I'm Confused Again, and a Little Paranoid - CBD Oil in Florida
ritaweeda
4 years ago
last modified: 4 years ago
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eld6161
4 years agoritaweeda
4 years agoRelated Discussions
I'm afraid to Fertilize
Comments (26)Rhizo and Ficus, I didn't see your threads. Rhizo. I understand what you're saying, but...... lol. Until 'X' or so years ago, I not only repotted plants throughout the year, 10am or 10pm, but fertilized whenever the mood struck, 10am or 10pm. Winter, spring, summer and fall. But, holding back fertilizer during winter is something I sense. Do I have scientific proof..nope. But, it's something I feel. Rhizo, please understand, I'm not telling anyone to do as I do. People will fertilize, repot, or whatever one does with plants when they want. Outdoor Fir trees are evergreen, yet they stop growing during winter months. The same applies to Holly and Euonymous. sp. It's true outdoor, in-ground evergreens obtain nutrients through soil, which is the reason I pot tropicals in fertile, black soil..'and other amendments.' If a leaf or stem falls in a bag of black soil, before you know what hit, the stem/leaf takes root. More roots in the bag than stems I've tried rooting in water or a rooting mix. lol. I'd probably feel different if we lived in a warm, sunny climate, but IL is terribly, depressingly grey. Unless there's snow, something we rarely see anymore, so the skies are dark. Hope you understand... :) Hi Ficus. Haven't see you in ages. Are you saying, it doesn't matter whether you fertilize once or four times a year? Either way, plants end up with the same results? Depending on low-high light plant. Yes, light is the issue. This summer is unnatural. It's felt like autumn most of July. No sun to speak of, and very cool to cold temps. Normal summers, temps, at the minimum remain in the 80's, and several weeks @ 90. So, light is the main reason I hesitate fertilizing..worse when nights dip in the 50's..one night 40's. Guess I pretty much care for my plants the same way I care for mysef. When days are cold and gloomy, my energy level decreases to an all time low. I hardly eat..and feel like napping most of the day. Of course, my reasoning is very un-scientific, unless you're a believer in ESP, telepathy, etc. lol. I see you're in z9/10. Would you say it's sunny most of the year? Nj. I argee, a plant that is stressed should not be fertilized. Ever hear people say, my plant is dying, so I added more fertilizer or although the soil is wet, I watered more. lol I do use SuperThrive when a plant arrives or doesn't look well, but forget the fert. Wow, nice Aucuba. They're beautiful. I'd loving seeing Aucuba with ripe berries. You're right. Not only is there a Croton that resembles Aucuba, but a Dracana, too. I don't remember Dracs name, but common name is Florida Beauty. Ever heard of this Dracaena? I have two, small Drac, Florida Beautys. One has the yellow dots, the other is variegated on top of the dots, BUT neither grow..Can't recall the exact date, but they're 5 plus years old. I don't get it. You must have a huge garden. lol....See MoreIdyll # 440 And I'm STILL in the Garden.....
Comments (102)Happy Birthday, Cindy. (will have to scare up a shot of something later today). I've overslept again and had to shovel in the Cheerios while Vera tried to get her head in the bowl for the dregs of milk. It's one of our special activities. :) I managed to forget all about Sunrise's woes, but it's always nice to know troubling things like that are so easily remedied. Ditto for Clousseau and the policy of just keeping an eye on things for a time. Screens are in the windows and the birds are trilling up a storm outside them. 'bug the Swallows must be having a field day with all the bugs; they really are handsome birds. We have some blackflies but not the clouds of them I recall from my childhood, I don't envy you one bit. I think they are oftentimes more difficult to endure than mosquitos. The painting story is pretty funny, but typical. I don't understand why people are so reluctant to tell a kid their work, well... just plain sucks and they need to do better. Good for DD! The prevailing notion that "little spirits will be crushed forever" is simply foolish. Having "your spirit crushed" periodically is not the end of the world, in fact it builds character and often yields a better result. Sad that no one bothered to show them the the basics of painting (grainline, how to avoid drips and "sags", etc.). And explain that oil-based paint will adhere to everything for rather a long time so some care in applying it makes cleaning up the trail a helluva lot easier, lol. (as me how I know this). Marian, I remember the birthday party for your friend. I like that she had her funeral all planned out and I hope it was what so many aren't, a celebration of a life long and well lived! OK, gotta saddle up and swing into the saddle for another day on the trail. As the week winds down before a holiday weekend the tension tends to increase and there could be fireworks today, as it will be hot, too. I'm wearing short sleeves and sandals today, but no shorts as I was too tired to get the alabaster gams shaved and I'm too vain to do the arachnid leg thing. It's my hope to replandish the windowbox soil this afternoon in preparation for planting on Friday/Saturday morning. It will be an excrutiatingly traditional assortment, to guarantee everyone's camping experience. T minus 9 hrs. and counting! Be brilliant my friends....See MoreConfused...?
