Preserving peas is simple. First, I like to snap off both ends, I'm not sure why - that's just how we always did it growing up. I am assuming there is some logic.
Next, I put them in cool water and swish them around to make certain they are clean.
Next, I drain them a bit, before putting them on the stove.
I "blanch" - basically boil - on the stove for 2 minutes with peas. While they boil, I prepare: one side of my sink is filled with a colander, the other side has ice water. As soon as the timer goes, I drain the peas and then transfer them into the ice water.
I find it helpful to swish them in the cool water a bit to cool them off.
Once they seem to have cooled, I drain them again and then place them in freezer bags. I always label the bags and remove as much air as possible before putting them in the freezer for the months to come.