William Carney, I would never buy from someone with unethical business practices like you are exhibiting. As the owner of your company, Globe Franchise dba ProPlugger, you signed up for Gardenweb just to post SPAM in our forums and knowing that you planned to disregard Gardenweb's TOS. You promised not to post SPAM when you signed up just yesterday, but then did it anyway. Hopefully, your unethical business practices will not lead to profit for you! I wouldn't use your product for this purpose anyway. Wild garlic/onions are often present in larger clumps than your fancy, overpriced bulb digger will handle. What do you think that monster is going to do to our daylily roots? Better to just wait until the soil is moist and pull the plants up, leaving the soil. Again, shame on you and your ripoff business for your disrespect of this website!

I haven't grown sungold, but the cherry I grew when I lived in Z7 (Sweet 100s I think), and that monster grew up the 6 foot cage, then down the other side of the 6 foot cage, and then 6 feet out along the line before I said ENOUGH and just cut off the vine. Cherry tomatoes can be voracious little suckers! I'll have to try sungold next year though. My son would love it. I grew yellow pear this year, but its really suffering disease pressure.

In a nutshell, the biggiest worry in home canning is low acid vegetables and a few fruits that are low acid. When they are canned, a low or zero oxygen environment is formed inside the jar. Under these circumstances, botulism spores which are normally found in the soil and COULD be in your jars, and are not killed by the temperatures of a boiling water bath or just heating the substance being canned, can start to produce a highly toxic substance called botulinum or something like that (it's not exactly that, but something spelled very similarly). That can KILL you! And there is no off smell, etc. for that. However, it is easily avoided by either adding acid and or sugar to low acid vegetables (such as many cucumber pickle recipes, for example), or by pressure canning, which if done correctly reaches a temperature inside the jar hot enough to kill the botulism spores so they don't start reproducing. Tomatoes are on the border of what is considered and acid fruit/vegetable and acid levels vary with the tomato, so it is tomato recipes that often cause the most discussion and controversy with home canners. As far as "safe" goes, one way to insure safety is to follow recipes developed by folks who have tested the safety of the end product in a regulated food lab, such as the National Center for Home Food Preservation at U. of GA (I think that's where it is), or commercial labs like Ball has. That doesn't mean that an old family recipe isn't safe for sure, but it means there is no way of telling for sure. Many home canning recipes are so similar to commercial ones that you can pretty much tell they are safe. Others fly in the face of safe canning practices with regards to acidity and processing, so you can pretty much tell they are unsafe. Some are on the fence. Also, there is no gauruntee that if you eat something unsafely canned you will get botulism poisoning, it is just a considerable risk. And since the consequence is death, I don't think it is worth the risk if there is any question as to the recipe or methods followed by the home canner. When done properly, home canning is absolutely safe, and the quality is far superior to what you would get in the store. It is no more dangerous that preparing meat. However, you can't mess around and expect it to be OK, just like you can't leave meat sitting out and think that you are not taking a risk.

Hi there, I do not know what drench you could use. Spraying with Conserve has been the only true effective method of controlling thrips in my garden when I have them in large numbers. The best way to dealing with them organically is having a strong population of minute pirate bugs and lacewings but when it comes to chemicals Conserve works. Please note overuse may create resistance in the thrip population. I wish you good luck and hope you have many blooms to bring your wife this year. Also roses that open faster tend to show less thrips damage in my garden since the little monsters don’t get enough time inside the bud to destroy it. English roses show less damage here than the slower opening hybrid teas.