WEBVTT 00:00.868 --> 00:02.269 - Hi, thanks for joining us 00:02.269 --> 00:03.904 for the Family Plot, Gardening in the Mid-South. 00:03.904 --> 00:05.105 I'm Chris Cooper. 00:05.105 --> 00:07.441 With pesticides, a little goes a long way 00:07.441 --> 00:10.043 so you have some left at the end of the season. 00:10.043 --> 00:11.845 How long do pesticides last 00:11.845 --> 00:13.847 and how should you store them? 00:13.847 --> 00:15.983 Also canning tomatoes is a great way 00:15.983 --> 00:18.151 to enjoy your garden all winter. 00:18.151 --> 00:19.887 That's just ahead on The Family Plot, 00:19.887 --> 00:21.521 Gardening in the Mid-South. 00:21.521 --> 00:23.924 - [Narrator] Production funding for The Family Plot, 00:23.924 --> 00:27.227 Gardening in the Mid-South is provided by 00:27.227 --> 00:29.529 Good Winds Landscape and Garden Center 00:29.529 --> 00:31.598 in Germantown since 1943 00:31.598 --> 00:35.235 and continuing to offer its plants for successful gardening 00:35.235 --> 00:38.405 with seven greenhouses and three acres of plants, 00:38.405 --> 00:41.575 plus comprehensive landscape services. 00:42.476 --> 00:45.646 International Paper Foundation, 00:45.646 --> 00:48.081 the WKNO Production Fund, 00:48.081 --> 00:50.083 the WKNO Endowment Fund 00:50.083 --> 00:53.186 and by viewers like you, thank you. 00:53.186 --> 00:56.690 (soft instrumental music) 01:04.197 --> 01:06.533 - Welcome to The Family Plot, I'm Chris Cooper. 01:06.533 --> 01:08.468 Joining me today is Mr. D. 01:08.468 --> 01:09.703 - Hello. 01:09.703 --> 01:10.904 - And Cathy Faust will be joining us later 01:10.904 --> 01:12.172 to can tomatoes. 01:12.172 --> 01:14.308 All right, Mr. D, let's talk a little bit 01:14.308 --> 01:16.510 about pesticide life-span. 01:16.510 --> 01:19.212 It's something that I think is important to talk about 01:19.212 --> 01:21.081 because we're toward the end of the season, 01:21.081 --> 01:23.684 folks are gonna be putting up their pesticides for the year. 01:23.684 --> 01:25.152 - Right, right. 01:25.152 --> 01:29.656 Most pesticides have a very, very long life-span. 01:29.656 --> 01:33.327 I wouldn't think that I have to replace 01:33.327 --> 01:36.396 pesticides every year, I mean I've got pesticides 01:36.396 --> 01:40.500 that I use that are probably 10 or 15 years old. 01:40.500 --> 01:42.536 (Chris laughing) 01:42.536 --> 01:46.006 It's probably best to store them in an area 01:46.006 --> 01:48.408 they won't freeze, a cabinet or something 01:48.408 --> 01:50.143 where they won't freeze 01:50.143 --> 01:53.714 that has some protection from the elements. 01:55.048 --> 01:58.986 You know if a pesticide is taken off the market 02:00.454 --> 02:03.523 or for some reason you know that you'll never need it again 02:03.523 --> 02:07.561 then I would wait for household hazardous waste event 02:07.561 --> 02:10.897 and make sure you dispose of it that way. 02:10.897 --> 02:13.233 But other than that the best way 02:13.233 --> 02:15.469 to dispose of the pesticide 02:15.469 --> 02:18.538 is to use it for its labeled purpose. 02:20.640 --> 02:22.943 So you might want to get as small a container 02:22.943 --> 02:24.745 as you possibly can when you buy pesticides 02:24.745 --> 02:28.315 so that you will run out from time-to-time. 02:30.651 --> 02:33.420 Don't think just because it's two or three years old 02:33.420 --> 02:36.023 that it's not just as effective as it was 02:36.023 --> 02:38.358 the day it was manufactured. 