Jim’s August 2018 Garden Answers

 

August 2018 Garden Answers

Listed below are all the answers for the August 2018 Quiz or, you can peruse The Perfect Vegetable Garden for solutions.  Hint:  Look through the August posts – all the answers are there.

 

Answer to Question #1

B) A technique to drain excess water away from a given location.

ADVANCED DRAINAGE SYSTEMS 4010100 4" x 100' Slot Drain Tube

The French drain incorporates a perforated or slotted PVC pipe to divert water to a safe area protecting the landscape from erosion.

As formidable as André the Giant was, he never needed to use wrestling holds to drain the strength of his opponents.  He wore down his adversaries with his sheer strength and bulk. There was a similar hold invented by another wrestler, Ed Lewis, called a “sleeper hold” – or “blood choke” – that was designed to incapacitate opponents.

 

This answer is found in Digging A Trench – My Summertime Excavation Elation, Part 1.

 

 

Answer to Question #2

E) All the above.

Catch basin drain connected to perforated pipe.

 

All of these terms reference the same type of drain.  A French drain is also called a filter drain, a perimeter drain, or an agricultural ditch, as well as a “weeping tile” drain.

 

This answer is found in Digging A Trench – My Summertime Excavation Elation, Part 1.

 

 

 

 

Answer to Question #3

B) Canning them will preserve the tomatoes for a couple of years – or more.

Mason jars for canning.

Canning tomatoes will make them available for up to 5 years!  Of course, blanching them and removing the skins is a prerequisite to the tomato canning process.  The canned tomatoes can later be used to make spaghetti sauce, chili, salsa, or a variety of other tomato-type dishes.

The tomatoes would start to spoil in about a week in the refrigerator so, this is not a good option for preserving 2 bushel baskets of tomatoes.

High water content veggies such as cucumbers, tomatoes, watermelons, etc., do not freeze well.  When thawed out, they get very mushy and are only palatable in sauces, stews, etc.

Two other options are available and will soon be discussed in The Perfect Vegetable Garden – dehydrating and freeze-drying.  Both are excellent alternatives to canning.

 

This answer is found in Pressure Canner Reviews.

 

 

Answer to Question #4

B) False

Presto 16 Quart Pressure Cooker CannerPresto 23 Quart Pressure Cooker Canner

 

 

 

 

 

 

 

Although All American Pressure Canners are the best canners available on the market today, they are the heaviest – being twice as heavy as Jim’s preference – the 16 quart and 23 quart Presto Canners.  Because of their excessive weight – especially after they are full of water and canned produce, All American Pressure Canners are NOT recommended for use on electric stove tops.  Smooth glass or ceramic stove tops can easily break under them.

 

This answer is found in Pressure Canner Reviews.

 

 

Answer to Question #5

C) Sauerkraut

sauerkraut

Since cabbage has a very high vitamin C content – and sauerkraut, made from cabbage, is a popular German food – they even eat it for breakfast – it was a no-brainer for European sailors to use it for nourishment during their long sea trips.  To them, they can eat their “comfort food” and keep from getting scurvy at the same time.

Broccoli wasn’t an option – even though it also possesses high quantities of vitamin C.  Really, now – who can spend weeks – or months – eating a bunch of broccoli?  I think I would rather get scurvy!

Macaroni and cheese is nothing but starch and fat – and probably would aid the onset of scurvy.

The same is true with chocolate and ice cream – both of which are mostly sugar.  In early voyages without refrigeration, not only would the ice cream be nothing but a puddle of liquid goo – but, the chocolate probably would suffer the same fate while the sailors traversed the hot and humid seas.

 

This answer is found in Let’s Grow Cabbage.

 

 

Answer to Question #6

F) Both C and D

White Choi cabbageToy Choi cabbage

 

 

 

 

 

 

 

Both White Choi and Toy Choi, being Asian cabbages, thrive well in hot, humid growing zones.  Thus, they are bred to be much more heat tolerant than the Early Jersey Wakefield or Brunswick varieties.

 

This answer is found in Let’s Grow Cabbage.

