Freezing peas:
Shell a small amount at a time. Blanch for 1.5 minutes. Cool promptly, drain, and fill freezer containers, leaving 1/2 inch headspace.
Canning:
Shell and wash peas. For raw pack: fill jars tightly with raw peas, add boiling water, leave one inch headspace. Can in pints or quarts at 10 pounds pressure, 40 minutes.
For hot pack: cover peas with boiling water; boil 2 minutes. Fill jars loosely with hot peas and add cooking liquid, leaving one inch headspace. Can in pints or quarts at 10 pounds pressure, 40 minutes.
