Canning on Smooth Top Ranges

Growing vegetables in the South means you have to know your climate and your vegetables. Beyond just planting a warm-season vegetable, it’s important to know which vegetables can take the heat.

Summer means beach runs, boat rides, and, of course, happy hours—and this year’s selection of trending cocktails is packed with seasonal flavors. From the Dirty Shirley to the Hugo Spritz, and even burrata- and bone broth-based drinks for the more adventurous, these options mean there’s truly something for everyone.

I’ve been collecting bottle tops all summer with the intention of making something. Here’s that something.

These quick growers beautify the perennial flower border or stand as a naturally stunning backdrop to other plants. Daylilies can be also an excellent choice for ground cover on slopes! Pick your favorite one from these Best Daylily Varieties.

If you are worried about your green friends at home not growing the way they should, then here’s something for you: 12 best tips and tricks on How to Revive a Stunted Houseplant. 

Am I a magician?? Maybe. I have posted how I transformed a wood box into mimicking galvanized metal. Now watch how I transform a glass table top into wood before your very eyes!

A garden is a living entity that needs year-round attention, but the month of July is particularly crucial. With the weather at its hottest and plants at their most active, there's plenty to do to keep your garden thriving. Whether you're an experienced gardener or a novice green thumb, these top tips for the garden in July will help you prepare for summer's peak.

This post may contain affiliate links, which means that I may receive a commission if you make a purchase using these links. As an Amazon Associate I earn from qualifying purchases. Are you ready for canning season

What is Botulism? Botulism is a food poisoning caused by a toxin produced by the bacteria, Clostridium botulinum. C. botulinum and its spores are everywhere. It is prevalent in soil and water worldwide. The spores themselves are harmless; however, the heat-resistant spores survive cooking and boiling water bath canning processes. At temperatures between 40 °F and 120 °F, in an oxygen-free, low-acid environment, the spores convert to growing cells. As the cells grow, they produce a potent nerve toxin that can lead to extreme illness and even death.

The Question: People have been canning for a long time, and it appears that not too many people died from it. Why can’t the old-time recipes be used? If the recipes were passed down from generation to generation or were published by Mason Jars and companies that made canners, why can’t they still be used? Is it all right to freeze an old-time recipe instead of canning it?

South Carolina-grown peaches provide vitamins A and C, are a good source of fiber, and are low in calories—35 calories per 2½” peach. There are many ways to preserve the goodness of peaches well past the harvest season. Examples include canning peaches, freezing them, making salsa, or making preserves. For more recipes, see the sources at the end of this tip.

People build fences for several reasons: safety, marking property boundaries, play areas for pets, and curb appeal.