02:39.926 --> 02:42.596 Even with some of the research work that we did out there, 02:42.596 --> 02:45.632 we see that, we see that some of the older materials 02:45.632 --> 02:47.668 were very, very effective, 02:47.668 --> 02:49.870 especially in some of our mode of action plots 02:49.870 --> 02:53.774 where we use a lot of different kinds of pesticides 02:53.774 --> 02:56.843 where we're looking at symptomatology on different weeds 02:56.843 --> 03:00.113 and crops and we'll drag some pesticides out 03:00.113 --> 03:01.848 that are very, very old 03:01.848 --> 03:04.584 and use 'em and they still work. 03:04.584 --> 03:07.354 Long life-span, you can check the label, 03:07.354 --> 03:11.258 I don't recall ever seeing on a pesticide label 03:11.258 --> 03:13.760 where it has an expiration date. 03:13.760 --> 03:16.396 - Me either, come to think of it. 03:16.396 --> 03:17.864 - That's the reason, 03:17.864 --> 03:21.635 because they probably didn't need an expiration date. 03:21.635 --> 03:25.372 I've had products so long that in plastic containers 03:25.372 --> 03:28.675 that plastic container actually cracked on me, 03:28.675 --> 03:29.910 (Chris laughing) 03:29.910 --> 03:33.146 and I found a glass container to put it in 03:33.146 --> 03:34.715 even though your not supposed to do that, 03:34.715 --> 03:36.817 you're supposed to keep the product 03:36.817 --> 03:39.820 in the container that it's labelled. 03:39.820 --> 03:42.089 - [Chris] Okay, that makes sense. 03:42.089 --> 03:44.057 - But you know they'll last longer 03:44.057 --> 03:46.493 than the containers that they're in some cases. 03:46.493 --> 03:47.994 - Uh huh, I'm a witness to that. 03:47.994 --> 03:51.798 What about products like BT or streptomycin? 03:51.798 --> 03:54.901 - Well, streptomycin is an antibiotic, 03:54.901 --> 03:56.503 so it's not living. 03:56.503 --> 03:57.337 The BT 04:00.974 --> 04:04.878 it would make sense that it's a bacteria 04:04.878 --> 04:06.847 and that it has a life, 04:06.847 --> 04:10.117 but again, I would check the label 04:10.117 --> 04:13.120 and some bacteria, you know, 04:13.120 --> 04:16.723 they will live for a very, very, very long time 04:16.723 --> 04:18.158 in the environment. 04:18.158 --> 04:20.994 There is a stage that they go through 04:20.994 --> 04:23.797 in a capsule, encapsulated type thing 04:23.797 --> 04:26.633 and I've correct terminology for that, 04:26.633 --> 04:29.736 a cyst or something that is very, very, 04:29.736 --> 04:32.773 you know, impervious to environment 04:32.773 --> 04:36.176 and they can last a very, very long time. 04:39.112 --> 04:40.814 That might be a little different 04:40.814 --> 04:43.483 than most of the other pesticides. 04:43.483 --> 04:45.752 - Okay, what about your fertilizers? 04:45.752 --> 04:48.855 Cause you always see busted old bags of fertilizers? 04:48.855 --> 04:51.057 - The same way with fertilizers, 04:51.057 --> 04:53.193 the only problem with some of the fertilizers 04:53.193 --> 04:55.862 is when the bag gets burst open, 04:58.632 --> 05:02.202 sometimes moisture from the air will come in 05:02.202 --> 05:04.871 and that can cause it to break down 05:04.871 --> 05:07.941 and volatize for example, some of the nitrogen, 05:07.941 --> 05:11.711 it can change to the ammonia form of nitrogen 05:13.146 --> 05:17.250 which is the gas, so that could reduce the amount of N 05:17.250 --> 05:18.819 in some fertilizers. 