Our simple method for preserving peas

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So I will start out this post with a warning; Our method for preserving peas is old fashion.  Some food inspector at the USDA will have a conniption when he reads this.  Here’s why, when it comes to peas we try to make preserving as simple as possible.  We don’t really want to mess with “blanching” or any thing like that.  We simply wash them off and freeze them!  With many vegetables you just can’t get away with this but peas do just fine without blanching and it’s so much quicker!

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So the first thing we do after shelling them is to give them a good wash.  Just a bowl of warm water and a few good rinsing to get all the dirt off is all they need.

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Next we just spread them out on a cookie sheet so that they are just one layer thick.  Then stick them in the freezer for 24 hours.

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Freezing them flat like this prevents the peas from freezing all together in a big old clump!  This way they are all frozen individually and it’s easy to get them out later in what ever “serving size” we need.

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Finally they go into a labeled gallon sized freezer bag and we are done!  They last in the freezer for 6 to 12 months.

 

Always remember when you are preserving foods to check the most recent preserving instructions.  You can get them from the USDA, your local county extension agency or from a recently published book.  We love the Ball Blue Book and use it all the time.  If you are interested in getting an updated copy you can buy them on Amazon.com.  I’ve added the Ball Blue Book to my recommend book list you can click there and it will take you right to Amazon where you can order your copy.

7 Comments

  1. Daphne July 2, 2014 10:09 am Reply

    It is interesting that you don’t blanch your peas. Usually doing that will make them taste bad or get mushy. I wonder if it would work for snap peas. I just hate the texture of them when thawed. But what if they don’t need to be frozen first? I suppose it never hurts to try.

    http://daphnesdandelions.blogspot.com/

    • Mr. Stoney July 2, 2014 11:08 am Reply

      Daphne, we DO blanch our snap peas, we have found if we don’t blanch them they don’t last more that a few months in the freezer. But it isn’t the case with shelled peas.

  2. Margaret July 2, 2014 1:25 pm Reply

    Very good to know – blanching before freezing is such a pain. I’m growing shelling peas for the first time this fall. Hopefully I’ll have enough to try this out.

    http://homegrown-adventuresinmygarden.blogspot.ca

  3. tessa – Homestead Lady July 10, 2014 9:55 am Reply

    I like giving the USDA a conniption – good for you! Thanks for sharing at Green Thumb Thursday and we hope to have you leave more wisdom and garden subversiveness this week! http://homesteadlady.com/green-thumb-thursday-71014/

    http://www.homesteadlady.com

  4. Carole West – Garden Up Green May 28, 2015 11:47 am Reply

    Great tips – Love the simplicity. Normally though I just like to sit in the garden and eat them right off the vine. I’m definitely a hobby gardener.
    -Carole

    http://Gardenupgreen.com

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