My experience will vary greatly from the OP, but I thought I'd chime in. I have purchased over the years a lot of bands from Heirloom. I have grown to truly love own root roses in my garden. I have found that potting them in one gallon containers until I see roots out to the sides of the pots (yes, I'll check now and then) and then potting them in the ground (as long as this is before it starts hitting 100 degrees outside) works here. Usually its warm enough here that this can be as little as 4-6 weeks, so I might order them for January delivery and have them in the ground in February (I just planted two Ruby Baby miniatures this way, for example). I'm still waiting on Amazing Grace, the only non-miniature I got from them this year, to begin to seem ready to even check the roots. Usually while they are busy making lots of good roots, there's only minimal growth up top, and usually its longer for a large rose to be ready to go into the ground. I think its going slow because its not in a nice heat absorbing black plastic pot, its in a handy ceramic pot so it might have a bit cooler temp in there. I think the other two minis could go in the ground except the location I want to place them is very close to the front sidewalk and so I want some more size on them topside before I risk stray steps or wandering dogs in the wrong place. We have no front fence. Note that these were potted and grown in a spot that is south facing on my front porch and get full sun all day. In January/February here that temp ranged from 60-78 deg for a high so far this year, so they enjoy that kind of warmth to the soil to help stimulate the root growth. Velvet Fragrance is one I bought own root, at the end of the second growing season (remember the zone difference here) I could not tell it apart in size/strength from any other rose planted at the same time on Dr. Huey bare root. It has nearly died twice due to watering issues in my zone but has come back strong both times. I'm convinced had it been on rootstock it would have died entirely the first time around. That one I kept potted for a full year before planting it in the ground, but at the time I had a sizable pot ghetto and was sorting out what was going where. It went from band to a one gallon after receipt, and then into a five gallon after roots were showing out the bottom of the one gallon. Keeping it well watered through an AZ summer is pretty key.

Mark, Stop right now! In the process of trying to find the answer to another question, I found Annie's original response to this question (how much vinegar). In the thread from '05, she says she was using 2/3 cup and was told by Michigan State that that figure was barely safe, so she was telling people 1 cup for a margin of safety. It looks to me that you at 7/8s cup should be just fine. Don't reprocess! Don't do anything. Here's the quote: Petro RE: Annie's salsa mix...big hit clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 Z5 MI (My Page) on Tue, Aug 9, 05 at 10:27 becksyard, originally I doubled the vinegar to 2/3 cup for a waterbath, based on the ratio of veggies to acid in a Ball Blue Book salsa recipe, but my local extension service pointed out that it was just "barely" the ratio for water bathed salsa, so now I've been telling everyone to increase it to 1 cup just to be safe. After all, who am I to argue with Michigan State University? LOL Plus, as I said, this recipe has been a work in progress for several years now..... Annie Here is a link that might be useful: link to the thread

Wow, just found this forum. I've been making Pindo Palm Jelly for 4 years now. On you tube find Pindo Palm Jelly 1 and Pindo Palm Jelly 2. This is the recipe I follow. This year my tree has been very fruitful...4 "fronds" full of fruit, ripening slowly enough for me to keep up. This last one made 5 tall jars of 6 cups liquid each to use for jelly making. My pectin for three batches did not set up despite being in date so I was looking for directions how to fix it. I have 23 half pint jars to redo and 4 pints. Huge sigh, I've worked so hard already. First year I've had this problem. I love the jelly and give most of it away. So tomorrow a trip to the store for bottled lemon juice and then begin again.

I was looking forward to congrats on the gorgeous cookies, lol. Oops, 😂 I noticed that also about the various flour quantities. Hmmm. Frustrating. I must have gotten lucky when I was making shortbread. It has been years. Why I purchased the small tart pans initially. Now I have some small 5-6 inch. Nice gift. I stock different sugars now. So keeping some of the flour out during creaming so the recipe can be adjusted is a good idea. Trouble shooting later by adding more butter I would rather not. I don't usually stock extra butter but did this year. Two days of nasty rain starts tomorrow. Lots of baking planned. Bread, crackers, matzo crack, and now shortbread. Thanks for the nudge. Martha is a good teacher. This one came on after I watched the other video posted above. Link, HERE