Have you ever been curious about how to freeze peas after first blanching them?
Well, you are not alone. Continue reading for full step-by-step directions on how to blanch & freeze this wonderful and delightful vegetable so that you may enjoy its great taste even when it is months away from being harvested from the garden.
How to Blanch Peas for Freezing?
When you’re done shelling the peas, put them in boiling water. Cooking should take a minute and a half. Colander-drain the peas. Blanched peas must be chilled in ice water. Put peas in cold water immediately.
After conducting more research, I came across new information that is important for you to be aware of; thus, I ask you to kindly keep reading…
Why Blanch Peas?
Blanching peas is a necessary step that must be taken in order to prevent the enzymes found in peas from causing the pea to age prematurely, which results in a diminished taste, color, texture, and amount of nutrients.
Blanching the peas before freezing them is an essential step that must be taken in order to ensure that the peas will preserve well in the freezer.
When I did this one time just to see what would happen, I quickly realized that I had made a significant error in judgment. The peas were not just tough and astringent, but they also had an unpleasant overall flavor.
Peas that have been blanched are extra soft, their color is vivid green, and they are loaded with taste and minerals. If they are blanched correctly, they have a flavor that is identical to that of vegetables that have just been gathered from the garden.
After blanching the peas, the only thing left to do is give them a brief reheat before serving. This is because the peas will already be half cooked. Ideal for times when you have to rush to get dinner on the table.
What Does Blanching Mean?
The method of blanching food involves first scalding it by submerging it in water that is boiling at high heat for a short amount of time, and then immediately placing it in cold water to cease the cooking process.
|Ingredients For Blanching Your Peas:
To blanch fresh peas before freezing, you will need…
Is blanching the peas necessary prior to them being placed in the freezer?
I am aware that blanching garden peas is an additional step, and I have seen on the internet that there are various sites that discuss how to freeze garden peas without blanching them first.
Having said that, I would advise strongly against doing so. If you blanch your peas before you freeze them, their brilliant colors will be preserved, they will maintain their nutrients, and the enzymatic process that leads to deterioration will be slowed down.
If you are pressed for time and have no choice but to freeze them without first blanching them, it is best to consume them within the first two to three months after freezing them, before they begin to go bad.
Some Useful Advice:
Freeze peas in smaller amounts I highly recommend freezing peas in quantities that are less than one cup. By doing so, you may prevent bigger amounts of peas from going bad or getting freezer burn. Have the peas at room temperature before beginning the blanching process.
We need to make sure that we blanch the peas in water that is boiling for only a few minutes. If you blanch your peas as soon as you take them out of the refrigerator, the cold peas will lower the temperature of the water, which will cause the blanching process to take far longer than normal.
However, if you allow them to get to room temperature before blanching them, they will be wonderfully crisp and tender without the need for you to blanch them for a longer period of time.
1. How long should the peas be blanched for?
Cook the fresh peas in the water that is boiling with a teaspoon of kosher salt until they are crisp-tender, which should take between one and a half and two minutes.
2. What is the proper way to freeze fresh peas?
Peas and butterbeans should be washed, then blanched in enough boiling water to cover them for two minutes. Afterward, they should be cooled quickly in ice water and then drained well. Pack the food in airtight containers, allowing for a headspace of no less than half an inch, or place it in plastic freezer bags with zip-tops and remove as much air as you can. Put the lid on it, and freeze it for up to six months.
So, what did we learn in class today?
We now know how to blanch peas for freezing; once you’ve done shelling them all, place them in a pot with quickly boiling water… cooking time should be less than a minute and a half.
In a colander, drain the peas as quickly as possible. Blanched peas should be chilled in cold water after blanching, thus do the following: Place the peas in a bowl of cold water very away.
Blanching peas is also important to prevent pea enzymes from causing the pea to age prematurely, resulting in a reduced flavor, color, texture, and nutrient content.
Blanching the peas before freezing them is an important step to guarantee that they keep properly in the freezer. I did this once simply to see what would happen, and I immediately realized that I had made a huge blunder.
Not only were the peas rough and astringent, but they also had a terrible taste. Enjoy the rest of your day, always stay safe, and treat others with kindness and respect. Until next time!