Sugars in fresh green peas begin converting to starch as soon as they are picked. So be sure to preserve them as soon as they are harvested or purchased.
Shell green peas by splitting the pods and scooping out peas; discard or compost pods. Snow peas may be shelled or left whole. F
If desired, you may remove the string on snow peas or sugar snap peas. Trim or pinch the curly blossom end (opposite the stem) and pull down the inside curve, pulling out the string.
For best results before freezing, salting (brining), drying any type of pea, steam-blanch prepared peas 1 to 2 minutes (until tender-crisp). Cool in ice water (10-30 minutes) and drain in a colander.
One pound of shelling peas is equivalent to 3 to 4 cups pods, 1 to 1½ cups shelled peas, and 1 to 1½ cups purée. One pound of snow peas or sugar snap peas is equivalent to 2 to 3 dry pints (4 to 6 cups trimmed).
Spread prepared, blanched, and drained shelled peas or pea pods on a parchment lined tray. Freeze 30 minutes, or until solid. Pack into freezer- safe containers.
vegetables is an old-fashioned method that still works great. Use only young, very fresh peas. Prepare shelled peas or pea pods and then weigh peas before blanching to determine amount of salt to use. For every pound of prepared peas, measure 3.2 ounces (1⁄3 cup) pickling salt. Blanch and drain peas; then pat dry. In a large bowl, toss peas and pickling salt until evenly mixed. Pack 1 pound peas with salt into a sterilized 1-quart glass jar (or 5 pounds into a gallon crock), leaving 1 to 2 inches headspace. Press peas without crushing to extract liquid to cover vegetables. Weight the peas to keep them submerged, and cover the container. Set aside in a cool, dark place. In 24 hours, if the liquid does not cover the food completely, prepare a 20 percent brine using 7.7 ounces (3⁄4 cup) pickling salt per quart of water. Add enough brine to cover the peas generously. Cover and weight again to keep submerged. Cure (pickle) the vegetables 2 to 4 weeks, and then store in a cold cellar orrefrigerator up to 6 months. If white scum appears on the surface, remove it. If peas become moldy, soft, or develop a disagreeable odor, they have spoiled and must be discarded.
If you grow beans or peas, simply dry them on the vine at the end of the season. They may need additional oven or dehydrator drying after harvest. To dry indoors, preheat oven or food dehydrator to 130°F to 140°F. Prepare, blanch, and drain shelled peas or beans; pat dry before placing on drying trays. Dry until vegetables rattle. Cool until no longer warm and then store in an airtight container in a cool, dry place up to 2 months. Freeze for longer storage.
Drying also works well for pea pods, if you want to enjoy then as a dried vegetable snack, or to add to soups and stews.
Rehydrate dried vegetables by covering with boiling water and soaking 20 to 30 minutes, or until they have plumped up to their original size. Use in favorite recipes calling for fresh or frozen. Or, grind dry peas into a powder (using a coffee grinder reserved for spices and vegetables). Add boiling water to make pea soup, enhance with cream or butter, if desired.
Vegetables are a low acid food and require . (Pickled vegetables add vinegar, which raises the acidity and allows canning in a boiling water canner. Always use a tested recipe from a trusted source.)
Use 3½ pounds shelled green peas per quart. If desired, add 1 tablespoon salt to each quart jar before filling with peas.
After filling jars, adjust headspace with hot cooking liquid or boiling water to 1-inch. Process peas in a dial gauge pressure canner at 11 pounds or weighted gauge at 10 pounds; pints or quarts for 40 minutes (at 0 to 1,000 feet).
Dried peas or beans are a low acid food that require a pressure canner. Before canning, soak dried peas as directed below. Use 3/4 pound dried peas per quart.
Select mature, dry peas. Pick over and discard discolored peas or debris. Soak dried peas by one of the following methods. (Cold soaking retains more nutrients.)
After soaking by either method, cover peas with fresh tap water, bring to a boil over high heat, and boil 30 minutes. Reduce heat to medium and keep hot while filling jars. If desired, add 1 tablespoon salt to each quart jar before filling jars loosely with peas.
After filling jars, adjust headspace with hot cooking liquid to 1-inch. Process dried peas or beans in a dial gauge pressure canner at 11 pounds or weighted gauge at 10 pounds; pints for 75 minutes and quarts for 90 minutes (at 0 to 1,000 feet).
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