This sauteed snap peas recipe is super easy and super quick to make taking all of 5 minutes to cook. But my favorite way to prepare snap peas is to saute them which further brings out their sweetness and flavor and enhances their texture. Sugar snap peas can be steamed or blanched and then seasoned with a bit of butter, salt, and pepper. And as it turns out it they were the star of the show for our family dinner last night. Sauteed just until crisp-tender, they make a wonderful side dish. I grew extra this year and built bamboo teepee trellises which make the perfect cozy little hangout for kids to enjoy shelter from the sun while snacking on fresh sugar snap peas.Īs delicious as they are eaten straight off the vine, there’s something about a splash of olive oil and a sprinkle of salt and freshly ground pepper that really enhances the flavor of snap peas. I’ve been enjoying the bounty of my pea harvest the past couple of weeks.
#SNAP PEAS HOW TO#
No pretreatment needed.Learn How To Cook Snap Peas! Fresh sugar snap peas need no other embellishments than olive oil, salt and pepper in order for their fabulous flavor to shine through! These sauteed snap peas come together in 5 minutes and make a simple, elegant, healthy and thoroughly tasty side dish! 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. 1 Sugar snap peas provide several health benefits that you shouldn't underestimate. With a good balance of fiber and protein, sugar snap peas won't cause spikes in blood sugar levels. These plump pea pods are easy to grow, nutritious, and lots of fun to eat. 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. Sugar snap peas are actually a non-starchy vegetable. 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.
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