Keeping stored foods cool, Canning sweet corn, Drying yellow squash
We’re finally fixing to build a large pantry in our closed-in garage and we will be insulating with styrofoam. Hubby thought that maybe venting it from our crawlspace would help to keep it cool, but would a fine screen over the vent pipe work to keep the bugs out as it gets pretty hot here in Georgia.
Our sweet corn will be ready to can in a few weeks. Your canning book for cream style said for every pint (2 cups) use 1¼ cups water, even with a large amount of corn in your pot, is that correct?
One more question: I would like to try drying the yellow summer squash, we like it cooked down with onions and crumbled bacon. Is the taste of the dried squash good or is it better canned in chunks in jars in pressure canner? We just don’t like it frozen even steamed or blanched first.
A screened-in vent is a good idea, as is adding a fan in case your pantry/root cellar gets too humid. Be sure to use plenty of insulation to keep out the warmth. Some folks in the south have even added a window air conditioner to bring down the temperature during the very hottest parts of the summer.
Yes, that is correct. Or you can also just heat your creamed corn mixture (milk and corn kernels) and fill the jar to within 1 inch of the top, then pour on boiling water to ensure that there is adequate liquid in your creamed corn, to within 1 inch of the top. Some corns are more “juicy” than others and they don’t really require a lot more liquid. Others are pretty dry, even when the cobs are scraped. Do be aware that home canned creamed corn isn’t like store corn. Store corn has added sugar and corn starch to make it sweet and gooey.
I like dehydrated summer squash for using as a side dish. But I also use a lot of it, diced, in mixed vegetable dishes and that works out well, too. — Jackie
When growing asparagus, do they need to be propped up like a tomato plant? The wind has my 5-foot stalks laying over at different degrees.
No. Once the ferns have grown large, you can let them lean at will; they are only making “food” for the roots and it doesn’t matter how they lean. — Jackie