How to Freeze Snap Peas without Blanching (and Snow Peas, Too)
Tutorial and tips for how to quickly and easily freeze snap peas without blanching – or snow peas – to be able to enjoy them longer than their short season.
A few years ago I shared a harvest photo of our three types of peas, and I realized I needed to find a way to preserve them. The window for fresh peas is typically short – hopefully three weeks to a month before the hot weather does them in. But freezing is a way to be able to have garden peas a little longer.
When I experimented with freezing green beans without blanching first (with great success!), I didn’t have enough peas to try the method (or anti-method, ha!) right then – we just ate the few that we harvested. As soon as we had a decent harvest, though, I experimented with freezing peas without blanching, too.
But because of the success of the green beans – and all the emails and comments on the green bean post from people who:
- Tried it and liked the results, OR
- They, their parents, or grandparents always did it that way.
And because of the popularity of that article, I went ahead and froze the snap and snow peas without blanching.
How did freezing snap peas without blanching turn out?
We tried them after a week of being in the freezer and liked the results better than the wimpy, over-cooked, squeaky blanched snap peas of my past (similar to the beans…).
We then also tried them at 1 month, 2 months, and 3 months before we ran out of frozen peas and they were still better in my opinion, though they were a bit more soft.
Since snap peas do seem to have more water content than beans, the pods do not come out crisp like fresh, but the inside peas do, and the flavor is still sweet and pleasant with the bit of crisp. Snow peas fair a better, probably because there’s not as much air in the pod as snap peas.
I do want to say that this is one of those try-it-and-see-if-you-like-it type of methods. Do a bag like this and see if you like it before preserving your whole harvest this way.
As for me, this is much better than the alternative than blanching, just like with green beans!
How to Freeze Snap Peans Without Blanching
Part of the reason this method appeals to me, besides how they come out of the freezer, is because it’s so quick. That’s the thing I love most about eliminating the whole blanching process – well, that and not having to deal with boiling water when it’s hot outside.
Quick & Easy Steps to Freeze Snap or Snow Peas Without Blanching
- Strip pods of the tops and strings, as usual. Clean if needed, and dry well. You do not need to clean them unless you don’t know where they came from or who handled them. Mine grow organically and never touch the ground, so I don’t bother. IF you do wash, plan to air dry or hand dry well (TIP: spinning in a salad spinner will help dry faster), as water will cause the dreaded ice crystals to form faster in the freezer.
- Slice pods into 1 to 2-inch pieces. You could leave them whole, but I find cutting into smaller pieces helps detract from the inevitable changes that occur in the freezer to the texture – when they’re smaller, it’s less noticeable.
- Add to a freezer baggie, remove air, label, and freeze.
I know – awesome in it’s simpleness, right?
Tip for Removing Air From Freezer Baggies
I don’t want to leave you without a reminder about my cheap trick for removing air instead of using a seal-a-meal (or whatever they’re called – which if you have, great! I just don’t want the added expense):
The straw vacuum sealer method.
How to remove air from a baggie using a straw:
- Seal the bag, removing as much air as possible.
- Open a small section of the seal, and insert a straw.
- Suck out as much air as you can, until the bag is collapsing around the contents.
- Remove straw and quickly seal as fast as possible.
Does it remove all the air? No. Does it work as well as those seal-a-meals? Probably not.
But does it work better than simply using your hands to remove the air?
Yes! Plus it’s quick and easy, and I don’t have to buy a gadget or special baggies. Also, I reuse these strong baggies over and over for regular storage when they’re done in the freezer, which you can’t do with the sealed bags.
How To Cook With Frozen Peas?
While they aren’t as crisp as fresh, I’ve found the frozen peas still work well in these dishes:
- Stir fries – add them at the last minute (still frozen) and toss a few more minutes in the hot stir fry until they are warmed.
- Soups – add them frozen when there is just 10 minutes or so left to cook.
- Roasted on their own or in sheet pan meals – add frozen to a cookie sheet, drizzle with oil, season, and roast at 400 degrees for about 10 minutes, or until browning and cooked through.
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How to Freeze Snap Peas & Snow Peas Without Blanching
Equipment
- Cutting Board
- Sharp Knife
- large baking tray/cookie sheet
- freezer baggies/containers
- straw, if using
Ingredients
- 1 pound snap peas or snow peas
Instructions
- Strip pods of the tops and strings, as usual.
