Yolanda's message and a request from another lister got me to really thinking & searching for a recipe I've used all my life but isn't found in any of my recipe books. It was handed down to me from my mother who learned to make it from her mother back around 1900 so it has been around a very long time. I'm talking about "homemade pepper sauce". I raise a huge garden every summer and by this time of the year, the cayenne pepper plants are loaded with really long peppers, some still green & some have turned red. I gather those, wash very carefully, lay them out on a clean towel to absorb the excess water, and then pack (that means push down till the jar is literally filled to capacity & then some) into gallon jugs. I use white cider vinegar that is 5% acidic, bring to a rolling boil, then pour over the peppers in the jar. Screw on a metal band and after the jar has cooled, I place it on a lower shelf in my cabinets. I really prefer my greens after it has "come a frost" in the late fall and by that time, the pepper sauce has had time to "age" a little. Very good on all types of dried beans & peas as well as turnips & collards but be careful how much you pour. This stuff is hotter than tabasco sauce. It does not have to be refrigerated as the vinegar keeps it well preserved without spoiling. Be careful, too, about packing those peppers in the jar as the juice from the peppers will ooze out somewhat as you are packing them into the jar and will set your hands on fire. I use a large wooden spoon to help with that chore or if you use a wide-mouth canning jar, you can use a small potato masher to help. People who really like hot peppers also eat the peppers as a condiment with their meals as well as using the sauce over their greens & beans. You guys made me so hungry yesterday that I don't have to tell you what I had for supper last night. Yes, we in the deep south still use the terms breakfast, dinner & supper because "lunch" down on the farm is still a big meal. The biggest part of my day yesterday was spent making grape jelly for the coming winter months so when you guys get ready for those biscuits, I'll bring along the jelly. Jane > Yolanda, > If you find anyone who knows how to make cornmeal mush please let me know. > Grandma's recipe died along with her. :( > Mary