How To Put Up Your Peas! Southern Living YouTube

Three open pea pods filled with ripe peas Stock Image B787/0174 Science Photo Library

Method. Whether you are using fresh or frozen peas, for 4 people you need to put 4 good handfuls of peas into a wide frying pan or casserole-type pan which has a lid (or you can use tinfoil), with ½ a wineglass of white wine, ½ a wineglass of water and 2 good knobs of butter. Place the lid on top and bring to the boil, then remove the lid and.

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Step 3: Place back in the freezer. To freeze blanched peas: Step 1: Fill a pot with water and bring to a boil. Step 2: Add the peas, and cook them for about 2 minutes. Step 3: Drain the peas and immediately put them in ice-cold water for about 5 minutes. Step 4: Drain excess water and transfer the peas to a cookie sheet.

How To Put Up Your Peas! Southern Living YouTube

Take the insert and rinse it with cool water from the tap, swishing around to cool off the pot. (rinsing it first in tap water cools off the pot and keeps it from melting the ice too fast) Put it over in the ice water side and continue to rinse until the vegetables are cool.

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Drain the peas well in a colander. Single-Layer Freeze: Spread the blanched peas in a single layer on a baking sheet. Make sure that it is one with raised sides so that the peas don't roll off of the sheet. Freeze for 1 hour. Store the Frozen Peas: Transfer the frozen peas to freezer bags or containers and label the bags with the date.

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In these recipes, fresh or frozen peas may be used. Method 1: Microwave. Peas, fresh or frozen, can be zapped in a snap. In a microwave-safe dish, combine peas with a tablespoon of water. Cover with a lid (or paper napkin) and cook on high for around 3-4 minutes. Give the peas a stir and continue to cook for 3-5 minutes longer.

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Instructions. In a 12-inch nonstick skillet over medium heat, melt the butter and add the onion, sugar and 1/4 teaspoon salt. Cook until the onion is softened, about 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the peas and thyme and cook, stirring often, until the peas are just heated through, about 3 minutes.

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To remove these strings, hold the pod by the stem and use a paring knife to make a small cut at the top of the pod. Use your fingers to pull the string down the length of the pod and discard it. Repeat on the other side of the pod. Once you have prepared your peas, it's time to start the blanching process. Stay tuned for the next section.

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Shell the peas and take out all the kernels. Discard the shells. Take tap water in a large bowl and wash the peas well. You just have to swirl and then scoop the kernels gently from the top of the bowl. Heat water in a large pot. Once it comes to a rolling boil, add 1 teaspoon salt and 1 teaspoon sugar to it.

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Select the pea pods. Choose fresh, ripe pods with an even green color. They should be free of blemishes. Discard any which have black spots or mold. 2. Shell the peas. As with the pod, discard any individual peas with spots, mold or other blemishes. Get some helpers if you have a lot of peas to shell.

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Step 1: Boil water. Admittedly not the most profound step, but definitely an essential one. You'll want to bring a large pot of well-salted water to a rolling boil before adding your peas—Bashinsky says, two quarts of water plus one tablespoon of salt should do the trick. Once you've hit a boil, add your peas and bring the pot down to a.

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Bring a pot of salted water to a boil and prepare a bowl of ice water. Drop the peas into the boiling water and cook them for 2-3 minutes until they turn bright green. Using a slotted spoon, transfer the peas to the ice water to stop the cooking process. This helps to retain their crispness and vibrant color. 3.

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Steam. Bring 1 inch of water to a boil in a saucepan fitted with a steamer basket. Add shelled English peas. Cover and steam until tender-crisp, 10 to 12 minutes. For snow peas or sugar snap peas, cover and steam until tender-crisp, 2 to 4 minutes; drain. Toss with olive oil, salt and freshly grated lemon zest.

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Simply spread the peas out on a parchment-lined baking sheet and place them in the freezer for about an hour. Once frozen, transfer the peas to a freezer-friendly bag or container and store them for up to a year. If you want to enjoy the peas while they're of the best quality, try to consume your frozen peas within eight months.

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Get more ideas and tips from our Test Kitchen: http://bit.ly/1lazqRfWe love seasonal field peas so much, we think they should be enjoyed year round. Use this.

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Smash and peel the garlic cloves. Add the butter and olive oil to a large skillet over medium-high heat. Add the smashed garlic and frozen peas and cook for 2 minutes until warmed through but still bright green. Season with the kosher salt, fresh ground pepper and lemon zest. Discard the garlic cloves and serve immediately.

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Place a clean kitchen towel unfolded and flat on the counter. Ice. Bring a large pot of water to a rolling boil. Add your peas to the boiling water and set the timer for 90 seconds. peas. Once the time is up, strain the peas through a colander and immediately add to the ice water for two minutes.