I usually use a store bought seed starting mix, but this year I decided to try a homemade mix for seed starting. We used some well-aged homemade compost. It was finely sifted and placed in a covered container in September. We then mixed 4 parts of this screened and sifted compost with 2 parts peat moss, 1 part perlite, and 1 part vermiculite. So far our plants look really healthy. Cabbage, basil, sage, and dill are all doing fine in this mix. No signs of mold, rot, damping off, or bugs yet. I guess this is the year for experimenting, because I have also purchased one of those fancy seed starter kits from Gurney's. It was a total impulse buy. I have started some more cabbage, broccoli, tomatoes, peppers, and spinach in that. I sowed these seeds 2 days ago and several have already sprouted. Germination seems like it will not be a problem with this kit. I am more worried about the roots and how well they will grow in the provided "grow plugs". Also, because the styrofoam tray that the plugs sit in is constantly floating on water, it seems like the plants might not like being constantly saturated as they are growing. I am going to keep an eye on them and if I see any signs that they are not doing well, I will take them out of this tray and put them in their own pots. So far though everything is looking good. I will keep you updated on the progress of my little friends!

My recipe calls for 2 qts. hips. The spice and food coloring are optional and I actually think I like it best without either. The jelly is a beautiful color and makes a wonderful gift. Here's the recipe if you would like to try it. Rose Hip Jelly 5 cups prepared juice (about 2 qt. fully ripe rose hips and 6 ripe medium tart apples) 1 box SURE.JELL Fruit Pectin 1/4 tsp. ground mace (optional) 10 drops red food coloring (optional) 2 drops yellow food coloring (optional) 1/2 tsp. butter or margarine (optional) 6 cups sugar, measured into separate bowl BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling. REMOVE stems from rose hips. Place in saucepan; add water to cover and bring to a boil. Reduce heat to low; cover and simmer until soft and mushy, about 1 hour. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 2 cups juice into 6-8 quart saucepot. REMOVE stems and blossom ends from apples. Cut apples into small pieces (do not peel or core). Place in large saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally. Crush cooked apples; cover and simmer 5 minutes. Place 3 layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice; add to rose hip juice in saucepot. (If needed, add up to 1/2 cup water for exact measure.) STIR pectin, mace and food coloring into juice in saucepot. Add butter to reduce foaming, if desired. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. STIR in all sugar quickly. Bring to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger.

Good idea but do it in a well venitlated area...plastic smoke is toxic. Another way it can be done is to use the end of a hollow metal rod or anything like that. I have some old craft-type paint brushes with rolled metal handles that are open at the end that work great!. Set the container on a sturdy wood surface and tap it with a small hammer to "punch" the holes.

okay, i always thought crabapples were for the birds and any other animals that wanted to eat what dropped from the branches, not human consumption. what does crabapple taste like? i have been thinking of moving and tuesday i went upstate and saw this most magnificient house and on the front lawn there was a crabapple tree. i said i wanted to cut down if i purchase the place LOL maybe i need to rethink this. claire, your jellies look fantastic. i canned an assortment of jams/jellies last month and used them as party favors for my g-babe's birthday party (get it - first jam? LOL) everyone loves getting homemade jellies, you can never go wrong. maryanne