Comments (4)this forum seems almost paranoid in not modifying written recipes on the NCHFP website, or any other recipes for that matter. "Paranoid" is strong a word. I think "careful" or "responsible" would be a better label. There are all sorts of "sure, go ahead and can whatever you want" websites out there. Sites that make no effort to understand the role of pH or the role of density in canning, the nature of the environment created inside a processed jar, or the long-term effects of shelf storage on some foods. They take no responsibility for the hazardous info they offer to an unknowing public. We try to. But we always acknowledge the choice available to the reader to accept or reject the info here and we often offer some modifications to the many approved and tested canning recipe that are available. Many modifications are available IF one first understands the effect those modifications will have on the pH, the density, and the effect of shelf storage in a vacuum on that modification. USDA/NCHFP is not the only approved source but its testing is the base from which all other safe and approved instructions are taken. It is the source for all food preservation science so yes, it is considered more reliable than using oneself or one's family for experimentation. Carol answered your other questions well above. I'll just add that the oil/fats can coat and insulate spores and bacteria from heat penetration as well as acidification. That it can turn rancid is another, tho less important, consideration. Assuming your question on citric acid is tomatoes related, Carol also covered it well. But don't make the mistake of assuming that just adding citric acid to other really low-acid vegetables somehow makes them safe for BWB canning. It doesn't. Acidity pH isn't the only issue. Density, higher heat than 212 degrees, and heat-under-pressure are even more important when dealing with most vegetables or mixed-vegetable combinations. Dave...See MoreConfused a bit
Comments (7)lkpips, I have been using the Ball Pickled Roasted Pepper recipe several years. It is a BWB recipe. I roast my peppers over a wood fire so they get a nice smoky flavor. Here's the recipe: Pickled Roasted Peppers 4 large garlic loves, roasted, peeled and mashed 1 1/2 cups white vinegar 1 1/2 cups cider vinegar 1 1/2 cups dry white wine 1/2 cup water 1 cup coarsely chopped onion 1/2 cup granulated sugar 2 tbs. oregano 4 tbs. canning or pickling salt 20 medium sweet red peppers, roasted, peeled, seeded, deveined and cut lengthwise into serving pieces 1. Prepare canner, jars and lids. 2. In a large stainless steel saucepan, combine garlic, vinegars, wine, water, onion, sugar, oregano and salt. Bring to a boil over medium-high heat, stirring to dissolve sugar. Reduce heat and boil gently for 5 minutes, until garlic and oregano flavors have infused the liquid. 3. Pack room temperature peppers into hot jars to within a generous 1/2 inch of top of jar. Ladle hot pickling liquid into jar to cover peppers, leaving 1/2 inch of headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot pickling liquid. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight. 4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. Makes 4 pints. Here are the few tweaks I have made. (These are my tweaks and if you choose to use them remember they are not Ball approved for safety.) I cut the peppers in 1/4" wide strips about 2" long. This makes them better to just toss in pasta or on a pizza. I use 1/2 pint jars as this just the right amount for again pasta or a pizza for us. I use raw sugar instead of granulated. I use sea salt in place of canning salt. I sometimes omit the oregano or substitute dried basil for it. I always make sure I allow the appropriate amount of headspace and make sure the peppers are well covered with the pickling liquid. I process my jars an extra 5 minutes. Yup I'm paranoid. It doesn't seem to affect the texture of the peppers. When I use the peppers, I rinse them before tossing in pasta, on a salad or pizza. The peppers, pickling liquid and all make an awesome salad dressing when pureed with a little olive oil. So far this year I have 30 half pints put up. It won't be enough now that DD has moved into her own apartment. She and her roommates love these!...See Morelucillle
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rhizo_1 (North AL) zone 7