Doug, it's sort of complicated. First, you probably know the bacteria travels 
from the tip downwards. The idea is to cut well below where the infection has 
traveled. You can cut away some bark and see where the brown area meets green 
cambium. I cut pass this point - well past it. I'm guessing I would cut about 
three times the length of the affected area. For example, if the tip has died 
back 6 inches, I would remove 18 inches of that limb. This is my gut but but 
this has worked for me in the past. I don't know the extent of your knowledge, 
but you need to be careful not to spread the bacteria with your tools and 
hands. Some people dip their tools in alcohol or Clorox between cuts. I use 
Clorox wipes on my shears, making sure I use a fresh wipe almost every cut, as 
the wipe ought to be very wet. On small limbs, say a quarter of an inch or 
less, I rip the limb off. The big thing is, take action now!!  With warm 
weather you can get a lot of damage. If you burn the limbs, don't let the smoke 
drift into your orchard - something a guy told me....

Sent from my iPhone

> On Jul 18, 2018, at 10:24 PM, "" 
> <> wrote:
> Doug- where are you located?
> What rootstock(s)?
> What cultivars?
> How old are the trees in your tall spindle?
> What was your fireblight control program at bloom? 
> any post bloom program(s)
> Win
>> On Jul 18, 2018, at 9:26 PM, Doug Nelson <> 
>> wrote:
>> I appear to have fireblight popping up in my orchard. The ipm group tells me 
>> to prune all limbs back to central leader and not to do any spraying. 
>> What do you do?
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