bump!!!

Here are previous discussions of this question that will help answer your question. Then there are the FAQs here and the one titled How to get started discusses mixes to use. There are any number of seed starting mixes available out there that are already pH balanced and ideal for water retention/drainage - those are both serious problems when trying to make your own. The particular one you mention is seldom recommended as it is costly and contains fertilizers added and they are not needed and can harm young seedlings. IMO plain old Jiffy Mix at $3-4 a bag is much better then the stuff you are using. The best soil-less mix (never use one with "soil" in the name) and that is commonly recommended is ProMix BX. But some have trouble finding it except online. The real clue to controlling costs when starting large numbers of seeds is using very small containers with only the minimal amount of germination mix in it. Then once germinated you transplant into larger containers with a standard (less expensive) growing mix. For example, 1 72 cell flat will germinate 72 plants with less than 6 cups of mix, 1 plug flat or germination tray will germinate 250 plants with even less mix, 1 small yogurt cup or a 3oz. Dixie cup can germinate 20-25 plants when only 1/2 full of mix, and a plastic butter container can do 50, etc. So re-think your containers and how much mix you are putting in them to reduce costs. Dave

For spears, the wait time for consuming can be down to 3 weeks after canning. If its whole cukes, it will take longer. Adding some Pickle Crisp (Calcium Chloride) will improve crispness. A 50:50 ratio of water to vinegar is marginal, so you may want to consider using a bit more vinegar and a bit less water. There is also a dill pickle that calls for a few whole peppercorns per jar. I don't care for that, but others might. Fresh dill weed is OK, but you can also add fress dill seed heads (swelld green stage) if you like a more powerful dill taste. I like lots of dill taste and use a Mrs. Wages dill pickle mix as the basis, instead of the pickling salt. I also like using all vinegar and no water most of the time. Another option is slices like the 'stackers' from Vlassic, where they slice lengthwise for sandwiches. Keep in mind that any cuts of whole cukes will get soft a bit faster after they are canned, hence, the need for the Calcium Cloride (available from Bulk Foods).

Thanks Marie. Anything with maple syrup in it has to be good. Per your request, this is from "So Easy to Preserve," Spicy Cranberry Salsa 6 cups chopped red onion 4 finely chopped large serrano peppers 1 1/2 cups water 1 1/2 cups cider vinegar 5% acidity 1 T. canning salt 1 1/3 cups sugar 6 T. clover honey 12 cups ( approx. 2 3/4 cups)rinsed whole fresh cranberries Wash and rinse six pint canning jars, keep hot until ready to use. Prepare lids according to manufacturers directions. Combine all ingredients except cranberries in a large Dutch oven or saucepan. Bring to a boil over high heat, reduce heat slightly and boil gently for 5 minutes. Add cranberries, reduce heat, slightly and simmer for 20 minutes.Stir occasionally to prevent scorching. Pour into jars, leave 1/4 inch headspace. Leave saucepot over low heat while filling jars. Remove air bubbles, adjust headspace if needed. Seal with lids, process in water bath canner for 10 minutes. Remove jars from canner and allow to cool undisturbed for 12-24 hours and check for seals. I haven't tried this Cranberry Salsa, though it sounds great. If you do make it, let us know how it turns out. Tucker, the rule of thumb for jellied fruit products is 1 added minute per every additional 1000 feet, so another 5 minutes will definitely do it. Carol