Denninmi took the words right out of my mouth, starting with "Here in Michigan..." Heck, up here, the average last frost date is May 26, but the range is so wide that there is really no way to plan. Sure, I may get a frost on June 1st, but that is after 2 Warm, frost-free weeks. Weeks that I won't waste waiting for a maybe-frost. So, yes, never, ever, throw away an old blanket, sheet towel, tarp, etc. I don't like using those small tomato cages but I have tons of them from a MIL who love to go garage saling. They are great for laying down between plants to hold up the sheet. And yes, even a sheet is enough protection for a light frost. It isn't the cold that kills the plants. It is the formation of ice crystals on the leaves and stems. A sheet will take on the ice chrystals, leaving your plants safe for another day. Kay. ps. Basil. In the garden. In APRIL! I am sooooo jealous.

Agree - either plan to freeze them as Rose said OR just store in a ziplock bag in the fridge till you have enough to can. You cannot safely freeze and then thaw and can them. And you wouldn't like the look or texture of them even if you could. ;) Rose gave you the current regs for freezing. Here are the current regs on canning: NCHFP - Canning Green Beans Please note that green beans must be pressure canned. They cannot be done in a boiling water bath. Dave

Thanks! AnnT's recipe is like the one I make, but with an extra half teaspoon of vanilla - close enough! So 9x13 it is, but how do you think that PB filling and frosting will freeze? I wanted to get all the baking done this weekend (have already made 3 crumb cakes), because I need to make 3 spinach/feta "quiches", 3 ratatouille/ziti dishes & 1 baked spaghetti dish on Wednesday/Thursday!

Here is a post from the Once a Week Cooking Forum on freezing a casserole very similar to the one you want to use. I would still try a partial recipe and freeze it to see what you think, but it sounds as though you will be fine with your recipe. I think it's a wonderful fund raising idea. The thread where I found this is linked below. Lee RE: How do I freeze eggs? * Posted by Brenda (brenda_t@ivillage.com) on Fri, May 18, 01 at 10:05 I found it: anyone interested: 4 1/2 c. seasoned croutons 2 c shredded cheddar cheese 1 medium chopped onion 1/4 c. chopped sweet red ppper 1/4 c. chopped green pepper 1 jar (4.5 oz) sliced mushrooms, drained 8 eggs 4 c. milk 1 t salt 1 t ground mustard 1/8 t pepper 8 bacon strips, cooked/crumbled Sprinkle croutons, cheese, onions, peppers and mushrooms into 2 8-inch greased square baking dishes. In a bowl combine the eggs, milk, salt,mustard and pepper. Slowly pour over vegetables and sprinkle with bacon. Cover and freeze one casserole for up to 3 months. Bake the second, uncovered, at 350 for 45-50 minutes, or til knife comes out clean. To use frozen: Thaw in fridge for 24-36 hours. Bring to room temp for about 30 min then bake. Bake uncovered at 350 for 50-60 minutes or til knife comes out clean. Makes 2 casseroles (6-8 servings each) Here is a link that might be useful: How Do i Freeze Eggs