Hopi Pale Grey squash
How do you get your Hopi Pale Grey squash to ripen in your climate? I am south of Detroit and last year they barely made it. I planted them in mid-June. Great job on your homestead. Why don’t you square the logs up on your bandsaw mill for the loft in the barn? Keep up the great work..
We have no trouble getting Hopi Pale Greys to mature here. If I have the time and room, I start the seeds inside, in cups, four weeks before setting them out. If not, I just direct seed them in warm soil, about June 1st. They grow real fast and mature nicely for us. Try planting them earlier, as you live a zone or two warmer than we do.
Will didn’t square the logs as logs left with more rounded sides are 25-30% stronger than those that have been squared and we plan on putting tons of hay in that loft. — Jackie
How do you make your jalapeño jelly? I just made some using the liquid pectin — per recipe — and it didn’t work. We have sweet jalapeno sauce.
I use the recipe in the Ball Blue Book, but use 1 package of powdered pectin or 1/3 cup bulk, instead of two pouches of liquid pectin (Certo). This is 3/4 lb. jalapeño peppers, 2 cups vinegar, divided, 6 cups sugar, green or red food coloring (optional), and 1 pkg. powdered pectin.
Seed and stem peppers. Puree peppers and 1 cup vinegar in blender. Combine puree, 1 cup vinegar and pectin in large pot and bring to a boil. Boil 1 minute, stirring constantly to prevent scorching. Add pre-measured sugar. Return to a rolling boil. Boil hard 1 minute, stirring constantly to prevent scorching. Ladle into hot jars, leaving 1/4 inch of headspace. Process for 10 minutes in a boiling water bath canner.
This makes a hot, hot pepper jelly, depending, of course, on what variety of jalapeños you used. — Jackie
As a kid I remember the wonderful beef my mom canned; so convenient to prepare quick meals (soups, stews, hot roast beef sandwiches with mashed potatoes and gravy). YUM!! She is now 89 years old and can’t remember how she did it, whether she packed it raw or browned it and packed it hot, or whether she just added water and salt to create the delicious broth. Which method do you prefer? I also remember that she made sure to pack at least one or two small bones into each jar. Do you know why she would do that? Our local grocery store is having great buys on beef chuck roasts and I would like to take advantage of the great prices. The canned meat is so much more tender than frozen, not to mention quicker to prepare for a meal. I plan to purchase your canning book soon but thought this may provide a quicker answer. My mom also canned delicious sausage. Does your book have a method/recipe for canning sausage? I apologize for being so lengthy. I cannot imagine accomplishing all that you do and certainly appreciate your time, and thank you so much for your input.
I brown my meat lightly, then add water to the pan drippings to make my broth. I used to pack my meat raw, but found that by using the broth I got a more tender, juicier meat. I have no idea why she included the small bones; perhaps for the flavoring of the marrow?
Yes, my book does cover canning pork sausage, in patty form on page 173. Basically, you season (lightly) your ground pork, shape into patties, and lightly brown them. Then pack hot patties into hot wide-mouth jars (pints work well), then make broth from pan drippings and pour over patties, leaving 1 inch of headspace. Process pints for 75 minutes and quarts for 90 minutes at 10 pounds pressure. If you live at an altitude above 1,000 feet, consult our canning book for directions on increasing your pressure to suit your altitude, if necessary. — Jackie