I have my own garden in the backyard and am currently growing snow peas, cucumbers, jalapeños, banana peppers, mint, basil, lavender, rosemary and cilantro. It’s growing like crazy and I love it. What an exciting and rewarding feeling it is when I walk out back and there are three and four cucumbers ready to be picked, a bushel of peas and yummy peppers. It’s great – but it can also be overwhelming if I don’t have a recipe or anything prepared to use them in. That’s when flash freezing comes into play. Ready to learn how easy this is? Let’s go!
What You’ll Need:
- large pot (bring water to a boil)
- strainer (use to add and remove snow peas)
- large bowl (fill with water)
- ice (add to bowl of water for ice bath)
- towel and paper towels (use to dry snow peas completely before freezer bagging)
If you have fresh picked snow peas you will want to remove the tips of the snow peas and then devein them by pulling gently from one corner to the other. Rinse and set aside.
After you bring a pot of water to a boil drop the snow peas by spoonfuls into the pot and let boil for 1 minute. Do not leave in too long. Boiling helps bring out all of the flavor in the snow peas and help preserve their vibrate color.
Once the snow peas have boiled for a minute, immediately remove and drop into the bowl of ice water you prepared in advance. Let soak and chill for 30 seconds or so. Remove and pat dry with a towel. Once dried place in an freezer bag and remove all of the air. Freeze for up to 6 months. Add to your dishes directly from freezer.