All three peas are delicious members of the legume family, but the texture and flavor of each type of pea can vary. While snow peas and snap peas are best when fresh, you can find garden peas frozen at any time of year. Look for freshly picked peas-the longer they sit on the plant, the tougher they'll be. If you're shopping for any fresh peas (or if you grow them in your vegetable garden), you'll see them pop up in early spring. We'll even add a few tips about frozen peas, too!īefore we dive in, let's distinguish where and when you can find peas. But what sets these types of peas apart? Here, you'll learn the difference between the two most popular spring peas: snow peas and snap peas (along with recipes for both!). We're talking about snow peas, snap peas, and even the peas you find in the freezer aisle. But when it comes to adding a pop of color and freshness to your family meals, look no further than garden-fresh peas! Just think of all the spring salads, pasta recipes, and Easter side dishes that feature various types of peas. Okay, so there's tons of spring produce to enjoy once the weather starts to warm up. No pretreatment needed.If there's one thing that marks the beginning of spring, it's peas! (Oh-and asparagus, rhubarb, and carrots, of course). Hint: Frozen commercial peas can be dehydrated. Store in a cool, dark, dry place in a closed container.

Pack in moisture-vapor proof freezer bags or containers and freeze. Do not freeze over-mature peas or those from diseased pods. 6,001 to 8,000 feet use 14 pounds pressure.4,001 to 6,000 feet use 13 pounds pressure.2,001 to 4,000 feet use 12 pounds pressure.Sea level to 2,000 feet use 11 pounds pressure.Sea level to 1,000 feet use 10 pound weight.

Recommended pressures for higher elevations Unfasten canner lid and remove it carefully. After processing, remove canner from heat and wait until pressure returns to zero.

Adjust pressure for altitude following information below. Adjust lids and process 40 minutes at 10 pounds pressure for a weighted gauge canner or 11 pounds for a dial gauge canner. Fill pint or quart jars with boiling water leaving 1 inch headspace. Add salt (½ tsp./pint or 1 tsp./quart), if desired. Pack raw peas loosely into hot pint or quart jars, leaving 1 inch headspace. Wipe rims, adjust lids and process in pressure canner for 40 minutes at 10 pounds pressure for a weighted gauge canner or 11 pounds for a dial gauge canner. Fill pint or quart jars loosely with hot peas and cooking liquid, leaving 1 inch headspace. A bushel of peas in the shell weighs 30 pounds and will yield 5–10 quarts. It will take an average of 4½ pounds of peas to make one quart. Discard over-mature and diseased pod peas. Select well-filled pods containing young, tender, sweet peas. Or freeze quickly on cookie sheets before packaging (great for stir fry).Ĭanning and drying edible pea pods is not recommended because of undesirable changes in texture. Drain and pack in moisture-vapor proof, sealed containers.Cool for 2 minutes in cold running water.Boil 1 minute for thin snow peas, 1½-2 minutes for thick sugar snap (until heated through).Cover and begin counting time immediately. Immerse 2 cups of peas in 1 gallon of boiling water in a wire basket or cheesecloth bag.Wash and trim ends of pods, removing any strings.Unblanched vegetables will have undesirable flavor, texture and vitamin loss during storage. Blanching stops enzymes from continuing the ripening process. The best way to preserve edible pea pods is by freezing. Just heat and eat, or cook until soft as you would green beans. UsesĮdible pea pods are versatile and tasty when used in salads (raw or blanched), stir-fried dishes, casseroles and in an otherwise ordinary bowl of soup. There is no string to remove from the snow pea, and they are also excellent eaten raw. The kidney-shaped peas inside the pod are much smaller than sugar snap peas. Commercially grown locally in large quantities for the first time in 1979, the snow pea can be distinguished by its broad, flat pods. Several varieties are available to the gardener. The snow pea or Chinese edible pod, for many years a delicacy found only in the finest Asian cookery, is now being used in a variety of tasty dishes. To prepare, remove the string that comes off easily when the stem is pulled away from the pod. Sugar snap peas are so sweet and juicy they can be eaten raw. It can be recognized by its non-fibrous, plump, edible pod and fat, juicy peas. The sugar snap pea is a cross between the garden pea and the edible pod pea. Edible pea pods are a popular crop in Oregon.

Snow peas snap peas