{"id":1929,"date":"2012-01-11T03:00:05","date_gmt":"2012-01-11T08:00:05","guid":{"rendered":"http:\/\/www.backwoodshome.com\/blogs\/JackieClay\/?p=1929"},"modified":"2012-01-11T03:00:05","modified_gmt":"2012-01-11T08:00:05","slug":"q-and-a-hopi-pale-grey-squash-and-growing-and-canning-your-own-food","status":"publish","type":"post","link":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/2012\/01\/11\/q-and-a-hopi-pale-grey-squash-and-growing-and-canning-your-own-food\/","title":{"rendered":"Q and A: Hopi Pale Grey squash and Growing and Canning Your Own Food"},"content":{"rendered":"

Hopi Pale Grey squash<\/strong><\/p>\n

In previous issues of the magazine it was stated that Hopi Pale Grey Squash Heirloom Seeds are difficult to find. I just received my Baker Creek Heirloom Seeds catalog and to my surprise on page 102 Item# SQ202 are the seeds. They are listed at $3.00\/pkt. I hope this helps others who would like to try these large squash.<\/em><\/p>\n

William Luke<\/em>
\nClovis, California<\/em><\/p>\n

Thanks for telling readers, William. This IS a great squash and about the longest keeper I know of. I have one right now that weighs 16 pounds and is not from this past fall’s harvest, but the one before that! And it’s still solid and wonderful. — Jackie<\/p>\n

Growing and Canning Your Own Food<\/strong><\/em><\/a><\/p>\n

I purchased your 2 newest books recently (Growing and Canning Your Own Food<\/a> and Jackie Clay’s Pantry Cookbook<\/a>) — I love them — just wondering if there are any corrections that I should make for any of the canning\/cooking recipes in either of the books. I know sometimes there can be printing errors.<\/em><\/p>\n

Cindy Dobbs<\/em>
\nPrairie Grove, Arkansas<\/em><\/p>\n

Yep there are a couple, but none too serious. The Amish Relish on page 95 needs to have 2 qts of vinegar. The tomato soup recipe on page 196 says to set aside 1 quart of the juice but doesn’t say what to do with it. You should rehydrate the parsley leaves in it, then pour it into your big batch of juice\/puree and continue. Also the mustard bean pickle recipe doesn’t say how much salt or what to do with it. You use 1 tsp. salt to add to the water you pre-cook the beans in to make them tender. So far, that’s it. — Jackie<\/p>\n","protected":false},"excerpt":{"rendered":"

Hopi Pale Grey squash In previous issues of the magazine it was stated that Hopi Pale Grey Squash Heirloom Seeds are difficult to find. I just received my Baker Creek Heirloom Seeds catalog and to my surprise on page 102 Item# SQ202 are the seeds. They are listed at $3.00\/pkt. I hope this helps others […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/1929"}],"collection":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/comments?post=1929"}],"version-history":[{"count":0,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/1929\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/media?parent=1929"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/categories?post=1929"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/tags?post=1929"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}