• Here is a link to the full explanation: https://rollitup.org/t/welcome-back-did-you-try-turning-it-off-and-on-again.1104810/

What are you planting in your garden 2013

D

~Dankster~420

Well-Known Member
Some "glass" jars, that has a "lid" that has a rubber seal on the inside, & also that button on the top, can infact be reused. I have had to do it on more the one ocassion. Due to running out of "regular" mason jars, lol.. ;)
I'm sure you knew that anyways if you've canned before though.. just wanna make sure your indicator "button" on lid stays down.. ;)




mellokitty said:
question: are you trying to reuse the lids from the pasta as well? (that probably won't work in a home-canning scenario.)

also: which brand of pasta? for home use ideally you should only re-use brands that use actual mason jars in their packaging (when you take the label off the jars will have the word 'mason' embossed right on them). example: 'classico' uses mason jars, 'prego' doesn't. non-mason packing jars aren't safe for heat-processing.

for long term storage, food safety is key. certain low-acid foods (pumpkins and squashes for instance) require a bit more diligence than acidic fruits and so on. (voice of experience here: pumpkin/chestnut butter NEEDS to be pressure canned or it spoils rather quickly :oops:)
this is one of the best online resources i've found for longterm food storage: http://pickyourown.org/allaboutcanning.htm
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mellokitty

mellokitty

Moderatrix of Journals
~Dankster~420 said:
Some "glass" jars, that has a "lid" that has a rubber seal on the inside, & also that button on the top, can infact be reused. I have had to do it on more the one ocassion. Due to running out of "regular" mason jars, lol.. ;)
I'm sure you knew that anyways if you've canned before though.. just wanna make sure your indicator "button" on lid stays down.. ;)
Click to expand...
:shock: no way, cool! :shock:
i've just always stayed clear of reusing lids because the almighty foodsafe says not to :lol: (not that i'm always "by the book" on the foodsafe thing ;) lol) but now i'll have to do some experiments. i've done the rubber grommet thingy in a pinch; this year i want to invest in some of those reusable 'tattler' lids.

i'd be more concerned about jar selection.... i once taught a community class and folks brought all manner of jars (even though i specified mason jars in the pamphlet).... mayo jars, instant coffee jars, you name it. (the said "canning" class suddenly became a "fridge pickle" class for some folks because i'd sort of anticipated that.) i've had enough 'kablooeys' with actual mason jars to make me wary of heat-processing anything else.... and i will NEVER buy "golden harvest" brand jars EVER again.

any pointers for canning squashes and low-acid things? this year i think i'm going to do "chunks in brine" instead of purees.
 
D

~Dankster~420

Well-Known Member
Well. I'm glad I cam back 2 this thread & posted that then. ;) and as for the "golden harvest" mason jars! The hell with them!! ;) had one pop/bust on me/knuckle, & it cut me wide open!! :( not to mention the 2nd & 3rd degree burns all on that hand because of it!! Boy that sure hurt!! So, I learnt to spend the few extra $ & just get the "name" brand "MASON" jars this year! Lol...


And as far as canning "squash" & low acid foods, as you may or may not know (require a pressure canner) Low-acid foods include those with a pH of more than 4.6, such as meat, seafood, poultry, soup, milk and most fresh vegetables, except tomatoes. Tomatoes are borderline high-acid food and require an acid, such as lemon juice or vinegar, to be added for safer canning. Mixtures of low and high acid foods, such as spaghetti sauce with meat, vegetables and tomatoes, are considered low-acid foods. For low-acid foods, the required temperatures can only be achieved in a pressure canner to destroy the bacteria which cause botulism

And OMG!! Botulism is awful!! I got that stuff like 3 years ago! And I was so sick! I thought I was going to die!! " didn't get it from eating canned food" btw! ;) I had ate at "Shoneys" & ordered the "Captain Seafood" platter, & by the time I got home my stomach was already rolling!! Shewww!! Oh it was awful!! I wanted to die! I threw up so many times, I started puking "blood"!!:spew: I was hospitilized for 14 days, and still didn't feel right when I was discharged!! I'm better now.. ;) lol..





mellokitty said:
:shock: no way, cool! :shock:
i've just always stayed clear of reusing lids because the almighty foodsafe says not to :lol: (not that i'm always "by the book" on the foodsafe thing ;) lol) but now i'll have to do some experiments. i've done the rubber grommet thingy in a pinch; this year i want to invest in some of those reusable 'tattler' lids.

i'd be more concerned about jar selection.... i once taught a community class and folks brought all manner of jars (even though i specified mason jars in the pamphlet).... mayo jars, instant coffee jars, you name it. (the said "canning" class suddenly became a "fridge pickle" class for some folks because i'd sort of anticipated that.) i've had enough 'kablooeys' with actual mason jars to make me wary of heat-processing anything else.... and i will NEVER buy "golden harvest" brand jars EVER again.

any pointers for canning squashes and low-acid things? this year i think i'm going to do "chunks in brine" instead of purees.
Click to expand...
 
mamakush

mamakush

Active Member
Hemp4Victory said:
Personally I hate lawns. They are a waste of time, energy, money resources, and space. They may look nice and uniform, but that is probably the only upside. They are so stupid and I don't think they serve any useful purpose
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Don't even get me started on gold courses.... what a horrible monoculture they are! Just a giant lawn...
 
handyman80

handyman80

Member
Howdy,im curius to kno what plants i can put in and around my greenhouse to help with pest and privacy of my cannabis babys.just cheap plants nothing expencive like from a nursery or home depot or even a seed?ill be useing jacks dynamic duo on everything.
 
