Freezing

• 1). Pick your peas and beans that you intend to freeze at the peak of their ripeness. They should be firm on the outside and tender on the inside (taste a few). They should be fully grown and ready to eat. Snow peas should be harvested when the pods are green and tender but before the peas inside have fully grown.
  
  
• 2). Remove all of your peas and beans from their pods. This is a great activity for sitting on the deck or porch on a summer evening. Simply split the pod open with your finger and remove the peas or beans inside. Compost the pods (or give them to a goat or pig) and place the peas or beans in a bowl. Gently rinse the peas or beans in a colander before blanching.
  
  
• 3). Boil a pot of water suitable to the amount of peas or beans you have. Place your legumes into the pot for about two minutes. You are blanching them. Blanching them will help them preserve their color and still maintain their flavor while frozen.
  
  
• 4). Plunge the legumes into an icy bath to stop them from cooking. Drain them and pat them dry before placing in gallon-size freezer bags. Stack them flat in your freezer.
  
  

Drying

• 1). Leave legumes to dry as much as possible on the vine before picking. They will turn brown or yellow, depending on the type of legume. Try and wait until the beans or peas rattle inside the pod, but if you live in an area where the danger of frost is coming soon, you can pick them and dry them further inside.
  
  
• 2). Dry the legumes to complete dryness by placing them on a cookie sheet, a sheet of newspaper, or a window screen in a warm, dry place. A kitchen will often work. You can also dry the beans in an oven set at 200 degrees or less. This is generally not a favored option as it does use a lot of energy, but sometimes it is the only option. Separate the legumes from their pods.
  
  
• 3). Place your dried legumes in a plastic, sealed-top container, a glass jar or a plastic bag. If they are stored in a cool, dry place, they can be kept for several years.