How to Freeze Fresh Garden Shell Peas

The rain let up just long enough this week for me to rush to the garden and pick all the shell peas. While snap peas have edible pods, shell peas take longer to process into what you find in the freezer section at the grocery store. While we will eat some fresh, I always want to freeze some to enjoy later!

The first, and most time consuming part of the process, is to actually shell the peas. That's right, open up all those long green pods and scrape all the peas inside into a nice pile. It may sound tedious, but its not so bad to do on the back porch on a rainy day or while watching some TV in the evening. After all, I have to come in from the garden sometime...

Next, you are going to blanch the peas. This is a fancy word for what DH calls "flash boiling". You bring water to a boil on the stove, dump in the peas, and bring it back to a boil for two minutes. This process actually locks in the nutrients and taste so that they don't deteriorate during their time in the freezer.

After two minutes, drain the peas into a strainer.

Plunge the strainer into a bowl of ice water for about a minute to cool them quickly.

Lay the peas out in a single layer on a baking sheet and put it in the freezer for 24 hours. 

The next day store the peas in a labeled freezer ziplock bag, and use it whenever you want for almost just as delicious as fresh peas off the vine!

How to Freeze Fresh Green Beans

We just had our first freeze last week, which in south Louisiana is unheard of! I am so upset that I had to pick all of the green beans, tomatoes, and peppers and say goodbye to my late summer plants. We usually have at least three more weeks! I realize our growing season is months longer than most places in the country, but I'm still sad it had to end so soon! 

Due to this massive last minute harvest, I need to freeze some of my green beans for later, so in case you are in the same situation, here's how!

In order to freeze green beans without having them lose any nutritional value, they must be blanched first, which is a really simple process. First wash the beans and snip off all of the stem ends.

 Next, bring put them in a pot on the stove and cover them with water. 

Cook on high until you have a rolling boil for three minutes. At this point the beans should be bright in color and tender crisp.

Remove the beans from the hot water and immediately place into a bowl of ice water until chilled, usually about 3-4 minutes.

 Now all you have to do is let them dry and then put them in a freezer ziplock bag. When you take them out later they will be ready to cook in whatever way you choose and enjoy year-round with the added bonus of still maintaining almost all of the nutritional value of fresh picked green beans!