Pulling rhubarb- last post in Gardening....promise..

[Abigayle]

So, I went to pull up some rhubarb for jam and it would not let go.
I know what it feels like to pull it, and it ain't happen...
The plant was new, this spring, but it established really fast and the stalks are ready to pull, with at least six small ones coming on.  I know sometimes you are supposed to wait until next year, but these are really ready and it does not look like it would stress the plant.
I know many of you would not be doing rhubarb, since you are too far south.  Also, when a recipes says to use the crowns, is that just the thick part at the end (opposite end from the leaf) or can you use the whole stock?   I have not used rhubarb in years and am looking forward to jam and pie filling!  Hope someone can help.  P.S. I watered the tub and giving it some time in case that is the reason it is not letting go.

[RWS]

I am no expert.  When I was in NC my NC friend pulled some rubarb for to take home.  He said it would just snap off at the bottom.  If it did not,  it was not ready.  The leaf is poisonous.  Just use the stalk.  That's all I know.  It may be just too early in the season.

[Abigayle]

R.W.S.  When we lived up north, we pulled then and they came up, including the lighter color wipe piece at the bottom.  The ones I want to pull are pretty thick and red.  With the extreme heat, I think they will remain in better shape for next year, just leaving the new growth, which is about six inches high, and have leaves.  I will try tomorrow.
If I wake up and don't feel like canning, they may be waiting one more day.  I have other veggies to work tomorrow for sure, picked today...  Thanks.. See you around the fourth.

[RWS]

Yes,  Looking at the calendar we should be up there the 4th.  The wife wants to go to the Farmers Market on the 6th.

[Abigayle]

Pulled Rhubarb, reach down low and pull on the angle in which it is growing.  You will get a white ridge on the end that is a little wider than the slack.  I left at least 5 small stalks, which have grown well and others are joining them, so hit worked.
Made Strawberry Rhubarb pie filling, in quarts.
R.W.S.  Really sorry I missed you this week, it was not intentional, the grocery store must have let half the staff stay home.  I left at 7:00 a.m. after morning chores.  Thanks again for the blueberries...I have more squash for "the Mrs." should be want to make more bread/muffins.

[RWS]

Abigayle,  I have a neighbor in Region 2 that is a bee keeper.  He brought me some raw honey.  I guess giving him blueberries did the trick.

[Abigayle]

R.W.S. you have been doing some great bartering, good for you! I really miss my "honey friends".  My garden does also. Hey, R.W., I was home, standing right next to your camper when you pulled by.  I was wearing my new green Camo set and old Army boots....they worked.. you didn't see me, and you should have taken more veggies!
Thinking of 8 Beans tonight, hope the storm does not find any of the Beans as it passes through!

[RWS]

Just walking by the blueberries yesterday evening, it looks like we can pick some more this week.  The wife said to off load the freezer and put it in the shop and plug it in.  We will fill it again for barter later in the year.  We have people asking for blueberries around Christmas. 

[Abigayle]

By the way, fruit pectin from '21 does not keep as well as many other things, well past the expiration date. It took much longer to set up.  I will make more sour cherry jam this week, but I will add some thin apple slices, then pick them out before canning.
I read yesterday, that some others on another site, grate their zucchini, add enough pineapple juice to just cover it and can it.  Same with slices for casseroles later on, but those folks just used good water for those, 45 mins. on ten pounds.
If you are tired, just let them grow into bats and keep one at each door and in the car:)

[RWS]

Yes.  You can cook the juice with apple peals in it.  Then strain the peels out when pouring up the jelly.  Natural pectin.  We do that with blueberry jelly and syrup.  Also with the nuscadines cooking them with peals and seeds then straining when you take them up.  I think most any fruit will work.

[Abigayle]

Have you made jelly using your frozen blueberries? I might do cherry and blueberry at the same time, that would be one more over and done with for the year.
Those of you who have summer squash that is starting to struggle and underproduce.  You might want to think about pulling it up now.  It is sucking lots of nutrients out of the soil and if you do it now you can still plant a couple new ones that will produce before frost.  You might have to throw a cover over them for a night or two to keep them going into Oct.  depending on your location.

[RWS]

There is no reason I know why you can not make blueberry jelly or syrup out of frozen blueberries.  We are still picking blueberries here.  You must want some more if you make jelly??

[Abigayle]

I would use my frozen ones if that would work.  I know you are setting up your freezer for the rest.  I may make some black mulberry from juice when I do the sour cherry, for now.  The goal is to have enough for the whole family to go with homemade bread and biscuits, for a sweet treat. I bought lots of instant pudding and chocolate chips before the prices get any worse.  I tried pudding dehydrated bananas in the instant pudding, right after I mixed it, cooled for an hour or so and it was really good...tasted like fresh bananas were added.
This should be under food storage, we got carried away here.
Surveyor, I found one like we have (raised beds) only 12 inch deep, at 44% off.  I may put one near the chicken yard, plant it with beans, garlic, etc  and keep it covered.

[RWS]

Years ago we had a bumper crop of plumbs.  We made juice and froze it in gallon milk jugs.  We made jelly out of the juice for many years after.