05:18.819 --> 05:22.722 Also sometimes the moisture will cause them to cake up. 05:22.722 --> 05:24.024 - [Chris] Yeah, I've seen that. 05:24.024 --> 05:26.493 - And form big rocks and stones, 05:26.493 --> 05:29.763 so you may have to break those up. 05:29.763 --> 05:31.831 So you may lose a little bit 05:31.831 --> 05:33.733 but I would probably still, if I could, 05:33.733 --> 05:35.335 go in and break those up and use 'em 05:35.335 --> 05:37.137 for whatever they need to be used for 05:37.137 --> 05:39.472 because I'd rather, once again, 05:39.472 --> 05:42.375 use those products for the labelled use 05:42.375 --> 05:45.612 than send them to a landfill somewhere. 05:47.013 --> 05:51.117 If you do have to do that then you need to wait 05:51.117 --> 05:54.454 for a household hazardous waste collection, 05:54.454 --> 05:56.356 you know when they do that. 05:56.356 --> 05:57.824 Me, I know here in Shelby County 05:57.824 --> 06:02.062 we a household hazardous waste site out at Shelby Farms. 06:02.062 --> 06:04.831 And probably a lot of the areas do, 06:04.831 --> 06:06.199 so be real careful. 06:06.199 --> 06:08.101 Another thing I want to throw in here too, 06:08.101 --> 06:10.837 if you do completely use a pesticide up, 06:10.837 --> 06:12.305 finish it up, 06:12.305 --> 06:14.374 and I think it should tell you this on the label, 06:14.374 --> 06:16.109 you need to triple-rinse the container -- 06:16.109 --> 06:17.577 - [Chris] That's a good point. 06:17.577 --> 06:19.279 - Triple-Rinse it, put it into the spray mixture 06:19.279 --> 06:20.780 that you're mixing up 06:20.780 --> 06:24.584 and then you can throw that container in the garbage, 06:24.584 --> 06:26.987 then you don't have to put it 06:26.987 --> 06:29.456 in household hazardous waste site. 06:29.456 --> 06:31.024 - Yeah, you can recycle that, can you, if it's plastic? 06:31.024 --> 06:32.993 - You can recycle it, you can recycle plastic if you can, 06:32.993 --> 06:34.661 if you've triple-rinsed it. 06:34.661 --> 06:36.196 - Yeah, I think it is on, 06:36.196 --> 06:37.163 I think I remember seeing it on some of the labels. 06:37.163 --> 06:38.431 - Most of the time disposal, 06:38.431 --> 06:41.167 how to dispose is on the label also, 06:41.167 --> 06:42.469 so read the label. 06:42.469 --> 06:45.639 - Is it a good idea to keep those fertilizers 06:45.639 --> 06:48.375 and those wettable powders off the ground? 06:48.375 --> 06:51.144 - Oh yeah, yeah, you don't want them to be able 06:51.144 --> 06:52.779 to soak up moisture from the ground 06:52.779 --> 06:54.381 so if you have a pallet. 06:54.381 --> 06:55.882 Shelves, I like shelves 06:55.882 --> 06:57.450 and especially cabinets 06:57.450 --> 06:59.052 where you can actually shut the doors 06:59.052 --> 07:00.487 and you can keep children 07:00.487 --> 07:02.422 and keep people from getting to them. 07:02.422 --> 07:03.690 If you've got a locking cabinet 07:03.690 --> 07:05.292 that would be good. 07:05.292 --> 07:07.327 But yeah, up off the ground 07:07.327 --> 07:09.996 and don't put 'em where they can soak up moisture 07:09.996 --> 07:11.331 from the ground. 07:12.599 --> 07:16.336 You kinda keep 'em inside in a shop 07:16.336 --> 07:18.104 or a storage building, 07:18.104 --> 07:20.674 a little storage building outside would be fine. 07:20.674 --> 07:23.009 - Okay, all right, but yeah, just read the label. 07:23.009 --> 07:24.010 - Follow that label. 07:24.010 --> 07:25.011 Read and eat. 07:25.011 --> 07:26.479 - Read and eat, I like that. 07:26.479 --> 07:27.781 I'm pretty sure it's on that label. 07:27.781 --> 07:29.182 All right thanks Mr. D, I appreciate that. 07:29.182 --> 07:30.016 - Good deal. 07:30.016 --> 07:30.950 - All right. 07:30.950 --> 07:32.185 (soft instrumental music) 07:32.185 --> 07:33.386 There are a number of gardening events 07:33.386 --> 07:34.821 going on in the next couple of weeks. 