Fresh garden peas are abundant at the end of the growing season. Because they spoil quickly-often within 72 hours after being picked-it’s best to immediately store any peas that will not be used. By vacuum sealing your fresh peas, you can store them in easy-to-use quantities, prevent freezer burn and extend their lifespan in your freezer. Fresh peas retain nearly all of their flavor when vacuum sealed and frozen properly, so you’ll be able to enjoy your harvest well into next year.
Things You'll Need
- Wire-mesh strainer
- Pot with colander (such as a spaghetti pot)
- Ice bath
- Vacuum bags
- Vacuum sealer
Pick the peas. Select young peas with no damage and crisp pods. Avoid overly large peas or damaged pods; these peas might become tough when frozen.
Shell and wash the peas. Remove the peas from the shell, place in a mesh-wire strainer, and wash under cool water.
Blanch the peas. Bring 1 gallon of water (or more) to a rolling boil in the pot. Place the peas (no more than 1 pint per gallon) in the colander and lower it into the water. Once the water returns to a rolling boil, blanch the peas for 3 minutes and remove immediately.
Cool the peas. To prevent overcooking, immediately submerge the colander in an ice bath until the peas are fully cooled. Allow the peas to air dry or blot with a paper towel.
Vacuum seal the peas. Place the peas in a vacuum bag so it lays flat. Leave enough space to seal the bag. Follow your vacuum sealer’s instructions for sealing a bag.
Freeze the vacuum-sealed peas. Mark the bag with the date and contents before placing in the freezer.