I'm thinking I remember reading on here that when you add fresh you just make sure that you use the processing time for whatever needs processed the longest in the recipe As Carol said, that is a very old guideline and more often than not, no longer applicable due to the other variables involved. Like the others above, canning plain with just the salt gives the best results IMO. The few times wife or I ever tried adding other ingredients we always regretted it when the jars were opened. It always sounds good in theory to add those other flavors but doesn't work in actual practice. People just don't understand the effect that the PC processing is going to have on those added flavorings. But if she insists on doing it then dry herbs and spices only, not fresh, and only in small amounts. She can always add more after opening. If she wants garlic and onions then used dried garlic and onions. Dave

The edge is finished. It's just an eased edge...painted maple top. What is bothering my eye is the top extends over the edge of the cabinets that form the base of the seat. I think the top might look better if it was flush with the cabinets and didn't extend over. You expect a top of a bookcase to extend over the edge of the base a little...but I didn't expect the top of the seat to extend over the edge because it's a seat. Make this makes better sense. The finished edge won't change. Thanks.

I grew up in MidTown.. this looks like something that would be in the Utica Square area.. between 21 & 31 maybe on down to 41st and West of Lewis Ave. Tulsa had a lot of streets canopied with trees and they were beautiful... but the ones with strips of land in the middle of the road are not the norm. There are very few of those so that should help.... My husband is at the car wash.. let me ask him when he gets home as this area was in his fire district when he was distric Chief. I have attached a link to a list of Tulsa streets and their locations..hope this helps.. sorry I can't remember what streets are like that... Here is a link that might be useful: List of Tulsa streets and their location

I don't grow fruit trees specifically, but I do have a few trees in containers, but they are treated the same. I personally do my root pruning a bit more methodically than just cutting the bottom inch off. Mind you, I use a gritty mix variant, so removal from the pot exposes the roots more readily. I like to bareroot the whole thing, and remove about 1/3 of the roots, focusing on the larger ones, as they don't provide much to the plant outside of anchoring, which isn't necessary in a pot. If kept up on, they aren't doing much in the way of transporting water and nutrients either. With the larger roots gone, the space can be filled with feeder roots. This work should be done in late spring or early summer, when energy production is at its highest, to allow faster recovery. Right now is far from ideal, as the plants are using stored energy to get going, and aren't yet producing any energy to heal roots. With that said, after such work, keep them out of direct sun for a couple of weeks, but don't stash them in a garage. They need to produce energy, which requires light, but not direct sun which increases heat, leading to increased transpiration, which can overwhelm the root system. If you did this work last season, you may not need to do so this year. However, if you're using a peat moss based soil, you will need to do it ever year, which still isn't enough, to combat the effects of decomposition, which decreases soil drainage, leading to root rot problems. Joe