FROM THE WPSU PRODUCTION STUDIO, THIS IS CONVERSATIONS LIVE.

>> GOOD EVENING.

I'M ANN, WHILE GARDENING SEASON IS WINDING DOWN FOR MOST OF US, THERE IS STILL PLENTY TO DO.

EVERYTHING FROM CANNING THE PRODUCE YOU BREW TO TAKING CARE OF YOUR LAWN AND PUTTING YOUR GARDEN TO BED.

JOINING US TO TALK ABOUT ALL OF THAT AND ANSWER YOUR QUESTIONS ARE THREE EXPERTS.

ELSA SANCHEZ IS A PENN STATE PROFESSOR OF HORTICULTURAL WITH A FOCUS ENVIRONMENTAL STAICT STAICIALT AND SUCCESS STAWNBILITY.

TOM BUTSLER IS A PENN STATE EXTENSION HORTICULTURE EDUCATOR WORKING WITH OPERATORS AND LANDSCAPERS IN CLINTON COUNTY.

HIS AREAS OF EXPERTISE INCLUDE VEGETABLE PRODUCTION AND BEEKEEPING.

RICK IS A PENN STATE EXTENSION FOOD SAFETY EXPERT BASED IN JEFFERSON COUNTY.

HE IS AN INSTRUCTOR OF FOOD SAFETY AND PREVENTION AND TEACHES COURSES ON EVERYTHING FROM PRESERVING YOUR FOOD AT HOME TO HOW TO SAFELY HANDLE VENISON.

YOU, TOO, CAN JOIN TONIGHT'S CONVERSATION.

OUR TOLL FREE NUMBER IS 1-800-543-8242.

OUR EMAIL ADDRESS IS CONNECT@WPSU.ORG.

THANK YOU ALL SO MUCH FOR COMING IN TO TALK WITH US TONIGHT AND SHARE YOUR EXPERTISE.

>> THANKS.

>> THANKS FOR HAVING US.

>> THANK YOU.

>> TOM, CAN YOU START US OFF BY JUST TALKING ABOUT WHAT YOU CAN DO NOW TO GET YOUR LAWN READY?

SO I'M THINKING IT'S GOING TO BE GETTING COLDER WEATHER SOON, WHAT STEPS CAN YOU TAKE NOW TO GET YOUR LAWN READY SO HOPEFULLY IN THE SPRING IT WILL BE EVEN HEALTHIER AND HAPPIER?

>> SURE.

AND THERE IS A LOT YOU CAN DO RIGHT NOW.

DURING THE GROWING SEASON WE ENCOURAGE PEOPLE TO MOW HIGH.

IT'S A HEALTHER STAND OF TURF, AND IT GIVES YOU SOME SORT OF WEED CONTROL.

BUT AS WE GO INTO THE WINTER MONTHS, YOU WANT A LOWER TURF BECAUSE IF IT'S TOO LONG, IT PROMOTES DISEASES LIKE SNOW MOLD FOR EXAMPLE.

WE CAN LOWERING OUR CUTTING HEIGHT.

GRASS IS GROWING.

THE OTHER THING IS YOU MIGHT WANT TO DO SOME OVERSEEDING.

IT WAS HARSH ON GRASS THIS YEAR.

AND SO IF YOU HAVE SOME BARE PATCHES, YOU MIGHT WANT TO GO IN AND PUT SOME GRASS SEED IN THERE SO THAT IT GERMINATES AND GROWS THIS FALL INTO THE SPRING BECAUSE IF IT'S BARE GOING INTO WINTER AND INTO THE SPRING, YOU ARE GOING HAVE A WEED PROBLEM.

>> GREAT THINGS TO KEEP IN MIND.

AND OVERALL, HOW DID THIS GROWING SEASON GO?

STRANGE WEATHER PATTERNS BUT WAS IT SUCCESSFUL OVERALL FOR A TYPICAL GARDENERS?

>> YOU KNOW, IT WAS KIND OF A MIXTURE, I THINK THEY KIND OF ALL ARE SO IT STARTED OFF WE HAD SOME REALLY NICE MOISTURE AND THEN IT GOT DRY AND AT THE END WE GOT A LOT OF MOISTURE AND THEN IT WAS ONE OF THOSE SEASONS WHERE YOU JUST WANT TO MAKE SURE YOU HAD SOME WATER HOSE OR IRRIGATION SYSTEM WHERE YOU COULD GET WATER TO YOUR PLANTS.

I FEEL LIKE OVERALL IT WAS A PRETTY GOOD GROWING SEASON.

>> IS THERE ANYTHING PEOPLE CAN GET IN.

BEFORE THE SHOW, WE TALKED ABOUT HOW WE MIGHT HAVE A FROST COMING IN SOON BUT PEOPLE WHO WANT TO EXTEND THE SEASON A FEW MORE WEEKS, ARE THERE ANY OPTIONS?

>> THIS IS A TRICKY ONE BECAUSE IT IS, WE ARE GOING INTO THIS PERIOD WHERE WE MIGHT HAVE A FROST AND SO THAT'S KIND OF THE END OF IT MOSTLY.

YOU MIGHT BE ABLE TO GET SOME GARLIC IN PERHAPS BUT MAYBE THIS IS THE TIME TO START THINKING ABOUT, YOU KNOW, GROWING HERBS ON YOUR WINDOW SILLS, STARTING MY GROW GREENS AND GROWING THOSE IN SUNNY AREAS IN YOUR HOUSE SO THAT YOU ARE STILL HAVE THE CONTACT WITH THE PLANTS BUT IT'S NOT OUTSIDE.

>> SO THAT'S A GOOD IDEA.

YOU CAN BRING IT INSIDE BECAUSE YOU ARE NOT GOING TO STAY OUT FOR THAT MANY MORE MONTHS ANYWAY.

>> RIGHT.

>> AND THEN TOM, GOING BACK TO THE LAWNS AND WHAT WE MIGHT DO, I KNOW WE WERE TALKING ABOUT HOW TO KEEP YOUR LAWN HEALTHY BUT THERE IS A LOT OF PEOPLE NOW THAT ARE MAYBE LOOKING AT OPTIONS OTHER THAN LAWNS AND I'M THINKING PARTICULARLY PLACES THAT HAVE HAD DROUGHT IN THE WESTERN PART OF THE COUNTRY, THERE IS SOME INTEREST IN MAYBE MOVING TO LANDSCAPING, ROCK GARDENS IS THAT SOMETHING THAT PEOPLE MIGHT WANT TO TAKE A LOOK AT IN PENNSYLVANIA, TOO?

>> FOR DIFFERENT REASONS, LIKE YOU SAID, OUT WEST IT'S JUST BECAUSE A LACK OF MOISTURE, BUT HERE PEOPLE ARE LOOKING AT THEIR LAWNS AND SAYING MAYBE IT'S TOO BIG OR THE KIDS HAVE MOVED OUT OF THE HOUSE AND I DON'T NEED THAT LARGE OF A PLAY AREA.

TO MAYBE BRING OTHER THINGS INTO THEIR YARD OTHER THAN CHILDREN.

SO THERE IS-- I MEAN IT'S ALMOST LIMITLESS ON WHAT YOU CAN PUT IN PLACE OF SOME OF THAT GRASS.

THERE ARE SOME GROUND COVERS THAT YOU CAN PUT IN PLACE IT CUNT HAVE TO BE LOW GROWING.

YOU CAN PUT IN PLANTS THAT ARE 3, 4, FEET FIGHT, YOU CAN PUT IN EDIBLE SHRUBS YOU CAN SEE ON THE PICTURE ON THE SCREEN ON THE LEFT IT LOOKS LIKE DAY LILLIES AND THEN YOU CAN GO WITH OTHER PERENNIALS TO TAKE UP SPACE AND THEN A LITTLE MORE LOW MAINTENANCE.

NOW GRANTED, IT'S NEVER GOING TO BE NO MAINTENANCE BECAUSE THERE IS STILL GOING TO BE WEED CONTROL.

YOU ARE GOING TO DO MULCHING AROUND THE PLANTS AND YOU CAN ADD ENJOYMENT TO THE LANDSCAPE.

ONE OF THE THINGS PEOPLE ARE LOOKING AT IS EDIBLE PLANTS, WHETHER THEY'RE VEJ STABLES OR-- VEGETABLES OR BLUEBERRIES, BERRIES.

>> HOPEFULLY IT WOULD BE A LITTLE LOWER MAINTENANCE AND NOT SOMETHING HAVE YOU TO GET OUT AND MOW ALL THE TIME.

>> EXACTLY.

>> OR IF IT IS A DROUGHT SITUATION, SOME THAT NEEDS TO BE WATERED.

>> EXACTLY.

>> AS LONG AS YOU GET IT ESTABLISHED, MANY OF OUR PERENNIALS AND SHRUBS AND TREES, ONCE THEY'RE ESTABLISHED AND HAVE YOU DONE THE SELECTION RIGHT, I MEAN YOU GOT TO BE A LITTLE BIT EDUCATED ON YOUR PLANT SELECTION, BUT ONCE ESTABLISHED, AND IF YOU MULCH THEM, THEY SHOULD BE ABLE TO WITH STAND MOST SUMMERS THAT WE HAVE.

