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- Lemon trees leafs turning yellow - Ask Extension
Yellowing of lemon tree leaves can be a sign of various issues, including chlorosis (see the leaf in image 20230608) That leaf shows all the typical symptoms of chlorosis: yellow background and green leaf veins
- Help with yellow leaves - Ask Extension
Yellowing and dried leaves can be a sign of several issues for indoor plants Here are a few common maintance practices to consider: 1 Overwatering: This is the most frequent reason for yellow leaves Ensure that you're not watering too much, as excess moisture can lead to root rot and stress, causing leaves to yellow and drop off It's important to check the soil moisture before watering
- Canning applesauce - Ask Extension
Do I need to add lemon juice when canning applesauce? If yes, how much per quart pint?
- Meyer Lemon Tree Has Mold - Ask Extension
Your Meyer lemon has black sooty mold Sooty mold is unsightly, but it does virtually no harm to the plant Consider the presence of sooty mold an indication of insect activity that may cause damage Sooty mold grows on the honeydew dropped by many sap-feeding insects (most commonly aphids, scale and whiteflies) The honeydew is a sugary liquid that the insects excrete as waste Manage sooty
- Canning white peaches - Ask Extension
Testing has not been done yet to be able to recommend how much lemon juice (acid) would need to be added to white peaches to produce a safe home canned product This link will take you to the advice of the NCHFP (National Center for Home Food Preservation) on the subject of white peaches
- Canning Salsa - Ask Extension
I am not aware of any reliable research-based recipes for canning salsa substituting citric acid for lemon, lime juice or vinegar There are safe substitutions you can make, and they are found on page 3-4 of our canning salsa publication
- Canning Spaghetti sauce - Ask Extension
Hi Sue, Thanks for reaching out The lemon juice added to most canned tomato recipes is an essential ingredient for safety because tomatoes are often not acidic enough to prevent the growth of bacterial spores that cause botulism poisoning If you are using a recipe that calls for lemon juice, and you finished your canning without lemon juice more than 24 hours ago, the contents are
- Natural Strength Lemon Juice - Ask Extension
According to Iowa State University Extension, the average acid level of fresh lemon juice is about 5 percent, thus the “natural strength” labeling on the lemon juice bottle So though more labels might contain this statement now, the 5 percent acidity should be the same, and bottled lemon juice is still recommended for canning
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