I have Can Can. It gets sun from 7am to 2pm. The color stays thru the whole summer. I've had it about 6 yrs now...could be 7, and after 2 yrs, I bought another. I love the leaves and color. I water once a week deeply. If it gets too much shade, you'll lose some of it's beautiful color. Just water deeply and make sure you put it in an area that drains well. Kat

Wow leeks sure are expensive. I always grow my own. Started from seed indoors and transplant out. I grow 'Lincoln' and 'Lancelot'. I thought both were very easy to grow. I started so many seeds that I gave about 50 transplants away in May. I have all the Lincoln picked but still have 2 rows of Lancelot left in the garden. With our warm autumn this year, I hope to keep them outside for 2 more weeks here in SE WI. My advise for those prices is to grow your own! They make wonderful leek & potato soup. Although cock-a-leekie soup is my absolute favorite way to use leeks. Creamed leeks are great too. Leek quiche? Sounds yummy. I suppose I should try freezing some of the crop for use in soups/stews but so far I find I can store them in the refrigerator for up to 3 weeks after picking them. Usually I share a lot with friends who do not have room for a garden.

Thank you ekgrows....that is incredibly helpful. Despite searching, I didn't find either of these explanations. Some of their doubts aren't applicable, in that I got these for next to nothing, so will save money. And I'm not worried about overcooking, as it's tomato mush. However, potential safety issues are a big deal. Since they're in giant cans, I'm going to store them in the closet and make one batch at a time, use what we need, and freeze the leftovers. That's actually less work, as it turns out. Since I don't have my own tomatoes this year, it's a happy compromise. I really appreciate you forwarding those two links to me! THANK YOU.

I took up the "cannot" challenge: https://www.youtube.com/watch?v=s_AeLQJeTd0