1. Select green peas:
Choose bright-green, plump, firm pods with sweet, tender peas (do
not use immature or tough peas)
Allow 4 to 5 pounds fresh peas for each quart to be frozen
2. Prepare green peas:
Shell peas
Wash shelled peas in cold water; drain
3. Blanch green peas:
Bring 1 gallon water to a boil in a large kettle
Put peas (1 pound) in blanching basket
Lower basket into boiling water
Cover kettle and heat peas 1½ minutes
Chill peas promptly in cold or iced water 1½ minutes
Drain cooled peas
4. Pack green peas:
Pack drained, blanched peas in freezer containers (See reference
on containers in early part of chapter)
Leave ½-inch headspace between peas and closure
Seal containers tightly
Label each package with name of vegetable and date
5. Freeze green peas:
Immediately after packaging, place peas in freezer set at 0° F or
below; leave space around each container for faster freezing
Do not freeze more than 2 to 3 quarts of peas per cubic foot of
freezer capacity at a time
Stack packages of peas once frozen; store at 0° F or below
For Further Reading:
_Home Freezing of Fruits and Vegetables_, U.S. Department of Agriculture
H&G Bul. No. 10, on sale by Superintendent of Documents, U.S.
Government Printing Office, Washington, D.C. 20402. 75¢.