Never heard of that, I guess that it could work, if it is working for her. Personally, I would shell, rinse, blanch and put them in what ever size sip lock bags I wanted to use and chunk them into the freezer.
Bill P.

I am sure you could do it that way but why would you...The proper way is to shell, wash, blanch, cool and freeze...it sounds like a long drawn out process but it takes just minutes and you end up with a beautiful product...I wouldn't even want to risk losing my peas doing it that way....

Truth is...I love the preserving process...It gives me such satisfaction....the same feeling when I serve dinner and all the veggies on the plate came from my garden...

That is the only way my grandmother did hers and it worked perfect so I do the same.

Which way Veronica? To blanche or not to blanche - that is the question.

I have frozen peas many different way but settled on shelling and putting them directly into freezer bags. Have never been able to confirm any longer storage time for blanched. Saves a couple of steps and unless you thoroughly dry those blanched peas before bagging, they are very difficult to separate into cooking quantities.

If vegetables are not blanched emzimes will cause them to taste bad when thawed and cooked. Unless they were left to completly dry on the vine then it would be ok.