Grow This Now

Planting Squash:
Plant seeds 12 to 24 inches apart directly into the ground as soon as all danger of frost is past the middle to end of April. Cover with 1 inch of soil. Previously started plants will give you a head start on growing. Summer squash is very prolific and 1 or 2 plants are usually enough for an average size family. Squash enjoys compost or aged manure worked into the soil.

Harvesting Squash:
Squash is ready to start picking approximately 50 to 55 days after planting or about one week after the flower sets fruit. You will need to harvest every other day as squash matures very fast.

Pick when tender. Elongated types, such as yellow and zucchini, pick when they are not more than 6 to 8 inches long. Over mature fruit deepens in color and develops ridges. Scallop or patty pan types should be harvested when they are 3 to 4 inches in diameter. Do not leave overly mature squash on the vine as it will literally shut the plant down from producing.

September 10th, 2008 | Category: Squash, Vegetables | Leave a comment

This is the time of the year to get started canning your havest for the winter.

The first thing to determine is the acidity level of the food you are wanting to can.

Fruits are usually considered as high acidity level foods.

Vegetables are usually considered low acidity level foods.

Tomatoes fall right in the middle.

High acid food can be canned using a boiling water bath.

Low acid food must be canned in a pressure canner in order to kill botulism bacteria.

Pressure canners cost between 110 and 120 dollars.

September 10th, 2008 | Category: Canning Information | Comments (1)