Bob’s Blog
Pressure Canning Basics
Pressure canning is the only safe method of preserving low-acid foods. Low-acid foods include vegetables, meats, fish, and poultry. Pressurized steam creates the needed temperature of 240 degrees Fahrenheit or higher that will destroy the bacterial spores naturally present in these foods. As the jars cool, a vacuum is formed, sealing the food in the jars and preventing any new microorganisms from entering and spoiling the food.
Water Bath Canning Basics
The tasty high-acid menu includes choices ranging from sweet to savory. Fruits, fruit juices, jams, jellies and other fruit spreads, salsas, most tomatoes, pickles, relishes, chutneys, sauces, vinegars and condiments are among items safely preserved using the water bath canning method. Because these common foods contain high amounts of acid or the recipe incorporates the correct balance of acid, water bath canning is the recommended method.
Summer Compost Care: Keeping Your Pile Healthy
Summer is prime time for composting, but the heat can bring its own set of challenges. With a few simple tips, you can keep your compost working efficiently all summer long.
Planning Your Autumn Landscape
As summer wanes and the crisp air of autumn is on the horizon, it’s the perfect time to turn your attention to planning a fall landscape.
Beat the Heat: Top Heat-Resistant Plants for Your Landscape
With summer's blazing heat, keeping your garden looking lush can be quite the challenge. But don't sweat it! There are plenty of plants that not only survive but thrive in hot, sunny conditions.
Maximizing Mid-Season Growth for Annuals
This blog post will delve into the specifics of deadheading and pruning annual flowers, providing you with the knowledge to keep your garden looking its best and your thumb a little greener.