Collection and storage of peas. How to dry peas for seeds - harvesting seed

Peas are one of the seasonal joys of every cook. The first harvest of peas brought into the kitchen means the onset of real summer, the season of salads and light vegetable dishes.

Given that the fruits of herbaceous plants with soft stems that are not covered with woody bark are also considered vegetables, the definition of a vegetable is often applied to peas.

Sweetness young peas is a good background for many products, in particular, the use of peas is possible in dishes from eggs, lamb, ham and fish. It enriches the taste of dishes such as fried rice, kedgeree, paella, omelets and curry. Pea's own taste is emphasized by some fragrant herbs: mint, fragrant savory and parsley. If the peas are left in the beans for too long, the sugars turn into starch, the peas become tough and lose their delicate sweetness.

Peas belong to the legume family, and now we grow them to eat directly with young beans (shoulders) - for this there is a variety group of sugar peas - and thus expand the use of the pea crop.

It is very useful to dry peas for winter soups, stews and for puree.

Pea storage

Peas are best eaten fresh, but they can be harvested and stored in plastic bags in the refrigerator for a day or two. But once extracted from the beans, peas should be consumed on the same day.

It is possible to store peas in frozen form: first you need to peel it, then blanch for 1 minute, drain the water and freeze in plastic bags. Once thawed, it can be used in any recipe except those that say required. fresh peas.

To dry the peas, leave the beans on the plants until they begin to shrivel (if the weather is wet, dig up the plants and hang them in a greenhouse or shed to dry). Then you need to remove the peas from the beans, spread them on trays lined with paper, and put them in a warm, but well-ventilated place to dry. A non-hot oven will help speed up the process. Store peas in tightly closed jars.

Can you eat peas raw?

Tender young peas can be eaten raw - it is very tasty. Try it in place of candy or put it in green salads or spicy cheese salads.

How to eat peas?

Before eating peas, shell the pods. You need to do this with your thumb and forefinger - if the pods are fresh and the peas are small, then they will burst easily. Avoid large, starchy pods (often square-shaped) or discolored shoulder blades. Make sure there are no larvae. Sugar pea beans need to remove the tails and veins, then wash.

What to cook from a vegetable peas?

Boiled peas.

Boil the peas in lightly salted water, you can add a mint stalk to it. Small peas are cooked for 2-3 minutes, and regular fresh peas will be ready in 3-4 minutes. Sugar peas will cook for about two to four minutes longer. Drain the water and put a piece of butter - you can add a little chopped mint.

Steamed peas

Put the peas in a double boiler in a pot of boiling water, let it cook for 4-6 minutes depending on the size of the peas. Steamed sugar peas will be ready in another 1-2 minutes. Drain the water, salt, pepper and add a piece of butter in order to emphasize the taste.

Peas in butter

If you are thinking about what to cook from peas in order to get a complete, high-calorie dish, we recommend the recipe for peas in butter. To do this, boil the peas until soft, drain the water and return the peas to the pan. Add butter at the rate of 15 g of oil for every 100 g of peas and put half a teaspoon of sugar. Then put on high heat and stir for 2 minutes. Everything, the peas in butter are ready, serve on the table, sprinkling it with chopped spicy herbs.

How to cook peas with mint

For this recipe, use the steamed pea method. Boil the peas, drain the water, put the butter and chopped mint at the rate of 1 teaspoon of mint and 10 g of oil per 100 g of peas, salt and mash with a fork or mash in a blender.

Boiled dried peas

Boil dried peas in water for 30 minutes and then use according to the recipe. You can leave the peas dry and then use for cooking soups and stews, which should stand on the fire for at least 30 minutes.

It is hard to imagine holiday dinner without your favorite pea salad? Does your family love bean garnishes or colorful soups with green peas? Then it was time to harvest beans for the winter, in all possible ways. Of course, it is quite possible to add this product to the list of necessary purchases and go to the supermarket for it, without much hassle, but home-made preparations cannot be compared with the industrial processing of vegetables.

