Hey Al. L in WI.

Here some of it is before canning. Had cabbage that went over 10 pounds per head this year.

Here is a pic of a few things. Cabbage, beans, corn, tomato's, chow chow relish. Kraut is in the barn.

Al, here is the kraut. Notice the jars in the center are darker. They are left from last year and this is what it should look like after aging a bit. The whiter looking ones are from this year and not quite ready yet. Takes 6 to 8 weeks for the fermentation to complete. I got to looking at it and had to open a jar. Good on anything. Hot dogs, smoked sausage. Pork chops, just anything. When I make it, I just shread it with a food processor. Not real fine though. Pack as tight as I can in each jar. Boil water. Then add 1 tablespoon of canning salt in the jar. One tablespoon of distilled vinegar on top of that. Then fill jar with the boiling water. Must release trapped air by poking in the jar with a wood spoon handle or something. and fill to withim 1/4 inch of top with water. Screw lids on just snug and place in a dark place. ! 1/2 to 2 months later you have excellent kraut. I like it put in a cast iron skillet with Polish sausage and jalopeno peppers and onions. Cook until onions and peppers are tender. MMM MMM Gooooo d.

Here is a picture of pumpkins grown by a farmer in Ohio. He raises watermelons too. He has an irrigation system he uses in dry weather. Hal

Looks like it did for you. Thanks. I am going to try again.

I didn't see any of these in your garden. I didn't raise it either. I have been giving my neighbor tomatoes all summer and he gave us this watermelon. He was originally from the eastern shore of MD where they have sandy soil and his parents may have grown them. It weighed 30 pounds and was so sweet. Hal

I got a few of them. One in the trap in this
pic. He was executed the next morning at 6:00.

george,

See if this works!

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