>> IS FALL A GOOD TIME DO THAT, TOO LOOK AT THAT OR MAYBE BETTER TO DO SOME RESEARCH OVER THE FALL AND WINTER AND THINK ABOUT IT IN THE SPRING IF YOU WERE THINKING ABOUT REDUCING THE SIZE OF YOUR LAWN OR GETTING RID OF IT ALL TOGETHER.

>> AT THIS POINT IT WOULD BE A GOOD IDEA TO RESEARCH IT.

HOWEVER, RIGHT NOW IS A GOOD TIME TO BUY PLANTS BECAUSE THEY'RE ON SALE.

A LOT OF THESE NURSERIES DON'T WANT TO CARRY THAT STOCK OVER THROUGH THE WINTER.

SO YOU CAN GET 30, 50, 75% OFF SOME OF THE STUFF.

SO, YOU KNOW, IF YOU WANT TO VENTURE OUT INTO SOME OF THE GARDEN CENTERS AND SEE WHAT THEY HAVE AND MAYBE INCORPORATE SOME OF THAT IN THE LANDSCAPE, YOU CAN GET SOME GOOD DEALS.

>> THAT'S A GOOD IDEA, TAKE A LOOK AT GETTING SALES.

RICK, GARDENING SEASON IS WINDING DOWN AND THERE HAS BEEN A LOT OF INTEREST IN GARDENING AND THEN BY EXTENSION, CANNING FOR A NUMBER OF DIFFERENT REASONS AND I WONDER IF YOU COULD START US OFF.

YOU ARE ABEXPERT IN CANNING, START US OFF WITH GENERAL IDEAS IF SOMEONE IS TRYING TO START CANNING, DON'T HAVE EXPERIENCE.

WHAT TIPS TO KEEP IN MIND WHEN YOU ARE STARTING?

>> FOR ANYONE WHO IS THINKING ABOUT ANY ACTIVITY TO CAN FRUITS OR VEGETABLES IS TO REALLY START WITH A GOOD SOURCE, RELIABLE ON SOURCE FOR THAT INFORMATION.

REALLY THAT COMES BACK TO OUR COLLEGE, THE COLLEGE OF AGRICULTURE.

WE HAVE WITHIN OUR EXTENSION, WE HAVE A REALLY GREAT RESOURCE FOR HOME FOOD PRESERVATION.

AND EVEN FOR OUR NOVICE CANNERS, FOR THOSE WHO HAVE NEVER DONE IT BEFORE, IT CAN BE INTIMIDATING BECAUSE YOU WONDER CAN YOU DO IT SAFELY?

WE HAVE CREATED A LOT OF VIDEOS TO WALK A NOVICE THROUGH THE PROCESS OR SOMEONE WHO HAS HAD THE EXPERIENCE BUT MAYBE THEY HAVEN'T DONE IT FOR A WHILE JUST TO BE UPDATED WITH SOME OF THE NEWER TECHNIQUES OR PROCESSES TO RECIPES BUT I THINK THE KEY FOR ANYONE WHO IS GOING TO DO ANY CANNING APPLICATION, JUST MAKE SURE YOU ARE USING A GOOD RELIABLE SOURCE OF INFORMATION BECAUSE THERE ARE SOME SOURCES OF INFORMATION OUT THERE THAT REALLY ISN'T SAFE, AND CERTAINLY WE WOULDN'T WANT TO PUT SOMEBODY'S LIFE IN A DANGEROUS SITUATION WHERE THEY CAN'T INAPPROPRIATELY OR USE THE WRONG TECHNIQUE.

>> RIGHT.

AND I THINK THAT BRINGS UP WHAT THERE COULD BE A LOT OF ANXIETY ABOUT CANNING SO I'M GOING TO BE FEEDING PEOPLE WITH IT AND I WANT TO MAKE SURE THAT I'M DOING IT PROPERLY.

CAN YOU KIND OF WALK US THROUGH WHAT THE OPTIONS ARE?

MAYBE THE PROS AND CONS TO THE DIFFERENT OPTIONS FOR CANNING?

>> BASICALLY WE BREAK CANNING DOWN INTO TWO TYPES.

THERE IS WHAT CONSIDERED WATER BATH CANNING.

AND FOR THOSE PRODUCTS, WE WILL CAN ACIDIFIED ITEMS.

IT ALLOWS US TO TAKE FRUITS AND CERTAIN TYPES OF PICKLED PRODUCTS, WHERE WE ARE GOING TO USE THE AKID ITY-- ASID ITY TO SAFELY PRESERVE THE PRODUCT SUCH AS JAMS AND JELLIES OR VARIOUS PRODUCTS PICKLED WITH A VINEGAR SOLUTION TO IT.

AND I THINK THAT'S REALLY THE KEY IS KNOWING WHAT PRODUCTS GET CANNED UNDER WHAT TECHNIQUE.

THE OTHER APPLICATION IS USING THE PRESSURE CANNER WHICH OFTEN TIMES ARE SOMETIMES SOME PEOPLE MIGHT BE MORE FEARFUL THAT'S A WATER BATH CANNER AND A GREAT APPLICATION FOR SOMEBODY JUST STARTING OUT.

EASY TO DO JAMS AND JELLIES AND YOU CAN DO THAT YEAR ROUND.

OBVIOUSLY IT'S NICE TO TAKE FRUIT WHEN IT'S FRESH, BUT YOU CAN CERTAINLY DO PROJECTS WITH IT IF YOU HAVE A FAMILY, DO PROJECTS WITH YOUR KIDS, SHOW THEM HOW EASY IT IS TO MAKE JAMS AND JELLIES OR DO PICKLED PRODUCTS OR SOMETIMES AT THE GROCERY STORE WHERE YOU MIGHT BE ABLE TO GET DEALS ON PRODUCE THAT MAYBE THEY JUST NEED TO MOVE.

AND WE CAN MAKE SOME PRODUCT OUT OF IT.

THE OTHER APPLICATION I WAS MENTIONING IS CANNING UNDER PRESSURE.

THAT IS FOR PRODUCTS THAT WE CONSIDER LOW ACIDIFIED ITEMS, A P. P.H.

RANGE ABOVE 4.6.

PRONE FOR THE RISK OF DEVELOPING OR SUPPORTING THE GROWTH OF BOTCH-- BOTULISM.

WATER BATH CANNER, THE ONLY DIFFERENCE IS IN OUR WATER BATH WE SUBMERGED THE JARS UNDER WATER AND PROCESS THEM AND A PRESSURE CANNER, WE ARE USING A LITTLE BIT OF WATER IN THE BASE AND WE ARE GOING TO CREATE STEAM IN THAT CHAMBER AND THE SCIENCE BEHIND IT IS WE ARE GOING TO TAKE THE TEMPERATURE TO A MUCH HIGHER RANGE.

WATER BATH CANNER, THE MAXIMUM IS BOILING POINT FOR THE ELEVATION.

THAT COULD BE 212 HERE BUT IF WE ARE CANNING UNDER PRESSURE, STARTING AT 240°.

>> OKAY.

ALL RIGHT.

WE MIGHT HAVE TO COME BACK TO PRESSURE CANNERS AND TALK ABOUT THAT MORE BECAUSE IT SOUND A LITTLE MORE SOPHISTICATED.

YOU WANT TO DO SOME RESEARCH.

WE HAVE A CALL FROM JANE IN JOHNSTOWN AND HI, JANE, THANK YOU VERY MUCH FOR CALLING.

DO YOU HAVE A REQUESTY?

>> THANK YOU SO MUCH FOR ANSWERING MY QUESTION.

THIS SPRING, MY HUSBAND PLANTED SOME MINIATURE ROSES.

THE WISCONSIN GROWER RECOMMENDED THAT IN LATE FALL WE ADD A LAYER OF MULCH AROUND THEM FOR WINTER PROTECTION.

WE HAVE SOME OTHER ROSES, TOO.

AND WE WOULD DEFINITELY LIKE TO KNOW IF WE SHOULD MAKE IT OUR ROUTINE TO ADD PROTECTION TO ALL THOSE OTHER PROCEEDS ROSES THAT WE HAVE AS SIMPLY A RAMBLING ROSE, KNOCKOUT AND FLORA ABUNDANT ROSES AND IF WE SHOULD ADD THAT TO OUR ROUTINE, THE IMPORTANT QUESTION IS HOW THICK SHOULD THE LAYER OF MULCH BE AROUND ROSES FOR WINTER PROTECTION AND OUR GARDEN IS SITUATED IN ZONE 4 ELEVATED ZONE 4.

THANK YOU.

>> OKAY.

THANK YOU FOR THE DETAILED INFORMATION THERE WITH YOUR QUESTION, JANE.

AND ANY THOUGHTS ON THAT?

HOW BEST TO HANDLE THE ROSES.

THEY HAVE BEEN RECOMMENDED TO DO THE MULCHING.

SHOULD THEY MULCH ALL THE ROSES AND HOW MUCH?

>> ABSOLUTELY.

THERE IS NOTHING WRONG WITH MULCHING.

A GOOD STANDARD PRACTICE ON ANY OF OUR ORNAMENTAL TREES, SHRUBS OR PERENNIALS.

