We have a productive patch of everbearing red raspberries, here in Madison, Wisconsin. They are located along a fence line, that runs north/south, and they get full sun in the mornings. In the afternoon, they are shaded by the neighbors grape arbor, that is on the other side of the fence, and very dense with foliage. I have seen people growing raspberries in locations that were more shaded than ours, so I know it can be done. However, to get decent growth and fruit production, I suspect that full-sun, half-day is the minimum requirement. Commercial raspberry growers will have the canes growing in rows, with full-sun, all-day.

I use a woodburning tool, works great, took care of everything so far, two new pots very thick on the bottom. The only thing is that the juice jugs are heavier gauge plastic, and it takes longer to cut around them with the hot knife, no way with knives or scissors, have all different kinds, but burning drainage holes not bad at all. Gallon jugs are much easier, I do burn the drainage holes in the bottom but make a slit and can easily cut around with scissors, faster and more precision than the hot knife for me. I only had a couple clear juice jugs anyway as I usually buy frozen. Prune juice ones are too dark. 2 liter bottles are a lot easier. I do have a good drill but no way to secure by myself, and would be harder to control, the woodburning round tip goes very fast for most things, feel like I've gotten my money's worth out of that investment already.

Instead of lemon juice (ONLY bottled of course!) you could have used some granulated citric acid. These 'acidifers' would usually be meaured and added in each jar, prior to filling with the boiling tomatoes. Now that its in there already, you can try adding some dried garlic, oregano, and onion to 'push' that lemon taste away a little. If its only sour add a bit of sugar. Adding a little balsamic vinear, or red wine will help some, as will a small can of tomato paste. All of these together or seperatly are great additives for a spaghetti sauce.

Here are two recipes I saved for "future reference" but have never made. Fig Jam 3-4 half pints 3 1/2 cups figs, chopped (peel if desired) 2 cup white sugar 1 large orange 3-4 Tblsp. Lemon juice (Either white or dark figs may be used, but use the larger amount of lemon juice with the dark figs.) 1. Peel (if desired) and chop figs. Add sugar. 2. Cut orange rind very fine.. about 1/3 cup. Cook rind in a small amount of water until tender. Chop the rind and add to figs. 3. Cook all slowly for about 1/2 hour until thick, stirring freuently. 4. Add lemon juice. 5 Ladle into hot, sterilized jars. Seal at once. This was on GardenWeb: • evenshade (My Page) on Mon, Jul 28, 14 at 15:00 We eat them fresh, of course, but for preserving, I make Chipotle Fig jam. I use a recipe similar to this one..... Chipotle Fig Jam Yields 4 half pints 2 lbs figs, chopped 2 cups sugar 1 cup water 4 tablespoons lemon juice, plus a few lemon slices if desired 1-1½ canned chipotle chiles in adobo sauce, chopped " to taste, depending on your desired spice level Chop your figs according to how chunky you want your jam, and place in a large non-reactive pot. Cover with sugar and let macerate for 30 minutes to an hour. Add water, lemon juice, and lemon slices if using, and bring to a boil over medium-high heat. Reduce to a simmer and stir regularly to prevent scorching. After an hour, if needed, use a potato masher to break up the figs. Stir in the chopped chipotle chile in adobo sauce. Cook another 15-20 minutes, or until the jam has reached a consistency you like. Ladle into hot jars, and process in a water bath canner for 10 minutes. I have processed them in boiling water but usually make "freezer" jam.