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Ask Jackie headline

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Jackie Clay answers questions for BHM Subscribers & Customers
on any aspect of low-tech, self-reliant living.

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Jackie Clay

Q and A: turmeric in pickles and storing yams

Thursday, August 16th, 2012

Turmeric in pickles

I have been canning like a factory for the last two weeks, I am using your canning book like it has become a part of me it even goes with me to work. I have several recipes for pickle relish and they all call for turmeric, do you have to use it in your recipes? I don’t care for the color it turns things, I want my relish green instead of that yellowish color. I made your corn relish and used turmeric in it and it was fine as the corn is yellow, and the relish was FANTASTIC!

Judy Hiatt
Marysville, Kansas

I’m glad you’re able to can. Just think of all those foods now in your pantry! No, you don’t have to use turmeric, or any other spice in recipes. You can omit or substitute to suit your taste. I’m starting to can like mad, too. Today it was more dill and sweet chunk pickles. Tomorrow it’s mustard bean pickles. The beans are fantastic this year! — Jackie

Storing yams

What is the best way to store fresh dug yams over winter. Do I need to let them dry a little or keep them in some dry soil. I tried to store them in an old frig and they molded and spoiled.

D. Dixon
Caldwell, Idaho

Yams and sweet potatoes like to be cured awhile in a warmer dry location, then stored in a cooler, dry spot. No, you don’t need to put them in dry soil. In a refrigerator, even unplugged, condensation becomes a problem. — Jackie

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