Eating: eat sugar snap peas as fresh as possible, within four or five days of harvest.
Storing: To store them, put whole, unwashed peas in a perforated plastic bag in the crisper drawer of your refrigerator.
Freezing: Peas freeze well, but will lose their crunchy texture. Blanch all kinds of peas for 2 minutes, rinse under cold water to stop cooking process, drain well, and pack into airtight containers such as zip-lock freezer bags. [It is best to remove strings from sugar snap peas before freezing: snap off stem tip toward the flat side of the pod and pull downward.]
Tips from From Asparagus to Zucchini
No comments:
Post a Comment