Impressive!
Canning food is awesome; once you get over the fear of things blowing up in your face, it’s all downhill from there, LOL!
Blowing things up & poisoning someone .... yup, those are the fears! I’m starting with high acid foods so that should be pretty safe. I’m hearing from my mom/aunt (in their 80’s) that my grandmother, who canned for 30-40 years, had problems with corn .... my uncle would be sent to the cellar to grab a jar of something & he’d report that another jar of corn had exploded & made a mess. Occasionally, I think there was a similar problem with green beans. She just used water bath canning, no pressure cooker so no wonder some of the low/no acid veggies went bad. I’m also hearing from my mom that Granny used a big roasting pan on the stove - the jars were never totally covered with water, either to sterilize initially or after the tomatoes, corn, green beans, beets or whatever was in the jars. My dad’s mother canned sausage .... they had actual metal cans that somehow they sealed. Granddad killed hogs & made his own sausage & Granny would can some of it (cured in the smokehouse first, I think). The cans were processed in a big kettle outside over a fire (again, no pressure cooker). Pretty amazing to hear the tales from the past ... far as I know, nobody got sick and/or died from bad canned goods.
OK, experiment that may have gone awry.
Taking seeds out of a tomato, including some of the juice and bits and planted. This is the huge batch of plants I had.
Somebody warned on YouTube it would create diseased plants. Well, there was basically no cost except a small amount of time so let’s go.
OK, there’s 3 dozen of these things - growing like weeds. BUT the leaves on all of them (most of the leaves) are showing patches of yellow, with brown spots and even holes.
Obviously something is wrong. I can reuse the dirt if I have to pitch them. Just transplanted to better soil. Still have some bone meal. But I have others planted likewise (starter seeds).
Pitch? Or is there any hope?