In article ,
Jim Kingdon wrote:

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.

So do you need to cook this and seal the jars (can them)? I tried to
figure it out from Stocking Up and I mostly got confused. I probably
should figure out the whole canning thing but when I read up about
high acid, low acid, vinegar, salt, etc, etc, etc, I can get
overwhelmed (and not always sure which advice applies in a given
situation).

our peas are crowders & black eyes varieties.

Ah, OK. That makes sense when I think of them being harvested this
far into the summer.

I tried to clarify things in my mind by researching the kinds of
peas/beans in the world. Some of the more common a

Vigna - cowpea, crowder peas, (one kind is black eye peas), and others
(warm weather, drought tolerant)
Pisum - green pea, split pea, etc (a cool weather crop). Includes
sugar snap peas & similar
Phaseolus - green beans, pinto beans, kidney beans, and others (a warm
weather crop)
(there's a table partway down at http://en.wikipedia.org/wiki/Bean ).

There are other edible legumes too which aren't one of the above (soy
beans, chickpeas, etc).

Try this site if not for music ( A little heavy on the beat )) maybe
canning which is what you want to know about. We used to do
pickles,tomatoes and jams. The easy stuff. Meat I think requires extra
care. Stocking Up is a good book.

Bill who has blue canning jars with metal locks but not energy to use
them.

http://www.freshpreserving.com/

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S Jersey USA Zone 5 Shade
http://www.ocutech.com/ High tech Vison aid
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