"Do you have a particular reason for wanting to grow it from seed?" I don't have any now and everyone I talk to thinks I will kill it if I dig it up. So I gave up and will start seed. Buying is not cost effective for that many. I understand the variability, plant lots and choose later, I have the room. Why plant in pots? I was just going to plant where I want them.

I also made a lot of jams/jellies with my fresh fruit when I first became so "inspired" - thanks to so many helpful folks here. As time wore on, we found we ate fewer of them than anticipated. So what to do with frozen berries, fruits? Make juice. I use a stainless steel pot (for acids), bringing fruit to boil, using half fruit pulp to half water. When fruit has released juices, line a collendar with cheese cloth and strain juice into a new stainless steel, plastic or ceramic vessel. Cool. Wrap the cheese cloth around the pulp tying into a bag and allow pulp to drain, until the juices are extracted - save the pulp for later. You can hang the bag and catch drips - avoid contact with metal though, use non-reactive containers to hold dripping juices. I bottle the juice into plastic individual water bottle containers (after thorough washing and disinfecting with bleach water - (my GD uses a lot of these small water bottles in her "exercise" routines - and she will drink most of the juice as well). Taste the juices (GD drinks em, she usually tests em for flavor, sweet, etc.) I like added lemon or lime juice here to our liking with less on the sugar. I fill the bottles about 2/3rds full - mainly because they will expand when frozen, and sometimes like to add soda water to the juice after thawing or sometimes add it to teas (I know that sounds funny, but it tastes good on hot summer's day). These fresh-tasting fruit drinks are well-received and I can add more sugar or not - as preferred, rather than accepting the bottled commercial drink status quo. (Ack). I reserve the pulp - either freeze or use immediately for an addition to a sweet bread recipe. I use my zucchini bread recipe - here it is - so versatile: Zucchini Bread: (or Pumpkin, Hubbard Squash, Banana, Apple etc.) 3 C zucchini (or whatever pureed pulp you have) 1-2/3 C sugar (usually less). 2/3 C oil (soybean) 2 tsp vanilla (might try almond?) 4 eggs (beat slightly) 3 C flour (sometimes use a little whole wheat - sub about 1/3 C +- for white flour - other idea - brans,? etc.) 1 tsp salt 2 tsp baking soda 1 tsp cinnamon 1/2 tsp baking powder 1/2 C nuts (toasted and ground) I used macadamias, almonds, walnuts - depending on whatever is available). 1/2 C raisins (sometimes use my own dried fruit - cut to size - fruit that I pureed and dried - fruit leathers, dried apple, pineapple - whatever I have lots of - and doesn't detract from recipe). Mix first 5 ingredients, then add flours, etc. Don't overbeat (it's not bread you know). Bake 350 degrees, 2 large buttered loaf pans. 50 to 60 minutes or when finger poke springs back when pressed to top of loaf. Cool on rack, run knife around edges before removal. Not too bad! My last effort involved cranberries with toasted - I think either almonds or macadamias - because that was what was in the freezer - and needed "using" at the...

Actually, when you come to the bottom line, the Clear Jel may not be appropriate, as the higher acidic level of rhubarb will make the starch become seperated and loosen. National Starch company has several other starch options that hold up better to high acid foods. I forget the type they make specifically for this, but they even have some that hold up to repeated freezings too. There is a more stable starch called- Freezer Flow that has a better holding power compared to Clear Jel, and the Freezer Flo also works well with high acid foods. If you don't wish to thicken at canning time, but prefer to do it once opened, you may get a better texture that way.

Honey-Glazed Pork Roast (Better Homes & Gardens) 2 - 3 teaspoons smoked paprika or paprika 2 teaspoons coarse kosher salt 3 - 5 pound bone-in pork roast, ribs removed and tied Fresh oregano sprigs 3 small red and/or yellow sweet peppers, stemmed, seeded, and quartered 1 small green pepper, stemmed, seeded, and quartered 1 tablespoon olive oil Salt and pepper 1/3 cup honey 1/4 cup lime juice Fresh oregano and/or thyme sprigs 1. Preheat oven to 350 degrees F. In a small bowl combine paprika and coarse salt. 2. Place pork in a shallow roasting pan, bone side down. Rub paprika mixture all over pork, pressing in lightly. Tuck sprigs of fresh oregano under the kitchen string tying the roast to the bone. Roast, uncovered, in the preheated oven for 20 to 25 minutes per pound (1 hour 10 minutes to 2 hours). 3. Meanwhile, place sweet pepper pieces on a baking sheet. Drizzle peppers with oil and sprinkle lightly with salt and pepper; toss to coat. Spread peppers evenly on baking sheet. Place in oven with pork the last 40 to 45 minutes of roasting until peppers are tender and begin to brown. When roast reaches 155 degrees F internal temperature, remove to a cutting board and cover with foil. Let stand 10 minutes. 4. While roast stands, in a small saucepan combine honey and lime juice. Bring to boiling, stirring occasionally. Boil gently, uncovered, for 2 minutes. Remove from heat and cool slightly. Season with salt and pepper. 5. Remove string from roast and remove bones. Turn roast top-side up and slice. Serve with peppers, honey glaze, and fresh herbs. Makes 8 servings.