pick them.
- Freeze for up to one year.
- Blanching sugar snap peas? They take slightly longer - 90 seconds to 2 minutes.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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amy says
So glad I found these instructions. I had a ton of peas I had no idea what to do with. Glad I didn't just dump them in the freezer!
Swathi says
Thanks for great tips, I have tried yesterday as I have bought fresh peas with pods from the store.
Colleen says
Thanks for this great info on how to blanch peas!
DK says
Thanks for this really great post educating us on how to blanch and freeze peas! Now I know exactly what to do when I have peas I need to preserve!
Mihaela | https://theworldisanoyster.com/ says
Peas are veggies we don't grow at the allotment:( I usually buy small frozen, organic bags. It was interesting to read about the blanching method and learn something new - biochemistry related (which cooking is most of the time, to be honest!) The fresh ones look the best; I see what I'm missing by not growing peas.
Jean says
thanks for the tip to blanch before freezing, I always buy peas in the can and now I think it's better to have fresh and then freeze because less sodium.
Cindy Mom, the Lunch Lady says
What a wonderful tutorial. We tried planting peas this year, but the seedlings didn't make it past the hardening stage. Fresh picked peas are one of my favourite snacks!
Marita says
Great article. I did not know anything about blanching peas, but this makes me want to grow some. Very interesting
Jeri says
I'm glad you liked it! Don't give up on growing them, you might have better luck next year!