Final Update for the morning: 1030 - Just checked the NW bed as the sun is starting to hit this area. Pulled the covers off my wife's mandarin and all the new tender growth looks to be fine. So I will be allowed to sleep inside tonight instead of standing out all night with a hair dryer in hand. The rest of my NW bed looks pretty much like I thought it would. All the Pentas cuttings from last fall were knocked back down to roots. Again. If they come back again I'm going to rename them Comic Book Hero plants (because in comics, the heroes NEVER die, even when you're SURE they did). The Gopher Apple, even though it was protected a bit, looks like it's trying to decide whether or not to drop its new leaves. Which means it likely will, I swear that plant is more temperamental about temperature drops than my tropicals. One of my three recently acquired Pawpaws (a Flag Pawpaw) looks like it might drop its leaves as well. The flowers on it are definitely done for. The other Flag Pawpaw looks like it might keep its leaves, but it's flower buds are discolored, so they will probably drop. The third Pawpaw, which is a different species, looks to be fine as it was much lower to the ground. Of my two bird baths, the above ground one was still frozen solid, at 1000 in the morning. The sunken one was fine and even had little bird tracks in the sand suggesting that it's been visited this morning. Of my passionvines, the one Maypop on the south side of my shed, the one that gets full sun every day, looks like it went to ground. The maypop on the north side, the one that sits in shadow all day every day, looks like it's fine. It may have even been giggling. The Passiflora caerula, which is just 3 ft away from the southern Maypop is also doing fine. Pulled the plants from the shed to give them some water and sunshine. They look to be okay. One of my tomato plants even has flowers opening up on it. The leaves looked a bit droopy, but I'm thinking they'll perk up as they drink in that water and sun. The Key Lime that was hiding in the shed also looks good. Better than good. It's about to go into a Bloom Flush and even has a small lime growing already (don't tell my wife). The blueberry bush looks to be doing better in its new, sunnier location. The new flowers look like they might have taken a hit, but from what BB said about preventing flowers/berries for the first year, this could be a good thing. That's about it for now. The next couple of days will tell just how far the damage really went.

Wow, I figure if you're in SE CT you're in warmer zone than we are (we used to live in Salem/Niantic/Norwich 20yrs ago, didn't garden then). Sounds like we had about the same temps. Been dry here too - hope we get some rain today (well, I don't need it yet, but hope you get some). Hope your beets and turnips had minor damage to the leaves and recover. Lettuce is easy to replant. Our blueberries are budding like crazy, but looked OK (as far as I could tell) yesterday. Some of the stawberries don't look so good, but that's from all winter, not just this week. They're wild/alpine so we'll see how they fare. No flowers on those yet here thank goodness.

Mia, I have canned with a BWB pot on my glass cook top ever since we bought that stove, which was either 3 or 4 years ago. I haven't had any problem. Plenty of people do can on their glass cooktop. You can read a million back threads at the Harvest Forum where this topic has been discussed. I'd like to suggest you check your Owner's Manual for your cooktop. Mine clearly states that canning on the stove can void the warranty. I read that and thought long and hard about canning on the stove, but decided to do it anyway. I am not sure I'd do it with a heavier pressure canner, but I know lots of people who do. If your glass cooktop is still under warranty, and your owner's manual says that using a canner on it will void the warranty, there are other options. I imagine they are discussed in the document I'm going to link. Most BWB canners have bottoms with indentations so that they are not perfectly flat. This could be a problem if it interferes with the pan heating evenly and maintaining even heat for the duration of the timed canning period. I didn't find it to be a problem with my stove, but I have recently upgraded from my old BWB graniteware canner to the Ball Elite 21-quart stainless steel BWB canner and one reason why was because it has a flat bottom. I just always listened to the water boiling when jars were in the BWB canner because one potential with glass top stoves is that they self-regular their temperatue so the heat cycles on and off at times. That would be a problem if the canner water cooled down and stopped boiling, but I never had that happen when I was BWB canning. No, you cannot store the salsa for several days in the fridge because while it is stored, bacteria could be forming in it. Then, you'd have to boil it again, which is essentially cooking it twice, and that can make canned foods taste overcooked. If you want, you can make your salsa and freeze it, and you do not have to can it in the jars before your freeze it. Sometimes I freeze stuff in freezer jars (made by Ball, sold on the canning aisle, and are plastic), or in freezer boxes (also often sold on canning aisle, though usually sold out right now) made by Arrow (I have some with red lids and some with blue lids) or in freezer bags. The plastic freezer boxes made by Arrow have been sold out at our local Wal-Mart for a couple of months, but I found them on the canning aisle at our local Tractor Supply Store on Monday. The Ball Freezer jars, made of plastic, are on the canning aisle most of the time, but sometimes sell out on weekends, though they usually are back on the store shelves within a couple of days. Right now I have all 3 of those kinds of containers in my freezer with various kinds of produce in them. You can freeze in jars, then when you take the glass jar out, let the contents thaw, and keep it in the refrigerator, which is the same thing you'd do with salsa you'd canned instead of freezing. Or, you can do all your prep work with chopping the tomatoes and other fresh ingredients, etc., and freeze them in freezer boxes or freezer bags and then just take them out, thaw them, and mix them together with the other canned ingredients and spices when you're ready to make the salsa. OR, put your tomatoes in freezer bags and freeze them until you're ready to make salsa. Then, thaw them and use them when you're ready to make salsa. Right now I have 36 lbs. of tomatoes in my freezer waiting to be used for canning something. I put them in there one day earlier this week when I had too many tomatoes and too little available time to deal with them. I'm going to link some info on canning with glass top stoves or glass cooktops. When I went and found it, I noticed the folks who have that website have updated it for 2012, and also that there's an ad there for a canner just like mine. I put off buying the Ball Elite canner for so long, even though I wanted one, because it is so pricey. However, I've been using it about a month and I love, love, love it. I wish I'd bought it the first year it came out. Hindsight is 20-20. Now, I need to head back to the kitchen, where I'm making pizza sauce, tomato sauce and pickles. I'll check back here later to see if you have other questions. Hope this helps, Dawn Here is a link that might be useful: Glasstop Stoves & Canning

A good discussion on egullet. Some have them. One on-line reviewer gave a good report but says they are more like tending an appliance that needs maintenance and often like a car. It is not a toaster easily replaced at Target. Needs oil changes. Takes hours to run for very small trays. Maybe with a big garden and lots of berries/fruit/veg. But you will run it 24/7 for a couple months. I did read about great customer service/trouble shooting. Popular in more high end molecular gastronomy restaurants. When it first came out I researched. I was working on a project making freeze dried soups for kayak and boating trips. Much better quality than dehydrating. I purchased freeze dried foods and spent probably way less than a hundred. A dozen varieties of veg. (nearly zero weight so 4-6 oz is a lot of food). And this was a few years ago. I calculated even if I spent 100bucks a year, I could purchase for 30 years what the freeze dryer cost. I still have half of my original foods. (all out of the leeks and the mushroom flake). Makes excellent travel soups. Storm emergency soups. Maybe an 'ender' prepping and stock piling would find use with a big garden. Once the world wide power grid goes out, call it useless. : )