Kitchen Garden Forum

Probably a daft question but can you freeze peas in their pods??

An interesting question. Why would you want to freeze peas in their pods? You'll presumably need to shell them when defrosted? I think you would need to blanch them if you do try it but this is not really answering your question!

Hi Bottomleypots,
You could freeze a few as an experiment and tell us all about it.
My thoughts are that it not possible to blanch them so what the outcome would be is a bit more than 'iffy'.
JB.

No - the pods will turn to mush when thawed and you won;t get teh peas out easily and/or successfully. The only reason for freezing pods at all is when saving up enough for peapod wine. Having said that, mange tout peas freeze OK, but that's when the pods are young and crisp.
Podding and blanching peas for the freezer is one of the seasonal kitchen delights for me.

always pod mine first.what a brilliant crop this year

Hi MrsL,
I agree with you shelling and freezing peas to me is a very satisfying exercise. This year I will be keeping some shells back for wine .
The first 'great pick' should be tomorrow morning and the blanching is done by steaming, a very good tip supplied to me by Monika a few years ago, to whom I shall always be eternally grateful, and this speeds the process up no end.
I shell the peas and throw the shucks on the floor and then sweep them aside to give me just enough to walk about then have a great clear-up and wash the floor when it is all finished! It is total mayhem but it works very well.
I suppose to some to spend your Saturday night in such a mundane fashion is rather sad but to me it is very enjoyable.
JB.

Shelling peas is one of the great chores of harvesting I'm afraid. The best way to eat peas is to pick and eat straight from the plant as a snack. The same for broad beans. Mmmm

I'm with you Marken i certainly carry more home in my stomach than in the bucket
On another note Bottemlypotts have you been reading Hairy McClairy?

Thanks for the replies-I was wanting to freeze them as I am going on holiday and not sure if I will get chance to pick and pod them all.
I will endeavour to have a go and try and get them all podded.
As far as blanching goes, I havent blanched for the past 2 years and the frozen peas have been excellent right into the following year.....

MacMac I certainly have in fact just back from Donaldsons Dairy!!!!
The fun of having a beautiful Dalmatian helps........

Johnboy wrote:I suppose to some to spend your Saturday night in such a mundane fashion is rather sad JB.

Completely disagree I love it, it's part of how we live. I'd much rather be sitting at the kitchen table podding peas and singing, than in a crowded, expensive noisy pub/town/cinema (take your pick here).
This is REAL life

bottomleypots wrote:As far as blanching goes, I havent blanched for the past 2 years and the frozen peas have been excellent right into the following year......

I don't blanch either - hated this part - maybe I lose some vitamins etc. but the peas still taste good. I'm afraid I don't blanch anything else either!

glallotments wrote:I don't blanch either - hated this part - maybe I lose some vitamins etc. but the peas still taste good. I'm afraid I don't blanch anything else either!

Thanks goodness!

Since I have also followed the no-blanch approach for several years, I'd be interested to hear from anyone who's tried both approaches and can point to actual differences in results?

For several years I have not blanched my produce before freezing and have not noticed any discernible difference between these and previously blanched items. Frozen produce includes peas, mange tout, French, broad and runner beans, raspberries, black, red and white currants, blackberries, gooseberries. The only difference I've noticed at all is in the saving of time and effort. All the above seem perfectly edible after 12 months in the freezer. Perhaps the purists will tell us this method deserves a slapped wrist, but it seems to work.

Hi Fred,
I would not class myself as a Purist but a few years back we use to have a Dietitian on this forum and she went to great lengths to explain why blanching is really essential. I have since then, followed her good advice.
Prior to her advice I had frozen some Broad Beans without blanching and they were after only about three months simple inedible or to put in plain English Bloody Awful. Since then I have quite happily blanched and have had no further difficulties.
JB.

That's it in a nutshell, Johnboy. If you are going to use the food from the freezer in a couple of months then blanching isn't really needed. For lost term storage then blanching is essential to preserve texture and the flavour of the food. The only exception I would make would be for strongly flavoured foods like raspberries, currants, rhubarb and so on.

John