IT WILL GIVE YOU WINTER PROTECTION.

ONE OF THE THINGS IT MIGHT PREVENT SOME IN THE COLDER REASONS IS FREEZING AND THAWING OF THE SOIL.

WHAT HAPPENS ESPECIALLY WITH NEWLY PLANTED SHRUBS AND PERENNIALS, IT CAN HEAVE OUT THAT PLANT.

SO YOU PUT ON ALMOST LIKE AN INSULATING BLANKET.

SO TWO TO THREE INCHES OF MULCH WOULD BE GREAT AND JUST THE SOIL MAY BE FREEZE BUT IT WILL SLOWLY FREEZE AND PREVENT THAT THING FROM BEING THROWN OUT OF THE GROUND BUT YEAH, GREAT PRACTICE: >> SO ALL THE ROSES.

>> YEAH, AND YOU DO WANT TO TAKE IT OFF DURING THE SPRING.

IF YOU ARE COVERING THE CROWN, DON'T YOU WANT TO... >> YEAH STEMS OF WOODY PLANTS ARE NOT DESIGNED IS TO BE MOIST ALL THE TIME.

SO DO YOU WANT TO BE CAREFUL ABOUT THAT.

IN FACT IT WOULDN'T HURT JUST TO HAVE A LITTLE BIT OF SPACE BETWEEN WHERE YOUR MULCH IS COMING UP TO THE STEM, JUST LEAVE A LITTLE BIT OF SPACE BECAUSE IF IT STAYS WET ALL WINTER LONG, THAT'S NOT CONDUCIVE TO WINTER SURVIVAL.

>> THE SAME WAY WITH A TREE, YOU MIGHT NOT WANT TO MULCH IT UP TO THE TRUNK AND THE BARK BUT LEAVE BREATHING ROOM FOR IT, THAT THE IDEA?

>> YEAH THAT'S AN INTERESTING PRACTICE YOU HAVE SEEN AROUND A LOT OF THE LANDSCAPES IN THE TOWNS AND VILLAGES OF PENNSYLVANIA, MULCH VOLCANOS WHERE THEY PILE THE MULCH UP HIGH ON THE TEM.

BUT I'M NOT SURE HOW THAT STARTED.

SOME PEOPLE MIGHT THINK IT LOOKS GOOD.

MAYBE IT DOES TO SOME PEOPLE BUT THAT TRUNK IS NOT DESIGNED TO STAY MOIST 147 SO THE IDEA IS THAT MULCH SHOULD BE DOWN OFF THE TRUNK AROUND THE ROOT AREA TO PREVENT WEED GROWTH, PRESERVE MOISTURE, CONSERVE MOISTURE, THINGS LIKE THAT BUT YOU DON'T WANT THAT MULCH HIGH UP ON THE STEM OF A PLANT.

>> THAT QUESTION BRINGS UP ANOTHER ONE AND I'M THINKING OF SOMETIMES IN THE WINTER YOU SEE PEOPLE PUTTING BURLAP OVER CERTAIN TYPES OF SHRUBS, ROSES OR HYDRANGAS, THAT SOMETHING YOU WOULD RECOMMEND WHEN WE START GETTING THESE REALLY COLD TEMPERATURES?

>> DEPENDS ON THE PLANT YOU ARE DEALING WITH.

I SEE IT WITH THE HOLLIES BECAUSE THE HOLLIES DON'T LOSE THEIR LEAVES SO YOU GET A SUNNY DAY OR WINDY DAY, HITS THE LEAF SURFACE DRAWING OUT MOISTURE AND IF THE GROUND IS FROZEN, THERE IS ANOTHER, IT CAN'T PULL UP MOISTURE FROM THE GROUND TO REPLENISH THE LOST MOISTURE.

THE IDEA OF THE BURLAP AROUND THAT PREVENTS THE WIND FROM COMING ACROSS.

ON THE HYDRANGAS, THERE ARE SOME WHERE THEY WON'T DIE BUT IT'S GOING TO KILL THE OVER WINTERING FLOWERING STRUCTURES.

SO IF YOU CAN PREVENT THOSE FLOWER BUDS, YOU WILL GET FLOWER BUDS IN THE SPRING.

OTHERWISE THE PLANT WILL LIVE BUT THE FLOWER BUDS ARE NIPPED AND ALL YOU GET IS A NICE PLANT WITH GREEN LEAVES, NO FLOWERS.

IT DEPENDS ON THE PLANT THAT YOU ARE OR DEALING WITH IN THE LANDSCAPE.

>> OKAY, GOOD TO KNOW.

AND GOING BACK TO THE CANNING FOR A MINUTE.

CAN YOU TALK ABOUT THE SECOND METHOD?

IT SEEMS MORE SOPHISTICATED WHAT TYPES OF FOODS IS THAT GOOD FOR FOR THE ITEMS WE CAN UNDER PRESSURE, WE CALL THOSE, REFERRED TO LOW ACIDIFIED ITEMS, EXAMPLES WOULD BE GREEN BEANS, COULD BE CARROTS, MAYBE POTATOES YOU WOULD CAN PIE PUMPKINS FOR THE FALL THE REASONS THAT THE P.H.

IN THE NATURAL STATE FALL ABOVE 4.6 P.H.

RAKE AND WHAT THAT DOES IS ALLOW FOR THE SUPPORT OF THE GROWTH OF A VERY DANK PATHOGEN WHICH PRODUCES THE TOXIN BOTCH LISTEN.

UNFORTUNATELY FATALITIES HAVE OCCURRED WITH HOME CANNERS WHO JUST MAYBE DIDN'T UNDERSTAND THE RIGHT PRACTICE SO THE KEY HERE IS KNOWING WHAT TYPES OF VEGETABLES OR PROTEINS SUCH AS VENISON, COMING INTO THE FALL SEASON FOR ARCHERY AND IT'S RECOGNIZING THAT IF YOU ARE GOING TO CAN MEATS, HAVE YOU TO USE PROVEN METHOD THAT WILL ELIMINATE THAT PATHOGEN.

>> BUT IF YOU FOLLOW THE STEPS PROPERLY, AND MAKE SURE THAT YOU ARE DOING IT ACCORDING TO THOSE RULES, ARE-- CAN YOU BE CONFIDENT AND SAFE?

>> YOU CAN.

AS LONG AS THE MOST IMPORTANT THING IS MAKE SURE THAT THE RECIPE IS ONE THAT'S CURRENT.

MEANING THAT IT'S NOT A DATED CANNING RECIPE BECAUSE THERE ARE SOME METHODS THAT SOMEONE MIGHT BE USING AN OLDER OUTDATED RECIPE FORMULATION THAT MAYBE WAS PASSED FROM THEIR GRANDMOTHER AND YOU KNOW, SCIENCE ALWAYS TEACHES US NEW PRACTICES.

SO THERE IS A LOT OF NEW PRACTICES THAT HAVE ADVANCED IN HOME FOOD PRESERVATION.

I WOULD SAY USE THE MOST CURRENT INFORMATION OUT THERE.

FROM A TRUSTED RESOURCE WHETHER IT'S US AS THE UNIVERSITY OR MAYBE THROUGH COMMERCIAL I WILL THERE ARE SOME COMMERCIAL CANNING RESOURCES OUT THERE.

>> GREAT ADVICE, GOOD TO KNOW.

WE HAVE A CALL FROM BOB IN STATE COLLEGE IS.

THANK YOU FOR CALLING AND DO YOU HAVE A QUESTION OR COMMENT?

>> YES.

QUESTION ABOUT CANNING.

I LIKE TO CAN THE HOT PEPPERS AND I USE THE WATER BATH METHOD BUT I LIKE TO USE OIL AS A SOLUTION RATHER THAN VINEGAR AND I KNOW PEPPERS AND GARLIC AND SO FORTH HAS A HIGH PH-5.6.

I WONDERED IF YOU COULD USE A TEASPOON OF SIT RICK ACID CRYSTALS IN THE SOLUTION TO BRING THE PH DOWN BELOW 4.6?

>> THAT'S A REALLY GOOD QUESTION.

THE CALLER HAD IN RECORDS TO THAT TYPE OF RECIPE WHERE WE ARE USING HOT PEPPERS AND ADD OIL TO THE BASE.

UNFORTUNATELY THAT'S A RECIPE WE KNOW HASN'T BEEN TESTED IN A WAY THAT USING A WATER BATH METHOD WOULD ELIMINATE THAT RISK.

THE OIL WOULD SERVE AS THE BUFFER AND CHANGE THE PH AS WITH THE DIFFERENT PEPPERS IN THERE IN THAT COMBINATION OR SO IN ANY SITUATION LIKE THAT WE WOULD AGAIN DEFAULT BACK TO A RECIPE THAT'S REALLY TESTED AND IN RELATIONSHIP TO, YOU KNOW, IF THE USE OF VINEGAR OR ACIDIFICATION VERSUS THE PROPORTION OF THAT RECIPE WHERE IT'S OIL BASED.

