To blanch peas for freezing, bring 1 gallon of water per pound of shelled peas to a boil in a blancher, add the peas, and cook for 1 1/2 minutes. Keep at a high boil, then cool quickly in cold running water, and drain.
- Gather equipment and ingredients
Gather a blancher, the desired amount of shelled peas and 1 gallon of water per pound of peas.
- Boil peas in water
Bring water to a high boil in the blancher, then put the shelled peas into the blanching basket with the boiling water. Return water to a boil. If water does not return to a boil, remove some of the peas. Boil the peas for 1 1/2 minutes. If you have chosen to leave the pods on, boil for up to 3 minutes.
- Cool, and drain
Place the peas under cold running water to cool them quickly, drain, and set aside for the freezing process.