how-to canning help, from theresa loe

Peter Estersohn

Caladiums are not as difficult to care for as many people think, and they make a beautiful addition to any home or garden.

Just because our attention is focused on keeping things steady (ahem, alive) in the garden this deep into the summer, it doesn’t mean we should neglect our leafy loved ones who live indoors—especially if you have travel plans! Houseplants have special needs every season, but summer heat and time away come with their own set of challenges. 

Mustard pickles are a yummy treat. This recipe is quick and easy to make – and it’s oh, so, delicious.

Outdoor Christmas trees can be stopped from blowing over through various means, like planning the tree’s location to securing it in its position. Keeping the tree as stationary as possible without it toppling over will help it remain pristine and gorgeous throughout the holiday season. 

Rachel Platt in the 'Chained to Tech' Tatton Garden. Image Source: Julie Skelton Photography. 

Propagating wandering jew plants is very easy and makes a cost-effective way to expand your collection.

Some seed needs a period of moist cold ‘to break dormancy’ and awaken them into germination and growth.

Here is a fun and creative way to brighten up your outdoor space for spring!

Marigolds are super easy to grow and the perfect care-free bedding plant for containers, borders and mass plantings. If you need a lot of plants, you can save seed from spent flowers and grow them yourself next year to save money. Since marigolds reseed in the garden easily all by themselves, leave a few dried flowers to drop seed. Keep in mind t

Why blanch vegetables before freezing? Blanching vegetables before freezing is critical to quality, but not safety. Blanching is scalding vegetables in boiling water or steam for a short time. It is typically followed by quick, thorough cooling in very cold or ice water. Blanching stops enzyme actions which otherwise cause a loss of flavor, color, and texture. In addition, blanching removes some surface dirt and microorganisms, brightens color, and helps slow vitamin losses. It also wilts greens, softens some vegetables, such as broccoli and asparagus, and makes them easier to pack. It is critical to use the correct blanching time for the size and type of vegetable (see table below). Under-blanching stimulates enzyme activity and is worse than not blanching. Over-blanching leads to partial cooking and causes loss of flavor, color, vitamins, and minerals.

Home canning season is just around the corner. Having equipment ready and recipes selected before fresh produce is available will allow a smooth transition to a busy time of year. Only choose recipes that have been developed specifically for the canning method you are using. Safe canning methods include the boiling water bath method, the atmospheric steam canner method, and the pressure canner method. Recipes should only come from research-based sources like the USDA, the National Center for Home Food Preservation, and Extension sources and should include the ingredients, preparation instructions, and processing times.