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).


All I do is wash the peppers, and place them whole in a glass or plastic
jar. Old mayo jars & peanut butter containers work. Then pour vinegar (i
use cider vinegar) in the container until full. Place in cupboard or
fridge. No need to seal. The jars will keep for as long as the vinegar
keeps. (quite a while!)

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).

Yeah, I picked more peas yesterday...they keep producing here until
after the first frost hits. Of course, the production rate will taper
down before then.