Q: Dear Garden Mavens
In a recent blog, you wrote about forcing flowering branches inside. What does this mean and how do I do it?
Ann from Ohio

A:
Dear Ann,
Forcing is a simple process that pushes a branch from a flowering shrub into bloom prematurely. Flowering bulbs can also be forced into bloom, but the process for that is different than for branches.
For branches, just cut long lengths from the shrub or fruit tree and bring them inside. This should be done about 6-8 weeks before the plant blooms outside. Cut each stem at a 45 degree angle. I also split the stem lengthwise about an inch from the bottom of the cut. This opens the stem wider to allow more water absorption. Arrange the stems in a tall vase. Add water so the vase is about half full. Place the vase where you would like, but try to keep it out of direct, harsh sunlight. In 2-3 weeks, you should have some beautiful blooms. Change the water every other day to keep it fresh and your blooms will last quite a while.
Forsythia, pussy willow and many fruit trees will provide excellent forcing branches. If some of the branches you cut don't bloom, don't worry. Just add them to your compost pile.
This is a very simple way to force branches. You may find other methods more complicated, but this method works very well for me and I'm sure will also be rewarding for you. Enjoy the blooms.

Q: Dear Garden Mavens,
I've really been enjoying the garden club. I'm a new gardener and have been learning as I go. I planted a lot of tomatoes and had a lot of volunteers this year so I canned a lot of them. It was a lot of fun. Can you give some information about canning, recipes, etc.?
Kate from Akron

A: Dear Kate,
We are very glad to know you enjoy the club. Tell all your friends about it!
I, too, love to can my harvest. I love to make jellies, jams and preserves. I grow green and wax beans just so I can make and can four bean salad. (I add a couple of other beans I purchase from the grocery to make it a four bean salad.) I especially like to can tomatoes. Sometimes I can them whole, skins removed. Other times I cook them into salsa or pasta sauces and can them. I also love to make applesauce with wild apples. I find it very satisfying to see all the canning jars lined up filled with the goodness of my garden. It's also a grand pleasure to open a jar in January and February and taste the freshness of the garden.
I hesitate to give canning instructions and/or recipes as part of the garden club site. There are so many variables. The best advice I can give is to purchase a good instruction manual/cookbook on canning. There are lots of these around but the best I've seen is the Ball Blue Book. It is reliable, up-to-date and has clear, easy to understand directions and illustations and many recipes. The Ball Corporation no longer makes canning jars, but the name lives on. The Jarden Corporation now produces Ball and Kerr canning jars and accessories. You can purchase a copy of The Ball Blue Book at Home Canning.com.