I had three 3-gallon pots of lupine sitting on a patio table on my breezeway. Yesterday when I heard how cold it was going to get, I lugged them, frozen solid, inside my unheated garage and set them down in an empty storage bin. It's probably not much warmer inside the garage but at least this way they're out of the wind. There are more winter sown perennials in pots on the patio table but no more room in the garage. Hope they come through this cold but will not be surprised if I lose several.

Good advice from Carol above. Don't try to rush any step of the process. Without a gauge you can't really tell when the pressure has bottomed out and it takes only a very small change in the pressure to cause the siphoning. So be sure to give it plenty of time to cool down before even peeking carefully under the weight - any hiss, leave it on longer and wait. And another trick is once you have done all that and the lid is off, look to see if the liquid in the jars is still bubbling. If so let them sit as is till it stops. Then carefully remove the jars. So it should still be safe even though some siphoned out (I assumed it would be since they all sealed properly). That assumption is usually true but not always. There is more to the process than just getting a good seal. Jars that lose too much of their liquid during processing are not long-term storage safe even if they have what appears to be a good seal. They should be used first and ASAP. Their vacuum and seal is weaker just because of the increased air space inside the jar and the food that boiled onto the rim of the jar during the siphoning and any food above the liquid will discolor shortly. Siphoning of the liquid out of the jars isn't something that is "okay". Sure it happens but it is something that we all work hard to prevent as much as possible as it can create problems in storage. So if you think it happened during the processing because you could smell it, then you likely still have some heat control to learn. ;) It just takes time and practice and doing trial runs with jars of colored water as Ken suggested above is the best way to learn. Once you finish a practice run and open the canner to see water that is as clear as it was when it went in, give yourself a great big pat on the back. ;) Dave

Someone sent me a link to this thread a couple weeks ago and I'm now just getting around to reading it... so I realize this response is coming really late as you may have already taken steps to deal with the issue. As already noted earlier in the thread it would appear that Phosphorus is exceedingly high.... much higher than the others also graphed at "Very High".... however I believe the graphical representation can be very misleading here. Unless that graphic scale used is logarithmic, which I don't believe it is, then the bars have a max peak and once reached it stops regardless of any excess beyond that max graph limit (example: 100ppm and 300ppm would give the same graphical representation even though one is 3x the other)... this means if the bars were to continue to scale they would go off the end of the page and would show phosphorus by far higher than all the others... much higher. Its over 3X the limit where it will begin seriously binding up iron, zinc, and copper. I believe this is actually an odd case of Liebig's Law of Minimums. Which micronutrient is the minimum? hard to tell at this point since all three are being affected by the presence of that excessive phosphorus overload. How to tell which one or combination is the issue? Apply a foliar application of each (a different one each week) and note the plant growth response over the following week... an increase will point you to the micro that's at minimum in the soil. Chelated versions of these minerals could also be applied to the soil but foliar will show a quicker response. You can even use sulfates of these minerals in foliar applications if they are easier for you to obtain (they will certainly be a lot cheaper than chelated versions)... alternatively if you're not interested in tracking down the precise micronutrient minimums, you could just shot-gun it with a general liquid micronutrient foliar application. If that solves the problem then you'll either need to continue with micronutrient foliar applications every other week or so for the next several years or you'll have to dilute the soil in your beds to bring the phosphorus levels under control within a season. A suggestion would be to remove about half of the soil in the raised beds and spread that around your yard and trees or perhaps you could build more raised beds and add it there. Then fill the beds back up with more soil however one that's low on organic matter... and quit adding manure applications... and what compost you do add should be mostly browns and then use feather meal to beef up nitrogen as it will eventually be needed. You might also want to plant daikon radishes this winter to help suck up some phosphate. These are just some suggestions from a non-expert soil guy... whatever you choose to do, I hope you do solve the issue you are having and hopefully next year's crops will fare much better for you. Good luck there.

Most of us over the age of 65 have never had to worry about what we served when entertaining except for shellfish - perhaps a severe peanut allergy but I only know one man with this. He simply never eats anything prepared in anyone's home as he knows they probably have used peanuts or peanut butter in their mixing bowls/skillets. I usually just dealt with the shellfish by never serving it unless I absolutely knew my friends ate it. But when we were younger and had and went to lots of dinner parties, no one was on any "special diet" - no gluten-free (not sure anyone had even heard of gluten outside a home ec class!), no paleo, no Mediterranean, no vegans or vegetarian. When I was married 40 years ago, my matron of honor did not eat red meat at the rehearsal dinner, but she found plenty of other things on her plate and did not go hungry. I think she was the first person I knew who didn't eat red meat. If one has never learned to cook for such diets, it's pretty hard to learn, especially when entertaining. I never serve a recipe I have not prepared multiple times before. At my age, just preparing a meal for others is not easy and trying to figure out what is "allowed" is frankly just more than I am up to doing. I wonder how we all survived all those dinner parties in the past. Have people's bodies really changed that much? I don't remember anyone ever becoming ill and we all knew one another pretty wells.