Southern peas, also know as cowpeas, are a staple crop for many southern gardeners, including me. The majority of varieties grow well in many conditions, which we love here on the farm. They tolerate high temperatures (think 100° F), humid weather, and drought conditions. This versatility is one reason we grow them to bulk up our food storage.
It’s very common to pick the peas once they’ve just formed their pea, shelling, and then freezing for winter storage.
My Favorite Way to Store Peas
Freezing is not my preferred method of storage for peas. I want to keep all that freezer space open for meat. With fall and winter comes hunting season and the hope of fresh venison or a wild hog hitting the freezer.
Picking peas to dry is simple. For any purple hull variety, we wait until they are completely purple, a dark hue. Peas that are usually green will turn yellow, but sometimes brown if they have been left on the vine awhile.
Another thing to look for is the feel of the hull. It should be dry and crackle under pressure. The skin will feel thinner than before because all of the moisture has evaporated. The area where the pea sits in the hull will also be more prominent. The places around the pea will be sunk in a bit.
Sometimes a heavy dew or rain can complicate things. You may think your pea looks dry, but it feels a little too soft from the moisture present in the air. You can go ahead and pick the pea. Just set it to dry on a towel or floor for a few days before shelling it. I do this with all of our peas, whether there was rain or not. It should get that crunchy, dry texture when it’s ready to shell.
When you shell your dry peas, you’ll notice they’re much smaller than when shelled younger. This is perfectly fine. Like dried beans, they will swell up once cooked. I always soak my dried peas the night before cooking. You don’t have to, but it reduces cooking time and makes them easier for your body to digest.
Winnowing
After shelling your peas, it’s a good idea to winnow them to remove all the plant debris from the hull. Take your bowl of peas outside. Have another bowl with you. Pour the peas from one bowl to the other. Put some distance between the bowls. Have the bowl you are pouring from about a foot above the bowl you are pouring into. The wind will catch all the debris that’s lighter than the pea and carry it away. Do this several times, or until no more debris blows away.
Pantry Storage
We store our dried peas in quart jars. I like to vacuum seal the lid with a lid sealer connected to my Food Saver. I do not add an oxygen absorber when using my vacuum sealer. If you don’t have a vacuum sealer, you can put them in a container with a lid and oxygen absorbers. The oxygen absorber is not absolutely necessary, but it will help your peas keep longer on your pantry shelf.
Well, I hope you found that helpful! Let me know below your preferred method of storing peas!
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