I've just started posting here, but I've been gardening strictly organically for 34 years. And IMO pH meters and soil tests are a complete waste of money. Why? Because no matter what they reveal, the solution is always the same: add more organic matter to the soil. The original poster wrote "From what I've read, the problem could be deficient N, excess N, deficient P, deficient K, deficient Ca, deficient Fe, pH, watering problems, or fungus." If tomatoes get too much N, it inteferes with the uptake of phosphorous, which is crucial to fruit set. You can actually reduce your tomato yields by using the wrong commercial fertilizer. And the amount of calcium in soil is virtually never a problem, like with BER. It's not enough calcium reaching the fruit that causes it. Being a Simple Person, I just use grass clippings for fertilizer. They will supply all the nutrients your plants need, in the right form, the righ "balance," and the right amounts at the right times. It's the way nature has been feding plants for millions of years. Having been to San Francisco many times, I know grass clippings might not be the easiest thing to get in some areas. But given their incredible value, I'd make some effort to find some- like in parks, around hospitals, or commercial buildings. If the groundkeepers aren't using mulch mowers, they'll probably be happy to let you have some?

My buddy bought an Accurate 8 meter to test aside mine. When inserted into the same hole at various pH levels the two meters were within 0.2 pH units. Of course both could be wrong but the readings make sense relative to plant responses. Recently I tried blood meal for the first time on some potted blueberries. About a week later I took pH readings just to monitor things. At first I thought the meter was off because readings were high. But now I think the blood meal raised pH. After switching back to ammonium sulfate the pH is now back to the 4.5-5 I want. So I'm still pleased and think the meter has already paid for itself.

Should have posted this sooner but here is a reply I got back from an inquiry - Thank you for your interest in the National Center for Home Food Preservation. Regarding your question: (My sent message) Background, I am a home food preservationist with an extensive history of home sausage making (both with hot ((refrigeration required)) and some cold smoking ((humidity and temperature controlled to produce country cured sausage, no refrigeration required)), home canning (pressure canning only, I do not trust water bath under any circumstances) and extensive dehydrating experience. I have done a little pickling under the recommendations that the USDA has out in regards to fish and hardboiled eggs (including the need for refrigeration). However in my research into historic preservation techniques I have found references to pickling (especially) fish preserved at room temperature. The references also stated that the vinegar solution used at the time was homemade and was of strength higher then the present 5% available for modern commercial sales. Given that botulism spores growth is inhibited at a PH of 4.6 and they can not therefore produce the toxins, the fact that! a 10% or 15% acetic acid can be readily produced using food safe glacial acetic acid (99.85% available commercially mixed in proper ratio with water (yes, acid to water, I remember basic chemistry) and the PH of the 10% solution is approximately 2.4 and given that 1.5â x 1.5â x 0.75â pieces of fish would readily equalize PH is this theoretically a safe preservation method. Please do not give me the standard rely of not recommended or approved due to lack of experimental data etc. brush off, I am just looking for a theoretical answer. (The reply) This is Elizabeth Andress, Director of the National Center. I personally apologize for not getting back to you sooner, but we have been trying to keep up with people needing help with more standardized recommendations and methods of preserving. I can tell you that under the circumstances you describe with the low pH environments, that theoretically botulism spore germination and toxin production does not seem likely. But that is indeed as much as I can say. You would want to make sure the fish pieces get below pH 4.6 throughout fairly quickly to keep it longer at room temperature (probably at least within 24 hours). It is not a brushoff but a fact that no one here has any practical experience with pickling fish at room temperature (or for that matter, at any temperature). We do not have USDA pickling or smoking for fish on our website or in the USDA canning guide, but there is information from Oregon State University we have shared on smoking fish. I have pretty much relied on contacts in Alaska, or formerly in Oregon, for issues related to smoking and pickling of fish. You also might find an actual food microbiologist actively researching with bacteria at Univ. of Wisconsin who knows more in detail of C. bot. patterns. Thank you, Elizabeth Andress

Ah, hex you want this to be so wrong. Sorry but you can look up the "no nutritional value" on hydroponics it's well documented. An yes your right the plants don't care what the source of those elements are. But we're not talking about the plants but what "feeds on them". But lets talk about something else. You mentioned a perpetual motion machine. Well, yes that's what life is. it's in the very air we breathe. The plants breathe in bacteria that has the nitrogen cycle living inside it. The plant nitrogen (waste) cycle is part of that too. Even in an anaerobic system that still goes on. I have apple and pear trees that are ten years old that have been flowering, fruiting as well. With no intervention from me other than water if I notice. That means no fertilizer either. The bucket design captures rainfall so that wasn't often. Oh, that's right there's another difference. Capturing the rain water is taboo for your form of hydroponics. I mean with all the measurements and such. Haven't needed to take a reading ph or other wise in more than 20yrs. As for growing something..a tomato. Really. Is that the hill you standing on. I'm showing Cashews, Macadamia nuts,, coffee, 3 kinds of Bio-Fuel. Apples, pears, Plums, peaches all growing happily in the system. I bring pictures of everything. There even Strawberries flowering this year that grow anaerobically. Let's just off the top of my head there are Norfolk pines, Fiddle leaf figs, Sago palms, cactus, White and Yellow Birds of Paradise, Orchids, Pony Tail palms, Citrus. All growing quite happily. Those pictures are already on here. As for water consumption on average each tight 5gal container holds about three an a half gallons. That water last between 45 and 60 days with out rain. If I get a good rain once a month I don't have to water at all.