How Do I Blanch Field Peas?

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Blanching is a process used to prepare vegetables that are going to be frozen. When you blanch vegetables, it stops the enzymes from working so that your vegetables stay colorful, full of flavor, and don't become mushy while frozen. You can use a water blanch or a steam blanch on field peas. Make sure that you follow both a hot and cold blanching process, otherwise your peas will be overcooked and turn soft in the freezer. Blanching only slightly cooks vegetables so it is a process to use only for freezing field peas.

Things You'll Need

  • Large pot
  • Steamer basket
  • Kitchen timer
  • Large bowl

Water Blanching

  • Fill a large pot with 1 gallon of water and bring to a boil.

  • Add 1 lb. of field peas to a steamer basket and place in the water when the water is at a rolling boil.

  • Return to a boil (which should take one minute at most) and set a timer for two minutes.

  • Remove the peas from the boiling water after two minutes.

  • Immerse the peas in ice water immediately for two minutes.

  • Take the peas out of the ice water and freeze.

Steam Blanching

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References

  • National Center for Home Food Preservation: Blanching
  • "Preserving Summer's Bounty: A Quick and Easy Guide to Freezing, Canning, and Preserving, and Drying What You Grow"; Rodale Food Center and Susan McClure; 1998
  • "The Busy Person's Guide to Preserving Food: Easy Step-by-Step Instructions for Freezing, Drying, and Canning"; Janet Chadwick; 1995
  • Photo Credit BananaStock/BananaStock/Getty Images
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