COMMERCIALLY WE CAN DO IT, A FOOD MANUFACTURER CAN DO THOSE TECHNIQUES AND SAFELY PRESERVE THAT PRODUCT, UNFORTUNATELY FOR A HOME USER TO DO THAT, TO USE THE TYPES OF EQUIPMENT AVAILABLE TO THEM, THEY DON'T HAVE THAT LEVEL OF SOPHISTICATION OF TOOLS TO Y LEM NATE THE RISK.

WE WOULD SAY THAT'S NOT A SAFE PRACTICE TO DO BECAUSE OF THAT FORMULATION.

>> THAT'S GOOD INFORMATION AND WE ARE GOING TO REMIND OUR LISTENERS AND VIEWERS OUT THERE, IF YOU ARE JUST JOINING US, THIS IS WPSU CONVERSATIONS LIVE, GARDENING AND CANNING.

WE ARE TALKING WITH THREE EXPERTS ON GARDENING AND FOOD PRESERVATION AND WE WANT TO HEAR FROM YOU.

OUR TOLL FREE NUMBER IS 1-800-543-8242 OR EMAIL US AT CONNECT@WPSU.ORG.

LOOKS LIKE WE HAVE AN EMAIL QUESTION AND THIS IS FROM LAURA AND LAURA WRITES I WAS WONDERING IF YOU COULD TELL ME A GOOD QUICK COVER CROP?

WOULD THERE BE ONE THAT IS GOOD AND QUICK THAT WOULD DIE OFF ON ITS OWN?

WE'LL PUT THIS ONE TO YOU, ELSA?

CAN WE GET A GOOD QUICK COVER CROP AND TALK ABOUT WHY A COVER CROP IS A GOOD IDEA FOR PEOPLE WHO ARE NOT FAMILIAR WITH THEM.

>> YEAH, SURE.

COVER CROPS ARE GREAT BECAUSE THEY CAN HELP TO IMPROVE THE SOIL.

SO THESE ARE PLANTS THAT WERE GROWING NOT FOR US NECESSARILY, RIGHT, WE ARE NOT GOING TO EAT ANYTHING FROM THEM.

BUT WE ARE TURNING THEM BACK INTO THE SOIL AND THAT CAN HELP TO IMPROVE THE SOIL STRUCTURE.

AND SO IT'S LIKE A LONG-TERM KIND OF GIVING BACK TO THE EARTH.

AND SO AS FAR AS QUICK ONES, WE ARE LATE RIGHT NOW FOR THINGS LIKE LEGUMES, YOU WANT TO GET THEM IN LIKE SIX TO EIGHT WEEKS BEFORE THE FIRST FROST AND FOR NON-LEY LEGUMES ABOUT FOUR TO SIX WEEKS.

WE MISSED IT.

BUT THAT DOESN'T MEAN THAT YOU ARE OUT OF THE GAME, YOU CAN PUT THEM IN NEXT YEAR DURING THE GROWING SEASON.

SOME QUICK ONES, LET'S THINK.

WE USED RYE GRASS IN OUR TOMATO FIELD.

I THOUGHT THAT WAS AMAZING BECAUSE WE COULD MOW IT AND WE COULD STILL GROW OUR TOMATOES IN OUR ROWS.

BUCKWHEAT IS A QUICK ONE FOR THE SUMMER.

IF YOU WANT ONE FOR THE FALL NEXT YEAR, MAYBE A WINTER RYE OR A CLOAFER IF YOU WANT LEGUMES SO MAYBE THINKING AHEAD FOR NEXT YEAR.

>> LOTS OF DIFFERENT OPTIONS IF YOU WANT ONE OF THOSE DO YOU TAKE IT OUT OR DOES IT JUST DIG IT BACK IN HOW DO YOU HANDLE THAT?

>> A LOT OF TIMES IS WE WILL TURN IT INTO THE SOIL.

YOU MIGHT WANT TO MOW IT AND TURN IT IN AND THAT WAY IT'S ADDING THE NUTRIENTS BACK TO THE SOIL YOU CAN LAY IT ON TOP OF THE SOIL AND USE IT LIKE A LIVING MULCH AND IT WILL DECOMPOSE EVENTUALLY AND THAT WILL HELP YOU AT THE BEGINNING OF THE SEASON AND BY THE END YOU NEED GOOD HAND WEEDING OR SOME OTHER METHOD TO TAKE CARE OF THE WEEDS BECAUSE IT DOESN'T LAST ALL SEASON LONG.

WE DO TAKE CARE OF IT IN SOME WAY.

>> SO FOR SOMEONE WHO HAS MISSED THE COVER CROP WINDOW, IS IT A GOOD IDEA TO JUST PUT MULCH OR OTHER TYPE OF COVER ON YOUR GARDEN TO STOP THE WEEDS FROM COMING IN IN THE SPRING?

>> YOU COULD WITH YOUR CROP RESIDUE, LAY IT OVER THE SOIL THAT IS THERE.

AND IF IT HASN'T BROKEN DOWN BY NEXT SPRING, YOU CAN TAKE IT OFF AND PUT IT IN THE COMPOST PILE OR WHATEVER.

YOU COULD PUT MULCH DOWN AS TOM WAS TALKING ABOUT, STRAW, LEAF, WHATEVER, COULD BE SOMETHING YOU PUT DOWN.

>> I KNOW TOM YOU HAVE DONE THIS, RIGHT?

YOU COVER YOUR GARDEN TO PREVENT THE WEEDS FROM COMING UP.

>> RIGHT.

SO MANY PEOPLE WANT TO GET RID OF THEIR LEAVES WANT THEM OFF THEIR PROPERTY SO THEY'LL BAG THEM OR THERE IS A COLLECTION BUT THAT'S GREAT TO ADD TO THE GARDEN, PUT ON A COUPLE OF INCHES OF THAT AND PROTECTS THE SOIL FROM EROSION.

THE LEAF BREAKS DOWN BY THE SPRING.

SO IT'S ADDING TO THE HEALTH OF THE SOIL.

>> AND THEY'RE FREE.

>> EXACTLY.

>> WELL, WE HAVE A CALL FROM AMY IN STATE COLLEGE.

THANK YOU FOR CALLING.

AND DO YOU HAVE A QUESTION OR COMMENT?

>> HI, YES, THANK YOU.

SO MY QUESTION IS ABOUT CANNING.

I DO TOMATO SAUCES AND VINEGAR PICKLES.

I HAVE HAD SOME DEBATE WITH MY FATHER ABOUT WHETHER REUSING MASON JAR LIDS IS OKAY IF THE GASKET STILL LOOKS GOOD AND CLEAN.

>> OKAY, THAT'S A GOOD QUESTION.

AMY AND RICK, CAN THEY REUSE THOSE?

>> IN A REUSE OF LIDS, AND I KNOW THE TRADITIONAL OLD KIND OF LIKE TIN LOOKING MASON IS THAT WHAT WE ARE TALKING ABOUT OR THE MORE MODERN?

>> I'M TALKING ABOUT THE, YEAH, THE KIND OF MASON JARS THAT YOU BUY AT THE HARDWARE STORE THAT HAVE TWO PART LIDS WITH THE RUBBER GASKET AND THE OTHER WITH A COLLAR.

>> SO WITH THE LIDS, WE CERTAINLY DON'T WANT TO REUSE THE LIDS.

ONCE THEY'RE ON THERE FOR CEILING, THEY'RE JUST A ONE-TIME USE BUT THE RINGS THEMSELVES CAN BE RECYCLED AND REUSED AGAIN EACH YEAR.

MOST IMPORTANT THING, INSPECT THE RINGS FOR RUST.

A LOT OF TIMES JUST FROM THE HEATING APPLICATION AND JUST BEING STORED, THEY'LL SOMETIMES GET RUST ON THE INSIDE SURFACE AND THAT CAN CREATE PRESSURE APPOINT DIFFERENTLY ON THAT I WILLED WHEN IT GOES TO SEAL.

SO YOU WANT TO INSPECT INSIDE THE COLLAR OF THE RING.

WILL RERKS ARE FINE-- THE RINGS ARE FUN TO RECYCLE BUT THE LIDS ARE A ONE-TIME USE.

AND OVER THE PAST BECAUSE OF SUPPLY ISSUES, IS THAT MOST OF THE GAS GASKETS TODAY ARE DESIGNED TO BE WHAT WE SAY BIO DEGRADABLE.

THESE KIDS, WHEN YOU ARE PURCHASING THEM, YOU REALLY WANT TO PURCHASE THEM AT THE BEGINNING OF THE CANNING SEASON.

SO KIND OF GETTING INTO THAT EARLY SPRING IS WHEN YOU WANT TO PICK UP YOUR LIDS OR PICK UP YOUR LIDS OR USE THEM FOR JUST THAT CANNING SEASON.

IF YOU STORE THEM OVER WHAT WE ARE FINDING IS THAT SOMETIMES THE RESIN STARTS TO DRY OUT AND YOU MAY GET PRODUCT FAILURE THEY RELEASE SOONER THAN THEY NEED TO BE BECAUSE THE RESIN STARTS TO DRY OUT.

DON'T STOCK UP ON THEM.

SOME PEOPLE TAKE ADVANTAGE AND BUY LIDS NOW AND USE THEM LATER.

START WITH FRESH LIDS EACH YEAR.