Many housewives, at least once, have encountered a problem when opening tin can, one had to be disappointed: either the peas are too soft and “spread” at the slightest touch, or, conversely, they are hard, and the manufacturer chose a variety for canning that is not suitable for pickling, or the canning technology is violated.

Frozen peas are also not always happy with their quality: it happens that it is impossible to see them under a layer of ice in the package - they are often re-frozen in the store, contrary to existing storage requirements.

We will talk in detail about what pickled or frozen green peas should be, and how they can be prepared for the winter at home. Harvesting peas for the winter is not easy, but interesting, and worth a try.

Harvesting green peas for the winter - the main technological points

Let's start with the choice of variety, the stage of maturity suitable for canning, which must be studied in detail in order to obtain a quality home product. Dried, pickled and frozen green peas are prepared from brain vegetable varieties at the stage of technological maturity.

How to determine the type, variety and degree of maturity of green peas?

In cooking, two types of peas are used: sugar and shelling. These two groups differ in botanical and biochemical properties, culinary purpose.

Sugar (vegetable) peas at the stage of technical ripeness have juicy pulp of peas and shoulder blades. This kind of pea keeps green color and at the stage of biological ripeness, although the beans harden quickly. At the stage of biological ripeness, the beans are covered with a wax coating, but the blades remain juicy. For canning, freezing, drying and fresh beans and shoulder blades are used, as is the case with asparagus beans or okra.

Brain varieties of sugar (dessert) peas are considered the most valuable for canning and freezing. Brain call those varieties that have larger sizes of peas, rounded, but not even, but somewhat ribbed. During heat treatment, the skin of brain varieties wrinkles, acquiring a surface pattern resembling the convolutions of the brain.

The second type is shelling (cereal) varieties of peas. At the stage of biological maturity they acquire yellow, have hard grains, are stored for a long time at room temperature, require long soaking and long cooking in the process cooking. The inner side of the shoulder blades of these varieties is covered with a leathery rough and inedible layer of tissues.

But at the stage of "milky ripeness" these varieties also have a green color and the grains are used for cooking various dishes And winter preparations, although pickled green peas from such varieties are noticeably inferior in quality to vegetable sugar varieties of peas due to the increased hardness of the grains.

The main processing steps for drying and freezing peas

Drying and freezing peas do not require sterilization, but preliminary heat treatment with this method of harvesting peas for the winter, it is necessary for the following reasons:

Heat treatment prolongs the shelf life of grains;
Boiled grains of green peas are easier to further process;
Availability a large number starch and vegetable protein in the biochemical composition of peas without prior heat treatment (blanching), reduces the quality of the canned product.

Legumes contain a lot of starch. It contains up to 45% in peas. The binding of starch inside the grains and its removal from the surface occurs during the blanching of the product. Moreover, sorted beans or shoulder blades must be lowered into boiling water. Blanching ensures the integrity of the grains.

Of course, you can talk about all the intricacies of homemade preparations from vegetable and grain peas for a long time in the theoretical part, but housewives are always more interested in the practical part. Therefore, the rest technological secrets- in recipes.

How to freeze peas: options for vegetable mixes with peas

The technology for freezing vegetables and fruits is the same in all cases, and frozen vegetable mixtures can be prepared in any way, depending on culinary preferences hostess and her family. With this method of harvesting vegetables, it is important to take into account the duration of the heat treatment of the ingredients that make up the frozen mixtures, along with peas.
Hard vegetables (carrots, peas, corn) are blanched for 10-20 minutes. Broccoli, cauliflower, salad pepper, asparagus is enough to hold in boiling water for 3-5 minutes.

Prepared vegetables are dipped in chopped form in boiling water. If desired, add to boiling water spices and spices. Try a few options vegetable mixes at home according to the recipes below.

