How To Store Peas For a Long Time

Peas, like any other produce, should ideally be consumed right after harvesting. This is because the sugar in peas turns into starch, which browns them as they start perishing.

If you cannot finish them, you should store them properly. Proper storage is essential in preserving the freshness and flavor of your peas.

Storing Unshelled Peas

Gently pull off the tips of the beans to remove the tough strings that are inedible. Store fresh ones in a breathable container or perforated plastic bag. These plastic bags have tiny holes evenly distributed across the bag.

The holes prevent moisture buildup. Excess moisture can lead to mold and bacteria. Store them in the crisper drawer of your refrigerator. This compartment allows you to regulate the moisture content around the peas and prevent them from drying out or becoming overly moist.

• It also helps prevent external odors and contaminants from affecting the peas.
• Unshelled peas should be consumed within a few days for optimal flavor

Storing Shelled Peas

• Remove peas from their skin.
• Heat water in a pan and let it boil. Put peas in water for 2 minutes. 
• Separate the peas from the water with a colander.
• Prepare ice-cold water by mixing ice and water in a bowl.
• Toss boiled peas in ice water and keep them in the bowl until the peas have cooled down.
• Strain the peas, place them in a perforated plastic bag or container, and refrigerate.
• Shelled peas will stay fresh for about a week in the refrigerator.

Maintaining the freshness of peas requires careful temperature control. In the refrigerator, they should be stored between 32°F (0°C) and 40°F (4.4°C). 

Freezing peas is the best solution if you are wondering how to store peas for a long time. It is a great way to preserve their fresh flavor and nutrients for later use. Here's a step-by-step guide on how to freeze peas.

Ingredients and Equipment you need:

• Fresh peas
• Ice Bath
• Large pot
• Colander
• Freezer-safe bags or containers
• Parchment Paper
• Kitchen Towel
• Baking Tray

Steps:

• Shell the fresh peas and toss away the skins
• Blanch the peas to preserve the color and texture of the peas. Bring a large pot of water to a boil.
• Add the peas to the boiling water for about 1-2 minutes.
• Drain the peas and toss them in an ice water bath for two minutes to stop cooking the peas. 
• Strain the peas again and spread them out on a clean kitchen towel to dry completely.
• Line a baking tray with parchment paper. 
• Add the peas to the baking tray and place the tray in the freezer.
• Freeze for 2 hours
• Divide the peas into portions based on your needs. 
• Place each portion in separate freezer-safe bags or containers, pressing out as much air as possible before sealing.
• Label the packages with the date and contents. Freeze for up to 12 months.

There is not much difference between storing sugar snap peas, snow peas, and regular green peas. Here is a breakdown of the process.

• Give them a good rinse and snap off the ends to remove the tough string 
• Roughly chop the peas into one to two-inch pieces. This is optional, but it will be easier to use. 
• Prepare a large pot of boiling water and a bowl of ice water.
• Blanch the peas into the boiling water for only 90 seconds.
• Drain peas into a colander and immediately plunge them into the ice bath to stop the cooking.  
• Let them cool for two minutes.
• Strain the cooled peas, spread them on a dish towel, and pat dry. 
• You can whirl them in a salad spinner for faster drying.
• Pack the dried pods into freezer bags, removing all the air.
• Pop them in the freezer. 

Storing cooked, leftover peas is not the same as storing fresh peas. You need a different technique, but like regular peas, you can store them in the fridge or the freezer. 

Fridge

Cooked peas should not be stored in a perforated plastic bag. They should be stored in shallow, airtight containers or vacuum-sealed plastic bags. The air could cause moisture to build up and lead to mold growth.

It is also vital to store them after the peas have cooled. Once the peas have cooled, store them in the fridge as soon as possible to prevent bacterial growth. Storing the peas in this way will last you 3 to 5 days. 

Freezer

If you cannot use the peas within a week and need them to last longer, freezing is the best option. You should let the cooked peas cool to room temperature and then freeze them.

Store the peas in airtight containers or sealed bags. Label your peas and the freezing date, and toss them in the freezer. These frozen peas will last you six to eight months. 

The first step to storing peas is selecting the perfect fresh peas. Having fresh peas can make so much difference in their shelf life and the taste of your dishes. Here is a guide to help you:

Appearance

Fresh peas have a vibrant, bright green color. They should not have yellowing or brown spots, a sign of over-ripeness. They should also be medium-sized. Small pods have fewer peas, while large pods are over-mature.

Texture 

Peas should be firm with a velvety, smooth texture. Avoid those wrinkled ones with rough, dry surfaces that feel mushy and soft. You can take a bite of the peas. They should be crispy with a snap with a burst of sweetness.

Peas Inside The Pod

Gently shake the pod. You should hear a slight rattling sound, indicating there are peas inside. It should not feel or sound empty. If you can check the peas inside the pod, look for plump and evenly-sized peas. Avoid pods with small or unevenly sized peas.

For the best quality peas, always buy them locally, especially from farmers’ markets. Sellers at farmers’ markets usually sell produce directly from their farms and harvest them in the morning of the day they are going to sell.