YOU GO THROUGH ALL THAT WORK AND THE LAST THING YOU WANT IS PRODUCT FAILURE DUE TO LIDS NOT SEALING.

IT'S PART OF THE CHANGES.

>> GREAT TO KNOW.

WE HAVE A CALL FROM SHARON?

STATE COLLEGE.

THANK YOU FOR CALLING DO YOU HAVE A QUESTION.

I GOT FERMENTATION ROUTES I'M USING A FERMENTATION BUCKET I HAVE ABOUT THREE AND A HALF GALLONS THAT.

MY CONCERN IS I'M ONLY ABOUT A WEEK AND A HALF.

AND ON THE VENT WHERE I HAVE MY, FOR MEDICINE FOR THE VENT RELEASE FOR THE BUBBLES GAS RELEASE, I HAVEN'T SEEN BUBBLES FORMING YET AND I WAS CONCERNED.

I DIDN'T KNOW IF I SHOULD BE LOOKING TO OPEN IT UP AND LOOK IN THERE TO SEE WHAT IS GOING ON OR JUST RIDE IT OUT FOR FOUR WEEKS OR FIVE WEEKS AND SEE WHAT IS GOING ON.

>> SO IF YOUR FERMENTATION HAS STOPPED AND YOU ARE NOT GETTING GAS PRODUCTION, IT COULD BE A COUPLE THINGS.

I MEAN OBVIOUSLY ONE IS AND IF YOU, DO YOU HAVE IT IN THE SAME BECAUSE SOMETIMES IF A TEMPERATURE GETS TOO WARM, HEATERS HAVE KICKED ON IF IT IS IN A BASEMENT NEAR A HEATED AREA, IF WE BRING THE TEMPERATURE UP IN THE ROOM A LITTLE BIT, IT CAN CERTAINLY STOP FERMENTATION AND SO A LOT OF IT IS HAVING IDEAL ROOM TEMPERATURE FOR THE FERMENTATION REALLY TO WORK EFFECTIVELY.

HAS THERE BEEN ANY CHANGES ON WHERE THIS JAR, WHERE IT IS PLACED AT THIS POINT?

>> NO, I MAINTAIN IT IT'S, I KNOW YOU ARE SUPPOSED TO BE BETWEEN 60 AND 70°.

I HAVE IT AT 68°.

I ACTUALLY HAVE A THERMOMETER THERE.

I MAINTAIN TEMPERATURE THERE.

SO I WASN'T SURE IF ITS, UK SEE THE TOP IS STARTING TO BOW A LITTLE BIT.

I DIDN'T KNOW IF IT IS GOING TO TAKE A WHILE FOR THAT GAS PRESSURE TO BUILD UP SOMETIMES WHAT YOU CAN DO IS WHICH COUNTY ARE YOU IN?

>> YES, I'M IN CENTRE COUNTY.

STATE COLLEGE.

>> YOU CAN CERTAINLY SEND US TO OUR LOCAL EXTENSION OFFICE.

SOMETIMES WE CAN TAKE A LOOK AT PICTURES.

SO IF IT'S SOMETHING YOU WANT TO SHOOT US A QUICK PICTURE OF INSIDE THERE, WE CAN KIND OF GIVE YOU SOMETIMES JUST AN OBSERVATION OF MAYBE WHAT WE ARE SEEING THAT IS OCCURRING IN THERE.

I MEAN THERE COULD BE OTHER VARIABLES AS TO WHY IT STOPPED THE FERMENTATION AND MORE IMPORTANTLY TO SEE IF WE ARE SEEING SPOILAGE START TO DEVELOP.

THAT WOULD BE OUR CONCERN RIGHT NOW IF IT'S SPOILING, IT COULD HAVE-- IT COULD BE ANOTHER FACTOR THAT'S CAUSING THAT.

>> RIGHT, IS THAT SOMETHING SHE WOULD NEED TO WORRY ABOUT OR BE CONCERNED ABOUT?

MIGHT HAVE TO TOSS THE WHOLE THING.

>> IT'S TO-- IT'S POSSIBLE CONTACT YOUR LOCAL EXTENSION OFFICE.

IF YOU ABOUT TO EXTENSION.PSE.EDU, YOU CAN FIND A LOCAL OFFICE NUMBER IN BELLEFONTE FOR THAT EXTENSION OFFICE AND CERTAINLY SEND A PICTURE IN.

OR MAKE FURTHER CONTACT AND ONE OF OUR TEAM MEMBERS WILL BE IN CONTACT WITH YOU TALK TO YOU A LITTLE BIT MORE ABOUT YOUR CONCERNS THERE.

>> GREAT.

WE HOPE THAT HELPS.

AND WE DO HAVE ANOTHER CALLER AND THIS IS TAMMY IN CLEAR FIELD.

HI TAMMY.

THANK YOU FOR CALLING AND DO YOU HAVE A QUESTION OR COMMENT?

>> YES.

I WAS CALLING TO GET SOME INFORMATION ABOUT STEAM CANNING.

IF IT'S A SAFE AS THE HOT WATER BATH AND IF IT'S SAFE FOR GRAPE JUICES AND SALSA AND PIZZA SAUCE >> WE TALKED ABOUT TWO TYPES BUT STEAMING IS ANOTHER ONE.

>> PRESSURE CANNING IS A PROCESS THAT'S JUST BEEN OR A TECHNIQUE THAT'S JUST BE RECENTLY APPROVED BASED ON A LOT OF RESEARCH THAT BEEN CONDUCTED.

AND AND WHAT WE ARE LOOKING AT THERE IS, YOU CAN FOLLOW JUST ABOUT ANY OF THE RECIPES THAT ARE FOR WATER BATH CANNING.

THE CONCERN THOUGH IS THE LENGTH OF TIME, SO THE MAXIMUM AMOUNT OF TIME, WHEN YOU GET INTO ATMOSPHERIC CANNING IS ABOUT 45 MINUTES OF ACTUAL PROCESSING TIME AND THE REASON BEHIND THAT IS IT'S A REALLY SHALLOW PAN AND SO BASICALLY, IT'S JUST A SHALLOW PAN WITH WATER AND WE ARE GOING TO GENERATE STEAM.

IT'S NOT GOING TO BE UNDER PRESSURE BUT WE ARE GOING TO GENERATE ENOUGH STEAM IN THERE AND THAT STEAM WORKS REALLY WELL TO PROCESS A VERY, YOU KNOW, WHETHER YOU WANT TO DO TOMATO PRODUCTS OR DO CANNED FRUIT, PARTICULARLY PEARS DO REALLY WELL AND PEACHES DO WELL IN THAT TYPE APPLICATION BUT MOST IMPORTANT, JUST MAKE SURE THE RECIPE DOESN'T EXCEED 45 MINUTES BECAUSE YOU WILL BOIL OUT, YOU'LL BOIL DRY AND THAT BECOMES A RISK FACTOR THERE.

IT'S JUST FROM, THAT YOU WILL DO DAMAGE TO THE CANNER AND THE PRODUCT WILL NEVER FINISH CORRECTLY.

BUT IT'S A GREAT-- IF YOU ARE THINKING ABOUT DOING PEACHES, PEARS, TRY IT.

I MEAN YOU WILL ACTUALLY COME OUT REALLY GOOD.

IT'S A LOT MORE DELEGATE ON THOSE TYPES OF WHOLE FRUITS LIKE THAT VERSUS WATER BATH.

>> SO YOU CAN STEAM CAN ABOUT THE SAME TIME.

SO IF YOU HAVE A PRODUCT GOING PAST 45 MINUTES, YOU CAN'T, THAT WOULD NOT BE THE RECOMMENDED TOOL TO USE.

I WOULD USE A WATER BATH CANNER FOR THAT APPLICATION.

>> THANKS.

AND ONE QUESTION.

CAN YOU STEAM CAN ANYTHING THAT HAS LIKE OIL IN THEM?

NO, IT HAS TO BE PRESSURE WE HAD A PREVIOUS CALLER THAT CALLED IN WITH REGARDS TO THE USE OF OIL-BASED PRODUCT AND PUTTING PEPPERS IN THAT.

AGAIN.

RESEARCH DOESN'T SHOW THAT THERE IS A TECHNIQUE YET THAT WE CAN SAY THAT THIS WILL, THE RISK FOR BOTULISM WILL BE REMOVED.

IT'S JUST THAT THE PH RANGE OF THAT FINISHED PRODUCT IS GOING TO BE ABOVE 4.6 SO EVEN CANNING UNDER PRESSURE WE HAVE GREAT CONCERNS ABOUT THAT TYPE OF APPLICATION WITH OIL.

IT JUST IT AFFECTS THE HEAT TRANSFER.

>> I LOVE MY STEAM CANNER.

>> THANKS FOR CALLING TAMMY.

AND WE ARE JUST GOING TO TAKE A MOMENT TO REMIND LISTENERS AND VIEWERS OUT THERE THAT IF YOU ARE JUST JOINING US, I'M ANN AND THIS IS WPSU CONVERSATIONS LIVE GARDENING AND CANNING.

