When you applied the lime, and which lime, could have an affect on how things grew. If done shortly before planting the lime would not have had time to make any change in the soils pH and many nutrients would not be available to the plants. Lime, to have much affect on the soils pH, needs to be applied several months before that change is desired. Contact your local office of your state universities USDA Cooperative Extension Service about having a good, reliable soil test done and also dig in with these simple soil tests, Structure. From that soil sample put enough of the rest to make a 4 inch level in a clear 1 quart jar, with a tight fitting lid. Fill that jar with water and replace the lid, tightly. Shake the jar vigorously and then let it stand for 24 hours. Your soil will settle out according to soil particle size and weight. A good loam will have about 1-3/4 inch (about 45%) of sand on the bottom. about 1 inch (about 25%) of silt next, about 1 inch (25%) of clay above that, and about 1/4 inch (about 5%) of organic matter on the top. 2) Drainage. Dig a hole 1 foot square and 1 foot deep and fill that with water. After that water drains away refill the hole with more water and time how long it takes that to drain away. Anything less than 2 hours and your soil drains too quickly and needs more organic matter to slow that drainage down. Anything over 6 hours and the soil drains too slowly and needs lots of organic matter to speed it up. 3) Tilth. Take a handful of your slightly damp soil and squeeze it tightly. When the pressure is released the soil should hold together in that clump, but when poked with a finger that clump should fall apart. 4) Smell. What does your soil smell like? A pleasant, rich earthy odor? Putrid, offensive, repugnant odor? The more organic matter in your soil the more active the soil bacteria will be and the nicer your soil will smell. 5) Life. How many earthworms per shovel full were there? 5 or more indicates a pretty healthy soil. Fewer than 5, according to the Natural Resources Conservation Service, indicates a soil that is not healthy. to see what your soil looks like and what you need to do to make that soil into a good, healthy soil.

I haven't tried the bread & butter, but from looking at the recipe I think the relish will be sweeter and it has the typical mixed pickling spices ( a bit of all spice, cinnamon, etc). Also the B&B are jalapenos are thin sliced and the relish is fine chopped or ground (I use the food processor)... I use it just as I would sweet pickle relish. It is awesome in tuna/potato(or pasta) salad. If you have a few jalapenos left over, try this ... it's not for canning, but is dyn-o-mite. SHRIMP AFTERBURNERS Makes 6 servings Source: Southern Living Serve with a spicy queso dip 12 unpeeled medium-size fresh shrimp 12 jalapeño peppers 6 slices bacon -halved lengthwise Peel and devein shrimp. Cut a slit in each jalapeno pepper; remove seeds and membranes. Carefully place one shrimp in cavity of each pepper. Wrap each pepper with 1 bacon piece and secure with a wooden pick. Place on a jelly roll pan. Broil 5 1/2" from heat for 6 to 7 minutes on each side, or until bacon is cooked. Serve warm.

The only recipe I have that's similar is sweeter, more of a jam - but here it is.... 8 cups of peeled and diced apple (and firm apple like Granny Smith won't cook down as well) 4 cups whole cranberries 6 cups sugar 1 cup water 2 lemons, zested and juiced Combine the apples, cranberries, sugar and water in a large pot. Bring to a boil, skimming foam. Cook 10-15 minutes, or until the cranberries pop and apples soften. Add lemon zest and juice and simmer until the liquid in the pot begins to thicken - then cook, stirring until thick and syrup-y. Ladle into clean jars, process boiling water bath 10 minutes. I applaud you wanting to do things from scratch, but if you are anticipating busy months with a new baby, 1) your DH may very well understand and make some sacrifices himself, and 2) while it's not like freshly made, Ocean Spray whole cranberry sauce isn't awful. I have a BIL who loves that and keep it on hand for him when our local berries are out of season. He likes it cold so when I know he's coming to eat, I put a can in the refrigerator :)