Composition - 6 ingredients in equal proportion by weight:

vegetable peas
salad pepper
sweet carrot
Cauliflower
Corn (grains)

Cooking:

All vegetables are washed and cleaned. Peppers and carrots are cut into cubes, cabbage inflorescences are cut lengthwise, into 2 or 4 parts. Peas and corn are sorted, long rice is washed and soaked.
Peas and corn are blanched in boiling water separately for 10 minutes. Table grains in the stage of technical ripeness are suitable for the frozen mixture. Calcium chloride is added to the water for blanching, at the rate of 10 mg / 1 liter. In boiling water for peas, if desired, add a bunch fresh spinach or nettles.
Pour steamed rice cold water, in a ratio of 1: 2, cook until half cooked. Drain, rinse and dry.
Pepper in Hawaiian mix can be added raw, and carrot cubes are best steamed in a pan, with the addition refined oil and a small amount of sweetened water: carrots will get bright color and its taste will improve significantly.
All components of the mixture must be slightly dried before freezing. Then combine them, mix. Spread in a thin layer and freeze at -18°C.
Divide into portions. The mixture is packed in plastic bags, carefully sealed. It is desirable that less air remains in the bag. Store the mixture at home at -18 ° C for six months. Do not re-freeze.

Similarly to this composition, other mixtures can be prepared that are useful for fast food soups, side dishes, vegetable stew, salads and appetizers.

Compound:

Kernels or chopped cobs of corn;
Asparagus (string beans)
Carrot red;
Colored lettuce.

The proportions of the mixture when harvesting at home are arbitrary.

Cooking:

All ingredients of the mixture except lettuce pepper, blanch and chill before freezing.
The moisture content of the mixture components should not exceed 65-70%. Be sure to dry blanched foods before sending them to freezer.

Compound:

Broccoli;
Brussels sprouts and cauliflower;
String beans;
Carrot.

Green peas and other vegetables can be frozen separately, and in winter make the necessary combinations. In the same way, the blades of sugar peas are frozen. Peas and grains of sugar corn in the stage of "milk" ripeness can be frozen without prior heat treatment.

Remember! Frozen mixtures are not subjected to defrosting before cooking, but are immediately dipped in boiling water or in a heated frying pan.

Pea side dish or soup in a hurry

During "pea season," make sure that fresh, vitamin-rich green pea soup is on the table 15 minutes after the family has expressed a desire to eat it at dinner. To do this, you only need a bag of frozen pea puree, seasoned with cream and summer greens. Possible options any housewife will think of such a blank to her liking.

Ingredients:

Green peas 2.4 kg
Water 4.8 l
Sugar 50 gr.
Cream (20%) 160 ml
Butter 200 gr.
Garlic 40 gr.
Bulb onion 600 gr.
Spinach 150 gr.
Dill, parsley and spices - to taste

Cooking:

Put sugar and peas into boiling water. For this prescription will do peas at any stage of maturity. Boil it until tender and add chopped spinach at the end of cooking.
Melt the butter in a frying pan and saute the onion, chopped randomly until soft.
Add minced garlic to the skillet with the onions.
Bring cream to a boil.
Finely chop the dill and parsley.
Combine the prepared ingredients in a large container and grind with a blender until a homogeneous puree-like consistency.
Divide the chilled puree into parts, weighing 500-600 grams, place in plastic bags, roll the puree into a “sausage” or give any other comfortable shape to compactly place the workpiece in the freezer. Can be used cling film or disposable plastic containers, but the puree must be sealed tightly.

Other harvesting options:

In winter, such mashed potatoes will only have to be put in meat broth, bring to a boil and decorate with spices to taste, frozen whole peas, carrots. If you add broccoli to pea puree, then the dish will become even healthier and brighter.
It is absolutely not necessary to use cream and butter for the preparation of a frozen semi-finished mixture - they can be added later, or replaced with vegetable oil.
Pea puree can be rolled into small balls, adding a little flour, then baked in the oven and served as a side dish. Shelf life at -18°C - 10 months. The semi-finished product cannot be re-frozen.
Mashed green peas can be combined with yellow pea puree made from grain beans or chickpeas.

How to prepare dried peas?

The volume of the freezer at home is not always enough to save until the new harvest. required amount green peas. The harvested crop can be dried.
Ingredients:

Green peas 6 kg

Finished product yield - 1 kg

There are several ways to dry peas, as well as freezing. Therefore, we consider the three most common options that are suitable for use at home.