WE ARE TALKING WITH THREE EXPERTS ON GARDENING AND FOOD PRESERVATION AND WE WOULD LIKE TO HEAR FROM YOU, OUR TOLL FREE NUMBER IS 1-800-543-8242 OR EMAIL US AT CONNECT@WPSU.ORG.

RANDY WRITES I WOULD LIKE TO CONVERT MY LAWN FROM GRASS TO MICROCLOVER.

IT'S NOT A LARGE AREA.

WOULD YOU TALK ABOUT THIS PROCESS.

WE WERE TALKING ABOUT IT A LITTLE BIT WHAT IS THE PROCESS FOR DOING THAT?

>> SO I KNOW THAT Dr. PETE LANSCHOOL HAS LOOKED INTO THAT AS A RESEARCH PROJECT ON CAMPUS.

I DON'T KNOW IF THEY STARTED FROM SCRATCH OR INTRODUCED SEED INTO EXISTING VEGETATION SO I DON'T EXACTLY KNOW THAT PROCESS.

BUT SOMETIMES WHEN YOU ARE CONVERTING STRAIGHTED LAWN TO SOMETHING ELSE, IT'S BEST TO JUST START OVER SO THAT MIGHT BE IF IT IS A SMALL LAWN IT MIGHT BE USING BLACK PLASTIC TARP TO COOK EVERYTHING OR USING A TYPE OF PESTICIDE THAT'S NON-SELECTIVE TO ELIMINATE THE TURF EXISTING AND GO IN AND START OVER.

I'M NOT FAMILIAR WITH HOW THEY INTRODUCE THAT INTO THAT RESEARCH PROJECT.

>> MICROCLOVER.

IN GENERAL, IF YOU WERE GETTING RID OF THE LAWN, THAT WOULD BE AN OPTION TO COVER OVER THE LAWN AND JUST START FROM SCRATCH?

>> IF YOU WANTED TO GET RID-- LIKE EARLIER WE WERE TALKING ABOUT, DOWNSIZING THE LAWN OR WHATEVER SO THAT YOU WERE STARTING ANOTHER BED, YEAH, THAT WOULD BE AN OPTION.

SOME FOLKS DON'T WANT TO USE PESTICIDES ON THEIR PROPERTY.

AND SO USING PLASTIC TO BASICALLY ELIMINATE LIGHT, ELIMINATE MOISTURE AND YOU WILL LEAVE IT IN PLACE FOR A WHILE AND IT WILL KILL EVERYTHING UNDERNEATH IT.

NOW SOME OF THE HEARTY PERENNIAL WEEDS MAY TAKE LONGER BECAUSE THEY'LL STICK AROUND, THEY HAVE THIS ENERGY RESERVE UNDER'NEATH THE GROUND, STORAGE STRUCTURES SO IT MIGHT NEED TO BE IN PLACE A LITTLE BIT LONGER, BUT YEAH, IT'S EFFECTIVE IN KILLING EVERYTHING UNDERNEATH.

>> RELATED TO THAT, IF YOU HAVE POISON IVY OR SOMETHING ALONG THOSE LINES, AND YOU DON'T WANT TO USE, YOU DO WANT TO GO THE MORE NATURAL METHOD, ARE THERE OPTIONS FOR THAT.

DO YOU COVER IT UP AND HOPE FOR THE BEST OR NO, DO YOU REALLY HAVE TO USE SOMETHING ON IT.

>> GET GOATS LET THEM DO THE DIRTY WORK FOR YOU.

IT DEPENDS ON THE TIMEFRAME EVENTUALLY YOU'LL DEPLETE THAT ENERGY RESERVE UNDER UNDERNEATH THE GROUND BUT THAT'S A TIME CONSUMING PROCESS THERE ARE ORGANIC HERBICIDES BUT YOU BURN EVERYTHING UP TOP ABOVE GROUND AND YOU JUST WAIT UNTIL NEW GROWTH COMES UP.

>> RIGHT.

OKAY.

>> REALLY HAVE TO BE ON TOP OF IT FOR THAT TO WORK, TOO.

YOU KNOW.

>> IT DEPENDS HOW MUCH TIME AND ENERGY YOU WANT TO PUT NIGHT.

IF YOU HAVE THE TIME AND ENERGY, YOU CAN TRY IT.

>> IT'S PERENNIAL AND MOST OF OUR ORGANIC HERBICIDES WON'T TACKLE THE PERENNIALS REAL WELL.

I MEAN THE OTHER OPTION, OF COURSE IS THE USE OF AN HERBICIDE, YOU KNOW, SOME OF THE THINGS THAT ARE SYSTEMIC THAT WILL TAKE SOME OF THE PRODUCT DOWN INTO THE UNDERGROUND STORAGE STRUCTURE AND KILL IT OFF.

>> RIGHT, GO WITH THAT.

>> WELL, WE HAVE A CALL FROM PAT IN SUMMER HILL.

THANK YOU FOR CALLING AND DO YOU HAVE A QUESTION OR COMMENT?

>> YES, I HAVE A QUESTION.

I DID GREEN BEANS AND I DID RED BEETS IN THE PRESSURE CANNER AND I WANT TO KNOW WHY SO MUCH OF THE JUICE IN THE WATER CAME OUT OF THE JARS?

>> THAT'S A VERY GOOD QUESTION.

SOMETIMES WHAT HAPPENS IS WE CAN CREATE WHAT IS CALLED SIPHONING EFFECT AND SO THAT WOULD BE, IF YOU WOULD HAVE-- DID YOU TRY TO OPEN UP YOUR CANNER SOONER, TO SPEED UP THE PROCESS, TO DROP THE PRESSURE?

>> I TOOK THE THING OFF THE TOP AND LET THE STEAM COME OUT.

>> SO WHAT HAPPENS IN THAT SITUATION, WE CREATE A SIPHONING EFFECT.

SO BASICALLY, ONCE YOU, IF WE-- WHAT YOU NEED TO DO IS LET THE CANNER COME DOWN NATURALLY, ALLOW THE PRESSURE TO FALL ON ITS OWN.

IF WE SPEED THE PROCESS UP, YOU WILL SIPHON EVERYTHING OUT OF YOUR JARS, LITERALLY.

AS SOON AS YOU PULL THAT WEIGHT OFF THE CANNESER CANNER, THERE IS A GRAVITATIONAL FORCE THAT LITERALLY WILL REVERSE SIPHONING EFFECT AND JUST LITERALLY, SOME PEOPLE WILL JUST HAVE ALL THEIR JARS DRAINED AND ALL OF THEIR CONTENTS, THE LIQUID IS IN THE WATER IN THE CANNER.

SO TO AVOID THAT, YOU HAVE TO LET THE CANNER DEPRESSURIZE NATURALLY.

LET IT COME DOWN.

IT DOES TAKE TIME.

THAT'S PROBABLY ONE OF THE DOWNSIDES OF USING A PRESSURE CANNER.

YOU HAVE TO WAIT FOR THE PRESSURE TO HIT NEGATIVE AGAIN OR ZERO.

AND SO YOU ARE GOING TO BE 20 MINUTES, 25 MINUTES AND IF YOU SPEED IT UP, IF YOU PUT A WET WASH CLOTH ON THERE, YOU TAKE THAT WEIGHT OFF, YOU HAVE JUST CREATED A SITUATION WHERE YOU ARE GOING TO HAVE PRODUCT THAT WILL BE SIPHONED OUT OF THE JARS.

SO THAT'S JUST GOING FORWARD, JUST DON'T, YOU KNOW, YOU GOT TO LET THE CANNER COME DOWN NATURALLY.

>> WELL, OKAY.

I WARCHLT TO DO-- I WANT TO DO SOME VENISON.

I'VE NEVER DONE MEATS BEFORE.

NOW IF I DO IT THAT WAY FOLLOW THE BOOK AND LET THE PRESSURE COME DOWN ON ITS OWN, THE WATER WON'T COME OUT OF THE JAR THEN?

>> THAT'S CORRECT.

YOU HAVE TO LET THE PRESSURE COME DOWN NATURALLY.

>> OKAY.

THANK YOU VERY MUCH.

>> YOU ARE WELCOME.

>> THANKS FOR CALLING, PAT AND WE HAVE A QUESTION FROM MAR NECESSITY STATE COLLEGE THANK YOU FOR CALLING.

DO YOU HAVE A QUESTION OR COMMENT?

>> I DO, THANK YOU.

I'M CALLING BECAUSE I HAD SOME BEAUTIFUL HIBISCUS PLANTS.

THEY WERE FLOWERING BEAUTIFUL AND SOME INSECT ATTACKED THEM.

AND I BOUGHT UNSUCCESSFULLY THREE DIFFERENT INSECT SPRAYS.

AND NONE OF THEM WORKED AND THEY JUST ATE AWAY ALL THE LEAVES AND I JUST WONDERED WHAT I COULD DO NEXT YEAR OR I HOPE IT HASN'T HARMED THIS YEAR'S PLANT.

>> DO YOU KNOW WHAT THE INSECTS LOOKED LIKE?

>> NO, I NEVER SAW THEM.

I JUST SAW ALL THE HOLES IN THE LEAVES.

>> OKAY.

WELL, THANK YOU FOR THE QUESTION THEY'RE PRETTY DETERMINED INSECTS.

