Jay Hatfield

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since Nov 09, 2011
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Recent posts by Jay Hatfield

Hello Permies,

I am looking to fertilize a field I use for cutting hay for my animals. It has been used as a hay field for sometime now(before I bought it) and was fertilized every year with standard ag fertilizer. I want to continue to get hay off the field but I want to make the soil better as well as not put bad things in the soil. I have heard Paul talk about this before on a podcast I think but I could not find it after searching on and off for a couple of days. What do y'all think I should do and what would Paul do?
5 years ago
Hey Alex, thanks for the tip on the jar lids. I had no idea that they contain BPA. I have looked at several of the reusable canning lids in the past. Just never tried any of them.

I didn't think about the light but it might be a issue using jars. I would go with salinity first before light. Sounds like you are very precise in making yours. I literally just wash it chop it throw it in the crock measure out the salt and spices so I the right amount for the size of my crock and water. I give a stir or three and put the big leafs down and add the weight. It sits on the counter I wait a week before I start checking it to see if is soured enough before jarring it up.

I have enjoyed your podcast with Paul. Thanks.
6 years ago
Jennifer The mold that forms on top is perfectly fine. Just scrape it off and continue on. It should only be on top not through out the kraut. If that is the case use more salt. The mold will form on top no matter if you fill the jars to the top or not. It is not being caused by the head space being left in the jars. As for your escapee's use several big leaves of cabbage or grape or chard and layer them over them chopped cabbage before you add the weight to it. This will hold down the want to be kraut pieces and not let them escape. Again surface mold is ok just scrape it off and continue on.
6 years ago
I would guess not enough salt. The salinity of the brineing solution is what keeps the bad bacteria from growing. That is why you should only have mold right on the top.

Yes a good crock is well worth more than a 100 jars. Jack Spirko over at thesurvivalpodcast.com posted a couple of really nice crocks in the show note of the show he did a fermentation last week. The one I remember was about $120 and was made in Germany I think.

Brand new Mason or Ball jaars are less than a dollar a piece. I would not bother with any of the other brands as my experience is they break far more often while canning than ball or mason's do.

I hope this helps

Later
J
6 years ago
From what I know of kimchi the difference in kimchi and sauerkraut is the spices and the use of fish sometimes. You can make kimchi without fish. hope this helps.
6 years ago
Yes when you start your sauerkraut, you first make your brineing solution with what ever spices you like. Put your cabbage in a crock or bowl and cover with brine solution weight down cabbage with a plate so that cabbage is about 2" below the solution. Jack Spirko over at thesurvivalpodcast.com did a good bit on making sauerkraut last week. If you can't find it I will look it up for you.
6 years ago
I Have searched and didn't find what I was looking for so I though I'd ask. If this is he wrong place or there is already a thread please move or point me in the right direction Thanks. On to my question.

I have one pot belly pig that is 5 months old. She was a rescue and was severely under weight. She is rebounding nicely and now we have lots of pig poop to deal with. I want to use the pig poop to fertilize the raised hugul beds. I want to know if i have to compost the pig poop first or if i can use straight on the beds/plants? I know I've heard Paul talk about his days raising pigs and I think he mentioned use the pig poop straight but have read several differing opinions online. Thanks Jay
7 years ago
pollination services are where commercial beekeepers make the bulk of there money from.

I have gotten tobacco off several times.  It is dark but i'm still alive. I don't sell it cause I have never gotten that much of it.

in the book"Honey plants of North America" by john h. lovell 1926 writes "The honey off of the tobacco plant has a dark color and compares not unfavorably with buckwheat honey. No disagreeable results follow its free use in the family as an article of food. sections of tobacco honey are reported to sell as well as any of the darker grades of honey.

We also have some blue colored honey at certain times under certain conditions here in North Carolina.

7 years ago
Velacreations- Why do you say tobacco honey is poisonous humans?

Tropical-If you are interested in beekeeping you should check in your local area or county for a beekeeping association or bee club. They usually offer classes in the spring of the year. You can also find older beekeepers that need help and are willing to teach you as well.  its a good place to start at least.

I have about 60 hives and you have good years and bad years for production.
7 years ago
I butcher all my own meat, always have. Its not for everybody though. But it does eliminate any thievery.

I don't know about where you are but up here if I can't do the butchering. I use a amish or mininite shop. They are so clean in the slaughter house you can eat off the floor. You can look around to see if there is one in your area. Hope that helps.
7 years ago