Went to a store for the first time in a long while
6 years ago
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- 6 years ago
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Long time gardener, First time composter!
Comments (4)A 12 foot piece of that fence fabric will give you a circle about 4 feet in diameter and that is a good size. What little bit of material that will fall out of that fence will not make any difference to what happens inside. If you have enough manure you want to plunk down 6 inches of vegetative waste and put 2 inches of manure on top of that, or a mixture of about 3 parts vegetative waste to 1 part manure. Adding "dirt", soil, is not essential. Back in Sir Albert Howards day that was thought to supply the microorganisms that would digest the material but today we know that is not needed since the vegetative waste already has those microorganisms growing on them. Some of us add material to our compost over time while others build up the compost pile all at once. It really makes little difference except that piling stuff up all at once probably gets finished compost sooner. Of course, that also means you need all of your material there when you build the pile....See MoreFirst time planting a stored Tropicana root
Comments (2)Assuming your rhizomes survived the winter storage, you can repot your cannas roughly 3/5 weeks prior to moving outside for the summer. If you have a heated and well lighted area you could start earlier. Once plants emerge, do not allow to freeze. Trimming the old feeder roots is not a problem. Most containers sold at Lowes and other outlets are not large enough for maximum potential growth. I would suggest a much larger container for each large 3/5 eye rhizome. Best, Kent...See MoreFirst time canner (This is long)
Comments (22)I have not heard of anyone using Pickle crisp in fruits, just pickled vegetables. To me, the taste of it would not be something I would like in fruits. I can taste it, sort of a bitter taste. It does make the pickles crisp, though. From the Ball company on Pickle Crisp: Pickle Crisp is a natural mineral salt that keeps cucumbers and vegetables firm; yields crisp "fresh pack" pickles. Not recommended for "fermented" pickle recipes. This product replaces the need for old-fashioned firming agents but it does not replace "pickling salt" used in pickling liquid recipes. Pickle Crisp is a dry granular product that is added to each jar after vegetables are packed and before the hot pickling liquid is added - before heat processing. Add 3/4 tsp (4 ml) Pickle Crisp to each 500 ml jar; 1 1/2 tsp (7 ml) to each 1 L jar and 2 tsp (10 ml) to each 1.5 L jar of fresh pack pickles. Each 78 g package yields 18 - 1 L jars. Each package contains three 26 g pouches, each yielding six 1 L jars, for a total of 18 1 L jars. Available in stores selling home canning supplies, also available online. Yes, if you use part fruit that is under ripe you will get a firmer gel due to the higher pectin. Here is a description of the different types of fruit spreads: KINDS OF FRUIT PRESERVES -------------------------------------------------------------------------------- JELLY: is made from strained fruit juice. The product is clear and firm enough to hold its shape when turned out of the container, yet soft enough to spread. BUTTERS: are made by cooking fruit pulp and sugar until thick enough to spread easily. Spices are added depending on personal taste. The butter needs to be cooked slowly after the sugar is added to prevent scorching. Finer butters can be made by straining the pulp through a food mill and then through a fine-meshed sieve. JAM: is made from crushed or ground fruit and tends to hold its shape but is generally less firm than jelly. Jams are cooked until they round up in a spoon. They should be made in small batches and cooked rapidly until the sugar dissolves. CONSERVES: are jams made from a mixture of fruits, usually including citrus fruit; often raisins and nuts are added. Conserves are cooked until the mixture will round up in a spoon. They should be made in small batches and cooked rapidly. MARMALADE: is a tender jelly with small pieces of fruit or peel distributed evenly throughout. It should be cooked in small batches and brought quickly to the jellying point after the sugar is added. A marmalade commonly contains citrus fruit; part of the white rind should be cooked with the fruit for most of the pectin is found there. PRESERVES: are whole fruits or large pieces of fruit in a thick syrup, often slightly jellied. Preserves should be cooked in small batches in wide pans. If the syrup gets too thick before the fruit is tender and clear, add boiling water. If the fruit is clear and tender but the syrup is too thin, remove the fruit and cook the syrup rapidly to the desired consistency....See MoreFirst time caller, long time listener
Comments (34)Lauriescreams - Thank you! I felt like I was just getting into my groove with my last garden when the decision was made to move. We did not take anything with us, our house closed a month before our new house was done being built and we stayed in a hotel for half of that with everything in storage. I am slowly getting a feel for what the plan will be with this one, my first inclination was to remove the sod on the back slope and plant on it but now I am leaning more towards trying to convince the husband that we need to terrace it with a retaining wall. I have had a few different companies out here to measure and give me quotes but so far none of the quotes have come in yet. So far the plan for the roses is to plant them in sort of an ombre' effect pattern, with the deepest colors(Young Lycidas, Darcy Brussel) in the middle going out to the lavenders(Plum Perfect, Angel Face, Heirloom, Love Song) and whites(Earth Angel, PJPII, Winchester Cathedral)....See More- 6 years ago
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