Weed of the Month- Common Ragweed
Common ragweed (Ambrosia artemisiifolia) is a North American native plant in the aster family. It has a rapid growth rate and can reach four to six feet tall. Common ragweed is a summer annual. It...
Tag: Blogs
What Is It? Wednesday – Downy Mildew
This is downy mildew showing up on the underside of this collard leaf. While downy mildew symptoms can be seen on the top sides of the leaves, the pathogen sporulates on the underside of the leaves....
SC Fruit and Vegetable Field Report- 6/26/23
Coastal Region Zack Snipes The tomato crop is coming in at very heavy volumes. The week of rain has really started making diseases appear. I’ve seen a lot of bacterial wilt and Southern blight in...
A Lazy Gardener Introduces New Garden Friends
When referencing my front yard’s native grass and wildflower planting, I irreverently and affectionately call it my weed patch. I’ll address the irreverent part in a later blog. This...
June 26 Week 4 Garden Photos
“In June, as many as a dozen species may burst their buds on a single day.” ~Aldo Leopold~ Arkansas Bells (Sinningia 'Arkansas Bells') Barbara H. Smith, ©2023 HGIC, Clemson University...
Preserving Peaches: Canning, Freezing, Jam or Salsa
South Carolina-grown peaches provide vitamins A and C, are a good source of fiber, and are low in calories—35 calories per 2½” peach. There are many ways to preserve the goodness of peaches...
Pressure Cooker vs. Pressure Canner
It is time to can green beans, which must be pressure canned for safety. So you may be ask why a pressure cooker or a pressure saucepot cannot be used as a pressure canner. To be classified as a...
Canning Vegetables to Prevent Botulism
What is Botulism? Botulism is a food poisoning caused by a toxin produced by the bacteria, Clostridium botulinum. C. botulinum and its spores are everywhere. It is prevalent in soil and water...
Canning on Smooth Top Ranges
Clemson Extension does not make recommendations for pressure canning on smooth top ranges. We do recommend that consumers with smooth-top ranges contact their range manufacturer for recommendations...
Why Can’t Old-Time Recipes Be Used for Canning?
The Question: People have been canning for a long time, and it appears that not too many people died from it. Why can’t the old-time recipes be used? If the recipes were passed down from...
Canning Reminders
Remember that vegetables, meat, fish, and poultry (low-acid foods) should be pressure canned for safety. Fermented vegetables and fruits (acid foods) can be canned in a boiling water bath. Note:...
Giant Coneflower
I love adding drama to a garden, especially choosing a plant that will stop you in your tracks with your mouth gaping open! One such plant is the giant coneflower (Rudbeckia maxima). It’s a...