HOW TO FREEZE SOUTHERN PEAS WITHOUT BLANCHING - IT WORKS GREAT!
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- Опубліковано 14 вер 2021
- As an Amazon Influencer, I earn from qualifying purchases. How to freeze Southern Peas WITHOUT blanching.
alan
homesteadadvisor.com/
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#freezingpeas
#noblanchpeas
#freezingpeaswithoutblanching
#zippercreampeas
#purplehullpeas
#foodstorage
#longtermfoodstorage
#shtf
#homesteadadvisor
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Thank you for sharing. There's a lot of merit in your method and philosophy on food storage. 👍
FWIW.... Growing up on a farm with a BIG garden, my Mother never blanched vegetables either. Spent many a summer day shelling peas, beans, stringing green beans (snaps), etc. Hers were stored in freezer cartons in the days before plastic bags became the norm. They kept well and often fed us, until the next harvesting season. The only time she used water was when freezing fish in blocks of ice. That didn't happen often as most of the fish we caught were fried up for supper the same day.
Thus, I can "see" how being surrounded by ice, the vegetables are protected from freezer burn effects.
Today, the only vegetable that I blanch for the freezer is corn on the cob. Blanch, then vacuum seal in FoodSaver bags. It's ready to eat by dropping the bag into boiling water for a quick thaw/heat. Otherwise, like you, if I'm going to heat water, I'm going to put it in mason jars for pantry shelf, *heat & eat*, storage. There are a few reasons for this.
(1) It saves freezer space for things that shouldn't be canned or I don't want canned. Ice cream, home rendered lard and tallow, meats for the grill and frozen stir-fry veggies. Leaves freezer space for sales on turkeys before Thanksgiving that will be canned. Saves space for sales on frozen vegetables that will be dehydrated (prep work already done). Empty spaces are also filled with sanitized 2 liter soda bottles filled with water that serves as re-usable block ice for coolers and COLD drinking water, if the need arises. (Take out the bottles, when space is needed for turkeys. Return to freezer when the turkeys are removed. )
(2) IMO, Shelf life of canned vegetables is much longer than frozen ones, regardless of the method of packaging them for the freezer. Vacuum sealing does extend the life, especially for meats. Generally, the rule of thumb for frozen vegetables is about a year. (+/- based on product and how it's packaged.) Properly canned, as long as the seal isn't broken, the food is safe to eat. If the seal isn't broken, nothing can get into the can or jar to cause spoilage. Yes, there will be nutrition loss over time. Can be flavor, color, texture changes. Same things that happen in the freezer. These changes don't affect safety of canned foods.
(3) The more I have in mason jars, the less dependent that I am on electricity, whether from the grid or a generator. People often say they will can what they have in the freezer if the grid goes down. My question is do you have enough processing time, enough water and enough alternate energy to process the thawed food before it spoils? Based on my own experiences, the answer for most people is no. Further when time is taken for canning to save what's in the freezer, that time isn't available for repairs and such after a storm takes down the grid.
Just some thoughts this morning that may be useful for someone.
Had Spam and eggs yesterday, best use date 2012, no issues, good stuff.
As usual, you've given lots of info. I agree with all of it.
Canning veggies or meat means you truly have a "heat and eat" commodity.
Thanks for all your insight, Lee. Much appreciated.
I hope lots of folks read your comments 👍😎
You're making me hungry.
What's the oldest spam you've used?
I need to go into my old Spam storage... hahaha
@@BIGALTX Thank you. Glad I can sometimes be of help to others.
Yum!! Zipper Cream are some of my favorites!! I was taught to do this as well but just using regular salt. I get a 4 cup measuring cup with a spout, put in just enough hot tap water to dissolve the salt and then fill the rest of the cup up with water. I put the peas in all the bags and line them up in the sink so they are setting open side up then go back and pour the salt water in each bag. That keeps me from making a mess… most of the time! I store raw skinless chicken and fish the same way. It works just fine!
Good tip, Lea... thanks!
Can 'em Alan. I always can my peas. They're salted and sealed (like the Holy Spirit salts and seals us) and ready to go... I know freezing peas in water works. I've done it before. Jimmy's grandmother did it that way. But I don't have room in the freezer for peas.