- Clean if needed, and dry well. You do not need to clean them unless you don't know where they came from or who handled them. IF you do wash, plan to air dry or hand dry well (TIP: spinning in a salad spinner will help dry faster), as water will cause the dreaded ice crystals to form faster in the freezer.
- Slice pods into 1 to 2-inch pieces. You could leave them whole, but cutting into smaller pieces seems to help detract from the inevitable changes that occur in the freezer to the texture – when they're smaller, it's less noticeable.
- Add to a freezer baggie, remove air, label, and freeze. Alternately, you can lay out on a cookie sheet, freeze for 30 minutes and then add to freezer container (this allows you to more easily pull a few out at a time if you need).
Notes
Soups – add them frozen when there is just 10 minutes or so left to cook.
Roasted on their own or in sheet pan meals – add frozen to a cookie sheet, drizzle with oil, season, and roast at 400 degrees for about 10 minutes, or until browning and cooked through.
Nutrition
What about you – have you ever frozen peas? What’s your favorite way to ‘put up’ peas?
This article has been updated – it was originally published in July of 2013.
I don’t know why you think vacuum seal bags are not re-usable – I wash and reuse mine until they are too small to be practical. The money you save buying cheese, meats, veggies in large quantities…like a flat of blueberries etc – all vacuum sealed into the freezer and in great shape for at least 2 years – cheese will last in my fridge for 2 years if I buy a 2 lb block of something I use rarely. My sugar snap peas are ready to start freezing and I’m trying your method today as long as I leave fresh ones on the plants for the dog…..her absolutely favorite treat – she will go lay down by the young plants like she is willing to wait…
Ha, that’s just like our dog, too, Cynthia! I’ve only gone by the few people I know with vacuum sealers and they used new ones each year. Glad to know you can reuse them. 🙂
I recently had a friend tell me she just freezes corn on the cob in the husks. I just put them in a baggies, do not wash, and freeze them. Then I boil when we want some. They come out delicious. So much easier than blanching.
I am sad to find that I bought “cheap” brands of baggies. Plus the sliders don’t seem to seal airtight. I guess I will have to spend MORE money now and buy some name brand bags?
I always use ziplock freezer baggies, Penny – they are a good price at Costco and do a good job.
Can you do this with French style string beans
I haven’t ever tried it, so I don’t know. You can do a small test batch and freeze for a week or two before cooking.
FYI…… Better than using a straw to remove air from the zip lock bags, zip it up most of the way and submerge in water slightly warmer than the produce, and finish zipping as you submerge to the top. The warmer water forces the air out of the bag, and works almost as good as the machines.
I have always blanched all my veggies, but when I saw your article I decided to try a test batch, did some blanched and some as you suggested, I was sure the blanched would be much better, they had a prettier color, but I must admit, the un blanched ones were better, much better, easier, faster…. and your method is now my now method too, Thank you, (and this just shows, you CAN teach an old dog new tricks!)
I really was just like you, Charlotte – I tried it just because my family complained so much about the squeaky beans, but I didn’t really think it would make that much difference. So glad it did – bonus that it’s waaay easier, too. 🙂
You can reuse your seal and saver bags by the way!
To get the air out of my baggies, I close up the baggie and then open just a small part of the seal in the corner and suck out the air with my lips, and then seal it in one motion. almost as good as a seal-a-meal!
You can also add the contents to be frozen to a baggy and dip them in a bucket of water. the water forces the air out of the top of the baggy thus vaccuum packing.
Late also–but not my fault. I planted sugar snap peas for a fall harvest–I was expecting them to be done by late Oct. Nature, however, had other plans. The seeds were a bag I had hanging around for over 2 yrs. I figured the garden is empty, why not plant them–all (38 Sq’). My thoughts were that the harvest would small because of the old and ill-stored seeds & at least I could compost the nitrogen rich plants. The plants grew well enough and all seemed good; but no peas formed. I waited and thought they’ll come along–maybe a Thanksgiving harvest. Nothing. Then Dec. we had a week of hard freeze and heavy wind. Plants looked pitiful. No time to garden because the holidays were upon me. By early Jan, the plants were perky & standing upright with a few flowers. Well, at least we’ll get a handful or so. By Feb we had flowers galore. Picked and ate all we wanted in Feb. Beginning of March and I’ve picked 6-7 dry qts (filled my largest stainless steel bowl) every other day. So far we’ve been eating them fast enough. March 6 and we have massive flowers for peas to come. I can tell I will be picking at least my big bowl each day starting today. With this unexpected bounty I need a quick process and your process is the answer. Just hope I have the freezer space. I have read they will keep 2 wks in the refrigerator. I do have a sealing gadget (gift) that I never use so I’ll put those special bags to use. Funny thing is we live in So California and the peas are holding up my spring planting, But they have earned the right to stay and run the course. At least we have a long growing season.
