Like beans, peas should be frozen quickly after harvesting. Blanch shelled peas for 1 1⁄2 minutes and sugar snaps and snow peas for 2 1⁄2 minutes—not any longer, or they’ll be mushy when you cook them later. Cool them in ice water, blot them dry, and then store them in freezer bags. Don’t defrost them before cooking.
Shelled peas are easy to dry. Use dried peas in soups and stews. Forget about drying the edible-podded ones; they’ll lose their crispness and become chewy and pulpy.