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My family went through PA and then TN before moving into IN when it opened up to settlement. The other families that married into each other in TN moved here too and those names are linked. Boone County is where my family settled, but brothers and cousins settled other IN counties and now have...

Most of my asparagus is up. I spaced them abt 18", but I have a few spaces that haven't popped up yet. I'm still hoping though.

To my understanding it was German and possibly Amish as the folks pushed West through these parts. The crust is made and I think left raw, then the cream ingredients are poured in and traditionally stirred by a finger so as not to puncture the dough. Like pumpkin pie, no top crust. I haven't had...

@promiseacres will understand the Hoosier connection I have to sugar cream pie, so with the proximity, I'll take one of those. :lol: I am not sure what it is, but figured it was a Midwest cultural thing like Euchre, but sugar cream pie didn't seem to make the popularity anywhere else other than...

When we were pushed into a situatuon to relocate and change jobs, schools, life in general, back in March, it was a complete Divine act that it was accomplished by our end of June deadline and both the job and property were established at the same time. I commuted abt a month while my new job...

COFFEE!

Just did 12 hours. Going in 4 hours early is definitely easier than staying 4 hours late, but that's what being drafted entails. Now I have to go in an hour early for a food safety meeting. Woohoo!

I still should get more asparagus pics because abt 2/3 of what I planted is showing pretty well. Some look like skinny, tall weeds I would probably pull out if I didn't know the difference. I guess it eventually thickens up so you can cut trimmings off to eat. I was told, once it's established...

You've already added in pics, so you know how to insert files. Now you have all the basics of making a good post! ;)

I haven't seen any strawberries sprout yet, but the asparagus has sprouted more, and abt half of it is showing. I haven't taken any pics lately.

@MtViking, I was a pastor since 2001 until March of this year. When I came on BYH in 2015, it seemed like a good screen name, and now I can't really change it without starting over on profiles and everything. I work in a cheese processing facility for the Kroger corporation as a 2nd shift...

It's usually a while before a bid opens, but this schedule seems to work good now. Days is 6:30am to 2:30pm, and if you get drafted to come in early, come in 2:30am. I get my boys on the school bus abt 7:15am 10 mos out of the year, so this way I am home in the mornings and sleep at home at...

Crawfordsville also has industrial and commerce, a hospital, coyote hunts, and abt 20 miles South of Purdue University.

Off work last night at 10:30 and back in by 8am for off site safety training on 4th floor of PNC Bank building for two days. Up at 6am, fed rabbits and opened up the barn, got boys on the bus, and off to the small city. Homeof the GNCC Iron Man series finale for quads and dirt bikes, Wabash...

I haven't canned in a while, but when I did tomatoes, I added a Tb of lemon juice. Never had any issues. Mom just said that the tomatoes seemed to not be as acidic as they used to be, so thought it better to add it in.

The only ones I have eaten (or drank) were tomatoes and quart jars of tomatoe juice. I have used some that sat on a shelf a few years. They were still good. In that cold pack canning version, there has to be acid added. We used lemon juice even to the 'maters. I have heard of adding white vinegar.

They didn't seem big. Reported to be 3 yr crowns and they were together in a baggie with what little bit of dirt had fallen off them, all dry and ready to be planted just waiting for that water.

One lonely asparagus shoot popping through so far. You hafta look veeery close to catch it. :)

Like Mike said. I have always heard there needs to be a certain acidic level to keep veggies frim going bad, even though sealed. I never have tried other veggies.

We pack the tomatoes down in a quart jar, place the lids with good wax seals and tighten the rings on, but not all the way, and place in a canner on the stove. Fill with water and allow to boil. I don't remember the times, but take the jars out and allow to sit, and the pressure difference sets...