Blanched versus Un-blanched
Last spring I had a bumper crop of snow peas. So many we couldn’t possibly eat them all. I decided to try freezing some of them to see how they did. I’d always read that you needed to blanch vegetables before freezing them.
Blanching is not a lengthy process, but I felt that if I could just clean them up from the garden, allow them to dry, and then freeze them without any processing it would help preserve even more nutrients.
Of course I’m not trying to freeze to keep something for eternity either. I had preserved them to use in the winter. The only thing is I forgot about them, as my freezer got packed full of more and more stuff.
I found them just a few weeks ago, when my new crop of peas had just been planted. They’re only about 3” tall now so have a long way to go. First I brought out a bag of blanched peas. I thawed them and used them in cooking. I have to admit that snow peas are not my favorite frozen vegetable. I used them in a stir fry, but think they would go better in a soup or stew. They were limp as could be and had nothing left of crispness like fresh peas.
Next I opened one marked un-blanched. Absolutely no difference in taste, but they were actually a little less limp than the blanched.
Bottom line is that I didn’t really like either. I now realize that shelling peas are really the only ones that hold up in the freezer, so if I have a bumper crop this year I’ll find some unsuspecting friend to foist them on.
Share Your Experiences With Freezing Foods
What have been your experiences with freezing various fruits and vegetables? Which have worked out well, which have been a fiasco, and why?