This is a detailed guide on how to freeze peas. From shelling, and blanching, to freezing, learn the correct way to freeze fresh green peas.
About Green Peas
Fresh green peas are one of my favourite vegetables. They add so much flavour and texture to a dish. Besides, green peas are high in fibre, vitamins, minerals, and proteins. It’s a green vegetable, after all.
In India, green peas are an integral part of everyday comfort food. There are many Indian dishes made only during the winter season using fresh green peas.
Across India, fresh green peas are abundant from October to February. They are a widely popular winter vegetable.
Why Freeze Peas?
The freezing process increases the shelf life of fresh green peas, and you can use them even months later or during the season when fresh green peas are unavailable.
Fresh peas are one of the most easily frozen vegetables. Although they may take some time to shell, the freezing process is relatively easy to follow.
The thawed peas do not lose much flavour, texture, or nutrient content. Hence, they are perfect for cooking a variety of dishes.
Homemade vs Readymade
I think homemade frozen peas are always healthier and budget-friendly than readymade ones.
The homemade frozen peas are guaranteed chemical and harmful-preservative-free. In addition, they are all natural without any artificial colour or flavour.
For freezing, you can use organic and pesticide-free green peas from the local farmer’s market.
How To Freeze Peas
Freezing green peas is an easy, straightforward, fuss-free process. You need only sugar, water, ice cubes, and green peas. So let’s get started!
Step 1) Shelling. Shell the green peas and take out all the kernels in a bowl. Discard the shells and spoilt/rotten/yellow kernels.
Step 2) Boiling. For blanching green peas, heat water in a large pot. Once the water starts boiling, add a teaspoon of sugar to it. Stir to combine water and sugar.
Step 3) Blanching. Add the shelled peas. Stir. Cook for exactly 5 minutes (image 2). If you have a lesser quantity of green peas, cook them only for 2 – 3 minutes. If the quantity is more like 2 – 5 kilograms of green peas, cook them in small batches of 5 minutes each.
Step 4) Ice Bath. Meanwhile, keep a bowl half-filled with ice-cold water ready next to the stovetop. Transfer the blanched green peas to the ice-cold water to stop the cooking process and retain their bright green colour (image 4). Let the green peas sit in ice-cold water till they cool down completely. It takes less than 5 minutes.
Step 5) Drying. Drain all the cold water and transfer the blanched green peas to a colander (image 5). Next, spread the peas on a clean kitchen towel in a single layer (image 6). And let them air dry for 1 hour. I usually dry them under the fan to speed up the process.
Step 6) Storing. Once the green peas are dry and not moist, transfer them to ziplock freezer-friendly bags or containers. Seal, write the freezing date and store them in the freezer.
My Tried and True Tips
Discard the yellow, rotten, or sprouted green peas. They are not fit for freezing and spoil the entire batch.
Do not add too much sugar. A teaspoon is sufficient for one kilogram of green peas. It only helps to sweeten the taste of green peas.
Do not cook the green peas for too long. We want to soften the fresh green peas and not make them mushy. They should have a crunch to them.
Do not overcrowd the pan while blanching. Otherwise, you will end up with unevenly cooked green peas.
Do not sun dry the blanched green peas. Always air dry them to get rid of excess moisture. If the green peas are wet while freezing, they will stick to each other, and there will be a lot of ice crystallization.
Do not forget to mark the dates on each packet of frozen green peas. This helps you to know the expiry dates of frozen peas. You can use them for between 3 – 6 months.
Green Pea Recipes
- Matar Poha
- Matar Pulao
- Matar Paneer
- Matar Ghugni
- Matar Kachori
- Matar Paratha
- Green Pea Soup
- Mushroom Methi Matar Malai
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How To Freeze Peas
- Saucepan
- Colander
- Ziplock Bags
Ingredients
- 1 kilogram fresh green peas
- 1 teaspoon granulated white sugar
- 1 litre water
- ice cubes
Instructions
- Shell the green peas and take out all the kernels in a bowl.
- For blanching green peas, heat water in a large pot. Once the water starts boiling, add a teaspoon of sugar to it. Stir to combine water and sugar.
- Add the shelled peas. Stir. Cook for exactly 5 minutes. Turn off the heat.
- Meanwhile, keep a bowl half-filled with ice-cold water ready next to the stovetop. Transfer the blanched green peas to the ice-cold water to stop the cooking process and retain their bright green color.
- Let the green peas sit in ice-cold water till they cool down completely. It takes less than 5 minutes.
- Drain all the cold water and transfer the blanched green peas to a colander. Next, spread the peas on a clean kitchen towel in a single layer. And let them air dry for 1 hour.
- Once the green peas are dry and not moist, transfer them to ziplock freezer-friendly bags or containers. Seal, write the freezing date and store them in the freezer.
- Use frozen green peas to make a variety of dishes. Thaw them at room temperature before using.
Recipe Notes:
- Discard the yellow, rotten, or sprouted green peas for freezing.
- Use a wide, deep saucepan or casserole for evenly boiling the green peas. If the pan is small or the quantity of peas is large, complete the process in batches rather than over crowding the pan.
- Do not sun dry the blanched green peas. Always air dry them to get rid of excess moisture.
- You can use frozen green peas for 3 – 6 months.
- Some recipes suggest adding a teaspoon of salt along with sugar while boiling the peas. I do not find reason to do so. If you want you can give it a try.
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