|First harvest your peas early in the morning when they
are at their freshest.
Depending on the type of peas you will either remove the peas from the pod or snap the stem and blossoms off the pods of snow peas.
Here are my snow bird peas.
|Peas need to be blanched before freezing. This
retain the color and nutrition.
Bring enough water to cover your peas to a boil. I use my blancher but a large pot will work as well. When the water is boiling throw in the peas.
|Start timing right away 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.
|Now package the peas in serving quantities.
Using freezer bags seems easiest to me.
I flatten out the baggie and squeeze out as much air as possible without squishing the peas.
Seal, label, and freeze!
I have attempted to share safe preserving methods. However, I make no promises. You alone are responsible for your health. Be aware of current safety recommendations.
See my Full Disclaimer here.