Thanks for experimenting–you word is good enough for me! Sorry so long winded.
Oh my – what a story! I would’ve thought the peas would’ve been long gone, too. Pretty hardy little guys. 🙂
CTY, I live on the west central coast of Florida and I am having the same bounty with my sugar snap peas due to the cooler winter and spring. It was so hot last spring, they did very poorly. This batch, started in late October, is the most prolific I have ever had. It was very slow to start, but I just filled an entire gallon Ziplock bag from only 3 Earthboxes! We have been eating and sharing them, but now I will try some in the freezer. Have you tried Ina Garten’s recipe for them? Delicious! The only downside is that I need to get my spring garden in before it’s too late! I have 20 Earthboxes with tomatoes, peppers, sugar snaps, broccoli, cauliflower, blueberries, onions, and herbs.
This is a bit late because I have just found the site and love the ideas on this website. It says “Speak your mind” so here’s what’s on my mind after reading Cindy’s comments – August 7.
Funny! I thought that the reason you were encouraged to wash your produce prior to eating it was because of the untold number of chemicals and poisons used on the vegetables you buy in the supermarket etc. I have done years of research into the subject and I think I would rather have the crawling bugs, flying birds etc. than to swallow the number of chemicals sprayed on crops that we consume and feed to our kids. But as Jami says, “You gotta do what you feel comfortable with” so if washing is your thing then you should wash your produce and your hands before processing and for those who don’t think it is necessary then that should be okay too! Each to his own!! May we always have the freedom to choose what we do and how we do it.
I appreciate your take on this, Jane – late or not! Thanks you. 🙂
You cannot be too clean with your food…period, no matter where it comes from
You absolutely can (be “too clean” with your food). Ever heard of the hygiene hypothesis? We NEED friendly bacteria, and our paranoid attempts to sterilize everything is leading to all sorts of serious health problems, particular auto-immune disorders. I have gone back to the old fashioned art of live fermentation and the probiotics have benefitted my health tremendously.
FYI, those chemicals don’t wash off well. It’s why they’re used–they persist. Sometimes they even soak through the skin or peel and wind up on the part you eat (assuming a fruit/veg where you don’t eat the skin or peel).
What if I just spread the peas, beans, whatever, on a cookie sheet in the freezer and bagged them after freezing?
Sure, Ed, I’ve read where people do that – called ‘flash freezing’ or something. Might take up more room, as the frozen produce wouldn’t compress in the bag? Not sure the difference in taste/texture – I should try some and see what they’re like!
I just froze a cookie sheet of bush beans, along with several bags, suitably “straw vaccumed”. Lots more to do. Peaches are ripe and ready for tray freezing…will try the lemon juice and sugar method. Pole beans are next. Will soy beans survive the no-blanch method?
I haven’t tried it, Ed, but it seems reasonable to me that they would. Maybe try a test batch? Let us know!
The good thing about flash freezing is the individual items don’t stick to one another in the freezer after you’ve put them together in the bag. Makes measuring out for recipes MUCH easier, not to mention making things fit into round bowls once they’ve frozen in a square bag.
So true, Dana! Thanks for all your input here. 🙂
I do the sliced okra too. I place it on a cookie sheet and place in the freezer until frozen. I take it out and put it in air free bags. I also place corn meal in a bag, place the cut okra in it, toss it around and then spread it on the cookie sheet and freeze the same way. Tastes great and lasts well over a year.