IT WOULD REALLY HELP TO KNOW WHAT INSECT YOU ARE DEALING WITH.

THERE ARE A COUPLE INSECTS THAT DO FEED AT NIGHT.

THE BLACK VINE WEAVEL, THE ADULT WILL COME AND FEED.

WE SEE THAT ON RHODODENDRONS.

I DON'T KNOW IF THEY FEED ON HIGH BYES KISS HIBISCUS.

WOULD I HAVE TO PULL UP THE FACT SHEET ON THAT ONE BUT IT'S REALLY CRITICAL TO KNOW WHAT INSECT WE ARE DEALING WITH.

THERE ARE SOME INSECTICIDES THAT ARE PRETTY SPECIFIC IN CONTROLLING CATERPILLARS, MOTHS, THE IMMATURE STAGE OF MOTHS AND BUTTERFLIES.

MAYBE IT'S SOMETHING LIKE THAT OR THESE OTHER INSECTICIDES MIGHT BE BE TARGETED TOWARDS BEETLES.

IT WOULD BE HELPFUL TO KNOW WHAT INSECT WE ARE DEALING WITH AND IT MAY BE GOING OUT IN THE EVENING AS NIGHT FALL IS APPROACHING OR GETTING UP EARLY IN THE DAY.

AND THEN, YOU KNOW, THE OTHER THING IS, THERE ARE A COUPLE DISEASES ON PLANTS THAT CREATE WHAT WE CALL SHOT HOLE EFFECTS.

AND SO THE FUNGAL DISEASE, MOST OFTEN, IT DOES ITS THING ON THE LEAF SURFACE AND THE LEAF FALLS OUT AND SO MAYBE IT'S A DISEASE ISSUE.

SO I GUESS MAYBE TAKE SOME PICTURES OF IT AND RICK HAD TALKED PREVIOUSLY ABOUT CONTACTING THE LOCAL EXTENSION OFFICE IN THIS SITUATION, THAT MIGHT BE HELPFUL.

TAKE SOME PICTURES, LET US GET AN IDEA OF WHAT THIS DAMAGE LOOKS LIKE.

USUALLY IF IT IS A LEAF FEEDING ORGANISM, YOU CAN SEE THEM.

YOU DON'T NECESSARILY SEE THE INSECT BUT YOU CAN SEE THE CHOMP MARKS ON IT.

SOMETIMES THE FOALIER FUNGAL PROBLEMS IS MORE CIRCULAR, VERY ROUNDED OR VERY SMOOTH EDGES.

THAT MIGHT GIVE YOU AN INDICATION WHAT ORGANISM YOU ARE DEALING WITH.

PICTURES OR IF YOU DON'T HAVE ACCESS TO A CAMERA, DROP IT OFF AT THE LOCAL EXTENSION OFFICE.

>> HOPEFULLY THAT HELPS IF IT DOES COME BACK NEXT YEAR, YOU MIGHT BE ABLE TO GO OUT AND SEE IF YOU CAN SEE IT, IF IT IS AN INSECT OR IF NOT, GET A PICTURE AND SEND IT INTO THE EXTENSION OFFICE.

>> AND THE OTHER THING SHE BROUGHT UP IS THE QUESTION IT DOESN'T SOUND LIKE IT WAS TOTALLY DEFOLIATED.

IT WAS PROBABLY ABLE PHOTO SYNTHESIZE ENOUGH ENERGY RESERVES TO GET IT THROUGH THE WINTER AND PUT OUT A FLUSHER TBROADZ IN THE SPRING.

SHE SHOULD BE OKAY.

>> WE HAVE A CALL FROM JIM IN ALTOONA.

THANK YOU FOR CALLING AND DO YOU HAVE A QUESTION OR COMMENT?

>> HELLO, I HAVE AN ALL AMERICAN PRESSURE CANNER AND WHEN I CAN BEETS OR ANYTHING IN THERE, I CAN'T RELEASE THE PRESSURE ON THE CANNER, IT LITERALLY STAYS IN THERE FOR THREE OR FOUR HOURS.

AND IF I OPEN UP THE PET CAULK A LITTLE BIT, IT WILL SIPHON THE JUICE OUT OF THE JARS.

IS THERE ANY WAY-- IT OVERCOOKS MY BEETS IS WHAT HAPPENS.

>> SO JIM, ON THAT, THE LID IS JUST STICKING AFTER THE DEPRESSURIZES?

>> THE LID DOESN'T STICK.

I CAN'T OPEN TO LET OUT ANY PRESSURE EVEN AFTER THE GAUGE SAYS ZERO.

>> IN THAT SITUATION, WHAT WE WOULD LIKE YOU TO DO IS TO CONTACT THAT EXTENSION OFFICE IN THAT COUNTY AND LED THE FOOD SAFETY EDUCATOR LOOK AT THE MECHANICS OF THE LID.

SOMETHING WE CAN LOOK AT TO SEE.

IT SOUNDS LIKE, AGAIN, WOULD IT HAVE TO REALLY TAKE A LOOK AT THE MECHANICS OF THAT TO SEE WHY IT IS NOT RELEASING, EVEN AFTER IT IS DEPRESSURIZED.

I DON'T KNOW IF THERE IS FOREIGN MATERIAL IN THERE DID YOU HAVE A JAR OR ANYTHING THAT BROKE DURING THE REQUESTING SEASON?

I CAN RELEASE IT BUT IT SIPHONS THE LIQUID OUT OF THE JAR.

>> CORRECT.

>> FOR AT LEAST THREE ARE FOUR HOURS.

>> DO YOU TAKE-- AGAIN, IT WOULD BE KIND OF, ASK MORE DETAILED QUESTIONS ABOUT YOUR CANNER AND LOOK AT IT AND IF IT IS COMPLETELY DEPRESSURIZED ARE YOU DOING THIS ON A GLASS TOP, GAS RANGE, ELECTRIC ELEMENT?

WHAT ARE YOU CANNING ON?

>> ON THE GAS RANGE.

>> .

THAT UNIT SHOULD COMPLETELY DEPRESSURIZE.

SO IF IT IS NOT DEPRESSURIZING AND YOU CAN'T AND IF YOU RELEASE THE PETCOCK AND CAUSES SIPHONING, THERE IS A MECHANICAL ISSUE THAT NEED TO BE LOOKED AT IN MORE DETAIL.

JUST REACH OUT TO THE LOCAL EXTENSION OFFICE IN, IS THAT BLAIR COUNTY, I BELIEVE ALTOONA IS IN BLAIR COUNTY?

REACH OUT TO THE BLAIR COUNTY COOPERATIVE EXTENSE OFFICE AND OUR FOOD SAFETY EDUCATOR THERE COULD CERTAINLY GIVE YOU A LITTLE MORE DETAILS ON INSPECTING THAT ALL AMERICAN-- THAT'S A REALLY GOOD CANNER, A GOOD PRODUCT.

>> WE HOPE THAT HELPS, JIM.

AND YOU CAN BRING IT IN AND HAVE THEM TAKE A LOOK AT IT.

AND WE HAVE A CALL FROM GILL IN SPRING MILLS.

THANK YOU FOR CALLING AND DO YOU HAVE A QUESTION OR COMMENT?

>> IT'S A QUESTION AND/OR A COMMENT.

WHAT I WAS WONDERING, HE WAS SAYING EARLIER ABOUT THE WEEDS AND STUFF, LIKE THE POISON IVY, ET CETERA.

AND USING THE THING ABOUT PUTTING PLASTIC OVER THE TOP.

WHAT I WAS WONDERING, I HAD SOMEBODY SUGGEST TO ME IN THE PAST OF USING LIKE A TORCH.

I KNOW THEY HAVE-- I CAN'T REMEMBER, DRAGONS TO PUT TO PUNCH OFF THE WEEDS, DO YOU THINK THIS WOULD HELP KEEP SOMETHING LIKE THE POISON IVY BY BURNING IT DOWN TO THE WOO EDS?

>> OKAY.

GOOD QUESTION.

I HAD NEVER HEARD OF THAT APPROACH.

>> SO SOME PEOPLE ARE USING FLAMERS TO CONTROL WEEDS AND IT WORKS REALLY WELL ON ANNUALS.

I MEAN IT'S USED HEAVILY IN SOME VEGETABLE PRODUCTION PRACTICES.

BUT ON ANNUALS, IT'S A LITTLE TOUGHER, ESPECIALLY ON PERENNIALS IT'S TOUGHER, ESPECIALLY WOOD WOODY PERENNIALS.

IT'S THE SAME THING.

YOU ARE BURNING THE FOLIAGE, STEM GROWTH ABOVE GROUND BUT DOING NOTHING TO THE UNDERGROUND STRUCTURE AND THAT'S-- ONCE THAT TOP PORTION DIES, THAT POISON IVY PLANT IS LIKE, I WANT TO SURVIVE, AND IT JUST PUTS UP A FLUSH OF NEW GROWTH.

