This hand style pea sheller machine is far better than the old two thumb method. It is cheap and very simple to use. Mr. Pea Sheller is perfect for the small gardener.
Peas need to be fresh and green to work properly in the Mr. Pea Sheller. Usually spreading the pea pods out on a sheet or blanket and leaving them for six to eight hours (or overnight) will give the best results when shelling with the Mr. Pea Sheller.
Operating the Mr. Pea Sheller is very simple. You put the pods in the top of the sheller and start to turn the roller with the supplied hand crank. The pod will be pulled through. When rollers reach the first pea in the pod, the pea will push through the side of the pod and fall below, down a slide and in to your pie pan, or other shallow pan. The empty hull, or pod, will be ejected on the other side.
The Mr. Pea Sheller is made of steel with nylon mesh rollers. It has a hand crank you turn to pull the peas through the rollers. The Mr. Pea Sheller has a two spline rollers to separate the peas from the pod. The peas simply fall below the the sheller in to a pan you provide. There is a clamp on the bottom of the pea sheller so you can use to attach to most tables. The clamp on the Mr. Pea Sheller is held in place by a single screw. A protective cap on this screw ensures the Pea Sheller will not damage any surface.
Beans and peas that just will not shell without mashing probably have either very tough pods due to growing conditions, or may be too green or too dry. These may be shelled very easily by using the following method:
Blanch the peas or beans, in the pod, in boiling water from one minute (for canning or short term refrigeration) to four minutes (for freezing). Cool quickly in a cold ice water bath, the colder the water the better. Now feed them, wet, through your Mr. Pea Sheller’s special rollers. The results will please you. One minute blanching will usually soften the toughest of pods so that shelling is now easy. If you are preparing the produce for your freezer, then blanch the peas or beans four minutes and freeze after shelling. This process makes the pods or hulls tender enough that even the thin skin around the peas or beans are not damaged, and you can shell them very quickly.