Freezing Sugar Snap Peas and Snow Peas
Freezing sugar snap peas and snow peas is easy to do, and you DON'T have to blanch them first. Here's how to get the best results!
- fresh snap peas or snow peas
1. Start by washing the peas and drying them thoroughly. If they’re already clean when you bring them in from the garden, you really can skip this step and just brush the peas clean as you work with them. The less water involved, the better, honestly. 2. Remove the stems, and any tough strip down the side. If you’re working with snow peas, many varieties have a pretty sturdy strip that runs down the side, and pulls off easily as you’re removing the stem. Most snap pea varieties that I have grown really don’t have this, so you may not need to worry about it. 3. Place into vaccum sealer bags, or regular ziplock bags. The less air you end up with in the freezer bags, the better. To help eliminate air pockets, I like to place the peas in the bags all lined up in the same direction, rather than topsy-turvy. Some people like to chop their snow or snap peas before freezing them. If you generally chop your peas before using them in recipes, you can certainly go ahead and do this. I like using whole peas in most recipes, and find that keeping them whole helps to slightly preserve the quality of the frozen peas, so always freeze mine whole. 4. Remove air, and seal the bags. Vaccum sealer method: If you have a vacuum sealer, you’ll want to use a gentle setting if you have one. If you’ve washed the peas, and they’re even a tiny bit damp, you may also want to use the “moist” food setting. Freezer bag method: If you’re working with regular freezer bags, it also is a good idea to remove as much air from the bags as possible before sealing. If you happen to have a straw handy, place one end into the bag, and seal the bag around it. Suck out as much air as you can, and quickly seal the bag as you pull out the straw. 5. Store in the freezer until needed. Even with a vacuum sealer, peas are one of those delicate veggies that are best used up within about six months or so. Without a vacuum sealer, I recommend trying to use them within 1-3 months. When you’re ready to use them, I find it works best to add them frozen, directly to whatever I’m cooking, whether it’s a stir-fry, curry, or other dish. Thawing in advance really decreases the texture quality, and mushy peas are almost always the result.