Canning pokeweed
My husband was wondering if it is possible to can pokeweed? We usually eat it like spinach after blanching and draining twice, or else fry the stems in flour and butter. I never thought of canning it. Maybe freezing after cooking? What do you think?
Michelle Plamondon
Kaleva, Michigan
There’s no reason you can’t can pokeweed after simmering and draining twice. Just drain it, pack it into jars as with any other green such as spinach, then add fresh boiling water and salt, if desired, and process for 75 minutes (pints) and 90 minutes (quarts) 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. You can also freeze the pokeweed after boiling and discarding the cooking water twice. — Jackie
Thinning corn plants
I read your article on growing corn. You didn’t mention anything about thinning the corn as it starts to grow. My husband and I planted our first vegetable garden and planted 6 rows of corn. The seed packets recommended planting the seeds 6 inches apart and then thinning to 8-12 inches. My husband (the corn lover) seems to think that we don’t need to do any thinning. (I think he just wants to have as much as corn as possible to satisfy his appetite!) What do you recommend?
Joanne Ames
Malvern, Pennsylvania
I plant my corn about 6 inches apart and don’t thin it. I’ve always had excellent corn. I think 12 inches is excessive when you’re trying to get as much corn per row as possible. — Jackie
Thanks Jackie and Beth! It may be too late in the season now, but I’ll be canning it next spring!
About the Pokeweed, yes, it does well canned by Jackie’s directions. I can it in early spring, leaves only. My Dad always told us to stop eating it when it got too tall and the red color is way up the stalk. I know other people who don’t do this, but that was his advice. He would be 81 now. Poke is great canned or blanched and put in the freezer. Beats a snowball!
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