figs vs kumquats
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poncirusguy6b452xx
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figs VS cherries in MA.
Comments (15)Lucy, If you want to plant the tree for show, too, you probably don't want to net it. Otherwise, some sour cherry trees are naturally small (no more than 15'). Birds may leave some cherries for you if you don't net. There are a number of persimmon that are hardy to zone 6. Check England nursery or JF & E nursery. I know Logee's. It's known for exotic tropical and subtropical plants. If you want fruit trees (I don't count fig as a tree), you'll be better off buying bareroot fruit trees from reputable fruit tree nurseries. Search this forum, there are many of them....See MoreDark figs vs other (green, yellow, white)
Comments (17)I sat to ponder the taste of the fig. I tried a Light green Peters Honey and decided that the green one must be the best tasting of all... Then my attention turned to a Violette De Bordeaux and I quickly downed it and realized that it was the dark fig that was truly the most tasty. I was proud of myself, for finally deciding, then my wife brought me a nice green Conadria and I was in green fig heaven again, and decided at last it was the green fig. But, then a taste from the Mission fig changed my mind again. Well, I though, after trying one then the other over and over again; if I closed my eyes they were all the same color and that was delicious. Now if you ever wonder if "delicious" is a color of not... Close your eyes and eat a fig. As I wait for my very own, fig trees to grow this year (I am new to growing figs) I can't help but think, the Fig must be one of Gods favorite fruits. He made them so good and with such verity, I have to thank him for the fig; Dark, light, big and small, fat, round, short and tall, just like he made us all..Life is grand... eat more figs....See MoreDark vs Light figs
Comments (15)First thanks to everyone that responded to the post, its nice to see all the different comments . In closeing when i was yooung, dad used to come home from the italian club with different figs (and other things not to mention here )during the season that were shared he would say "Martin try this 1 its really good" they were light and dark types which names of them i do not know. I always favored the dark types though for taste, my Hardy Chicago reminds me of the 1 type of taste i really like though back then for its rich fig taste, perhaps that was 1 type or similar that i had back then and still like today very much as opposed to an outright sweet tasting fig as for my palate this type combines its flavors very nice for me. I look forward in years to come to taste some of my tree's that are young and not bearing . Thanks again for your opinons. Best Health Martin...See Morefruit puree - Fig - NCHFP vs Ball Blue book
Comments (7)I'll try to explain my reasoning better. The Easy to Preserve recipe for fruit puree has the disclaimer for the specific fruits, including figs that clearly says "There are no home canning recommendations available for purees of these products." Yes it does say that, in that one location. It also states that same claim in the USDA Guidelines. Both poorly worded as I maintain the qualifier should have been included in the statement. It lists "figs, tomatoes, canaloupe and other melons, papaya, ripe mango or coconut." However we all know that isn't literally true. We all know that tomatoes may be pureed and canned as we all make tomato sauce. We all know that there are approved acidified recipes for ripe mangoes including the Mango Sauce recipe that calls for 5 1/2 cups of mango puree. We know there are jam and preserves recipes for both pureed tomatoes and pureed figs. right? We all make them and instructions for doing them are NCHFP provided. So clearly there are recommendations available for canning purees of these foods when they are properly acidified. The USDA Guidelines goes on to say (likely in this book somewhere as well) that "these foods, when properly acidified, may be canned and may be processed in a BWB. FIGS USDA Guide to Canning Fruits (p. 2-14) Important: All home-canned Figs must be acidified before canning in a boiling water canner to make them safe from the microorganism that causes botulism. It adds the same warning to all the foods listed above (except coconut milk) which would directly contradict the comment on page 39 in So Easy to Preserve if we take it literally. So yes you may can tomato puree, fig puree (just as the Ball book lists), mango puree, papaya puree, even melon puree when those foods are first properly acidified. Ok? Dave...See Moreponcirusguy6b452xx
last monthVladimir (Zone 5b Massachusetts)
12 days agolast modified: 12 days agoponcirusguy6b452xx thanked Vladimir (Zone 5b Massachusetts)41 North (Zone 7a/b, NE, coastal)
12 days agoponcirusguy6b452xx thanked 41 North (Zone 7a/b, NE, coastal)
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41 North (Zone 7a/b, NE, coastal)