Additional notes (thanks for more pix, John): Both are Sedum burrito, in my book 5. It may be an xGraptoveria as it seems more plump. You should watch as it grows, see if it puts on some size to the rosette (possibility: xGraptoveria 'Opalina'). Also, blooms would help pin down its ID. 8. Haworthia marumiana var. batesiana 9. Still a mystery ~could be a hybrid Echeveria. Looks like a flattened out Echeveria moranii. Nice edge coloring! Still thinking xPachy-something or xGrapto-something.

If you are going to use this pesticide, you need to apply it BEFORE the 'season' for thrips really kicks in. It is a systemic chemical and requires a big head start to get into the plant's system. Be SURE to read and follow all instructions to the letter when using such a product. I'll attach a little informational link to help you better understand how it works. One thing that you will probably not find on the label, however, is the fact that the active ingredient (Imidacloprid) ends up in the nectar and pollen of flowering plants. This is probably not the best scenario for pollinating critters such as bees and many others. They say that the fruits are safe for human consumption. By the way, it's a good question! I'm sure that lots of people have questions about the logistics of pests and pesticide use. Here is a link that might be useful: Click here!

Here's a little article that should give you some answers to you question. Dave Here is a link that might be useful: Deer damage on hemlocks

Oh dear. First, did you pressure can it or did you water bath can it? Next, you CAN can soup without an approved recipe, as long as you follow the approved guidelines for soup. Here are the instructions from the National Center for Home Food Preservation: Soups Vegetable, dried bean or pea, meat, poultry, or seafood soups can be canned. Caution: Do not add noodles or other pasta, rice, flour, cream, milk or other thickening agents to home canned soups. If dried beans or peas are used, they must be fully rehydrated first. Procedure: Select, wash, and prepare vegetables, meat and seafoods as described for the specific foods. Cover meat with water and cook until tender. Cool meat and remove bones. Cook vegetables. For each cup of dried beans or peas, add 3 cups of water, boil 2 minutes, remove from heat, soak 1 hour, and heat to boil; drain. Combine solid ingredients with meat broth, tomatoes, or water to cover. Boil 5 minutes. Caution: Do not thicken. Salt to taste, if desired. Fill jars halfway with solid mixture. Add remaining liquid, leaving 1-inch headspace. Adjust lids and process following the recommendations in Table 1 or Table 2 according to the method of canning used. Table 1. Recommended process time for Soups in a dial-gauge pressure canner. Canner Pressure (PSI) at Altitudes Style of Pack Jar Size Process Time 0- 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft Hot Pints 60* min 11 lb 12 lb 13 lb 14 lb Quarts 75* 11 12 13 14 * Caution: Process 100 minutes if soup contains seafoods. Table 2. Recommended process time for Soups in a weighted-gauge pressure canner Canner Pressure (PSI) at Altitudes of Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft Hot Pints 60* min 10 lb 15 lb Quarts 75* 10 15 * Caution: Process 100 minutes if soup contains seafoods. Now, where I think you will run into trouble is the density of the soup being canning. Note that the instructions say half solids and half liquid (broth). Your recipe is far thicker than that, I think. Is it still safe? The experts would tell you to throw it out, no exceptions. I am a big proponent of everyone making their own decision regarding the level of risk they wish to take, after being informed of the risks. If you pressure canned the soup properly last night, I'd probably feel OK about opening it up, putting it into new containers and freezing it. If it were water bath canned, I'd toss it. If I did freeze it, I'd boil it 10 minutes before I ate it, just be to extra safe. And, if you are at all concerned about the safety, then toss it, thankfully there are no ingredients that are extremely expensive and a pot of soup isn't worth the worry, not even a double batch of really good soup! Good luck, and happy canning. Annie