Peeps, Thanks to a kind offer from Jim Campbell, I'm exhausted. I woke up tired from spendiing yesterday in the kitchen, hot-canning a red habanero sauce I've named Red Problem #1 (there may be a problem #2). This is the hottest sauce I've ever made by far, and these weren't even the _hot_ peppers I got. This batch is from a 5-gallon bucket of red habaneros, but I still have another bucket of Red Savinas. Jim allowed me to glean from his frozen field, and I got an education in small-scale commercial farming. I stopped picking after two buckets, due to time constraints, and it broke my heart to walk away from so many more peppers. I didn't even get one percent of one percent of what was out there. I'm used to a handful of peppers being a noteworthy quantity, but I watched people harvest a truckload of the things. BTW having ten gallons of habaneros in the car is like driving with a slow-leaking tear gas cannister on the passenger seat. Alex Silbajoris 72163.1353@compuserve.com fool