How to Freeze Snow Peas and Sugar Snap Peas (Without Losing the Crunch)
Learn to harvest and preserve these tender garden delights the right way for best flavor!
Quick Reference: Freezing Snow Peas and Sugar Snap Peas
- Blanch time: 90 seconds.
- Ice bath: 90 seconds.
- Shelf life: 10-12 months at 0 degrees Fahrenheit.
- Best use after freezing: stir fry. Toss frozen into a hot pan.
- Skip the blanch? The pods turn mushy and gray within a few weeks.
- Storage: heavy-duty freezer bags, air pressed out, frozen flat first.
Snow peas and sugar snap peas are some of the most rewarding crops to freeze. They keep their sweet crunch for nearly a year if you blanch them briefly first, and they go straight from freezer to wok with no thawing step. Here is the simple two-minute method that beats grocery-store frozen peas every time.
Why Blanching Matters Here
Pea pods are loaded with enzymes that keep ripening even at freezing temperatures. Skip the blanch and after three weeks the pods will be soft, dull green, and lose their snap. A 90-second blanch stops those enzymes cold.
The Step-by-Step
- Step 1: Bring a large pot of water to a rolling boil.
- Step 2: Fill a large bowl with ice water.
- Step 3: Trim the stem end and pull the string from each pod (snap peas; snow peas usually skip this).
- Step 4: Drop pods into boiling water for 90 seconds.
- Step 5: Transfer immediately to ice water for 90 seconds.
- Step 6: Drain, pat dry on a clean kitchen towel.
- Step 7: Spread in a single layer on a parchment-lined baking sheet. Freeze 2 hours.
- Step 8: Transfer to heavy-duty freezer bags. Press out air. Label with date.
Using Frozen Pea Pods
Add directly to a hot wok or skillet. No thawing. The pods cook in 60-90 seconds and retain a fresh-from-garden snap. For soups, drop into broth in the last 2 minutes of simmering. For salads, run under cold water for 30 seconds, drain, toss.
Frequently Asked Questions
Can I freeze peas in the pod versus shelled?
Snow peas and sugar snap peas are eaten in the pod and freeze whole. English peas (shelling peas) should be shelled first; the pods are tough and inedible.
How long do frozen pea pods last?
10 to 12 months at 0 degrees Fahrenheit. Vacuum-sealed up to 18 months.
Why do my frozen peas turn gray?
Either they were not blanched, or the blanching time was too short. Repeat with a fresh batch and a full 90-second blanch.
Can I freeze pea pods raw if I am going to use them within a month?
Yes, for under-30-day storage you can skip the blanch. For longer storage, blanching is essential.
This article was published by the Staff at FarmersAlmanac.com. Any questions? Contact us at questions@farmersalmananac.com.
- Farmers' Almanac Staff
- Farmers' Almanac Staff
- Farmers' Almanac Staff
- Farmers' Almanac Staff
The boiling will naturally stop or slow when the peas are put in the water. Do I start timing when I put them in, or when the water returns to a boil? Thank you.
Nice and simple instructions