How to Freeze Shelled Peas

Shell peas before freezing.

While some pea pods are edible, peas are typically removed from their pods before preparation. Whenever you have an excessive amount of shelled peas, freezing allows storage for up to 12 months. You can thaw frozen peas in the refrigerator overnight or add them directly to a dish for cooking.

Things You'll Need

• Large cooking pot
• Large bowl
• Ice water
• Slotted spoon
• Colander
• Freezer bags
• Airtight container

Instructions

1. Select fresh and crisp peas to freeze. Avoid old, limp or discolored peas. Freezing will not improve the quality.

2. Rinse the pea pods under cold running water to remove dirt and debris.

3. Remove the peas from their pods. Grab the stem end of the pea pod and press down onto the seam with your thumbnail. Squeeze the pod gently to open it.

4. Fill a large pot two-thirds full of water and bring to a boil.

5. Set a large bowl of ice water near the boiling water.

6. Place the peas in the boiling water. Blanch the peas for 1-1/2 minutes.

7. Remove the peas from the boiling water with a slotted spoon. Place the peas directly into the ice water, allowing them to cool for at least 90 seconds to prevent cooking.

8. Drain the peas in a colander.

9. Pack the shelled peas into freezer bags or airtight containers. Leave 1/2 inch of head space to allow the peas to expand. Label the bags or containers with the date. Seal and place them in the freezer.

Tips & Warnings

• Remove all the excess air from freezer bags to prevent freezer burn. Insert a straw into the bag, shut the bag around the straw and suck out the air. Remove the straw and seal the bag tightly.

• Harvest peas in the morning when they are at their peak flavor.

• Avoid blanching the peas for longer than 90 seconds, which can alter flavor or texture after thawing.

References

• Alabama Cooperative Extension System; Freezing Peas and Butter Beans; Evelyn F. Crayton; 2004
• University of Illinois Extension: Peas
• University of Missouri Extension; Savor the Flavor of Fresh Garden Peas; Mary Schroepfer et al.; June 2008
• National Center for Home Food Preservation; Freezing Blackeye or Field Peas; Elizabeth L. Andress et al.