Freezing peas is one of those quick kitchen tasks that really pays off later. Whether you’re working with snow peas (pods and all) or shelling fresh garden peas, the process is simple and doesn’t take much time.

The photos here show snow peas, but don’t worry—the same method works for all types. The only difference is whether you leave the pods whole or shell them first.

Snow peas packed into freezer bags and labeled with the contents and date.

Processing Method: Freezing (with or without blanching)
Quantity: Flexible—freeze as many peas as you have
Skill Level: Beginner-friendly

Freezing peas is as easy as pick (or buy), blanch, cool, dry, package and freeze.

How long do you blanch peas for freezing?

Peas blanching in hot water. — Blanch 2 minutes.

Blanched peas floating in icewater. — Cool in ice water.

Freshly picked pea pods in a basket. — Drain and dry.

Bring enough water to cover your peas to a boil. I use a blancher, but a large pot and basket will work as well. When the water is boiling, throw in the peas.
Start timing right away and blanch your peas for 2 minutes.
As soon as time is up, remove peas to a bowl of very cold or ice water. This stops the cooking.
Next, drain the peas and dry. I have a salad spinner that I sometimes use to spin the water off.
Or you can just drain in a colander, then spread out on paper towels or a tea towel and blot dry.
You can gently roll up the peas in your towel to dry them, but don’t squeeze your veggies.

What happens if you do not blanch your peas?

If you skip it nothing unsafe will happen. Blanching is about quality. It slows down natural enzymes in the peas that can affect color, flavor, and texture over time.

I have been known to skip blanching peas when I know I’ll be using them up fairly soon. 🫣 If they won’t be in the freezer for long skipping blanching doesn’t hurt. We love our peas so they very often only spend a few weeks or months in storage before they are used up.

Packaging Peas for Freezing

Blanched peas drying off in a towel. — Dry on a lint free cloth.

Rolling whole blanched peas in a towel to dry them off. — Blot dry or roll up gently to dry.

Freezer bags packed with blanched peas and labeled with the contents and date. — Package in freeze bags. Don’t forget to label and date.

Use freezer bags or containers—whatever you prefer
Pack in serving-size portions
Press out as much air as you can without crushing the peas
Label with contents and date

Freezer bags seems easiest to me.

Place your freezer bags in the freezer in a single layer at first. The packages will freeze quickly and completely while they are not stacked. After the peas have frozen completely, you can stack the bags for convenience.

Flash Freeze

If you want peas that don’t clump together, spread them on a tray (parchment paper helps it not to stick to the tray) and freeze first. Once frozen, transfer to bags. The pieces will be separated and you can pour them out in the quantities you need when you serve.

For best quality, plan to use your peas within about 8–12 months.

Frozen peas can be used straight from the freezer in soups, stir-fries, or side dishes—no need to thaw first. I thaw and add them to summer salads as well.

Recipe Card

Prep Time:30

Total Time:30

Equipment

Freezer Bags or containers
Large Pot
Blancher or basket
Large Bowl
Tea Towel or salad spinner

Ingredients

Peas in the pod or shelled
Water
Ice

Instructions

Harvest peas early in the morning.
Remove peas from pods or snap off stems/blossoms.
Bring water to boil.
Put peas into boiling water for 2 minutes.
Remove peas to a bowl of ice water.
Drain peas.
Package peas in serving-sized quantities.
Remove air, seal, and label.
Freeze.

Author: Sharon Peterson

How to Freeze Peas (snow peas or shelled peas)

How long do you blanch peas for freezing?

What happens if you do not blanch your peas?