Posted by sheshebop (My Page) on Fri, Mar 12, 10 at 9:12 Wow! I clipped and saved so many of these recipes, and still wasn't even half way through. I ended up printing the entire thread. As one who loves very tart tastes, this thread was perfect for me. I love the tartness of a cranberry. Whoever picked cranberries, good choice! o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Mar 19, 10 at 20:13 I just finished off my last slice of cranberry apple pie. I still have about a cup of cranberries left, which I think I will use to make those Empire muffins. I've got the carrots, walnuts AND the applesauce. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 22, 10 at 9:20 Really good recipes! I'm sure I'll be checking these over next fall when cranberries are plentiful again. Time for a new topic! ~~~~~~~~~~~~~~~drawing a name~~~~~~~~~~~~~~~~~~~~~~~~ OK...got it........................ >>>>>>>>>>>>>>>>>> Pat T <<<<<<<<<<<<<<<<<<<<< Pat, please give us an ingredient focus ASAP! Just post it below, I'll watch for it and then start the new thread. Thanks to everyone for the cranberry recipes. Nancy o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Mon, Mar 22, 10 at 9:25 I should have posted yesterday, I made 12 half pints of Gina's cranberry citrus marmalade! OK, Pat T, I'll wait for your selection now... Annie o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Mon, Mar 22, 10 at 9:39 OK Nancy - Let's go with PASTA as the new focus. I'm looking forward to some new recipes & ideas! PS: Thanks for picking me. I feel so special! LOL o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by stacy3 (My Page) on Mon, Mar 22, 10 at 9:56 as usual I am a day late and a dollar short but in since these threads get saved I'm going to add two of my favorite recipes - I love cranberries. And I love Alexa's crustless cranberry pie. I like it in the freezer cut into little bite sized pieces to grab a little piece every once in awhile...yum. thanks everyone for sharing all these great recipe! Drenched Cranberry Cake - Lorijean 2 cups all-purpose flour 1 cup sugar 2-1/2 teaspoons baking powder 3 tablespoons vegetable shortening, melted 2/3 cup milk 1 egg 2 cups fresh or frozen cranberries Sauce: 1/2 cup (1 stick) unsalted butter 1 cup sugar 3/4 cup heavy cream 1/2 vanilla bean, split lengthwise Preheat the oven to 350 F. Butter a 9-inch round pan. Sift the flour, sugar, and baking powder into a large bowl. Add the shortening, milk, and egg. Beat for 2 minutes, or until smooth. Stir in the cranberries. Pour into the prepared pan, smooth the top, and bake for 1 hour, or until an inserted toothpick comes out clean. Transfer to a wire rack. While the cake is baking, make the sauce. Melt the butter in the top of a double boiler over simmering water (I just put a small saucepan over an extremely low flame and dispensed with the double-boiler!) Add the sugar, cream, and vanilla bean. Stir to mix well. Cook, stirring occasionally, for 5 minutes. Remove the vanilla bean. Serve the cake with each individual slice generously with the warmed sauce. Serves 8 Source: Very Cranberry, copyright 2003 posted by lorijean Cranberry Lemon Cookies -Jenn A wonderful cookie I discovered at Gail's Recipe Swap. They freeze well, but thaw them before adding icing. I posted this last year and got quite a few comments from people who said everyone loved them. * 1/2 C butter * 1/2 C sugar * 1/3 C brown sugar * 1/2 tsp. lemon zest * 1 egg * 2 tsp. vanilla * 1 C flour * 1 tsp. baking powder * 1/2 tsp. cinnamon * 1-1/2 C chopped pecans (I use walnuts) * 1-1/2 C chopped fresh cranberries Cream butter, sugars, and lemon zest. Beat in egg and vanilla. Combine flour, baking powder and cinnamon. Gradually beat into butter mixture. Stir in nuts and cranberries. Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350F for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool. ICING: Whisk together 1 C confectioner's sugar, 2 Tbsp milk, and 1/4 tsp. lemon zest. ============================================================ NOTES: * Though our oven tends to run hot, these cookies seem to take 13-14 minutes to bake. Check after 12 minutes and add an extra minute or two if needed; they should just be golden brown. * Icing is best when made at least a day ahead of time. This gives the sugar time to absorb the milk, and lets the lemon zest impart a strong lemon flavor. * The original recipe did not give the amount of vanilla, so I guessed at 2 tsp. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Mar 22, 10 at 10:12 Great choice Pat! I'm getting another idea to go along with it. Thanks! Nancy Here is a link that might be useful: Cookalong #24-------PASTA! o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Mar 22, 10 at 12:48 I was half way through the day yesterday, and had already made 2 loaves of bread and a pan of dark ginger bread (since we had 5 inches of snow !!! it seemed like a good day for baking, especially gingerbread) when I remembered about the cranberry cookalong. I'm going to copy and paste this thread, though. There's lots of good ideas for cranberries. Thanks for all the recipes. Sally o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Wed, Mar 24, 10 at 11:45 I can't believe no one has posted Cranberry Jezebel. Cranberry Jezebel Sauce Recipe 1 cup water 1/2 cup sugar 1/2 cup firmly packed brown sugar 1 (12 oz) bag fresh or frozen cranberries 3 tblsps prepared horseradish 1 tblsp Dijon mustard Garnish: fresh mint sprigs Combine first 3 ingredients in a medium saucepan; bring to a boil over medium heat. Add cranberries, and return to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Let cool to room temp. Stir in horseradish and mustard; cover and chill. Garnish, if desired. