Ingredients
Ingredients
- 1 pound green peas (shelled and rinsed)
- Water (enough to cover peas for boiling)
- Ice cubes (for ice water bath)
Instructions
- Boil Water: Bring a large pot of water to a rolling boil over high heat. Ensure there is enough water to fully submerge the peas without overcrowding, so they can move freely.
- Blanch Peas: Add the shelled peas to the boiling water once it reaches a rolling boil. Start timing once the water returns to a boil, and boil the peas for exactly 90 seconds to stop enzyme actions that degrade quality.
- Ice Bath: Immediately transfer the peas into an ice water bath to halt the cooking process. Swirl the peas around to cool them evenly and add more ice and cold water as needed until the peas are completely chilled.
- Drain Peas: Drain the cooled peas thoroughly in a colander to remove excess water, which helps prevent freezer burn.
- Freeze: Portion the peas into medium-sized freezer bags in 1 or 2-cup servings, pressing out as much air as possible before sealing. For better separation, you can flash-freeze the peas in a single layer on a cookie sheet lined with a kitchen towel for 2 hours, then transfer to a freezer bag or container. Store in the freezer for up to one year for best quality.
Notes
- Do not overcook peas during blanching as it affects texture and nutrients.
- Use fresh, fully ripe peas for best flavor and quality.
- Freeze peas as soon as possible after blanching for optimal freshness.
- Remove as much air as possible from freezer bags to prevent freezer burn.
- Label your freezer bags with the date for easy tracking.
- Prep Time: 5 minutes
- Cook Time: 1.5 minutes (blanching) plus 1-2 minutes to bring water to boil
- Category: Vegetable Preparation
- Method: Blanching
- Cuisine: Universal
- Diet: Gluten Free
