Sonny, our local computer genius, was here for over 2 hours and we still don’t have a fix on my e-mails not being able to attach photos….or at least not on a regular basis. Some still attach….then the next one takes 15 minutes or simply won’t attach. It’s so frustrating! I’m learning a lot, but I still don’t do technology. Ugh!
I’d rather be in the greenhouse planting and transplanting my future gardens! Oh yes! I’ve got over 27 different varieties of tomatoes this year. Of course, my old favorites, Oregon Spring, Polish Linguisa, Early Goliath and Bush Beefsteak are there in force, but I’m trying a lot of new ones, then repeating many that did well last year. The STAR last year was Tomcat, a very rampant indeterminate with medium/small tomatoes in huge abundance. But I’m also giving Polefast and Ultimate Opener another shot at my permanent list because they did fairly well last year under not so good conditions (planted late, lots of rain, no rain, and heat, heat, heat).
Because I now have real flower beds, I’m starting a bunch of flowers too, including foxgloves, delphinium, pansies of three varieties, petunias, cup and saucers, datura, snail flower and more, later in the spring. Some only need to be in the greenhouse 8 weeks before setting out; others take longer to get up and going.
At any rate, yesterday was 45 degrees ABOVE with a strong sun. And it really, really got my gardening fever going! I can hardly wait to get growing. Of course it helps because my gardening sweetheart may be able to come out this spring to "play" with us in the garden, too. Big smile.
My wife inherited a large amount of expensive spices from my great aunt. We don’t know how old they are, or when they were purchased, but some have been unopened. How long do spices stay good? It would take several hundred dollars to replace them, so we are loathe to throw them out.
Even though many "experts" say to throw out all spices over a year old, I don’t. I have many that are over a decade old and are just fine. If they seem to have lost some punch, I simply use a little more. If I had those spices, I’d hang onto them like gold. You lucky dog! — Jackie
Water loss in canning
Today I canned some potatoes (Irish) and when I looked at them some of the jar had lost about one inch of water while the rest of them were ok. I screw the bands down the same. I have noticed this also on some other things I have canned before. Do you have any idea on why this is happening and should the product be ok to eat if it is not covered up by the juices (water)?
This usually happens because we slightly overfill some jars or the pressure in the canner has varied a little, up and down, causing some liquid to boil out. It doesn’t affect the food other than sometimes it looks a little dry. Taste and safety is fine. — Jackie
I live year round at almost 10,000 ft altitude in the mountains of southern Wyoming. I cannot use my microwave oven and others have said the same thing. What’s going on?? I first thought it was my
oven, but visiting with summer cabin owners, they said they also had problems. It will not heat a cup of water for tea…it gets warm, but takes a long time.
Sorry, I’ve never been a microwave person. I do mostly low tech stuff. Maybe another reader will have an answer for you. I just keep a kettle of water on my stove in the winter and use the gas stove during the summer. — Jackie