Great analogy about "salt and sealed"...😎
I learned from my mama, do not wash, put in a pillow case, that was not washed with fabric softener, tie up and put in freezer. Take out amount you want to cook, then wash and cook. I’ve cooked peas I’ve had in freezer for 2 years. They taste like fresh picked.
Thanks for sharing!!
Someone else told me that last year.
I'm going to try it this year for sure.
Question: He washed his and laid them out on a towel to dry (completely) before freezing.
Do you wash yours?
@@BIGALTX No, I wash before I cook.
I’ve always just put them in a gallon baggie. Never had any problems. I’ve also used a coffee can
Yes sir... I grew up doing what you have done... my Grandmother taught us this. She put the salt in the big pot with all the peas, and had a double bag, not a ziplock... then to the deep freeze... As we are not Pea fans we don't grow them, however I'm with ya... if I'm going to the trouble of blanching I'm canning!! Thanks for sharing... its been a minute since I've seen this done.
Blessings
Thanks for the confirmation!!
I'm about to really mess you up! 😂 I was taught to put up peas by my "currently late 80's and 90 year old Aunts. - one is now 97 and she is ticked that she can't drive anymore...🤣 But, she could probably work circles around half of us. Now- history given, we shell our peas, give them a quick rinse. Drain, pour out on a large clean towel and leave to dry for a couple of hours. Move them around a bit to get as dry as you can. Then put in a cotton bag. They, always used white cotton pillow cases, then Into the freezer they go. I have had peas in my freezer for a couple of years and they taste like they were just picked. I made a big pot for a friends get together and they all asked ( in the middle of the winter) WHERE did you get fresh peas? 😁 They refused to believe they had been in my freezer for a couple of years. I have never had a single pea get frost bite or lose their taste. My Aunts are darned near 100. They must be doing something right!
W - O - W
I've got to remember that method
THANKS FOR SHARING!!
@@BIGALTX Hey Alan.. it's getting peas season. Make sure you get some new cotton pillowcases. BTW, you fill the cases as full as you want, tie them up and throw the bags in the freezer. Then just open it and dip out what you need for each meal. I hope you give some a try. It's new for you. I'm excited to get my bags FULL this year!
Thanks for reminding me... I forgot all about that!!!
The peas I put up using the method in this video really cooked up well, but I am definitely going to try your method too!
I do all of the rinsing and drying out on towel like you but then just put in vac bags-no water added. I am definitely going to try your family’s way in a cotton pillowcase. It was people using what they had-no fancy vac sealers. They were blessed to have a “deep freezer”!
LOLOLOL u are a thinker and very intelligent person...those of us who question how things can be done easier and better are a rare breed. The problem is that one person says something, someone else repeat it without questioning it...and the chain start to grow...repeat like loros...and do not think or question how can be done better or improve whatever they are doing...or even if it is the right information...
Amen 😎👍
Thank you for your valuable info! Im taking a crash course in gardening today. I care for a lady who i helped to plant sweet peas, shes fallen and broken her hip. Now its time to harvest and i dont want them to go to waste so she can enjoy them when she gets home. Shes too confused right now to tell me what to do so thanks for this!
A lot of folks will tell you you have to blanch them first. But this really worked well for me. I still have some in the freezer that are over a year old and are just fine.
I just fixed them for supper Thursday matter of fact.
I used to do this and it’s great . When I want them I take a cup out wash and pick them. This is a great time saver
👍🏻😎
This method works beautifully!
Yes it does!
Thanks for the confirmation 😊 👍🏻
We stopped blanching peas back in the early 70s. We just bag them up without washing them after shelling them. When we go to thaw them out and for cook, then we wash them.
Nice.
Always good results?
Thanks 🙏🏽 so much I’m a first timer on freezing purple peas! Got ONE Bag about a quart from Farmers Market Not ready to eat’em just yet and I prayed 🙏🏽 Lord how do I freeze purple peas🤔?
maybe I’ll Tap onto my UA-cam app🧐 and there YOU were!!!! You made it so easy for me! A TINY LITTLE MIRACLE 🕊️🙌🏽🕊️🙌🏽 Thank You Lord Jesus!🥰🕊️🥰🕊️🥰🕊️🥰🕊️
HAVE A BLESSED BEAUTIFUL GRACE FILLED DAY!!!😊
Well, you made my day.
So glad I could be there when you needed some good info. Thanks for watching!