DST

DST

Well-Known Member
These tatties will eventually go outside onto my rooftop. Bit chilly at the moment though.

And my two tomato (Dolce Rosso) clones from last year.

Got a whole load of s33d from a friend in the US of load of different tomatoes so looking forward to growing some of them as well. We normally do cucumbers, tomatoes, potatoes, strawberries, various lettuce types, pumpkin and some squash. Lets hope we get some nice weather this year in Northern Europe.
Oh, and of course we'll be doing Tulips! Planted these bubls a while back and they look to be doing well.


Peace DST.
 
HIGHFLY

HIGHFLY

Well-Known Member
6 of each of these maybe more ALL Peppers Albino Bullnose,cORNO dI tORO gIALLO,lEUTSCHAUER pAPRIKA, I am helping my sister start them for her community garden oh and Hot pasilla bajio I have grew red hot chilly peppers before but nothing like these does anyone know how long until they sprout I didn't germinate them in water I heard that speeds up the germination process if they don't sprout when they should I am probally gonna I am soaking some okra too
 
K

KristiPringle

Member
Beets, various
Radishes, various
Beans, various pole varieties
Hops, various
Broccoli
Cauliflower
Carrots, various
Cilantro
Basil, various
Thyme
Mint
 
DrKingGreen

DrKingGreen

Well-Known Member
mutiple tomatoes, iceberg radishes, spicy lettuce, garden lettuce, ceasar, red onions, yellow onions, snap peas, short carrots
 
TheNameless

TheNameless

Well-Known Member
Got an early start this year. 4x8 Raised bed prepped and ready, plus greenhouse. My entire yard is a canvas, I won't stop till winter.

Veggies -

Grafted tomatoes (sweet 100's, roma's)
Green Peppers
Mixed loose leaf lettuce
Sugar snap peas
Brussel Sprots

Herbs -

Too many to list, all the basics.

Fruits -

Grafted Apples
Grafted Plums
Meyer Lemon
Mandarin
Watermelon

Fun Stuff (Alkaloid content, active ingredients) -

Mary J of course
Tasmanian Purple Poppy
San Pedro
Peruvian Torch
Bridgesii
Mimosa Hostilis
B. Caapi
Syrian Rue
Hawaiian Baby Woodrose
Morning Glory
Calea Zacatechichi (Dream Herb)

Ornamentals -

Too many bonsai to name
Oleander
Hibiscus
Gardenia
Bougainvillea
Baby's Breath
Impatiens
Geraniums
Creeping Jenny
Moss (I grow moss on everything, I love moss)
Chenille
Sweet Potato Vine
Hardy Hibiscus
Ferns

There is more, but thats what I either have growing already, germinated, or have seeds for. Prob forgetting some, but that's what I remember off the top of my head.

I'm pumped! (sorry for lengthy post)
 
Carne Seca

Carne Seca

Well-Known Member
  • Potatoes
  • onions
  • garlic
  • quelites
  • different varieties of squash
  • pintos
  • Hatch chili
  • corn
  • tomatoes
  • basil
  • parsley
  • dill
  • cucumber
  • turnips
  • beets
  • carrots (crossing fingers)
  • watermelon, casabas, honey dew and cantaloupe
  • okra
  • jalapenos
 
iknowad

iknowad

Member
Italian tomato tree
4 varieties of heirloom tomatoes
Virginia tobacco
Burley tobacco
havana tobacco
green peas
green peppers
white strawberries
red strawberries
watermelon
broccoli
cucumbers
2 white dwarf lst and supercropped to hide the height

system will be run with in fabric pots with coco/perlite mixture; will be controlled by drip irrigation which will also be attached to a venturi fertilizer injector injecting at low ppms at every feeding. Will be running soiless/organic nutrients (urine/ filtered paper ash tea/ HCL for ph down) with multiple feedings a day. I dont really need to worry about flushing as rain will naturally flush nutrient buildup. I'm aiming to grow in roughly 30-40 containers.
 
dirtnap411

dirtnap411

Well-Known Member
cherry tomatoes
roma tomatoes
some kind of hot pepper, not sure yet which variety
jack o lantern pumpkins
zucchini
crookneck squash
purple asparagus
mint
sweet onions
All I'm going to do is ammend the native soil and run with it
 
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