I'm sick of.....peas! What are you sick of?

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).

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 are:

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

There are other edible legumes too which aren't one of the above (soy beans, chickpeas, etc).

Try this site if not for music ( A little heavy on the beat ;))) maybe canning which is what you want to know about. We used to do pickles,tomatoes and jams. The easy stuff. Meat I think requires extra care. Stocking Up is a good book.

Bill who has blue canning jars with metal locks but not energy to use them.

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!)

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.

We were getting sick of tomatoes about the time the intense heat and drought got to them.