We didn’t too many peas but enough we can’t eat them all at once so I was looking for how to freeze them and just happened to click on your video. I was hoping I didn’t have to blanch them! Thank you so much for sharing! 💕
You’re welcome.
Blanching them is such a pain.
Thanks for sharing . I will be doing this.
Glad to help 😊
Thank you Alan , for another great idea 💡 , I didn't plant peas but almost everything else I've been freezing , besides the blueberry jam & Apple cinnamon butter I canned for Christmas gifts this year , also made 4 loaves of Zucchini bread , but the same recipe I can use shredded carrots or Banana's ( which I freeze until I make Breads ) you can also freeze this Amazing bread ,
I haven't made it in several years or homemade Salsa but I did this past weekend with my 2 granddaughters ages 9 & 8 ,
They were like NONI Zucchini?? I Said u won't even taste it ,
They loved it an want me to make little ones to give to their teachers ...lol.
I will put the recipe in here in the morning, I should b sleeping but a lot on my mind , I have to go get my Driver's license renewed tomorrow, u have to make appointment online & when u get there check in from the Text they send you , I thought why on earth do I have to go , Well my oldest son told me because I don't have the new One with the star on it .
Have a blessed day & thank you for this new idea , I will post recipe tomorrow, your wife will love it also .
God bless you both 🙏🏻
Josette Tharp
Montgomery County, Texas 🙏🏻
Yep.. got to have the "Star"
11:40...me. I am people who do this and store not just peas but beans, okra, berries, peaches, etc this way and have for years because that's how my great-aunts/uncles/cousins taught us back when I was little and still living in Anderson County.
They kept the salts; canning salt primarily for canning and occasionally preserving like this, even going so far as to only use a couple scoops to a big Ziploc bag...Redmond salt for Sunday dinner/family gatherings/preserving...and then the generic salt (great value/Morton's/etc) if we just cooking some pork chops or a can of Green Giant 😂
Said all that to say this; blanche been a Golden Girl all my life 😂😂😂 I know what it is in relation to food now that I'm almost 40, but "blanching" we called "just cook it a lil bit" lol.....and as you stated, if I'ma just cook it a lil bit, I'm going all the way and canning it....I love it 😂😂😂
The logic makes sense... at least to me... 👍😎
I've been freezing pink eyed purple hull peas for years without blanching them. I don't add salt to my bags, but everything else is the same. Never had problems and they always taste great. I did can a few this summer, and they taste just as good.
Thanks for the confirmation! 😊
What a great idea! I'm for whatever works and spares me work and bills. You've got a really big freezer. I wonder if you can do this with carrots and other harder root veggies? Hmm.
Not sure.
I think some veggies HAVE to be blanched.
It's worth some experimentation for sure
Good info good sir! Could you do a pond/culvert update? I'm interested in knowing how the bentonite and crossing are holding up.
Actually, I have a HUGE pond/dam project coming up in the next few weeks.
I've had some major erosion problems.
Gonna be expen$ive 🙁
Keep watching...
Get in this house boy!! Get em muddy boots off 😅you know it's summer time when you make the first tomatoe sandwich 🎉
Hahaha
So true!
Thank you for sharing. Could you use this process on other vegetables?
Probably. I'm trying it on one at a time...
ua-cam.com/video/XzLSBU5stno/v-deo.html
I didn’t put any water in mine but I may try it your way , you have never steered us wrong before
Just try one or 2 pkgs and see if you like it this way.
thanks, will try that.
Hope you enjoy
Love this.
Thanks so much. Glad it helped.
Shelling my black eyed peas while I watch this! I’ll have to try next year, My freezer is so full that I’m blanching them in 3cups per bag and taking to freezer so they freeze to the best shape so I can close the lid!
Well T.P. we been freezing them in ziplocks dry for years and they taste fine when we cook em up. But thanks for another method we will try it!
Let me know what you think :)
Looks like it should work to me. Now if I just had some peas so I could give it a try.
Sneak off to your neighbor's garden... hahaha
@@BIGALTX I am going to designate you a ‘distant neighbor!’
thank you for the tips,, now i have to get a freezer.. i usally ust let the peas dry on the plants like i do beans and put them up dry
If you're putting them up dry, you can probably just "dry can them"
ua-cam.com/play/PLutBw50GI1zyKn4zJC2W76ISydeSCfAsN.html
I have a vacuum sealer. I wash them put them in the bag and them vacuum seal them. Works for me
Good to know, Urban... thanks!
