I think that would be a great use of them, as I assume they are very soft. Being so soft, they would be so easy to mash to incorporate the eggs, sugar, and spices. (I haven't ever canned sw. pots myself.) I might use the water in soup, stew or noodles if it has much color and substance in it.

Agree that it should work fine. The appeal of the quality of them after canning all depends on how you use them after opening - just as with so many canned goods.

In our house they work just fine heated up right out of the jar and fork mashed on the plate just like boiled whites do. A little butter and salt and pepper or a sprinkle of brown sugar and chopped pecan - YUM.. But primarily we use them mashed or pureed in all sorts of recipes for sides.

Dave