A minute exactly. Time to evacuate the peas to the ice bath. Just carefully, slowly come up and straight into the ice. There we go. Set the timer for another minute. Sixty seconds later and the peas are thoroughly chilled. But we also need them to be thoroughly dry. So just spread them out on some paper towels and kind of roll them around to pat them dry. And then move them into the refrigerator. No, they don't need to be chilled more. But an hour in here will remove almost all of the surface moisture. And the drier, the better when it comes to freezing.Liquid alcohol freezer thermometers are more accurate than dial models.Seasonal eating is all fine and good, but there is no reason not to set aside a little something for the winter. Take my favorite stone fruit, for instance: peaches. Traditionally, very pesky freezers. Why? Enzymes, again. Especially oxidative enzymes that are responsible for browning. They tend to run rabid at freezer temperatures.E: [more pop up and one is foaming at the mouth]