Cooking:

First way

Pea grains are sorted, washed, treated with a solution of calcium chloride.
After soaking in the solution for 3-4 hours, the peas are transferred to a napkin, in a thin layer.
Dry in a ventilated room or in the open air, but in the shade. Peas must be turned periodically to dry evenly.

Dried peas are stored in dry sterile jars, sealed tightly. Periodically, during storage, peas are poured into other dishes, checking for pests.

Second way

Prepared peas are sorted, washed. Additionally, to increase the shelf life, peas are aged in a three percent saline solution, to disinfect the product, then rinsed again with running water.
Attention! Salt must be washed off the surface of the peas: when dried, it draws out too much moisture, and under the influence of temperature, the peas covered with salt crack and deform, become hard and require prolonged cooking during subsequent cooking.

The second drying method is to apply heat to speed up drying. Peas are dried in the oven in 3 stages, each time increasing the temperature. Peas are distributed in a thin layer on baking sheets or sheets, put in an oven heated to 30-40 ° C. The oven door must be left ajar.
After 30-40 minutes, turn off the oven, let the peas cool. Then turn on the heating again, increasing the temperature by 10°C.
For the third time, the heating is increased to 60-65°C. Hot peas are poured into glass jars, tightly closed with lids, and left for a day. If during this time no condensation has appeared on the inner surface of the cans, then the cans can be stored in a dark place. If moisture appears in the jar, the peas must be reheated in the oven, cooled and stored as described above.

Now drying peas and any vegetables and fruits has become more affordable, thanks to inexpensive and compact electric vegetable dryers. If such a technique is in the kitchen, then harvesting peas good quality won't be difficult. The manufacturers of these devices claim that peas dried in electric dryers do not lose their original properties after soaking.

Advice! When bookmarking bean groats And dried vegetables for storage, place in a storage container Bay leaf, a couple of cloves of unpeeled garlic, a pod hot pepper or mustard seeds wrapped in a gauze bag. This method prevents food spoilage. Also, keep green peas only in a dark place or in opaque containers.

Third way

Green vegetable peas within 5-6 days it passes from the stage of technical ripeness to the next phase, biological ripeness. If the green peas managed to “overripe” for canning or freezing fresh, then it makes sense to boil them before drying until soft.
This method helps to remove excess starch, which slows down the process of cooking and cooking dried peas. After pre-steaming, the peas are dried in an oven as described in Method No2.

During pre-heat treatment, you can add spices and herbs to the water.
Freezing and drying peas are the most simple options winter blanks that even a novice hostess can handle. But the ways long-term storage product on this is not exhausted. It remains to master the preservation of peas and shoulder blades in different marinades, combined with vegetables and even meat - after all, canning in jars is convenient because they can be stored indoors or, for example, take a jar of pea porridge or soup with you, on a picnic or on a hike.

Drying peas video

Peas are a valuable vegetable crop that allows us to noticeably diversify our table. How to prepare peas at home, keeping its taste and all beneficial features? The World of Vegetables will answer this question for you.

They were eaten as early as the third century BC. He does not lose his popularity even now. Many fairly simple and original recipes, with which you can stock up on them for future use.

How to collect peas?

Peas have the highest value in their most tender "age". Experts recommend harvesting it already on the eighth day after flowering (in this case, it is possible to stock up on peas that have not had time to lose delicate taste and bright colors). The pods located at the bottom of the plant sing faster, and it is worth collecting them in the early morning. It is important to remember that green peas can be stored for about a day, and peeled - 4-6 hours (polysaccharides contained in peas are beneficial nutrient medium for bacteria). This means that harvesting should begin almost immediately after harvesting.

frozen peas

Method number 1

Peas are peeled and thoroughly dried (even slightly wet peas in the freezer will freeze and darken). The prepared raw materials are placed in portioned bags and sent to the freezer.

