Freezing mange-tout

Bernard · « **on:** September 04, 2007, 17:01 »

Someone said that mange-tout are good to freeze and my Thompson seed catalogue agrees. So every time I picked more than we could eat I froze some. I blanched them for about 3 seconds in boiling water. Now I come to use them I find that when thawed they are sopping wet skins full of water.
Did I misinterpret the word 'good' or did I miss something?

WG. · « **Reply #1 on:** September 04, 2007, 17:08 »

Never done it sorry. My freezer book was written before mangetout made it over the Channel but it says blanch peas for 90 seconds.

http://www.allotment-garden.org/allotment_foods/Storing_the_Surplus_Freezing.php says 2-3 mins so this might be your problem.

Maybe you can use your ones for soup?

Bernard · « **Reply #2 on:** September 04, 2007, 22:08 »

Next year I will experiment with the blanching time. Meanwhile, I find I can get away with using them in curries.

muntjac · « **Reply #3 on:** September 04, 2007, 23:19 »

30 secs in boiling water .drop straight into freezing water ,freeze on a tray seperatly .bag with steel spoon not fingers

Bernard · « **Reply #4 on:** September 05, 2007, 09:53 »

Thanks Muntjac, I will keep this for next year.

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Freezing mange-tout

WG.