NOW IF YOU CONTINUE TO DO THAT EVERY TIME IT PUTS UP A FLUSH OF NEW GROWED, FLAME IT, BURN IT, IT WILL EVENTUALLY CONTROL IT BUT NOT INITIALLY UNLESS IT JUST STARTED FROM SEED AND HAS NOT ESTABLISHED AN UNDERGROUND SYSTEM BUT IF IT'S A WELL ESTABLISHED POISON IVY VINE, FLOWING FIRE ON IT IS WILL NOT CONTROL IT.

>> ARE THERE SAFETY CONCERNS WITH THAT, TOO, ESPECIALLY IF THE WEATHER WERE DRY?

>> SURE.

IF IT'S DRY, I MEAN, THERE ARE TIMES IN THE SPRING BEFORE EVERYTHING FULLY LEAFS OUT, DRIET.

BUT THE OTHER THING WITH THE FLAMER IS THAT IT'S REALLY NON SELECTIVE.

SO IF YOU GOT POISON IVY AND YOU'VE GOT DAY LILLIES OR HOSTAS RIGHT THERE, IF THAT FLAME IS NOT RIGHT ON THAT LITTLE PLANT THAT YOU ARE TRYING TO CONTROL, IT COULD DAMAGE OTHER STUFF.

I MEAN THAT'S A HOT HEAT.

>> OKAY, GOOD TO KNOW.

WE HAVE A CALL COMING IN BUT I WANT TO REALLY QUICK GET A QUESTION BECAUSE THIS IS FALL AND THIS IS A GREAT TIME IF YOU WANT TO SEPARATE YOUR BULBS OR PLANT THEM AND I WONDER IF YOU COULD GIVE US A FEW TIPS ON DOING THAT FOR PEOPLE WHO MAYBE HAVE DAFFODILS OR WHAT ELSE WOULD BE A GOOD TIME TO SEPARATE OR PLANT YOUR BULBS?

>> YEAH, SO FOR BULBS OR ANYTHING THAT YOU WANT TO SEPARATE RIGHT NOW, DIVIDING IS A GOOD WAY AND YOU WOULD JUST DIG UP THE CLUMP OF WHATEVER YOU ARE TRYING TO MOVE OR SEPARATE AND ONCE YOU HAVE IT DUG UP, YOU CAN USE A PITCH FORK OR THE SPADE OF THE SHOVEL TO SEPARATE IT AND PLANT THE PIECES WHEREVER YOU WANT THEM TO GO.

WE ARE DOING THIS RIGHT NOW AT MY HOUSE WITH DAFFODILS AND WE ARE JUST DIGGING THEM ALL UP.

AT THIS TIME OF YEAR, THE ABOVE GROUND FOLIAGE IS GONE SO YOU HAVE A BULB AND WE ARE PLANTING THEM IN OTHER PARTS IN OUR YARD SO IT WORK REALLY WELL FOR THAT.

>> IS IT OKAY?

IT SEEMS A LITTLE-- HAVE YOU TO ROUGH THEM UP A LITTLE.

THEY CAN HANDLE IT.

>> THEY CAN HANDLE IT.

IT'S JUST LIKE WHAT YOU ARE BUYING AT THE STORES RIGHT NOW, YOU GET THIS BULB, ROOTS AT THE BOTTOM AND YOU TRANSPLANT THEM TO WHEREVER YOU WANT THEM AND THERE IS ENOUGH ENERGY IN THAT BULB TO GET IT GOING AGAIN AND NEXT SPRING YOU SHOULD HAVE SOME PRETTY FLOWERS IN THE NEW SPOTS.

>> GOOD TO KNOW AND WE HAVE A CALL FROM HAL IN NEW WILL WILMINGTON.

THANK YOU FOR CALLING AND DO YOU HAVE A QUESTION OR COULDMENT?

>> THANK YOU VERY MUCH FOR ACCEPTING MY CALL.

I HAVE A LITTLE GARDEN AND I HAVE A NEW WELL DRILLED AND THEY PUT A WATER SOFTENER.

NOTHING IS GROWING.

MY PEPPERS STAY MINIATURIZED.

TOMATOES GROW, CUCUMBERS GROW A LITTLE BIT BUT EVERYTHING ELSE IS NOT GROWING RIGHT.

THAT POPPED IN MY HEAD.

>> SO WATER SOFTENER, COULD THAT BE IMPACTING THE VEGGIES?

AND OTHER THINGS?

>> IT MOST DEFINITELY CAN BE.

IT CAN BE AFFECTING THE SODIUM ABSORPTION RATIO AND CAN AFFECT THE WAY THE PLANTS ARE GROWING.

IF YOU HAVE ANOTHER WATER SOURCE, WOULD I TRY THAT.

>> AND HE SAID HE DUG A NEW WITH EL?

>> YES.

>> THAT MIGHT BE WORTHWHILE TESTING THE WATER JUST TO SEE WHAT THE PH IS.

THERE COULD BE SOMETHING WITH THE PH, IT COULD BE LIMESTONE WHERE THE PH IS REALLY HIGH AND THERE COULD BE ISSUES WITH THAT A WATER TEST DOESN'T TAKE MUCH TIME.

>> TEST THE WATER AND FIND AN ALTERNATE WATER SOURCE.

WE HAVE TIME FOR ONE MORE CALL AND WE ARE GOING TO HEAR FROM JIM.

THANK YOU FOR CALLING AND DO YOU HAVE A QUESTION.

>> THANK YOU FOR TAKING THE CALL.

I PLANT A LARGE GARDEN EVERY YEAR.

WE PUT SWEET CORN OUT AND EVERY YEAR I HAVE MOVED THE GARDEN DIFFERENT LOCATIONS ON THE PROPERTY SWEET CORN COMES OUT NICE BUT THE FIRST TIME WE GET WIND AS IT IS MATURING, YOU CAN PULL ONE OF THE PLANTS UP AND IT JUST DOESN'T SEEM TO HAVE THE ROOT STRUCTURE AND IT DOESN'T SEEM TO SUPPORT THE SWEET CORN.

THEY'RE JUST NON-EXISTENT.

AND LIKE I SAID, I ACTUALLY CALLED THE EXTENSION FOLKS HERE AT McKEEN COUNTY AND I KIND OF STUMPED THEM, I THINK, WITH THIS.

SO I THOUGHT WE ARE LISTENING TO THE PROGRAM TONIGHT, I THOUGHT I WOULD THROW IT OUT TO THE EXPERTS.

>> WE HAVE ABOUT A MINUTE LEFT FOR THIS QUESTION.

ANY THOUGHTS ON THAT?

>> THAT'S A TRICKY QUESTION, ESPECIALLY IF YOU ALREADY STUMPED THE EXPERTS OVER THERE.

YOU KNOW, NOTHING IS COMING TO MIND.

ARE YOU WATERING THE SWEET CORN?

>> NO.

WE HAD SUFFICIENT RAIN HERE SO-- I MEAN THE PLANTS LOOK MOST OF THEM LOOK REALLY GOOD BUT THEY HAVE NO ROOT STRUCTURE.

THEY TOPPLE OVER.

THE FIRST WIND, OVER THEY GO.

I HAVE SET THEM BACK UP.

TRYING TO SUPPORT THEM BUT THEY JUST DON'T SEEM TO HAVE ANY STRUCTURAL STRENGTH, YOU KNOW.

AND THE NEIGHBOR'S FARM HERE, THEY'RE PLANTING FIELD CORN AND YOU KNOW, IT'S LIKE PINE TREES.

IT'S JUST PERFECT.

>> SO MAYBE, I DON'T KNOW, MAYBE WE HAVE TO PUT UP SOME TYPE OF FENCE OR SOMETHING.

>> I'M NOT SURE IT'S A WIND ISSUE.

HE MENTIONED THERE WERE NO ROOTS.

SO IT SOUND LIKE SOMETHING MIGHT BE FEEDING ON THOSE ROOTS.

HAVE YOU EVER DUG INTO THE SOIL AND FILTERED THE SOIL THROUGH YOUR HANDS AND SEE WHAT IS REMAINING BEHIND?

>> I HAVE NEVER FOUND A BUG OR WORM OR ANYTHING THERE.

>> WE MIGHT HAVE TO-- I'M SORRY TO INTERRUPT YOU.

WE MIGHT HAVE TO FOLLOW UP WITH YOU.

THAT'S A GREAT QUESTION AND YOU ARE ENDING US ON A STUMPER HERE.

>> I APPRECIATE IT.

I REALLY ENJOYED THE SHOW.

>> THANK YOU FOR CALLING.

>> AND IF HE CAN CONTACT ME OR ELSA, WE CAN HELP HIM OUT WITH THAT.

WE ARE ON THE EXTENSION WEBSITE.

FEEL FREE TO CONTACT US.

>> WELL, THANK YOU VERY MUCH FOR COMING IN TO TALK WITH US TONIGHT AND ANSWERING ALL THOSE QUESTIONS.

OUR GUESTS TONIGHT HAVE BEEN PENN STATE EXTENSION EDUCATORS ELSA SANCHEZ, TOM BUCKSLER AND RICK CRAWL.

THANK YOU FOR JOINING US ON WPSU CONVERSATIONS' LIVE GARDENING AND CANNING AND JOIN US FOR THE NEXT CONVERSATION EPISODE ON OCTOBER 20 WHEN WE WILL TALK ABOUT THE UPCOMING ELECTIONS.