Prepare a bowl of ice water large enough for the peas to submerge in.
Bring a large pot of water to a rolling boil.
Add the peas and blanch for 60-90 seconds.
Drain and transfer the peas to the bowl of ice water. This immediately stops the cooking process.
Drain the peas in a colander.
Set cooled peas on a clean tea towel to dry.
Place in resealable ziplock bags.
Use a straw or a sealer to remove as much air as possible. This, in turn, will reduce the formation of ice crystals.
Properly label your bags by indicating the date and place your bag in the freezer.
Notes
One pound of garden peas (unshelled) will yield approximately 1-1¼ cups of fresh shelled peas.For more details on harvesting, shelling, processing, and freezing please refer to the details in the article.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.