Good point. They don't forget, but will block the nitrogen fixing bacteria's rhizome formation. After all, if you have plenty of nitrogen then the bacterium have nothing to offer in exchange for the carbs and shelter the tree provides. Then the nitrogen fixers die back and may not be available to colonize if the artificial nitrogen source later disappears. This is an old thread. As a general rule I would question pruning Mesquite the first 5 years anyway. If it is growing that fast it is being over watered (or fertilized). And sadly rescuing a tree buried too deeply by digging out an area is unlikely to work for long. If it has only been in the ground a year digging it up and replanting is better. Otherwise some real thought to replacing it should go into the decision of what to do. Still that likely was best practices in 2008, especially when best practices was often derived from non-desert (arid) trees. Not a certified arborist. This post was edited by Fascist_Nation on Sat, Jul 19, 14 at 16:36

if i sauce up 2 or three pints at a time and put them in the fridge, how long will it keep? Also, could i go back and pressure can a large batch once i have collected enough in the fridge? Just core and freeze the tomatoes for now rather than making them into sauce. Once you have enough in the freezer to make it worth your time THEN make them into sauce and can and process it the same day. Hopefully without causing a big controversy - again - I'll just point out that fridge storage with later processing is less than ideal. We have discussed this here many times in the past. Bad things continue to grow in the fridge so storage in the freezer is much safer and produces a much better quality than storage in the fridge. And with fridge storage you have to duplicate all the work of heating the sauce back up to boiling, re-jar, new lids etc. before processing. It wastes your time and the energy used. How to process them is your choice. Plain tomato sauce with lemon juice or citric acid added can be done in the BWB. If any other foods are added to flavor the sauce then pressure canning is required. Smoke them and grind them? Do you dry before or after smoking? Remove the skin before grinding or no? Smoke, then dry, then grind. Dave

Sure...I had the charcoal heated and the burgers were done, so I figured why waste the heat? I picked six or seven habaneros (red and orange) and put them off to the side (away from the direct heat of the BBQ). I have a big barrel style BBQ, so there is a lot of room. Then I got a medium sized onion and quartered it, three cloves of garlic and a handful of baby carrots - about 15 or 20. I put the peppers right on the grill grates (as far away from the direct heat as possible. I put the veggies on tin foil and added a little olive oil so they wouldn't stick and put the foil on the grates right over the coals. Then I threw maple smoking chips on my fire and waited til the peppers were roasted and veggies were soft. Cut the stems off the peppers and put all in the food processor. Added vinegar until I got a consistency I wanted. Added salt, pepper and cumin. Heated in a sauce pan over low heat until a slow rolling boil. I kept it covered and it thinned out a bit more. Then processed it into the bottles.

Ok, so I will get the ol' Dremel out and get the seeds out of the pods and send them to you. Where do I send them to? Glenn P.S. Sorry it took a bit to get back to you, but it has been a busy week.