 

 

Answer to Question #7

A) I am at sea level.

Water boils at 212 degrees F at sea level.Water boils at 198 degrees F at 10,000 feet above sea level.

 

 

 

 

 

 

The boiling point of water decreases as your elevation above sea level increases – by ~ 1 oF (~ o.5 oC) for every 500 feet increase in altitude.

Since, at sea level, water boils at 212 oF (100 oC) – at 10,000 feet, water would boil at ~ 193.6 oF (~ 89.8 oC).

 

This answer is found in Home Canning Made Easy.

 

 

Answer to Question #8

B) False

A safety warning!

The bacterium, Clostridium botulinum, is a natural FOOD POISON – often referred to as BOTULISM.  It has injured – and killed – multitudes of people who did not understand how lethal and destructive it could be.

There are no “ifs”, “ands”, or “buts” about it – you really don’t want this bacterium to be anywhere near the veggies that go through your canning process.

 

This answer is found in Home Canning Made Easy.

 

 

Answer to Question #9

C) Whether or not the lid is sealed, I would boil the contents for at least 10 minutes to kill any harmful organisms.

Canning jars with old, unsealed lids.

The only way to kill food poisoning bacteria is to boil the contents for a minimum of 10 minutes.  Of course, if there is mold or a spoiled smell present, discard the food immediately – without question.

If the lid is obviously unsealed – don’t even hesitate – pitch the food out – there is no way to make it edible.  You don’t know how long the contents have been exposed to the air.

Never – ever – taste anything if you are in doubt about it being safe to eat.  That’s a very quick road to the hospital or a funeral home!

And, just because a lid appears to be sealed – that doesn’t mean that it is completely sealed – especially, if you can see food on the outside of the canning jar.  That food had to leak out from somewhere – so, the seal must have been broken at one time or another.

 

This answer is found in Home Canning Made Easy.

 

 

Answer to Question #10

C) Destroy them with a commercial ant poison.

Spectracide Fire Ant Shield Mound Destroyer Granules, 10 lb, 1-PKSpectracide 53236 Fire Ant Killer Mound Destroyer Granules, 7-Pound, Pack of 1

 

 

 

 

 

 

 

My “ant destroyer” of choice is Spectracide.  It comes in 2 versions – one is for use with a broadcast spreader – and the other is used to spot treat individual ant mounds.  The ants will carry this poison to the queen – thus, the queen dies – and that should be the goal.  Otherwise, the queen – over her 6 years of life – will produce millions upon millions more eggs!

Repelling them is only a temporary solution.  Whatever item you use to drive them away will have to be constantly replaced – over and over again.  And, when you quit using the item, the ants will be back – in force.

Killing them with some lethal home products such as chili powder, cornmeal, boric acid, etc., will only exterminate the worker ants.  The queen will remain unharmed – and the goal is to kill the queen in every ant nest.

 

This answer is found in How To Get Rid Of Red Ants.

 

 

Answer to BONUS QUESTION

Even my pet monkey knew this answer - but I didn't.

 

What did the criminal tell the king?

 

He told the king that he wanted to die of natural causes.

 

Another month – another set of answers.  Hard?  Easy?  What’s your take?  Comments and emails are never neglected in The Perfect Vegetable Garden.

 

Jim, the Lifelong Gardener

jim@perfect-vegetable-garden.com

2 thoughts on “Jim’s August 2018 Garden Answers

  1. Letsret Reply

    I had never thought about how heavy my canner is and I’ve just bought a new smooth top stove. I have used my water bath canner this year, but not the pressure canner so what would you recommend using instead of the stove? I do have a hot plate with one burner that I use for making my soap do you think I could use it?

    • Jim Reply

      You gotta watch out for them heavy canners – especially since you have a brand new smooth top stove.

      Your water bath canner probably won’t hurt the stove but, depending on the brand of pressure canner you have, you could have a problem.  Stick with the lighter Presto canners.  They are very durable and do a great job!

      An alternative would be to pick up a Coleman dual fuel stove – if the weather permits you to can outside.  You don’t want to use the Coleman camping stoves inside the house.

      Jim

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