Thanks so much, That does indeed look like it!! Brilliant.

I sympathize with the left-overs problem. ;) Freezing left-overs would be the option of choice. Both freeze well. Not everything can be home canned safely - even with pressure - and recipes designed for fresh eating often don't qualify for canning. Without seeing the recipes one can't really say whether they would be safe or not. Stews containing meats have very special canning requirements and those with thickeners such as flour cannot be safely canned. Also dense soups such as pea are usually canned 1/2 soup and 1/2 water. Lots of restrictions to consider - tons of good info at the link below - so suggest you go for freezing instead. ;) Dave Here is a link that might be useful: NCHFP

L, it's something we like too, I like most "peasant food". We always called it "farmer food", and now it's called "southern food", LOL. But I was born in Michigan and my Grandmother is from Ohio, and we ate a lot of beans and cornbread, but we called it "Johnny Cake". Usually Navy or Great Northern beans, though, whereas Elery's Kentucky/Tennessee family mostly had pinto beans. Our cornmeal was yellow, theirs was white. Ours had a bit of sugar, maybe a tablespoon per batch, his had no sugar. His sister informed me at our first meeting that if it was made with yellow cornmeal and any sugar at all, it wasn't cornbread, it was cake. (grin) I was further instructed that cornmeal MUST be white, there must be no flour in the recipe, and no sugar, or it wasn't "right". I'm a heathen, though, I like it all! Annie

Oh, that's too bad ... they were ripe for eating, but I guess that isn't quite the same as ripe for planting. I'll have to go dig out the packets for my peas. (Hopefully this 90-100F weather goes away and we actually get fall, since we didn't get spring ...)