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!
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.
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.
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.
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.