Grocery stores do have peas, but the logistics involved in getting the peas to the store from the farm are long, and the quality might have deteriorated. Furthermore, the peas might have preservatives to extend their shelf life. 

Before storing or consuming peas, you should look for signs of spoilage, as these need to be thrown out. This is to ensure that you do not accidentally consume harmful pathogens that could make you sick. You should use your senses of sight, smell, and touch to understand if the peas are spoilt.

Appearance

Fresh peas that are spoilt have a sickly brown, yellow, or gray color. You will also find black-gray spots on the peas, a sign of mold growth. Peas with mold growth should not be consumed.

Spoilt peas contain mycotoxins, which cause a range of health issues, including digestive problems, liver damage, and, in severe cases, organ failure.

Texture 

Spoilt peas are wrinkled with rough, dry surfaces and feel mushy and soft. They cannot hold their shape and collapse when pressed gently. If you see these signs, throw them out immediately. Do not take a bite to be sure. 

Odor

Fresh peas have a sweet, earthy aroma. Spoiled peas, on the other hand, emit an unpleasant odor. They have a pungent, musty smell that is off-putting. A funky smell is a dead giveaway that the peas have gone bad and should be discarded.

Peas Inside The Pod

Inside the pods, the peas are yellow and dull if it is spoilt. They are soft and mushy with a pungent odor. 

Apart from freezing, canning is a great way to store peas for a long time. It preserves the flavor and texture of peas, unlike frozen peas that are freezer-burned, which can affect texture and flavor. However, this process requires special attention. It is crucial to follow proper procedures to ensure food safety.

Equipment Needed

• Fresh green peas
• Pressure canner
• Canning jars with lids and bands
• Jar lifter
• Funnel
• Ladle
• Large pot for blanching
• Towel

Instructions

• Shell the peas and discard diseased and rusty pods.
• Rinse the peas thoroughly under cold water.
• Blanch the peas in a large boiling pot of water for 2 minutes.
• Strain the peas and immediately transfer the peas to a bowl of ice water to stop the cooking process.
• Drain the peas after 90 seconds when the peas have cooled down. 
• Sterilize the canning jars in boiling water for 10 minutes.
• Keep the jars hot until they are ready to be filled. Prepare the lids and bands according to the manufacturer's instructions.
• Pack the blanched peas into the hot jars, leaving 1 inch of headspace at the top using a funnel.
• Add boiling water to the jars, maintaining the 1-inch headspace.
• Remove any air bubbles inside the jars using a non-metallic spatula.
• Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
• Cover the jars with lids and screw the bands fingertip-tight.
• Place the jars in the pressure canner and process them according to the pressure canner manufacturer's instructions.
• Do not open the pressure canner immediately after your jar has been canned. Allow it to cool and depressurize first.
• Carefully remove the jars from the canner using a jar lifter.
• Place the jars on a towel and let them cool undisturbed for 24 hours.
• Properly canned peas should not have lids that pop back when pressed down. 
• Label the jars with the date and store them in a cool, dark place.

For those wondering how long peas last, there are several factors. 

Temperature

Keeping peas at an ideal temperature range is crucial in maintaining their freshness. Fresh peas should be stored in the refrigerator at 32°F to 40°F, while frozen peas should be kept at 0°F or lower.

The temperature level should be maintained as frequent changes can promote the growth of bacteria and mold and accelerate spoilage.

Humidity and Moisture

Fresh peas are typically kept in perforated bags to prevent moisture buildup, while cooked peas are stored in an airtight container to prevent exposure to moisture, the cause of mold.

The humidity levels also matter. High humidity causes soggy peas and quicker spoilage, while too little can cause them to dry out.

Exposure To Air

After buying or harvesting your peas, refrain from leaving them on your kitchen counters instead of storing them away. However, this can accelerate spoilage.

Peas left in the open are exposed to air, which causes oxidation. Oxidation affects the taste and texture of peas and can lead to spoilage. Therefore, store them as soon as possible. 

Exposure To Light

Storing peas alone is not enough. You should store it in a cool, dark place or in the fridge where the peas are away from light. Peas are high in vitamins A and C, and light exposure breaks down these vitamins, reducing their nutritional value.

Light exposure also breaks down the chlorophyll in the peas responsible for the vibrant green color. Peas exposed to light turn yellow or brown. Lastly, light exposure affects the flavor and texture. Peas left in the open taste stale or off and are dried out, less crisp and tender.

Handling

The freshness of peas is also affected by how you handle them. Rough handling can bruise and damage the peas, making them susceptible to bacteria and mold.

Examples of being rough include using too much force during harvesting, throwing peas into the containers, overfilling containers, and shaking or jostling the peas during transportation. Peas should also be stored gently.

Washing peas with high-pressure water, packing peas too tightly, using excessive force when sealing bags, stacking the peas, and frequent handling of stored peas can lead to cumulative damage over time. Damage shortens the shelf-life of the peas.