There is nothing quite like the flavor of a snap pea or a shell pea plucked straight from the garden in late spring. That burst of sweetness is a hallmark of the season, but unfortunately, the window for fresh peas is notoriously short. If you find yourself with a literal mountain of green pods from the farmers market or your own backyard, you need a plan. Learning how to put up fresh peas is an essential skill for any home cook who wants to preserve that “just picked” taste long after the frost has hit the ground.
Putting up peas involves more than just tossing them into a container. To maintain their vibrant color, crisp texture, and high sugar content, you have to act fast and follow specific preservation methods. Whether you prefer freezing, canning, or drying, each technique has its own nuances that will determine the quality of your winter side dishes.
Choosing the Best Peas for Preservation
Before you start the process of putting up your harvest, you must identify what kind of peas you are working with. Not all peas are created equal, and the method you choose might depend on the variety.
Shelling Peas
Also known as English peas or garden peas, these have a tough, fibrous pod that is inedible. You must remove the peas from the pod before processing. These are the classic peas you see in frozen bags at the grocery store.
Sugar Snap Peas
These have a thick, crunchy, edible pod and sweet seeds inside. They are best preserved in a way that maintains their crunch, though they are more prone to becoming mushy if over-processed.
Snow Peas
These are flat with very small undeveloped seeds. They are a staple in stir-fry dishes and require very little blanching time due to their delicate nature.
Preparation and Cleaning
The clock starts ticking the moment a pea is harvested. The sugars in peas begin converting to starch almost immediately, which is why older peas taste “mealy” rather than sweet.
Start by sorting through your haul. Discard any pods that are yellowed, dried out, or showing signs of mold. For shelling peas, open the pods and roll the peas into a large bowl. For snap and snow peas, you will want to “string” them by snapping off the stem end and pulling the fibrous string down the length of the pod.
Wash all your prepared peas in cold, clean water. Using a colander, rinse them thoroughly to remove any lingering dirt, debris, or small insects. Keep the peas sitting in cold water or in the refrigerator if you aren’t ready to process them immediately to slow down the sugar-to-starch conversion.
How to Put Up Fresh Peas by Freezing
Freezing is widely considered the best method for preserving the flavor and nutritional value of fresh peas. However, you cannot simply put raw peas in a freezer bag; they will turn brown and develop an off-flavor due to active enzymes.
The Importance of Blanching
Blanching is the process of briefly boiling the peas and then plunging them into ice water. This stops the enzymatic action that causes loss of flavor, color, and texture.
For shelled garden peas, bring a large pot of water to a rolling boil. Use about one gallon of water per pound of peas. Drop the peas into the boiling water and set a timer for 1.5 to 2 minutes. For snap peas or snow peas, you may need 2 to 3 minutes depending on their size.
The Ice Bath and Drying
As soon as the timer goes off, use a slotted spoon to move the peas into a bowl filled with ice and cold water. This “shocks” the peas, stopping the cooking process instantly. Let them chill for the same amount of time they were boiled.
Drain the peas thoroughly. This is a crucial step; excess water will cause the peas to clump together and can lead to freezer burn. Spread them out on a clean kitchen towel and pat them dry.
Flash Freezing for Individual Peas
To prevent the peas from freezing in one giant solid block, use the flash-freeze method. Spread the dried peas in a single layer on a rimmed baking sheet. Place the sheet in the freezer for 1 to 2 hours until the peas are frozen solid. Once frozen, transfer them into heavy-duty freezer bags or vacuum-seal bags. Squeeze out as much air as possible before sealing. Frozen peas will stay at peak quality for 8 to 12 months when stored at 0°F or colder.
Pressure Canning Fresh Peas
If you have limited freezer space, canning is an excellent alternative. It is vital to remember that peas are a low-acid food. This means they must be processed in a pressure canner to prevent the risk of botulism. A simple water bath canner is not hot enough to kill dangerous spores in low-acid vegetables.
