Vegetable Seed Guide
Select the freshest fruits and vegetables to achieve the highest quality product. Wash the produce thoroughly in small batches under running water or through several changes of water. Be sure to remove all particles of garden soil to remove any disease-causing bacteria that may be present. Cutting, peeling or coring should be done quickly to minimize the time produce is left sitting.
Inspect each jar for cracks and chips. Wash the jars thoroughly in hot soapy water, and rinse. Place them in a deep pot and pour boiling water over them. Leave them standing in the hot water until the moment you are ready to fill each one.
There are two methods which may be used to fill your jars: raw pack and hot pack. Raw packing is the method of packing raw food into jars and then adding a boiling liquid to the desired depth, usually a pickling syrup, water or fruit juice. Hot packing is the practice of partially cooking the food before placing it into the jars.
Water Bath Canning
This method is recommended for all pickles, relishes, most fruits and vegetables with a high acid content such as tomatoes, pimentos and sauerkraut. Either packing method may be used when filling jars.
This canning method is absolutely necessary for foods with a high starch or low acid content. Corn, peas, potatoes, beans, beets, most garden vegetables and greens, and all meats and poultry fall under this method. This is the only method that will destroy botulism in low acid foods. If the canner has a pressure gauge instead of a weight, you may want to contact your county extension agent about having it tested for accuracy. If it is more than 5 pounds off, it should be replaced.
Sustainable Vegetable Gardening
Vegetable Seed Guide
a few considerations for sustainable-minded growers
SKU 02180211Perfect for culinary needs, the Kennebec Potato features a medium maturity rate with a high yield of large oblong tubers. You can tell these potatoes apart from others because of their white skin and white flesh. Their specific gravity ranges from 1.075 to 1.100. Excellent for baking, boiling, chipping and frying. Price above represents a per pound price for a 50 lb. bag.
SKU 02180271Red Pontiac Potato features a late maturity and is a mid-season table stock with a high yielding return and medium specific gravity. Tubers are round to oblong with medium deep eyes, dark red skin, sometimes netted and white flesh. This seed is drought tolerant but susceptible to potato virus Y, bruising and scab. Price above represents a per pound price for a 50 lb. bag.
SKU 02180421Yukon Gold Potato features a medium maturity, mid-season table stock and yellow flesh. Guaranteed to produce a high yield with a high specific gravity. Tubers are oval with shallow pink eyes and a yellowish-buff skin. Susceptible to scab but resistant to potato virus A and potato leaf roll virus. Price above represents a per pound price for a 50 lb. bag.
SKU 02180291Excellent for boiling and frying, the Red Norland Potato 1 lb Bag features an oblong tuber, smooth and flattened shape, and a medium red color. This seed is widely accepted and has an early maturity rate. Price above represents a per pound price for a 50 lb. bag.
SKU 02180010Price above represents a per pound price for a 32lb bag. Onion Sets, or "baby" onions, are used to grow green and/or dry onions. Taking about 4 to 5 weeks to mature, plant these seeds in your garden in either late fall or early spring to achieve green onions. If left in for the full 90-day maturity period, you will have dry onions in late July or early August.
SKU 02020306Get what you expect with the Early Prolific Straightneck Squash. These seeds provide the best taste when the fruit is harvested young (about 4"-6" in length). Matures fully in 50 days. With a clear yellow flesh, this squash is delicious and appealing.