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- 1). Harvest the garden peas by choosing crisp pods that have no damage.
- 2). Remove the peas from the pods and wash the peas. Place the loose peas into a small-holed metal colander and rinse them in cool water.
- 3). Prepare a pot to use to cool down the peas later in the preparation process. Choose a large cooking pot into which the colander fits. Place the pot in the sink and empty a tray of ice cubes into the pot. Fill the pot halfway with cold water.
- 4). Choose a second large cooking pot that can hold at least a gallon of water and also allow the strainer to be lowered into the pot. For every pint of peas being frozen, place a gallon of fresh water into the pot. Bring the water to a roiling boil. Lower the colander containing the peas into the pot. Allow the water to return to a boil, and leave the peas in the boiling water for three minutes.
- 5). Remove the colander and peas and immediately submerge them in the ice bath. Keep the colander and peas in the ice bath until the peas are completely cooled. This will stop the cooking process.
- 6). Let the peas air dry. Allow the colander to drain, then spread the peas on a cooking sheet or clean cotton towel. Blotting them with a paper towel can speed the process.
- 7). Vacuum seal peas using a vacuum seal machine. Place the dry peas into a vacuum seal bag allowing enough room at the end to seal the bag. Vacuum seal the bags of peas according to the machine manufacturer's directions.
- 8). Mark each bag with the name of the contents and the date it was prepared and place the sealed peas in the freezer.
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