Jar Preparation and Packing
Wash your jars, lids, and rings in hot, soapy water. You can pack peas using either the “Raw Pack” or “Hot Pack” method.
For the Hot Pack method, which usually results in a better-quality finished product, cover the shelled peas with boiling water in a saucepan. Bring to a boil and let them simmer for 2 minutes. Pack the hot peas loosely into hot jars, leaving 1 inch of headspace. Add half a teaspoon of salt per pint if desired for flavor. Fill the jars with the boiling cooking liquid, maintaining that 1-inch headspace.
For the Raw Pack method, pack the raw peas loosely into hot jars, leaving 1 inch of headspace. Do not shake or press the peas down, as they need room to expand. Fill with fresh boiling water, leaving 1 inch of headspace.
Processing in the Pressure Canner
Wipe the rims of the jars, adjust the lids, and process in a pressure canner. For weighted-gauge canners, process at 10 pounds of pressure (adjust for altitude if necessary). For dial-gauge canners, process at 11 pounds of pressure.
Pints should be processed for 40 minutes, while quarts require 50 minutes. Once the time is up, let the canner depressurize naturally. Never force the cooling process. Once the pressure is at zero, remove the jars and let them sit undisturbed for 24 hours to ensure a proper seal.
Drying Peas for Long-Term Storage
Drying, or dehydrating, is an age-old method of putting up peas that is making a comeback among hikers and those looking for lightweight food storage.
To dehydrate peas, you should still blanch them for 2 minutes and shock them in ice water first. This preserves the bright green color. Spread the blanched and dried peas on your dehydrator trays in a single layer.
Set your dehydrator to 125°F. The process can take anywhere from 8 to 12 hours. The peas are done when they are hard, shriveled, and no longer show any signs of moisture inside. Once cooled, store them in airtight glass jars in a cool, dark place. These can be tossed directly into soups and stews, where they will rehydrate during the cooking process.
Tips for Success and Food Safety
When you are putting up fresh peas, cleanliness is paramount. Ensure all your surfaces and utensils are sanitized. Furthermore, always check your seals before consuming home-canned goods. If a lid flexes up and down or the liquid is unusually cloudy or foul-smelling, discard the contents immediately.
If you are freezing peas, try to use containers specifically designed for the freezer. Regular plastic storage bags are often too thin and allow air to permeate, which leads to ice crystals and the dreaded “freezer taste.” Vacuum sealing is the gold standard for long-term frozen storage.
Frequently Asked Questions
Can I freeze peas without blanching them first?
While you can technically put raw peas in the freezer, it is not recommended for long-term storage. Enzymes naturally present in the peas will continue to work even at freezing temperatures, causing the peas to toughen, lose their color, and develop an unpleasant, bitter flavor within a few weeks. Blanching for just 90 seconds ensures they stay sweet and tender for months.
How long do home-canned peas last on the shelf?
For the best quality, you should consume home-canned peas within 12 to 18 months. While they may remain safe to eat for longer if the seal remains intact, the nutritional value and texture will begin to degrade after the first year. Store your jars in a cool, dark, and dry place to maximize their shelf life.
Why did my frozen peas turn out mushy?
Mushy peas are usually the result of over-blanching or not cooling them quickly enough. If the peas stay in the boiling water for too long, they begin to cook through rather than just having their enzymes neutralized. Always have a large bowl of ice water ready before you start the boiling process to ensure you can stop the cooking immediately.
Can I use a water bath canner for peas if I add vinegar?
No. Peas are low-acid vegetables, and simply adding a bit of vinegar does not raise the acidity enough to make them safe for water bath canning. To safely preserve peas at room temperature in jars, you must use a pressure canner to reach the internal temperature of 240°F required to kill Clostridium botulinum spores.
How do I use dehydrated peas?
Dehydrated peas are excellent for “instant” meals. You can add them directly to simmering soups, pot pies, or pasta sauces, and they will rehydrate in about 15 to 20 minutes of cooking. If you want to use them as a side dish, soak them in boiling water for about 30 minutes before draining and sautéing with a little butter.