Squash Bug control
I have more plants than I can efficiently hand-patrol apparently. Everyday I search and eliminate the eggs but every year it seems it’s an all out battle to save the plants. I’ve tried nasturtium amongst the plants, but that doesn’t seem to help as much as I had hoped. How do you manage squash bugs when you have a lot of plants to police?
Michele Zipf
Amelia, Ohio
Squishing is about the best remedy. When the bugs get too bad, you can spray with pyrethrum to knock the population down. But unless you can spray the under sides of the leaves, which is quite difficult, you won’t kill all the bugs and developing insects. Be sure to gather all of the dead squash vines/leaves in the fall and burn them. Squash bugs overwinter in squash vine debris. So if you religiously get rid of all of the debris, you’ll kill a lot of bugs so you will reduce next year’s population. Be sure to start your patrol in the spring when the squash vines start to run or get larger if they are bush squash. That’s when the first eggs are being laid. If you squish often, you shouldn’t have such a war all summer. — Jackie
Air bubbles in canned foods
I have recently been canning field peas, butter beans, and sausage with information I’ve gleaned from your blog. I also just got your canning guide a few days ago and tried my hand at canning chicken breast, using the hot pack method.
My problem is that there are still air bubbles in the jars if you tilt the jars. (they rise to the top)
They sealed well, I timed it right, even going a few minutes past time to be sure. Is this safe? I know I’ve seen it in other items I’ve canned, and all was well, but being meat, I’m not sure.
Mrs. Baker, North Carolina
So glad you’re using your pressure canner and have found out how truly easy and fun it is to put up all of those great foods! Those little air bubbles are of no consequence. Don’t worry a bit if the jars are correctly processed and have sealed. It’s perfectly normal. — Jackie
Dividing rhubarb
I’m the proud grower of a huge rhubarb plant that just doesn’t want to quit. Everything I read about rhubarb, including the California Master Gardener’s Handbook, says that this simply isn’t possible where I live. The plant is only a year old and so far I’ve canned two big harvests, and it’s already split into about 7 plants. My question is about when to divide it and replant all these little rhubarb babies. Everything I read about rhubarb-growing in the east talks about dormancy in the winter, and everything I read about rhubarb-growing in California talks about dormancy in the early summer. So far my rhubarb hasn’t ever been dormant. Does dormancy matter, or can you divide rhubarb any time of year?
Robin Dodge
Val Verde, California
Because your plant is only a year old, I’d hold off in dividing it until next year. Sometimes dividing a rhubarb plant too early can set it back dramatically. You can divide rhubarb at any time, but if it is dormant it is easier to transplant. Rhubarb is tough and once you get it growing, it is simply wonderful. No wonder pioneers always carried a “pie plant” root with them in their covered wagons when they headed west! — Jackie
