Preparation:
Shell and sort; freeze only tender peas.
Blanching Time:
Blanch for 2 minutes in boiling water. Cool immediately.
Pack:
Leave 1/2 inch of headspace.
Yield:
2 pounds of black-eyed peas = approximately 2 pints frozen.
Freezing Guide:
Page 1 - Vegetable Freezing Guide: Blanching and Packing
Page 2 - Preparation and Blanching Times for Specific Vegetables
Page 3 - Cooking Frozen Vegetables
