ISO: Thanks and ...

Thanks and I will be in touch with questions at the start of the year. Such as: I read one reference that said definitely not to can leafy vegetables because the leaves tend to mass and therefore no guarantee that there would be safe canning prodedure due to the solid entanglement. (Reminded me of the newer warnings now against canning pureed pumpkin, etc.) Yet other sites give procedures for canning leafy vegetables. Need to have this verified and checked out. I have also found a site from Plants for A Future. www.ibiblio.org/pfaf/D_search.html This extensive site has nothing to do with canning but everything to do with identifying plants and their parts that are either edible or usable in some way. And the application for me would be to learn how to preserve such food. Once more, thank you.