Question for those who vac seal.

If they're freshly shelled peas, you definitely need to blanch to stop the enzyme process. Otherwise, they will be too tough to eat. For peas, probably 3 minutes in boiling water. Time starts when the water returns to a boil. Then plunge in ice water to stop the cooking process.  Drain, pat dry and bag. When I'm freezing a bushel at a time, I use several beach towels to pour them out on and pat dry, then vacuum seal. Check your local extension for other products and procedures. Each veggie is different as far as processing time is concerned. Keep in mind to bag them in quantities your family will eat at a time. This isn't like the commercial flash frozen bags that you can take a cup at a time out and cook, but you will be rewarded with a much superior product IMHO.