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Peas – To Blanch or Not to Blanch

In 33 years of freezing food from the garden I have, until last year, always blanched peas before freezing.

What is Blanching and What Does it Do?

Blanching is heating or scalding vegetables in boiling water or steam for a short period of time.

It is said to slow or stop the action of enzymes which causes loss of color, flavor and texture. It also cleans the surface of dirt and organisms and brightens the color.

Oddly enough blanching is also said to help retard loss of vitamins. I say “oddly” because heat kills most vitamins. And if they are water soluble vitamins they end up in the water rather than the freezer package with the peas. So – I don’t know how “they” came up with that piece of info.

Save your Vitamins!

Rich in protein and carbohydrates but low in fats, peas are loaded with minerals and vitamins like Vitamin A, C and thiamin. If you feel like I do, you probably don’t want to loose any more of those than you have to.

When I cook peas, whether fresh or frozen, I add just the slightest amount of water before cooking.  When they’re finished cooking there’s no water —- just hot peas that taste wonderful.

Time Saver

Primarily in the interest of time, last year I decided to freeze my peas without blanching. The pods are clean when I bring them in from the garden. I shell them within a couple of hours; inspect them for any debris; then freeze immediately.

One Year – Results good

The peas used this winter that were frozen without blanching were delicious.  They tasted just like peas right from the garden.  And I noticed no change in color or texture.

All the peas that I freeze in a season are used within a year. I feel that most things loose quality anyway after a year even if they are still usable.

Personal Decision

The decision to blanch or not to blanch peas is one each individual has to make based on his or her situation.

As for me, I’ll freeze peas without blanching.

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52 comments to Peas – To Blanch or Not to Blanch

  • Mary Fisher

    If I’d known you had some deer sausage I’d have helped you out with it! The nearest we get is buffalo sausage! It’s never kept for more than a year though, not because we’re fussy but because we like it!

  • Denise Sheffield

    Hey y’all are y’all talking about peas such as pink eyed purple hulls? I have just finished shelling 2 bushels and am having a bit of trouble removing the white stuff that comes from the inside of the hulls while shelling. Any suggestions on how best to remove it? Not gonna blanch this year but have a touch of OCD and would like to be rid of the slimed white stuff!

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