Caution, this is a whine
OklaMoni
6 years ago
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lgmd_gaz
6 years agolast modified: 6 years agoPKponder TX Z7B
6 years agoRelated Discussions
Never Crimson only Cerise *whine*
Comments (20)OK! All of this is great information. Thanks for sharing! Pat, your daughter's observations are wise indeed. That is why I am looking for some real crimson in a sea of pink. I do have lots of apricots and peaches thoughâ¦love those tones. Also, I have Rouge Royale coming in the Spring. Michael and Kim, I used the acidifier this weekend! YAY me! We had some good rain and I just followed the directions. I also put Munstead Wood in a bit more shade. I dosed Reine d. V. and Maggie in the groundâ¦.everything else was in pots. I have Field of the Woods and Orfeo and Nigrette who also show their deep tonesâ¦they are just not currently in bloomâ¦so I guess I'm just spoiled. Sammy, I tried Europeana and it mildewed. It was likely location. I liked the rose and may try it again. Thanks again everyone and thanks Kim for the confidence booster! Susan...See Morejust whining (yucky tomatoes)
Comments (32)The USDA method is a method for canning tomatoes which are considered low acid vegetables as acid vegetables by converting them to acid vegetables with the addition of acid. The pressure processing times are for tomatoes converted to acid vegetables with the addition of acid. That's the way I read the NCHPF statement. They also state that they can be processed as low acid vegetables but fail to give a processing time. Instead they give a range for low acid vegetables. Processing times are a function of temperature, time and acidity. More time and you need less temp or acidity. More temp and you need less time and acidity. More acidity and you need less temp and time. So one would assume that tomatoes would be towards the lower end of the provided range as they are borderline acid. While waiting for a certified lab to find out how much less than 100 minutes tomatoes require in a low acid processing procedure you could you use one of the tested recipes that allow for adjustment. The processing time for tomatoes and zucchini is 35 minutes. Zucchini is lower in acid than tomatoes so one would assume the time would be less for just tomatoes. However if you want to stick to the recipe you should use 35 minutes in a pressure canner. Note the recipe is for UP TO one pound zucchini for every three pounds of tomatoes. So you can eliminate the zucchini and still be within the bounds of the recipe. If you think you have to have the zucchini add an ounce or two and I doubt you'll taste the difference. I generally use a little zucchini in my marinara recipes if I have it on hand. http://www.ext.colostate.edu/pubs/foodnut/09341.html Tomatoes with Zucchini or Okra (boiling water bath) not recommended (pressure canner) 30 min pts 35 min qts Use up to 1 pound of zucchini or okra for every 3 pounds of tomatoes. Wash, peel and quarter tomatoes. Wash vegetables and slice or cube. Bring tomatoes to a boil and simmer 10 minutes. Add vegetables and boil gently 5 minutes. Add 1 teaspoon of salt per quart to jars, if desired. Fill jars with mixture. Leave 1-inch headspace. Close jars and process. For variation, add 4 or 5 pearl onions or 2 onion slices to each jar...See MoreThermador Appliances
Comments (6)Thanks for the detailed write-up. My wife and I have a 10 y.o. Thermador range, and recently looked at their 36" rangetop for our kitchen renovation. The star-shaped burners were a big selling point to me. Ultimately, we ruled it out because the salesman said it doesn't have an option for an integrated grill. I just looked at the Thermador website though, and it sounds like they'll be offering a grill soon. Other than that, I don't like the Extra-Low burners for simmering (although we can can a great simmer from the normal burners on our range). The biggest problem we're having is deciding whether to replace our 25 y.o refrigerator. Every model I've looked at seems to have complaints about noise. As you said, it seems to be the luck of the draw. It also seems to me that, in order to comply with energy efficiency standards, manufacturers end up making noisier products as well....See MoreAdvice for traveling with a dog
Comments (89)It used to be that there were many states that would only allow prescriptions from prescribers who were licensed within the state in which the prescription was to be filled. Most of these states have removed this restriction, but possibly not all. But, prescriptions from an out of state prescriber for controlled substances are likely to be viewed with suspicion and so perhaps refused (whether written or called in). The solution, as stated by seagrass, is to take the original prescription to a pharmacy that has branches across the US. When you need a refill, it can be transferred from the original pharmacy to a different branch of that pharmacy, in the other state. It's never a bad idea to talk to the pharmacist at your local pharmacy about your travel plans before you go, just to make sure there won't be any problems....See Morenicole___
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jim_1 (Zone 5B)