Shell the peas and wash the kernels well with water.
Heat water in a large vessel.
Once it comes to a boil, add 1 tsp salt and 1 tsp sugar to it.
Add the shelled peas and cook for 3-4 minutes.
Drain the water and add the peas in a bowl filled with ice cold water and let them sit in it for 4-5 minutes until they are completely cooled.
Drain the water and spread the peas on a kitchen towel.
Let them dry for a few hours.
Store the peas in zip lock bags and freeze until ready to use.
Blanch the peas in batches. Do not overcrowd while blanching otherwise some peas will be overcooked.Choosing the right peas - While choosing the peas for freezing, it is important that you choose neither underripe nor overripe peas. To choose the peas, check they aren’t tightly packed in the pod. Pick the peas which are ripe and bright green and round in shape.Shelling - Shell and freeze the peas soon after you have bought them or picked them. Sooner you get peas from harvest to freezer, tastier and longer the peas will last.Boiling - Make sure to not over boil the peas to retain the color and best flavor.Storing - Try to store individual packs to avoid freezer burn and restrict moisture, so peas don’t decay faster. If you are freezing a big batch, blanch them in parts, to avoid overcooking.
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