I've never researched how WP contributions & monitoring of posted material works. Several times I've heard it disparaged as a reference source when used in debate, with the comment "anyone can post, I can change that page right now" or "WP is compiled by 15 yr olds" etc. So I read through the entire talk/history of the My Jewel article out of curiosity. Here is what my read found: You added My Jewel to this of cultivars. It's possible this in itself would've stayed in place. Because you created a short article to link from the cultivar list, it generated attention. Someone "patrolled" it immediately and found it was OK (not blatant vandalism). But one criteria for new articles (vs. reference in existing articles) is that it meet "notability" standards, as not just anything should have it's own page in an encyclopedia! A few hours later, it was tagged for speedy deletion with a fairly "low priority" reason code of A7. Another editor corrected that editor for using the wrong code. You also pleaded with the initial editor -- he removed it. A few minutes later a different editor again tags it for deletion with an even higher reason code and also adds a COI code to it! Because My Jewel is obscure, you referenced a specific company in a fairly unknown city, which sounded like you were affiliated or pushing the tree for personal benefit, the reason they tagged you with the Conflict of Interest. At this point I was LOL. When you defended it to the editor stating you don't have any interest in the company and only grow the tree yourself for personal consumption they said "well, if you're the only one growing it, then you want others to grow it" you now have a conflict of interest! I was rolling my eyes on that one, too! You corrected these two editors, by quoting them the WP guidelines for COI and notability and received "oh you're right, let's put it all back". Those conversations happened on three editors individual Talk pages. But meanwhile, two more editors get involved and agree between themselves it wasn't notable enough in a Google search, and posted such on the new page "Marked for Deletion -- My Jewel" (not sure if you were even aware of this at the time). That's a grand total of 6 editors involved a mere few hours after posting it, 5 of which originally wanted it deleted (not revised, deleted). A couple days later, admin drops by, looks only at the two comments on the Marked for Deletion page (by editors you hadn't conversed with yet) and voila, it's gone. The editors you previously convinced had moved on without updating a thing. It was obvious to me there wasn't any specific bias towards you or the apple, but rather they treat you like doctors treat walk-in patients with pain. You're a drug seeker unless you absolutely prove it different (with 3rd party proof of the pain or condition, otherwise it's a conflict of interest if you describe it). Because as stated in prior posts, the WP editors expect either you don't know what you're doing, have your own interests in mind, or are there to flat out vandalize. You must be glutton for punishment as a newbie posting an article; otherwise you must be previously respected, ie. WP-credentialed, to avoid this initial wall. From browsing the other points on those editors talk pages, I can understand why. A few days in doctor shoes, seeing real drug-seekers come in and repeated saying "my pain ia a 10!" numbs you quickly. It's unfortunate on both sides.

Steve, Thanks for the comments. I'm hoping that if someone is thinking about buying these seeds and does a search, he/she will get a dose of reality. My impression is that a lot of these seeds are being sold. I'm not in the market for 'Issai' myself. I responded to a post in the GW seed exchange for someone looking for these seeds. I thought it would be appropriate to follow up here. I've bought other plants from Wellspring and enthusiastically recommend them. By the way, Los Osos is the perfect climate for growing some of the more interesting Passifloras, particularly Tacsonias. I'm sure some of the weedy ones grow a little too well there. However, there are some less aggressive ones, for example P. antioquiensis and P. 'Mission Dolores' (parritae x antioquiensis) that can be grown up into a tree and dangle down spectacular flowers and edible fruit. Steve, if you are ever interested in trying one of these, email me. I'm happy to send them to people in the right climates if I have extras. That's not a lot of people, though. Here is a link that might be useful: Not 'Issai' kiwi, but Passiflora 'Mission Dolores' in SF

As Elizabeth said, the ones in the PC and BWB are equivilent processing times. Folks don't normally want to PC tomatoes for a longer time. It is based on the "general" public. It is easier and faster to just add the acid. It would take a long time for the heat to penetrate the tomatoes in the pressure canner that most people would not want to do that. All the commercial tomatoes have citric acid added.Fruit fresh is only for color preservation, not for adding acidity. Do not use it instead. It must be citric acid or bottled lemon juice. The Minnesota guidelines are not safe to rely upon for tomatoes. One thing, most of us are not in Minnesota. Secondly, this is their own independent study. This is not the USDA standard testing.( The National Center For Home Food Preservation are the ones to rely upon. They are the leading authority when it comes to canning. Elizabeth Andress wrote the USDA guidelines.) Our soil will be different than theirs. If you grow the same tomatoes in your garden and I grow them in mine they ph level can be totally different. The canning times for the other veggies are based not only on ph, but density. It depends upon how the cells of the veggies absorb the heat in the pressure canner. Denser things take longer to process. For example, green beans in water will heat faster than a jar full of just packed tomatoes. Same reason the zucchini and tomato mixture is processed with no acid added. The juice from the tomatoes, the way they are diced, etc. all make a difference in heat penetration . Same reason tomato juice doesn't take as long to process as whole tomatoes. The juice is thinner and less dense. So, that is most of the reason behind tomatoes taking so long. We find that the crushed tomatoes result in the best texture, faster times, etc. There is a comparable time, but that is for tomatoes packed in water. Who wants to fill their jars full of water with tomatoes ??? If you raw pack them, then it does take 85 min. in the BWB canner. So, when we teach canning lessons we have them do the crushed tomato version from the NCFHFP. You crush and heat some of the tomatoes first, then keep adding the rest of the tomatoes to the pan and heat them all. The PC is supposed to have a higher nutrition value than the BWB canned tomatoes. If you think them too tart, some folks add a pinch of sugar. I don't even notice the tartness of the added acid to tomatoes. I hope I answered everything. If not, then ask me again. Things are CRAZY around here now ! Oh, and the thing about boiling them first before you eat them. Well, if botulism is there, think about you opening that jar, touching the lid with botulism on it. Then, maybe dripping it on the counter. Just not really that wise to use boiling as insurance in my personal opinion. Either you processed them correctly and they are safe or they are not safe. So, I suggest do it correctly and no risk involved.

Ok, wait. There's a food product (I'm being generous here, calling Soylent 'food') that got it's name from the book/movie Soylent Green (about a food product made from people, based on overpopulation), that was inspired by a book/movie called Make Room! Make Room! that had a food product made from soy and lentils called Soylent (and also about overpopulation). RE: Add Coco Peru - that was funny! I want to read the book Soylent Green having already seen the movie, I want to watch the movie Make Room! Make Room!, I never want to drink soylent, and I will never eat Halo Ice Cream. Did I get that right?