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Thu, Apr 1, 10 at 19:35 Better late than never, right? I finally got around to developing and testing this recipe and making the photos. My goal was a zippy cranberry chutney. Cranberry chutney is not such an original idea as I first thought. Malna posted one early in this thread and it turns out there are many recipes for it on the Internet. Anyway, here is mine. Chutney Ingredients Chutney Appetizer CRANBERRY CHUTNEY 12 oz. fresh or frozen cranberries 1 orange, chopped 1 apple, chopped 2 Tablespoons finely minced shallots 1 Tablespoon finely minced fresh ginger root 3/4 Cup white vinegar 3/4 Cup white wine 1 Cup sugar 1 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice Combine all ingredients and bring to a boil in a covered pot. Simmer covered for 5 minutes. Simmer uncovered for 25 minutes. Note: Prior to cooking, it may appear that there is not enough liquid. Check the consistency after the first five minutes of cooking. Add wine or water if necessary. The final product should be thick. Jim o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Thu, Apr 1, 10 at 22:03 Jim, I'll go back and check the recipe in a minute but those pictures are amazing. Especially the first one! Gorgeous. You been hiding your talent boy! o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Apr 2, 10 at 8:58 So was it any good? I've been looking for a good cranberry chutney recipe, the one I have calls for sage and I've been skeptical so haven't made it. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by jimster (My Page) on Fri, Apr 2, 10 at 12:00 Thanks for the nice words, Sharon. You made my day. LPM, this chutney was pretty much what I expected it to be. It's based on a review of many other recipes so I couldn't go too far wrong. My main innovations were to use shallots, ginger root and wine, nothing especially daring but fitting to the concept of a chutney I thought. I was tempted to use balsamic vinegar but went with white vinegar for the sharpness I wanted. I figured the other ingredients would provide enough fruitiness. Since it is the only cranberry chutney I ever tasted, I have no basis for comparison. I can only say it tastes good to me. I agree about that recipe which called for sage. I would not use green herbs. IMO, it's sweet spices you want with the fruitiness of chutney and that is consistent with most of the recipes I looked at. I just looked at Malna's recipe again and it looks like she also used ginger root, not ground ginger. Check her recipe and look at a few of the other on-line recipes and see what you think. Let us know if you make chutney. Jim o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Fri, Apr 2, 10 at 16:55 Right now I have the ingredients for Gina's Cranberry Citrus Marmelade languishing in my fridge, so if I do make preserves, that will be it. Most likely I will make the chutney to give as Christmas gifts next year, so I'll have to save this thread. I liked Malna's recipe too, but somehow I can't get my brain around curried cranberries! There is no total reason for this, other than I've never tried it. But also, I am not a big curry fan, and I don't really know why, because I liked seasoned food. There must be some particular ingredient in curry I don't like, and I think it may be fenugreek. Maybe that's not in Balti seasoning. o RE: Cookalong #23 ------CRANBERRIES clip this post email this post what is this? see most clipped and recent clippings Posted by malna (My Page) on Fri, Apr 2, 10 at 18:58 I thought I heard my name being bantered around here LOL. Here's my take on the chutney issue - I much prefer the sweet one. As a matter of fact, I can just eat it right out of the jar. On a turkey sandwich? To die for. The curried one - DH loves it. I liked it right after I canned it but, as I said above, I think the curry part got too strong after a few months on the shelf. BTW, the ingredients in Balti are coriander, garlic, ginger, cumin, dundicut chilies, Ceylon cinnamon, mustard, cardamom, cloves, fennel, fenugreek (sorry, LPM), charnushka, star anise, ajwain, black cardamom, cilantro, anise seed and bay leaf. Whew, long list to type!