Method number 2

Waxy peas are peeled, put in a colander, blanched for no longer than 3 minutes and immediately immersed in cold water (this technique allows you to save the color and shape of the peas). Prepared raw materials are laid out on a tray in one layer, dry thoroughly and put in the freezer. Frozen peas are transferred to portioned bags and stored in the freezer.

dried peas

The shelled peas are blanched for a couple of minutes, cooled in cool water and blanch again One minute. After that, it is scattered on a clean canvas or paper, dried, poured into a sieve and put in the oven. Peas are dried for 12 hours at a temperature of 60-70º C (at a low temperature it becomes moldy, and at a high temperature it loses its shape). Then it is taken out, a board is laid on top (to eliminate voids in the peas) and after 10 hours it is dried at the same temperature. finished product stored in linen bags.

salted peas

Method number 1

Peas are laid in layers in a jar and each of them sprinkle with salt. A full jar is placed in cool place and, as they settle, add peas (until the product ceases to lose in volume). Then pour into the jar melted lard or butter, tightly closed with a lid and sent to the refrigerator or cellar.

Method number 2

Water - 1 l
Salt - 300 g
Peas - 1 kg

Peas are blanched for 6-7 minutes in salt water (20 g of salt per 1 liter of water), cooled in cold water and dry thoroughly. After that his sprinkle with salt(generously enough), stacked in jars, pour boiling water and seal tightly nylon lids. The finished product is stored in the refrigerator.

Sterilized peas

Peas are chosen for sterilization milk maturity(not too big). His wash, blanched a couple of minutes in salt water (1/3 tbsp. salt per 1 liter of water), put in jars (1 cm below the neck), pour waterin which it was blanched, add citric acid (3 g per 1 liter of liquid) and sterilized for 80 minutes.

pickled peas

Water - 3 l
Sugar and salt - 1 tbsp.
Vinegar - 0.5 l

Peas are poured with cold water, put on fire, boiled for a quarter of an hour, laid out in jars, poured into each only boiled marinade and sterilized for 2.5 hours.

natural peas

Sugar and salt - 0.5 tbsp each
Water - 1 l

Washed and dried young peas are poured with cold water, after which sugar and salt are added. The dishes are put on the stove, the contents are brought to a boil and boiled for 30 minutes. Peas are thrown into a colander, laid out in jars and poured with strained and boiled water in which he cooked. Banks are sterilized for 30-45 minutes.

Pickled pea pods

Salt - 4 tbsp.
Saltpeter - 3 g
Alum - 1 g
Water - 2.5 l
Vinegar (how much will fit in a jar)
Spices (cloves, allspice etc.)
Refined sugar - 3-4 pieces

The youngest pods are selected, in which grains have just begun to appear, they are cleaned of veins and poured with cold water, to which are added alum and saltpeter. After boiling, the water is drained, the pods are laid out in jars and poured with boiled and cold vinegar. After a couple of weeks, the vinegar is changed (it is boiled, adding spices and a few pieces of sugar). In the absence of saltpeter and alum, peas are boiled in salt water with the addition of citric acid.

As you can see, there are a lot of ways to store peas. However, do not forget that this vegetable crop very capricious, so you should carefully follow all the recommendations. You will learn how, on our pages.

The most common plant of the legume family in our climate is the pea, which grows well, gives good yields and is used in the preparation of many dishes and even delicacies. But it is one thing to grow a bountiful harvest, and another to keep it. Storing these fruits is quite troublesome.

Terms and basic rules of collection

Picking peas is almost a "jewelry" operation, since the moment of ripening of the fruit must not be missed so that it does not become coarse. You also need to monitor the condition of its valves, which dry out quickly. In addition, collected on time ripe fruit do not take the juices from those that are still being formed. The plant often lodges, and those beans that are closer to the ground ripen, dry and crack faster than their "colleagues" located on top of the bush mass.

Important! Early collection is permissible only in sugar varieties, where the shells of the pods are also usable. Other species need to reach technical maturity.

Peeling rocks need ripening in order for the peas to harden. Such beans are collected in the early morning, before the dew has come down, their already dried shutters are moistened, and the seeds do not fall to the ground.