07:34.821 --> 07:36.856 Here are just a few that might interest you. 07:36.856 --> 07:40.360 (soft instrumental music) 07:59.979 --> 08:01.314 All right, Miss Catherine, 08:01.314 --> 08:02.282 we're here at the extension office. 08:02.282 --> 08:03.383 Thank you for being here today. 08:03.383 --> 08:04.617 - Thank you. 08:04.617 --> 08:06.119 - And we're gonna talk about canning tomatoes. 08:06.119 --> 08:06.953 - Wonderful! 08:06.953 --> 08:08.221 - How about that? 08:08.221 --> 08:09.622 - Great, you know it's tomato season 08:09.622 --> 08:11.858 and we have these beautiful, fresh tomatoes, 08:11.858 --> 08:13.760 straight from Jones Orchard. 08:13.760 --> 08:14.994 - [Chris] Beautiful. 08:14.994 --> 08:16.496 - So we're gonna be canning these. 08:16.496 --> 08:18.998 And as you can see I've got all of my equipment ready. 08:18.998 --> 08:21.201 It does take a little bit of preparation. 08:21.201 --> 08:24.771 You have to go ahead and we just pulled our hot jars 08:24.771 --> 08:26.406 out of the dishwasher. 08:26.406 --> 08:28.341 You don't need to sterilize the jars 08:28.341 --> 08:30.910 if you're canning something more than 10 minutes. 08:30.910 --> 08:32.779 But we went ahead and we got our jars, 08:32.779 --> 08:34.581 they've cooled off a little bit 08:34.581 --> 08:39.119 and we have our rings simmering at 180 degrees. 08:39.119 --> 08:40.320 - Wow. 08:40.320 --> 08:43.189 - We've got our funnel ready, jar lifter, 08:43.189 --> 08:45.358 canning salt, citric acid. 08:46.726 --> 08:48.428 But the first thing that you have to do 08:48.428 --> 08:50.930 is peel the tomatoes. 08:50.930 --> 08:52.999 A really, really simple way to do this 08:52.999 --> 08:54.367 and we just finished. 08:54.367 --> 08:56.703 We put the tomatoes in boiling water 08:56.703 --> 08:58.104 for about two minutes 08:58.104 --> 09:00.173 and then we put them in ice-water 09:00.173 --> 09:03.076 and you can see how easily the peel comes off. 09:03.076 --> 09:04.344 - [Chris] It comes right off. 09:04.344 --> 09:06.146 - Yeah, it just peeled off so easily 09:06.146 --> 09:08.748 and after this point we core them, 09:08.748 --> 09:10.717 chop them up really good 09:10.717 --> 09:13.153 and then we put them in a big pot 09:13.153 --> 09:15.555 and as you can see I've got my pot right here, 09:15.555 --> 09:16.990 but wasn't that easy? 09:16.990 --> 09:18.224 - [Chris] That was easy. 09:18.224 --> 09:20.393 - Just went ahead and got those taken care of. 09:20.393 --> 09:22.095 So what we've done here, 09:22.095 --> 09:25.098 we've gone ahead and we have simmered our tomatoes. 09:25.098 --> 09:27.066 Now these are like we said, 09:27.066 --> 09:29.369 these are crushed tomatoes, 09:29.369 --> 09:33.072 and we're gonna have these in the pressure-canner 09:33.072 --> 09:34.641 for 15 minutes. 09:34.641 --> 09:37.076 If you were gonna have them in a water-bath canner 09:37.076 --> 09:38.645 it would take much, much longer, 09:38.645 --> 09:40.413 say 35 or 40 minutes. 09:40.413 --> 09:42.348 So what we're gonna do here, 09:42.348 --> 09:44.884 we don't normally pressure can tomatoes 09:44.884 --> 09:46.886 but this, by doing it this way 09:46.886 --> 09:48.755 we've saved up a little bit time. 09:48.755 --> 09:52.325 Like I said, I'm gonna swap gears here. 09:52.325 --> 09:53.526 If you'll hold this? 09:53.526 --> 09:54.994 - Do you need me to hold that, I can do that. 09:54.994 --> 09:55.929 - Thank you, I'm gonna move this out of the way. 09:55.929 --> 09:58.164 And what we will do, thank you, 09:58.164 --> 10:02.335 is go ahead and fill our jars to within 1/2 inch, 10:04.103 --> 10:06.773 we want about 1/2 inch head-space here. 10:06.773 --> 10:08.541 - [Chris] Those tomatoes smell good, by the way. 10:08.541 --> 10:10.610 - Oh yes, this has been nice 10:10.610 --> 10:13.046 and you see, we didn't add any water, 10:13.046 --> 10:14.948 they made their own juice. 