Yes, that's the goal, but it doesn't have to be the permanent fix. If a branch starts growing off the main trunk, you can train THAT one to a vertical position and later cut the trunk off just above the new leader. You can use any branch that occurs from now forward as the new leader. If no appropriate branch occurs, you always have the existing one to fall back on. Also, training a branch to a vertical position means it will get much more of the tree's energy than it would if it was closer to horizontal. Cut off the small branch stub, but leave the stub that's a remnant of the old trunk to use as a tie-off point. Tie (wire) the top branch to the trunk stub and gradually tighten it over time until it's vertical. See the end of the wire that's twisted together in the picture above? When I grasp that with a pair of pliers and twist, it shortens the wire and moves the smaller branch closer to the branch that's leaning to it's right. The brass rod between the 2 trunks is because the trunk on the right wasn't strong enough to bend the trunk with the gray cushioning on it. The rod makes it so the trunk I wanted to bend to the right is actually now having to resist BOTH trunks, which it can't do, so it's bending to the right. To promote more leaf production, just keep the plant healthy and give it as much light as you can, or as much as it will tolerate. Use a very fast-draining soil and fertilize the heck out of it during peak growth months - not so much in the months that it wants to rest. Al

Ann, Definitely the wrong microorganisms got in. The question is how? It gets kind of scientific doesn't it? Like being a detective. I'm really interested in how "boughten" cucumbers do, though now your level of awareness is heightened, so inevitably there will be variables. One question: You did two batches. Did you prep all your cukes at once and divide into two batches or were they two separate batches? Because that might narrow the possibilities. Sounds like your temperature is all right. 78 is getting to the top of the range but aside from a softer pickle or speedier fermentation there shouldn't be a problem. Is it possible the room where you had them was warmer than you thought? If you had an extra-warm day or two at the beginning of the fermentation cycle, that could do it. Water's OK, so forget that one. If it were hard water it could be an issue because lime could reduce acidity to an unsafe level. Any food-safe plastic bag should be fine. ZipLoc freezer bags right out of the box, not used ones, are good. One floating pickle can, unfortunately, spoil the whole batch, but you had two batches. I make extra brine to make the sure the pickles are well-covered. Since the little cukes are likelier to "pop up" put them in the bottom and the bigger cucumbers on top. I use a sterile plate as a weight then put a brine bag on top of that. Skimming - the missing days are a possibility. Once the scum is broken up you can spend a lot of time chasing it around the container. You'll never get it all. Skimming is critical. One way to deal with it suggested by Linda Ziedrich is to take a clean piece of muslin or several layers of cheesecloth and place them on top of the pickles but under the weight. Then when you lift off the plate and raise the cloth, most of the scum comes with it. Boil the cloth and reuse or replace with a fresh one. The more air you keep out, the less scum you have to deal with, though traditional European preservers value the yeasts for the flavors they add. It's a trade-off, but if throwing out batches of pickles is the alternative, I'd definitely go for keeping out the air. Also, aside from the weight and brine bag, did you cover the jars? A clean linen towel or pillowcase is fine, anything to keep out dust and ambient spores. The mold is interesting if it appeared late in the fermentation cycle. Usually if fermentation is going well, it's not a congenial environment for mold, which is more likely earlier and harmless then if removed promptly. Mold can be a problem if it's too cold (a reason not to use a chilly cellar), the brine is too strong, or the cucumbers aren't well-covered. Your container and all related tools need to be clean but items washed in soap and water should be fine. That was more of an issue in the past with old crocks; they can be darned difficult to clean and are best sterilized, if possible. I keep coming back to the cucumbers - either disease, mold or perhaps something missed in the scrubbing. They can harbor a lot of bacteria and if there were something in the field, that's a possibility. It would be interesting to talk to anyone else in your area or at Extension, if that's doable, to see if there have been any issues with cucumber harvests in your area. Carol

If there is latent water behind the crack, I suppose a latex or maybe even a siliconized-latex could taking a while to set up. For silicon, the only time I've heard of it not setting was when it was an old tube, a bit past its prime. Even if the crack wasn't cleaned well, the silicon might lose it's grip, but it should still cure. Sorry I don't have better info for you, fortunately it's not something I've had to deal with. Mongo

I made a double batch yesterday and it came out great. I tried to insert a picture, but the link refuses to transfer from photobucket. Don't know why, it is a first for me. Here is my recipe which I have had forever. I have no idea where I got it originally. The notes are the ones I included for my 13 year old niece: Butter pecan toffee 3/4 cup unsalted butter 1/4 cup water 1 1/4 cup white sugar 1 tsp salt 1 cup chopped pecans 1 tsp. baking soda 1/2 cup chocolate chips Grease a cookie sheet, (preferably one that is not warped in the center). In a heavy saucepan, combine butter, water, salt and sugar. Stir until butter is melted and then ignore until mixture reaches 290 degrees on a candy thermometer. Remove from heat and immediately add the baking soda and 1/2 cup of the nuts (have them ready to go beforehand. You can even mix the baking soda and the 1/2 cup of nuts together first). Mix well and quickly spread the mixture in the pan. It will cool very quickly, so you have to work fast. Sprinkle chocolate chips on top. As the chips melt, spread the chocolate around to cover the entire surface. Then sprinkle the remaining nuts on top of the chocolate. Press down gently to make sure the nuts stick. Refrigerate until cold. Break into pieces. Some problems with crumbly toffee may have to do with stirring it during the cooking process. Really, best to ignore and cook over a med. heat until it reaches 290. On a side note, I lived in Fl for 3 years, and it always came out wrong. I think the humidity really did a number on it. Good luck. Jo