After more than twenty years of marriage, HH finally confided that he truthfully does love field peas (with cornbread, of course). Who knew? So, I recently bought a half bushel of shelled field peas from our local vegetable farm.
I cooked a mess of peas for supper (with cornbread) that night and placed the remainder in the refrigerator. (A mess = a pot full.) Don’t they look delicious? They were!
The following afternoon, I realized I had to do something with all those peas. I realize that most of you know how to preserve peas, but I’d like to think I’m not the only southern woman who never preserved peas before now in her life! 🙂
I’m publishing this post for those few who may be preserving peas for the first time. Please tell me I’m not the only one!
Wash the peas, put them in a large pot of water, and bring them to a boil. The water level should cover the peas.
Don’t worry if the peas produce foam on the water’s surface. That’s normal. While the peas are coming to a boil, prepare an ice bath in a large bowl or pot. Fill as much ice from the freezer as you can spare, then add cold water.
After boiling the peas for 2 minutes (called blanching), strain the water from the peas. Immediately plunge the peas into the ice bath.
When peas have cooled completely, strain them in a colander.
After peas drain well, load them by one-cup measurements into quart-size freezer bags. (I like to label bags prior to filling.)
Two cups of peas is equivalent to one can of peas (about 14 oz.)
Eliminate as much air as possible from your zip bags.
Ready for the freezer!
Total time: 29 minutes
Yield: 26 half-cup servings
That was so easy! I think next year I should put up a full bushel. Have you preserved your selection of peas this summer? Which types of peas are your favorites?
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