Basic storage rules

Long-term storage is possible only for dry peas.

Depending on the type of raw material, peas can be stored from several days to several years. Possible storage options and terms are indicated in the table:

Storage methods vary depending on the type of seed: green pea can be canned, frozen or dried, and ripened raw materials are stored only in a dry form. Canning is better for the winter - subject to technology, this method is the most reliable.

Green

Fresh peas can be prepared both in pods and shelled. For conservation, only material freed from the pod is suitable, and these beans can be frozen in any form - with or without flaps.

Conservation

Young peas are perfectly preserved during canning. With this type of workpiece, almost all of it nutritional qualities are saved.

You can canned beans according to the following recipe:

Remove seeds from pods.
Remove yellowed and sluggish peas.
Rinse and boil in salted water for 3-5 minutes.
Drain the liquid, and rinse the peas with warm boiled water.
Arrange the beans in sterile jars (0.33 or 0.5 l) and pour boiling brine (1 tablespoon per 1 liter of water).
Add 1/4 teaspoon of vinegar to jars.
Roll up jars, turn on the lid to cool.

It is not necessary to wrap this preservation - this product must cool on its own, after which it must be removed to the storage place.

Freeze

It is better to freeze sugar varieties for the winter, so that after defrosting the beans have elasticity and good taste. Such species can be frozen both legumes and peeled.

Freezing is carried out according to the following scheme:

Raw materials are moved and washed. Long pods can be cut into 2-3 pieces.
Peas are placed in a colander and placed in boiling water for a few minutes.
The beans are cooled and dried on linen napkins.
Dry peas are placed in bags or plastic containers and placed in the freezer. .

Video: How to freeze peas for the winter

So that the peas do not stick together when frozen, before being placed in bags or containers, they must be laid out on a pallet and kept in the freezer for several hours.

Did you know? Russian name"peas" comes from the Sanskrit word "garshati" - grated. In ancient times, the Hindus rubbed the fruits of this plant to obtain flour.

Drying

When dried in green peas, all useful material and taste qualities. For this harvesting method, it is best to use raw materials harvested two weeks after the end of flowering. The pulp of the grains should be tender, not starting to harden.

Drying technology is as follows:

The pods are peeled, and the resulting grains are calibrated - peas of different sizes are dried separately.
In a colander, the beans are blanched - 2 minutes in boiling water, 1 minute in cold water and another 1 minute in boiling water.
The grains are cooled and dried on linen napkins.
Dried fruits are laid out on a baking sheet and dried at a temperature of +40 ° C for two hours with the oven lid ajar, and then they cool down for two hours.
The baking sheet is re-placed in the oven and kept there for two hours at a temperature of +50 ° C, after which the beans cool for another two hours.
Finish drying is carried out at a temperature of +70 °C for two hours.

Peas processed according to the described technology can be stored for a year in a cloth bag, paper bag, plastic container or glass jar. For use in food, such peas need to be boiled or stewed.

Sukhoi

Fully ripened and hardened grains are used, which pass heat treatment- 3–4 hours in an open oven at a temperature of +40...+50 °С. After that, the beans cool down and are laid out in storage containers.

Important! High-quality storage of dry peas is associated with the exclusion of moisture, so you need to put a canvas bag with salt in a container with it. Salt will absorb excess moisture that can form in a confined space.

boiled

Dishes from boiled peas have a short shelf life. Immediately after preparation and cooling, the products are removed in the refrigerator. Pea mash has a shelf life of up to two days, and the soup can be kept in the refrigerator for one day longer. After the expiration of the specified periods, it is better to throw away the dishes, since their use may cause serious problems with the work of the gastrointestinal tract.

Storage issues

Compliance with the conditions for the preparation and storage of peas guarantees its shelf life. However, sometimes there are situations in which the grains are at risk of spoilage:

Did you know? Peas have been used in Ancient Greece during the time of the philosopher and scientist Theophrastus (IV-III centuries BC). It was used as a staple food for commoners and for livestock feed.