NO WASHING of produce?? Seriously. Wash everything. There are bugs crawling on your food as it grows and flying birds pooping randomly. Not to mention wandering animals that stop by for a sniff, taste or whatever. I think some of these food poisoning episodes in the news (and how many don’t make national headlines…a lot, like the ones from local and home gardens) are related to people just not washing their food. And what are we told by the medical experts? WASH YOUR FOOD BEFORE YOU EAT IT. Freezing, canning, and then the heating involved in preparation does kill most bacteria. But why risk it? Be your own best advocate and wash food before processing. How clean are our hands when we harvest? Think of all the things the food touches before it goes into those new zip bags?
All good points, Cindy – we all gotta do what we feel comfortable with! 🙂
You did know freezing kills germs, right?
We’re actually finding now that constantly sanitizing our environments is making us sicker and also giving our kids more allergies because they no longer train their immune systems to respond to outside germs. If the bugs and animals in question are bugs and animals we would encounter if we just went outside a little bit every day, our bodies should be used to them. It’s not like animals leave rabies on pea pods.
Also, these same authorities that tell us to sterilize every surface in sight also tell us that plastic cutting boards are more sanitary than wooden ones even though experimentation (as opposed to guessing) has proven otherwise. You’ll forgive me if I don’t take their every word for absolute gospel.
NONE of this is to say I’d force you to not wash your stuff. But YOU shouldn’t cast aspersions on other people for making different choices.
AMEN. Thank you. Lots of people have the illusion that they can make everything perfectly clean and safe, to the point of being practically sterile.
I just use a nice big thick corelle or unbreakable type plate for cutting most of my food . that way the debate over plastic and wood cutting boards doesnt matter .
I do believe I agree about washing first esp. when you don’t know where the beans were grown. I have about 2 # of green beans ready to eat or freeze. I will eat some now and freeze some without blanching.
I’d definitely wash any produce that I didn’t know where it came from, too, Donna. That’s why I make sure to say that I grow my own and do it organically. 🙂
You obsess WAY too much! LOL. I’m 63 yrs and I NEVER wash a veggie whether it comes from my garden or grocery unless it has dirt of something that I can easily visibly see – that includes mushrooms too. Been cooking all my life since age 14 and I’m healthy – never can say I’ve remembering experiencing any bad negative health issues either. You need the bad bugs as much as the good bugs in you. Your gut is nearly 75%+ bugs. They (your microbine) work overtime for you. The stronger and more diverse it is, the better it is, the healthier you are. Live a little – try fermented food too. Read Dr. Josh Axe’s new book out – “Eat Dirt” and don’t obsess so much over being too clean.
Thanks Mamabear, I didn’t know you could freeze corn without blanching! Do you slice it off the cobb first, or freeze it whole?
Great trick with the straw. I’m gonna try this method when we get our fall crop of peas. Thanks, Jami!
Another way even easier than a straw is to fill the sink with water, then push the bag under the water with just a tiny portion of the zip lock opening open. When the air is out, quickly finish the zip lock.
I am SO grateful for this post! We are so overrun with snow peas right now! We could make stir fry for our family of seven for three meals a day EVERY DAY and still not know what else to do with the rest of the peas on the vines! I am going to start freezing them tomorrow!!
Ha! I know the feeling, Michele. 🙂
I’ve done this too! The straw is brilliant and I”m so happy blanching is unneccesary.
PS. I’m glad to find i’m not the only rebel preserver out there 🙂
I haven’t successfully grown peas and havent found any at the local farmers market, but i have been freezing raw, unblanched sliced okra for years and it keeps for about a year and still tastes good.
I also found that our family REALLY LOVES fresh frozen corn raw and unblanched. I dont grow it, but have to buy it from local farmer markets. I dont want to spend the money on ice and dont have enough ice to keep it from continuing to cook after blanching so it turns out nasty if i blanch it. I pretty much freeze everythin raw that i freeze from the garden.
My grandma taught me that same trick with the straw years ago. Works great! (although my hubby DID get me a sealer for christmas last year :). I love it!
Wow, I’ll have to try it with corn, too – I’d love to not have to cook first, as you probably could guess. We rebels need to stick together! 🙂
I do this with corn also, it turns out great. Sometimes, I even leave it in the husks, just cut off the top and bottom and freeze it that way. I wish we liked peas….
I always shell the peas and freeze them straight out of the pod. They are just like frozen peas you buy, just taste better. Never tried to freeze snow peas or any kind in the pod.