Nice to see another Dayton gardener on here (although I no longer live in Dayton (more specifically Centerville) anymore)! Unfortunately while the seedlings might last a few years or so, eventually Chestnut Blight will get to them and kill them off. Chestnuts that were killed half a century ago are still sending up suckers that rarely/ever reach maturity. The blight does not affect the root system, but the tree is functionally dead. You could try some of the more resistant crosses that are being developed? Chestnuts are amazing trees...i don't know a single person who wouldn't like to see them eventually reclaim the eastern forests (even if they are hybirds with Chinese chestnuts)....If you really like them look into the American Chestnut Association. take care, ~Mike

I've been reading up on "approved" hot sauce recipes. many of them call for substantially more tomato than pepper. is there a reason for this? Taste preference in part I think, the popularity of tomato based sauces. But also because tomatoes are much more acidic than peppers so using tomatoes adds an element of safety and shelf life too. Not to mention that many gardeners grow tons more tomatoes than they do peppers. :) Now there might be a problem. None of them are tested for canning as far as I know so I don't know how they (the lids especially) will hold up to the BWB processing. I guess all you can do is try a couple and see. The way the 2 piece canning lids work is as the liquid inside the jar gets hot and expands the air inside is forced out and burps out of the lid and then as it cools the lid is sucked back down to create the vacuum inside the jar. Your bottles and lids probably won't work that way. Try a couple of your bottles just colored water in them and with the lid just screwed on finger tight. Then when you remove them from the pot see if the lid is more loose than when it went in. I think that would mean the air was burped out of the bottles. But keep in mind this is just guess work on my part, not tested. I've been reading up on "approved" hot sauce recipes. many of them call for substantially more tomato than pepper. is there a reason for this? it doesn't seem like any of them would be near hot enough for my tastes, even using really hot peppers. also, all of my sauces are stored in hot sauce bottles (woozy bottles), and my intention is to store at room temp before opening. if I bottle them boiling hot, in boiling hot bottles, would the suggested next steps simply be putting on the caps and tossing them into boiling water for 10-15 min? can anyone suggest a good pH meter for a broke college student like me, with a budget in the $20 range? can I just use test strips? A meter for $20 won't be worth anything. Good ones cost much more. Personally I'd use food grade litmus test paper. It isn't recommended for using on home processed foods because it can give false readings but then so can meters. The litmus test paper (available online and pharmacies) is approved by the FDA for food testing just not by USDA/NCHFP so do it with great care. I haven't tried using it in many years but if i got a reading of say 4.4 or lower i wouldn't have any concerns with eating it. JMO Dave

Thanks....but no thanks :-) I also have a large horsechestnut tree on my property and the squirrels plant the conkers everywhere!! I have horsechestnut seedlings popping up in every single container and here and there throughout the planting beds and even in the lawn. I spend a lot of time in spring pulling them up and throwing them away. I've probably pulled 20-30 already this year!

Sometimes Hoya tips will die back like that, usually no big deal if it's just a single one. Normally I just clip off the dead end & it usually restarts. Nothing to be concerned about. Yes, that is a peduncle, congratulations! I believe repotting now will disrupt its blooming. I'd keep your care the same now & try not to change anything. Enjoy. ETA: Your plant looks very healthy, hope you'll share the blooms when it happens.