Green Pea Freezing Recipe – Blanching & Raw Pack Methods

Last Updated on 2 months by Neha Deshmukh

Green Pea Freezing Recipe – Blanching & Raw Pack Methods

Hey everyone! Do you ever find yourself with a huge haul of fresh green peas and wonder what to do with them all? I know I do! Especially during peak season, it feels like a treasure hunt in the market. This green pea freezing recipe is a lifesaver. It lets you enjoy those sweet, vibrant peas all year round, even when they’re not in season. Trust me, there’s nothing quite like adding homegrown (or market-fresh!) peas to your aloo matar in December. Let’s get started!

Why You’ll Love This Recipe

Freezing green peas is seriously simple, and it makes a world of difference. You’ll always have a bag of goodness ready to go for curries, pulaos, or even just a quick side dish. Plus, it’s a fantastic way to reduce food waste. No more peas going bad in the fridge! This recipe covers two methods – raw packing and blanching – so you can choose what works best for you.

Ingredients

Here’s what you’ll need:

• 1 cup Fresh Shelled green peas
• As needed Water
• ½ tsp Turmeric powder
• ½ tsp Sugar

Ingredient Notes

The star of the show, of course, is the green pea! Look for peas that are bright green and plump. They should feel firm to the touch, not shriveled. Sweetness is key – the sweeter the pea, the better it will freeze.

In India, you’ll find different varieties depending on where you are. Some are smaller and sweeter, others larger and a bit more starchy. Don’t be afraid to experiment! I’ve noticed that peas from hill stations tend to be particularly sweet. The turmeric and sugar in the blanching water aren’t just for flavor; they help preserve the vibrant green color and sweetness of the peas.

Step-By-Step Instructions

Let’s get freezing! Here’s how to do it, both ways:

Preparing the Peas: First things first, shell those fresh green peas! It can be a little tedious, but put on some music and enjoy the process. Once shelled, give them a good rinse under cold water.

Raw Pack Method: If you’re going for the raw pack method, this is where you really need to focus on drying. Spread the rinsed peas out on a clean kitchen towel and pat them completely dry. Any moisture will lead to clumping and freezer burn. Once dry, transfer them to ziplock bags, squeeze out as much air as possible, and straight into the freezer they go!

Blanching Method: Now, for blanching. Bring a pot of water to a rolling boil. Add the turmeric powder and sugar – this is our little secret weapon for keeping those peas looking and tasting amazing. Add the peas and cook for just 2 minutes, until they float to the surface.

Immediately drain the blanched peas and rinse them under ice-cold water. This stops the cooking process and helps retain their color and texture. Pat them dry with a towel.

Finally, transfer the blanched peas to airtight containers or ziplock bags, removing as much air as possible. And into the freezer they go!

Expert Tips

Want to make sure your frozen peas are perfect? Here are a few things I’ve learned over the years:

• Freshness is paramount: The fresher the peas, the better they’ll freeze. Use them as soon as possible after picking or buying.
• Dry, dry, dry: Seriously, make sure the peas are completely dry before freezing, especially if you’re raw packing.
• Air is the enemy: Removing excess air from the bags or containers prevents freezer burn.
• Quick freeze: Spread the peas in a single layer on a baking sheet before transferring to bags for faster freezing.

Variations

There are a couple of ways to tweak this recipe:

• Raw Pack vs. Blanching: I personally prefer blanching because it helps preserve the color and texture a bit better. But the raw pack method is super quick and easy if you’re short on time.
• Snow Peas & Sugar Snap Peas: You can use a similar technique to freeze snow peas and sugar snap peas too! Just blanch them for a slightly shorter time – about 1 minute. My friend, Priya, swears by blanching her sugar snap peas before freezing, and they always turn out beautifully crisp.

Serving Suggestions

Frozen peas are incredibly versatile! Here are a few ideas:

• Aloo Matar: A classic Indian dish!
• Vegetable Pulao: Adds a pop of color and sweetness.
• Pea Soup: A comforting and healthy meal.
• Side Dish: Simply boil or sauté them with a little butter and seasoning.

Storage Instructions

Proper storage is key to enjoying your frozen peas for months to come:

• Raw Frozen Peas: Will stay fresh for up to 2 months.
• Blanched Peas: Can last for up to 3 months in the freezer.

Always label your bags or containers with the date so you know when you froze them!

FAQs

Got questions? I’ve got answers!

1. What is the best way to shell fresh green peas quickly?

Honestly, there’s no super-fast way! But using a good quality peeler can help scrape the peas out of the pod.

2. Can I freeze peas directly without blanching? What are the drawbacks?

Yes, you can, but they won’t taste as good or retain their color as well. Without blanching, enzymes continue to work, leading to a loss of flavor and texture.

3. What does adding turmeric and sugar do during blanching?

Turmeric helps maintain the vibrant green color, while sugar enhances the natural sweetness of the peas. It’s an old trick my grandmother taught me!

4. How do I know if my frozen peas have freezer burn?

Look for white, powdery patches on the surface of the peas. They’re still safe to eat, but the texture and flavor will be affected.

5. Can I refreeze peas after thawing?

It’s not recommended. Refreezing can further degrade the quality of the peas.

6. What’s the difference between garden peas and snow peas when it comes to freezing?

Garden peas (the ones we’ve been talking about) need blanching. Snow peas and sugar snap peas can be frozen, but blanching time is shorter. You also eat the pod of snow and sugar snap peas, so they freeze a little differently!