Jim Kingdon wrote:
Every 3-4 days, I have at least 13 gallons of peas to pick, shell,
wash, blanch, and freeze.

We're not doing anything on that scale, but we do have lots of hot
peppers (about 2 dozen plants, roughly, most of which are bearing
well). And, you see, one doesn't put very much hot pepper in each
dish.

You can make hot pepper vingar...if y'all like hot sauces...
I have put up 6 quart jars of it so far with my extra cayennes.

My boyfriend assures me that we'll just have more to freeze this way.
I'm wondering whether he is planning on activating the currently
unused basement chest freezer just for his peppers :-).

As for peas, we planted only a short row of edible pod peas (reduces
the shelling, at least). Next year I'll grow more if I can think of
where to put them.

our peas are crowders & black eyes varieties.

main type (ie, the ones I am constantly picking) are dixielees, purple
hull, and cow-eyes