It’s that time again. You ask, and I pretend to know things and answer your burning questions. It really is so much fun to open my inbox and see the wide variety of questions you guys have. Reminds me that my readers are so diverse and pretty dang awesome. So keep those questions coming and I’ll keep racking my brain for answers.
As always, please pipe up if you have any input or are knowledgeable when it comes to any of the following questions:
I see you are a little over a year into owning your Brother serger. How is it doing for you? My late grandmother’s broke down on me and I am looking for a replacement and this one seems very popular.
~Breanna
I wouldn’t say I’m 100% comfortable with it {maybe 85% comfortable}, but I love the heck out of my Brother Serger and would totally recommend it! As far as sergers are concerned, it’s super easy to use and learn. Plus, the price was right. I absolutely have no regrets and would buy the same model in a heartbeat!
Hi Mavis, I am new to canning, but have done peaches in the past. Do you let your jars touch when canning? And your water covers your lids? I never quite know how long to boil them for {say beans for instance}. I want to learn how to can more things but with 2 young children time is of the essence.
~Angela
Canning can seem a bit overwhelming at first, but after awhile it becomes second nature. Maybe getting a group together or at least having a friend come over and assist might help until you feel really comfortable with it. Another set of eyes is always helpful! As far as your questions are concerned: I never let my jars touch. I cover them so there is about an inch of water on the top. And the processing time is so different depending on the size of your jars, what you are canning and what altitude you can at. Check out this handy dandy list of processing times.
Mavis, am I doing something wrong? Your web page will only show up to Dec 4th at your URL. How can I get it to display the most current/up to date page??
~Amy
Looks like you need to clear your cache. Or just listen to what the universe is trying to tell you and make that Cherry-Pistachio Nougat recipe that was posted on the 4th already. Ha! Occasionally, your cache can prevent you from seeing updated content, or cause functional problems when stored content conflicts with live content. To clear your cache, you’d just need to Google it quickly for your particular computer or browser {or head HERE and WikiHow will walk you through it for every browser}. It’s super simple and should just take you a few seconds. Hope that helps!
I just have a question regarding this rustic pea trellis {which I love by the way} I see you have several plants located underneath the trellis. Is one trellis adequate for all those plants to attach to? I am curious if just one trellis would be adequate for my double rows of beans and peas. Thank you for your time and your site…Love it!
~Kathyjo
First, thanks for the praise! Second, one could possibly be sufficient. I normally do more than one, but you can see if one is sufficient this year and if it gets too crowded, you’ll know to add another next year. Although, I probably would err on the side of more is better though! If you have the material for two, give 2 a try. Those little peas grow like mad!!
cptacek says
I never quite know how long to boil them for {say beans for instance}.
~Angela
Angela: if you are canning beans, use a pressure canner ONLY!!! Lengthening the time of the boil will not protect you from botulism! Only higher temperatures achieved by the pressure canner will do that.
Teckla says
I was going to say the same thing. Botulism isn’t something to take chances on!
A good basic reference for canning is the Ball Blue Book. There are usually copies in the canning supply section at most stores, or call your local Home Extension office for information. You can also Google the Ball Canning company online. Another excellent online resource is SBcanning.com Best of luck as you learn. It’s a good feeling to know you are providing well for your family.
lilton says
As a follow-up to Angela’s question about canning peaches–I’ve been canning vanilla peaches for the past several years [basically peach slices, in a simple sugar syrup, and add 1-4 to 1/2 of a split vanilla bean to each jar]. After years of the jar liquid siphoning out, I finally researched last fall and learned that if you leave the jars in the pot for an extra 10 minutes after the processing time [boil them as directed for boiling water bath canning, turn the heat off, and leave them in the pot on the stove for 10 minutes], it helps equalize the pressure, and the jars don’t lose as much of their liquid. Hope this helps!
Jenny says
Mavis,
Patiently waiting for the rest of the series on learning how to make your beautiful hooked rugs. 🙂
Mavis Butterfield says
Sorry for the delay Jenny. I’ve been so busy gardening but I’ll try and work on another post.
diane @smartmoneysimplelife says
I think the universe is telling me I need to: 1. dig out the overlocker that never gets used and sell it. 2. get canning – apples. 3. make nougat :-). 4. plant out some peas – NOW.
Lucky it’s Saturday… 🙂
Kim says
Can you please tell me the name of the granules you use to keep the weeds down under your weedcloth? I’m looking for something that I don’t have to spray. Thanks!
Mavis Butterfield says
Casoron.