1. Pod or string peas (if you have a variety with edible pods). Wash and strain.

Blanching Peas

2. Bring a large pan of water to a hard boil. Drop in several handfuls of peas. (I use a cereal bowl to measure, and put in one heaping bowl at a time.)

3. Boil rapidly for 1 1/2 minutes. Remove from water (I use a large ladle with holes; you can also use a metal strainer/net.).

4. Drop into cold tap water in a bowl in the sink, swishing to cool rapidly. When cooled, put peas into strainer to drain.

5. Continue until peas are all blanched and cooled.

6. Put into freezer zipper bags. Label and freeze.