Field peas are called by many names, including southern peas, cowpeas, field peas, crowder peas, and black-eyed peas. For freezing, select well-filled flexible pods with tender seeds. Peas should be harvested as quickly as possible when pods are full or they will lose their sweet flavor.
Wash pods. Shell peas and sort by size. Discard any over mature and immature seeds and those damaged or injured by insects. Wash shelled peas.
Freezer containers should be moisture and vapor resistant and should not be prone to cracking or breaking at low temperatures. Containers should provide protection against absorbing flavors or odors and should be easy to label. Suitable packaging for freezing field peas includes freezer-grade plastic bags, rigid plastic containers or glass containers and heavy-duty aluminum foil.
10 to 12 months at 0ºF.
To thaw loose peas, place them in a strainer or colander and run them under cold water.
Leave over mature pods on the vine to dry. Later you can shell and store the dried peas for use in soups and stews.
Store fresh for 3 to 4 days.
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