just got some red currant tomato and Radish runder schwarzer (black spanish round) seed's from parkseed today. I dont know how to delete this so i can re upload a new post lol

Well I found I can take plants and bugs to my local Agricultural Extension Office after contacting them. So I was told any time M-F 9 to 5, I promptly went there since I had one of the plants with me that just died this morning only to find out they only do plant diagnostics M-W....bummer! Guess I'll have to wait for the next one and hope it is on a day they will look at it. I started thinking some more though, I wouldn't think it would be the root rot from the new drip irrigation system that I am not that experienced with since I had this problem last year but only with the Zucchini and summer squash. I will taper back a tad on the water schedule...the 100+ degrees is gone for now, but I really wasn't watering every other day like I thought I was, I would go at least 2 days in between waterings sometimes. If I find out anything from taking a plant in to be looked at I'll be sure to let everyone know how it goes...everyone is such a great help on here!

Hi Gardenerenthusiast, I am glad you asked this question because the same thing has been happening to me, on both my zucchinis and my spaghetti squashes. Along with rotting blossoms that don't open, I've been getting female blossoms where the squash has shrivelled up before the flower even opens. My plants are otherwise healthy, though I have just started to see some yellowing on the leaves. Unfortunately I have no idea what is causing this, though I've narrowed it down to blossom end rot (which would mean a lack of calcium in the soil) or under watering (it's been very dry here and I've been watering shallowly and regularly, instead of deeply), or some kind of virus/fungus etc. I can't see any trace of pests on my plants, save for a few black aphids, and there are no signs of squash vine borers. One of the strange things is that it suddenly affected my zucchini, spaghetti squashes, and now my delicata squashes all around the same time, even though they are in different garden beds. This makes me think it is either the weather or a virus. My current theory is that I haven't watered them deeply enough, and also that they might need more plant food since they are quite close together and fruiting heavily. Sorry I don't have an answer for you, but I would be curious to know if any of that sounds familiar to you. Good luck!

Of course you are able to can zucchini. Just because it is a low acid food does not mean you can't can it. Zucchini must be pressure cooked for 70 to 90 min depending on where you are located ( winter squash and pumpkin is like 180 min...though I haven't done it in years..so i might be off on the time a little). Canned Zucchini will not be able to be used shredded or in chunks. Canning it is only good for totally grating it in a blender and using it for things like zucchini bread. because it has to be cooked so long even if you do shred it or leave it in chunks it will be total mush. I keep the skin on and just put it in the blender! Make sure there is moisture in it...not too wet, but there must be some type of waterish liquid in it either from the zucchini or by adding water to it. just drain it really good when you use it to make your zucchini bread. My family has been pressure cooking zucchini for over 70 years and before that my great grandmother cooked it in a water bath for 3 hours over an open fire. Never had a bad jar. I've kept it the can jars on the shelf for 10 years in a can that was still good. Precaution, as usual, to check the seal, the color, the smell of course when you pop open the lid. To say it cant be canned it ridiculous. you must always be cautious when canning, but to say it can't be done is not true. green beens, carrets pumpkin etc is all low acid foods and people can them all the time!!! It will not keep its form though...that limits its uses!