Your dwarf gray sugar snow peas will have purple blossoms...that's the easy one for me to tell early on. The others you list should all be white flowered. The pods on the Sugar Pod 2 Snow Peas will be flat for quite awhile and the seeds will show though as small bumps. Pick them before the seeds grow large and the pods become rounder since the pods will be tough by then. The Burpeeana Early Peas will have pods that do not stay flat for long and do not show small seeds through the pod. Of course you want to leave this growing until the pods fill with good sized peas. I'd have trouble telling the Sugar Daddy Snaps from the Burpeeana's but since both are picked with rounded pods you can try them and see which has the fibrous pod.....BINGO...that's the Burpeeana and the other should be the tender snap pea, Sugar Daddy. In my garden, heights have not always agreed with the reported info. And some keep growing aller for a longer time and the height when flowering begins changes alot.

Many seed companies just recycle last years seeds. The garden centers ship them back to the distibutor and they test to see of the seeds are still germinating. If they get good germination rates, ( not sure what the percentage is), they just repackage them for the next year with a new date on the package... so your seeds may actually be older than the package states. It kinda defeats any knowledge of how long seeds actually last, but also encourages me to keep seeds a long time. If the seed companies are recyling seeds each year, I can too. On a side note, I am growing peppers from seeds I bought last year and from seeds I saved from a pepper last year, and the ones from the pepper are growing WAY better. Maybe because they are fresher, or it could be the variety. Just food for thought.

yea i decided not to freeze it after all because my family will become very violent when they find rotting food in the freezer. they don't garden and the ones who do like my dad don't even know what composting is. in the end im just keeping it in a tuppawear container and when it does over flow i will resort to a 5gal bucket with a lid. this way it has time to decompose at least unlike before where i just put in the food fresh and it takes like a week just to start molding and is still untouched. i found out the hard way that they like the moldy stuff better then the fresh stuff

The food charts I have for how long you can keep bananas in the freezer gave no amounts of time, and one said "extended freezer time" - whatever that means (LOL). I guess the goal should be to use the frozen bananas in a timely manner (few months), but I was moving some things around in my refrigerator freezer and I found several ripe bargain bananas that were quick-frozen then placed in a FoodSaver bag, vacuum-sealed shut -- early last summer and promptly forgotten about. I made them into banana bread the other day for yet one more offering to the "throngs" for breakfast during their Christmas visit. When you vacuum-seal peeled bananas (or most food destined for freezer storage), they will last longer than in a typical storage bag because they are stored oxygen-free. Oxygen-free storage prevents the moisture inside the food from migrating from the surface of the food into the bag, drying out or creating ice crystals in the bag. A food science tidbit about using overly-ripe bananas for banana bread. When a banana bread recipe only calls for baking soda as the only chemical leavening, overly-ripe bananas are not as acid (6.5-7.0 pH) as a regular banana (4.6 pH) in order to react in partnership with the baking soda. The reaction may be a weak one resulting in a heavy banana bread. A good banana bread recipe, one that ensures adequate leavening, will use both baking powder and baking soda. If the recipe only has baking soda, make sure a portion of the bananas aren't overly-ripe, or there is another ingredient in the recipe that provides an acid ingredient. That could be some lemon juice added to the bananas to keep them from oxidizing and turning dark, orange juice, honey used as the sweetener, or yogurt, sour cream or buttermilk, which are all acid foods that will react with the baking soda. -Grainlady