Q and A: Stagnant water, No-mow grass, Butternut squash, and Canning three bean salad

Stagnant water

We are interested in putting in a pond but are concerned about stagnant water. There is no inlet from a spring or outlet from a stream. Is there anything we can do to improve the water quality from a pond like this? And what is the minimum you would recommend for size? We have 60 acres.

Name withheld
Seattle, Washington

To keep a dug pond fresh, care needs to be given in just how the water will gather in the pond. If you’re talking about a smaller goldfish or koi pond, you can use a liner and just refresh the water with a garden hose as it evaporates. However, if you’re talking about a larger farm pond, I’d talk to your extension agent or soil conservation agent, as sometimes putting in a “simple” farm pond gets to be more of an undertaking than you want to become involved with, in order to have a non-stagnant pond that is a pleasure for the family. These guys know their stuff and can help you determine the potential of your pond site. — Jackie

No-Mow Grass

We had some land bulldozed this past week and I would like to plant some grass. I have heard about a No-Mow grass that you can mow just once a year. Do you have any knowledge about this product or have you ever tried it? It is pretty expensive but not having to mow sounds great to me. Any thoughts?

Deb Motylinski
Brecksville, Ohio

There are several varieties of grass that are low-growing and require little mowing. They are especially useful in areas where watering can be a problem. It depends on how much land we’re talking about here. Or if it is going to be a future garden or lawn. If it is just a remote side yard, you could certainly try it. I have not used these grasses, as they are expensive for our low-budget homestead, but I did have buffalo and gamma grass in New Mexico and they both remain short (and are among the ingredients of some of the low-mow lawn grass mixes). — Jackie

Butternut squash

My garden this year has been sporadic at best with the weather, etc. However we do seem to be getting an abundance of butternut squash…1 plant yielding 12-15+ squashes. I have looked about canning or freezing but nothing I find gives a strong answer. Can butternut squash be canned…cut up like pumpkin, put in jars, filled with boiling water, and then pressure canned? If so, what is the time/pressure? On the same note, can it be frozen?

Lisa Basso
St. Paul, Minnesota

Yes, butternut squash can be canned, just like you suggested. You’ll find directions on canning pumpkin and all types of winter squash on page 155-56 of my book, Growing and Canning Your Own Food. It’s best to put it into a pot and cover with water and bring to a boil to heat the squash thoroughly before putting it into the jars. Pints are processed for 55 minutes and quarts for 90 minutes at 10 pounds pressure. If you live at an altitude above 1,000 feet, consult your canning book for directions on increasing your pressure to suit your altitude, if necessary. It can be frozen, but I like it a whole lot more, canned. I also use my squash in casseroles, stews and mixed vegetable side dishes. — Jackie

Canning three bean salad

I have come across a recipe for Three Bean Salad that includes green beans, kidney bean, garbanzos, onions, several spices, vinegar, and olive oil. It is to be marinated 12-24 hours, hot packed in the boiling marinade and then water-bath canned. The marinating is supposed to acidify the beans so that water-bathing is okay. This just doesn’t seem right to me. What is your opinion?

Meary McEnulty
Priest River, Idaho

I have a recipe for Three Bean Salad in my book, Growing and Canning Your Own Food. It is similar to the one you gave; here are the ingredients:

1½ lbs. fresh green beans, 1½ lbs. yellow wax beans, 1 lb. fresh lima, garbanzo or shelled beans of your choice, 2 cups sliced celery, 1 large onion, peeled and sliced, 1 cup diced sweet red pepper, 2½ cups sugar, 3 cups white vinegar, 1 Tbsp. mustard seed, 1 tsp. celery seed, tsp. pickling salt and 1¼ cups water.

Rinse beans, trim ends, and cut into 1½ inch pieces. Shell fresh beans. Mix in large pot with celery, onion, and pepper. Cover with boiling water and simmer 8 minutes. Drain. Bring sugar, vinegar, spices, and water to a boil. Simmer, covered, 15 minutes. Add drained vegetables. Return to a boil. Pack hot vegetables into hot jars, leaving ¼ inch of headspace. Ladle hot spiced vinegar over vegetables, leaving ¼ inch of headspace. Process for 15 minutes in a boiling water bath canner.

Yes, processing the vegetables in the spiced vinegar/sugar does make them safe to can. Basically, they’re pickled, much as hot peppers or end of the garden pickles that have such ingredients as cauliflower, carrots, etc.

I’d skip the olive oil as it often causes seals to fail. — Jackie