Thank you
You're welcome! 👍😎
Great to know! How long that this process last in freezer!
It's been a year and we're still eating them 👍😎
I don't blanch them either and they're fine. I grow White Dixie Butter Peas (more like a baby lima) and don't blanch them either before freezing. Usually grown Lincoln peas but they didn't do well at all this year. I don't use any liquid in them either. Just get as much air out of the freezer bag as possible, seal and done.
Good to know!
Thanks for sharing...
Makes perfect sense! Salt is a natural preservative, right? Salt is a natural tenderizer, right? I'm definitely trying this!!! Thank 😊 !!!
Makes sense... right? 😎👍
My aunt would shell and put in 1/2 gal milk jug without any water.. she checked out when shelling but never washed them until she removed from milk jug ( in freezer)and going to cook them is when she washed them.. always great! This was in 60’s😅
Makes sense
Have you tried this with any other veggies? Green Beans? So when you cook them, do you thaw and cook in the water or thaw and drain or another way?
Corn, yes: ua-cam.com/video/XzLSBU5stno/v-deo.html
Not yet with green beans.
I clean my peas using a flat sieve and garden sprayer outside, gets them squeaky clean, also I vacuum seal mine without blanching and freeze, has worked great for long term storage
That's a great idea!
Do you vacuum seal them "wet" or dry them after rinsing them?
@@BIGALTX I don't bother drying them. Put a thin layer in the sieve to get them really clean with garden hose sprayer, if you put too many it will be harder for trash to exit bottom of sieve
Need to try some zipper cream peas haven't done them before
I like them much better than Purple Hulls...
'Freezing cowpeas the "WRONG" way' would probably get this video more notice. Just a suggestion, thanks for sharing!
Hahahah... Thanks for the tip!
I don't can peas and I do freeze they. Pick them, shell them, wash then, drain them and put them in freezer bags. Never have any problems and they taste as good as fresh! No water or salt needed.
Good to know, Nancy... thanks!
I have put peas in the freezer without blanching them before... mine are beautiful and almost ready to pick..
Mine are starting to play out a little :(
You can do the same way with corn also
Good to know, thanks!
Trash and zippers... oh my!! 😄 Those look good.
The best! 😎
My Grandmother and Mom both did it this way. Our freezers were always full of meat from the one bull and one pig we always harvested, but the other freezer was full of vegetables. But then they both canned about the same amount in jars. I lost all my meat when Hurricane Rita and years later Laura, anyone that thinks your going to can a freezer full of meat after a Hurricane is ignorant. Your attention is on other things. It was taking appropriately 16 gals of fuel to keep the generator running all day, for 3 weeks, figure the cost. Mostly to save the meat.
Man... that's a tough row to hoe for sure.
You might want to consider a big propane tank and a propane conversion to your generator
Got a question from Somerville TX what are your persimmon trees seeds showing?
If slim and long: rainy and windy winter
If forked : it’s a mild winter
If showing a spoon: will be harsh snowy icy winter
My oaks arnt producing many acorns and it’s scaring me
I really don't know how to read them.
I think it's only on American persimmons... not the new hybrids and asians... not sure
@@BIGALTX try it you squeeze the persimmon take the seed husk open it up and look at the seed do several from different types I bet they show you same outcome
Does it have to be canning salt? I've got peas and just regular iodized salt.
If that is all you have, I think I would go ahead and use it. I’ve heard that iodized salt can discolor some things, but not sure.
Do a little research maybe?
Wish I could give you a definite answer
Alan, have you ever vacuum sealed peas? Just wondering if you could.
Sure, you could, but not in water like this.
I may try that on a bag or 2 and see if there's a difference.
Thanks for the idea, Rickey!
I've never seen zipper peas before, maybe because Im from the north. Will this work with standard green peas?
I really don’t know.
The zipper cream peas are a southern pea… Like a black eyed pea or a Purple hull pea.
I didn't blanch my peas before freezing and they turned starchy. I think it happens over time, mine are a year in the freezer.
Great to know ... thanks!
It works better the younger they are. Less starch.
Hmmmmm…
Could be. I’ll keep that in mind. Thanks.
I wonder what zipper cream peas taste like? Are they soft like sweet garden peas? I am from the north, we don’t have these here.
Hard to describe.
