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351 - Update from Wheaton Lab and Listener Questions Part 2  RSS feed

Adrien Lapointe
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Location: Kingston, Canada (USDA zone 5a)
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Paul, Jocelyn and Fred continue their discussion with Paul’s announcement of ant village 2017 pricing. They then move on to more listener questions. The first one pertains to what ratio of nitrogen fixers Paul recommends for planting. They talk about the issue of chopped and dropped branches breaking down in a dry climate and they mention their experience at base camp with the enormous berm, mulching and the nitrogen fixers they have in it. They talk about the electric chainsaws and which one has work best.

The next question they answer is about the edibility of siberian pea shrub. Paul’s experience is that they are too hard to eat and he has doubt about its quality as chicken feed.

The last question covered in this podcast is about preserving annuals. Paul, Jocelyn and Fred talk about canning, freezing, fermentation, and dehydration. Fred talks about his plan to try root cellaring in a clamp.

Relevant Threads

ant village 2017
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best way to store potatos,onions and garlic?

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Lina Joana
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Nice.  Regarding salsa, and long boil times:  the explanation I have read is that the fear is of botulism.  Tomatoes alone are acidic enough that it is not a worry - and if you are canning tomatoes or pure tomato sauce, you use a shorter waterbath canning time.  Salsa, however, has other stuff - onions, peppers, etc, which are not acidic.  Depending on the ratios, the overall salsa might not be acidic enough to inhibit the botulism spores.
   I have a recipe for garden salsa, from small batch preserving, which uses a precise ratio of tomatoes to other stuff, and adds a bit of vinegar as insurance.  It can be canned with a shorter waterbath time as long as you follow the ratios precisely.
2017 Permaculture Design Course at Wheaton Labs
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