Growing zucchini with Hopi Pale Grey squash
I’m very interested in the Blue Hopi Squash and would grow only them (as far as squash goes) to keep them pure. We are into sharing ourselves and can help keep them going.
We had considered planting some zucchini but if that is a problem with crossing with the Hopi we would not grow the zucchini.
You can plant zucchini and other C. pepo squash and pumpkins and they won’t cross. Hopi Pale Grey are C. maxima, the same as other pumpkins and many winter squash. If you want some free seeds from me, send a SASE envelope to the magazine (PO Box 712, Gold Beach, OR 97444) and they’ll forward it onto us and I’ll send you some seeds. — Jackie
I’ve been making homemade condensed sweetened milk (from raw milk), but as I am now getting into canning more, would love to pressure can it to have it on hand to use whenever. Any ideas on the specifics? I’ve got a 20 quart All-American pressure canner. I was thinking of doing it in half-pint jars, similar to your cheese canning instructions — maybe 60 minutes at 15psi (we live at 5000 feet in Colorado)
You can home can your homemade sweetened condensed milk using a pressure canner, but you don’t want to pressure can it for 60 minutes or it’ll be awful! Milk kind of caramelizes under pressure anyway and doing it for so long would result in yucky milk. You can also reduce your pressure to 13 pounds to help too. With the All American, which I have too, I use the 15-pound weight hole then adjust my heat to maintain the correct pressure. For me it’s 11 pounds and for you, 13 pounds. You would process your canned milk for 10 minutes.
The 60-minute processing you read about for cheese is for canning in a water bath canner, not a pressure canner. Makes a difference! — Jackie