Yield: 1 servings
|2 pounds||To 3 lb in pods Makes 1 pint|
1. Choose pods with tender and barely grown seeds.
2. Wash, shell, and pick over peas. Discard too mature or insect damaged peas. Wash again.
3. Blanch small peas 1 minutes; larger peas 2 minutes. Cool; drain well.
4. Tray freeze or pack peas in containers, leaving ¼ inch head space. Seal, label, and freeze. 5. Cook frozen peas 15 to 20 minutes.
Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-03-95