Peas are wonderful nutritious product, so it proper storage attention needs to be paid. It is not enough to get a good harvest of this plant of the legume family, it is important to process and preserve it with high quality.

It is often consumed fresh and has excellent taste. But let's figure out what to do, if a big crop was harvested, but it's impossible to use everything at once. most popular and in a simple way conservation palatability And beautiful view counts . Therefore, consider better ways how to freeze green for the winter.

Which peas to choose for freezing

In order for peas to endure the freezing process well, you need to know which varieties to choose.

Did you know? In the 17th century in France and England, unripe young peas were first eaten immediately after harvest, before that they were consumed after full ripening in cooked form.

For harvesting the product in a peeled form, varieties with brain and smooth seeds are suitable. Such varieties are sweet and tender, but harvesting with pods is not allowed, since they have a parchment structure, which excludes the possibility of their consumption.
If it is planned to harvest the product in pods, then the “Snow” and “Sugar” varieties are suitable for these purposes. The "Sugar" variety has thick pods, while the "Snow" variety has flat, immature seeds.

The pod itself in these varieties is soft and can be eaten after cooking.

Freezing peas in pods

Consider how to prepare green for the winter in pods. Pea pods should be freshly picked and young enough to bright green color, without damage, mold and black dots.

After the pods are sorted, they must be thoroughly washed under running water several times. Then remove the inedible parts of the pod by cutting off the edges.
To keep frozen food fresh, saturated color and taste, the pods must be blanched. To do this, boil water in a large saucepan and pre-prepare ice water to cool the pods after blanching. The blanching process itself consists of the following steps:

After the pods have cooled, they must be dried well. To do this, leave them in a colander for 5 minutes, and then dry well with a paper towel.

After the measures taken, you should immediately start freezing the product so that it does not become hard due to prolonged exposure to air.

In order for peas to retain their shape, they must be frozen in tight containers or resealable bags. If freezing occurs in reusable bags, the product must be tightly packed and pressed well to release the air that has accumulated in the bag.

Important! Since the package may increase in volume during freezing, it is necessary to leave a small gap in the upper part of the package, by 2-3 cm.

You can also freeze by placing the product on a baking sheet, which is pre-lined baking paper, then wrap it in cling film and send it to the freezer. After freezing, the pods are packed in bags or containers for further storage.

Ways to freeze peeled peas

There are three common ways to freeze peeled peas:

simple freezing;
with previous blanching;
in ice cube trays.

Simple

To freeze peas in a simple way, you need to clean it from the pods and review for the presence of spoiled and wormy seeds. After that, rinse the seeds well under running water and dry with paper towels.
Next, you can put the seeds on a baking sheet, previously covered with baking paper in one layer, and, covered with a plastic bag, send it to the freezer for freezing. After the manipulations, fold the product into a plastic bag or container.
The product can be frozen immediately in plastic bags without using a baking sheet, but you need to be prepared for the fact that the seeds may stick together a little.

Important!If the peas are a little overripe, then it is impossible to freeze in a simple way, but you must first blanch them to make them softer.

With previous blanching

Before blanching, seeds peeled from pods must be washed well under running water. Boil water in a large saucepan, and in small portions, using a colander, place the peas in a saucepan for 3 minutes.
Blanching is used so that the seeds do not change color and become softer. After that, it is necessary to cool the seeds by placing them in ice water. Then dry them well with a paper towel, put them in bags or containers and place them in the freezer.

In ice cube trays

There is also interesting way freeze pea seeds in ice cube trays. In order to freeze the seeds in this way, it is necessary to remove the spoiled parts, peel the pods and rinse well with water.
Seeds are placed in ice molds and filled with broth or water. It must be remembered that the liquid can expand when it freezes, so you do not need to fill the molds to the end.

The molds are sent to the freezer for 12 hours. Then they are taken out and the frozen cubes are transferred to containers or bags, sending them to the freezer for storage.

Shelf life of green peas

When freezing such a product, it must be remembered that it is stored for no more than 8-9 months, therefore it is recommended to indicate the date of freezing on the package. It is better to store the product at a temperature not higher than -18 degrees.