Here is a good web site to check out for growing onions. http://www.wvu.edu/~agexten/hortcult/homegard/onions.htm I think this will help you.

Hi Peggy: I have lots of flower seeds if you are interested in a trade. let me know......thanks Darrylene Here is a link that might be useful: my trade list

Making up your own recipe is not safe for salsa. If you don't use enough acid you can get botulism. Especially since you are adding oil. Freeze it instead or use the tested recipe below. Cold pack was an old timey term. It brought confusion as some people meant raw pack, some meant the old unsafe method of "open kettle", in which nothing was done to preserve the food, just put a lid on the jars and let them seal. There are two packs of food, raw pack or hot pack. Raw pack, the food is packed raw into the jars, hot pack where the food is packed with the food heated to boiling. Both must be processed. Here is a link that might be useful: Green tomato or tomatillo salsa.

Hey it's not my personal opinion. It is the reason given in the USDA/NCHFP guidelines and publications - sometimes in bold face type - that the peel is the primary source of bacteria and other contaminants so should be removed. Whether that bacteria would be spread to the flesh of the vegetable would all depend on how you peeled it but logic tells you you would be removing at least a good portion of it by removing the peel. That's why they recommend peeling carrots, potatoes, tomatoes, apples, etc. etc. I just offered it as a possible explanation in response to the question for why the BBB called for peeling. Are there other possible explanations? Sure. Tough peels, chewy peels affecting texture, color changes, pesticide content, taste and quality affects, etc. And it is hardly a new debate either. Comes up most often with applesauce, potatoes, and tomatoes in discussions here. Some just flatly refuse to peel their potatoes or carrots before canning. Others wouldn't even think of canning them without peeling. Some don't care if their tomato sauces have pieces of peel and even seeds in them. Others can't imagine sauce with either seeds or peels. Same goes for making applesauce. Include the peels? Yuck. So whether you want to accept the NCHFP recommendations or not is your choice. You want to leave the peels on? Fine. You want to remove the peels? Fine. Your choice. No need to calculate the bacterial content of 5 lbs. of large vs. 5 lbs. of small tomatoes. Large ones are easy to peel, small ones not so much. Anyway, wouldn't boiling answer most of the bacteria.... and vinegar put pay to the rest? No, sorry that isn't a valid assumption. Sounds like it should be I know but it isn't. It is kin to "pressure canning kills everything so anything can be pressure canned". It is the time of the canning process and the % of the vinegar that determine how much bacteria is killed. So if a tested recipe calls for peeling and 20 mins. processing and you elect to leave the peels on and use the same amount of time then all of the bacteria may not be killed. Same goes for vinegar. If the recipe calls for peeling and 1:1 ratio of vinegar to water but you don't peel then that diluted vinegar has more bacterial to contend with. Is that a big risk? Likely no, but it is an added risk element that needs to be considered. Dave