What a surprise..FireVicar from the Northwest Exchange forum pointed out that Imp. glandulifera (unfortunately classified as a noxious weed in W. Washington) grows uninvited along a stream in a park not far away. They are predominantly dark red (hopefully Wine Red) plus pink and white. I now have about 20 seedlings potted up and ready to grow. I can see by the stem & leaf coloring that I have a variety. When they bloom I'll eliminate any color(s) I don't want. Patrick

Great Posts Here. No Holding Back Now. I'm On A Quest To Obtain The Following Seeds Or Samples; Francisca Habanero Nana Jolokia Indian Tezpur / PC-1 Devels Tounge Chocolate Habanero Red Habanero Orange Habanero Any Assistance or Guidance You Can Provide Will Be Well Received. Respectfully Submitted, Condo Condoleeza@Gmail.Com

Hi, Stevsie. Is there a reason you're looking for compost worm cocoons/eggs specifically rather than live worms? Most people buy live worms so they can start composting immediately, and let the worms reproduce over time. If you start with only cocoons, you should be prepared to wait a couple of months before the worms are able to process a significant amount of scraps per day. I'm actually surprised there are places which sell the cocoons -- it must be really labor intensive to collect them! If you're curious what the cocoons look like (I see the question from pjames), I just posted an article on my blog a couple of days ago, including close-up pictures: http://vermontworms.com/red-wiggler-eggs-compost-worm-eggs/ Regardless of how you get your worms, have fun with it! Here is a link that might be useful: Red Wiggler Compost Worm Eggs/Cocoons (Photos)

A true "tradizinale" balsamic vinegar is regulated by the Italian government and by law runs 6% acidity. It just tastes less acid due to the sweetness. The U.S. government doesn't regulate balsamic vinegars, so the many balsamic vinegars available here will run anywhere from 4-6%, depending upon brand. Anything less than 4% doesn't qualify as "vingar." Topp and Howard are very innovative in their recipes; I love that book and have canned many of their condiments. They are Canadian, but Topp especially has excellent food-safety credentials and the book does follow USDA principles. It was Topp who developed a method for driving water off oils for safer storage of garlic, fresh herbs etc. in oil. However, that is not the same as canning. In canning you are sealing a product in an anaerobic environment. Botulism loves a low-acid, low-heat, low-oxygen environment. Butter and oils contain high levels of fat which help insulate any botulism spores from penetration by heat and acid. So driving off the water in canning terms is not the only relevant factor. Katie knows what she's talking about. She is the expert. However, I would discourage fiddling around with substitutions in canning recipes, especially as a beginner. Canning isn't cooking. It's science. You're being wise in asking for help in learning the process. I very much recommend the National Center for Home Food Preservation and their self-paced online food preservation course. Just scroll down the page at the link. Happy preserving. I think you'll really enjoy Topp and Howard's book. Carol Here is a link that might be useful: National Center for Home Food Preservation