Kinda like a cross of pinto bean and purple hull peas
@@BIGALTX Haha! Never had purple hull peas either. I have had black eyed peas.
The reason to blanch them is to deactivate the enzymes in the peas. If you're going to be eating them in a month, I wouldn't think it's going to make any difference whatsoever (and your experience says the same). Long-term, they're probably going to degrade unless you blanch them. But that's just what I've been told... It'd be interesting to see a double blind comparison for blanched vs frozen-fresh peas a 1 month, 6 months and 12 months. I'm sure there's a point at which it makes a difference.
Maybe.
But I've heard that if they're eaten within a year, there's no noticeable difference.
Several comments here attest to that.
Can this be done with other veggies?
Probably...
I'm trying one veggie at a time.
I don't blanch corn either: ua-cam.com/video/XzLSBU5stno/v-deo.html
Salt is a preservative, so it will work.
absolutely :)
I am completely 'ignorant' and highly interested of this form of preservation. When I go to the grocery store I often purchase frozen veggies. There is no salt in those frozen packages and not a lot of water. Those packages will keep for a long time in my freezer. Are they doing something to preserve those veggies prior to freezing?
I would think most veggies in the store ARE blanched first... but not sure
@@BIGALTX Does blanching change the appearance of the vegetable. Store bought frozen peas are very green.
I understand the reason for blanching since it destroys enzymes that change the quality of the vegetable.
Below is a google factoid on it.
In contrast, vegetables that are destined to be frozen are harvested and then immediately steam blanched. This quick exposure to high heat stops the enzymes responsible for deterioration and kills off any unhealthy microorganisms. Immediately after blanching, the veggies are flash-frozen.
Killing off unhealthy micro-organisms would seem to be a must for commercially produced vegies, but probably not needed for your own and besides they will be eventually cooked.
The only way I've ever put up Bill pees is Salem bag them up freeze them it's on the way I've ever done it
Great tip, thanks! 👍🏼
This is the way momma did! It was just to hot to heat up the house. None of us died from it.
Ain't that the truth! :)
@@BIGALTX Born and raised Texan. sure do miss.
I never blanched peas. I prefer more texture.
Not blanching them works very well, and it is so much less labor. Thanks for the confirmation 😊
is like those people who refinish furniture...all of them clean the item and spend an good time doing it and then go and sand the entire piece Really??? What a waste of time!!! Sand it and get done with it...then clean and paint...Just because a couple of people started to say u need to clean the furniture now all of them do it without thinking or questioning the process...that is funny!!! Me ...I question every thing that does not make sense and if the whole world is going one way and I know that is the wrong way i will go in the opposite direction...
Yep... question everything
You are doing that the hard way 😳. You have to thaw them out and then cook them. I cook mine almost completely done, add salt and they are ready to eat within minutes of taking them out of the freezer. If you want to put hamhocks or bacon, anything like that you'll need to cook it and just add the peas to it. I like my peas with just a little bacon lard as seasoning and they were salted while over blanching them for ready to eat. 😉
True... but you'd have to heat water to blanch them.
I think the time and energy used to do your method would be similar to mine.
I just threw mine (a frozen brick) into the InstaPot and turned it on.
They were ready in 30 minutes! 😎
My last cream peas, I dry canned.
Hmmmm... interesting.
Thanks for sharing, Occam!
Lewis Grizzard #nekkid
Hahaha... nice call
Oh yea. I just shell and bag peas. No problem ever.
Good to know… Thanks for the confirmation! 😊
Cook one of these in 6 months and 1 year and we'll see. They WILL sour. 1 month is not near long enough.
Lots of folks have commented here saying they never blanch first, and have no problems.
I’ve never blanched my peas.
Wow... You're one of the first to say that.
Do you pack in water like this... with salt added?
@@BIGALTX yes I add salt but only about half of what you added.
You don't need to blanch them. Birdseye agrees with you.
👍😎
Sc
😎👍
ignorance is curable stupidity permanent . That is the way we like to do fish fillets
You crazy not to blanch peas!
Nope… Works great without blanching!
You're doing it all wrong. LOL! Just kidding. I blanch my peas, then vacuum pack them similar to what you did. Blanching supposedly preserves the nutrients and colors and stops the enzymes from braking down the fruit or vegetable. I'm sure they are just as good the way you do it.
Thanks, David!