3. Dip about 1 pound of peas into rapidly boiling 

 water for 1 minute. Note wire lid that holds peas 

 under water. Cover kettle and begin to count time. 



4. Chill scalded peas at once in iced water or run- 

 ning cold water until a broken pea feels cold to 

 tongue. Drain. 



6. Heat-seal bag, using a warm hand iron or a 

 curling iron. A wooden box or platform is con- 

 venient for this job. 



7. Put filled containers in freezing compartment. 

 When frozen, store at 0° F. 