10:14.948 --> 10:16.282 - Ah, so this is their own juice. 10:16.282 --> 10:17.217 That's a lot. 10:17.217 --> 10:19.352 - Yeah, it made a lot of juice. 10:19.352 --> 10:21.221 And we're gonna fill them 10:21.221 --> 10:24.524 to within 1/2 inch of the top 10:24.524 --> 10:26.893 and people ask why do we do this? 10:26.893 --> 10:31.498 Well if you don't give them enough head-space, 10:31.498 --> 10:33.833 let's say if we just filled it 10:33.833 --> 10:36.369 and it had an inch-and-a-half left, 10:36.369 --> 10:38.638 the top may become discolored 10:38.638 --> 10:40.740 and it might contract air 10:41.674 --> 10:43.676 and it would not seal properly. 10:43.676 --> 10:46.479 And if we have too little head-space 10:46.479 --> 10:49.415 it might boil over during the process. 10:49.415 --> 10:50.750 So what we're gonna do, 10:50.750 --> 10:53.920 we're gonna go ahead an wipe the top of the jar 10:53.920 --> 10:56.089 and make sure that there's no seeds 10:56.089 --> 10:57.757 or anything on here. 10:57.757 --> 10:59.492 - [Chris] So good contact is most important? 10:59.492 --> 11:02.529 - Oh yeah, because these lids have to fit just right 11:02.529 --> 11:05.932 and we're gonna add 1/4 teaspoon 11:05.932 --> 11:07.534 of citric acid. 11:07.534 --> 11:09.168 This is to the pints 11:09.168 --> 11:12.672 and we're gonna add 1/2 teaspoon 11:12.672 --> 11:14.007 of canning salt. 11:15.375 --> 11:19.212 See 1/2 teaspoon of canning salt to the pints. 11:20.346 --> 11:21.614 - So what was the acid for? 11:21.614 --> 11:22.916 Why do we need that? 11:22.916 --> 11:25.185 - Oh, it kinda helps preserve it. 11:25.185 --> 11:27.320 You can also use lemon juice, 11:27.320 --> 11:30.490 you could just about a tablespoon of lemon juice. 11:30.490 --> 11:32.425 Now at this point I'm gonna go ahead, 11:32.425 --> 11:33.893 this is my bubbler, 11:33.893 --> 11:34.961 (Chris laughing) 11:34.961 --> 11:37.030 and I'm gonna stick this down, 11:37.030 --> 11:38.831 you might see a little bit 11:38.831 --> 11:41.668 of air bubbles coming out. 11:41.668 --> 11:43.002 - [Chris] Just a few. 11:43.002 --> 11:46.873 - Not as many as if you were doing green beans. 11:46.873 --> 11:48.107 So what we're gonna do, 11:48.107 --> 11:49.776 we've got our air bubbles out 11:49.776 --> 11:51.978 and this is a handy little measurement tool, 11:51.978 --> 11:55.848 we're gonna measure 1/2 inch head-space, 11:55.848 --> 11:57.617 see all the way around, 11:57.617 --> 11:59.385 that's about 1/2 inch. 11:59.385 --> 12:02.889 And then we just add that lid right on top 12:03.957 --> 12:05.291 and we wipe that 12:06.225 --> 12:08.261 and then we get our bands 12:08.261 --> 12:10.129 and we put these bands on 12:10.129 --> 12:12.498 just fingertip tight. 12:12.498 --> 12:14.901 I've watched a lot of videos 12:14.901 --> 12:16.536 and sometimes they just put them on 12:16.536 --> 12:18.404 way, way too tight. 12:18.404 --> 12:19.806 And at this point we're gonna 12:19.806 --> 12:21.474 go ahead and put them 12:21.474 --> 12:23.443 in the pressure canner. 12:23.443 --> 12:25.578 I'm gonna put this in the pressure canner 12:25.578 --> 12:27.013 and then I want to talk to you 12:27.013 --> 12:28.815 a little bit about safety of pressure canning. 12:28.815 --> 12:30.617 It's just right over here 12:30.617 --> 12:31.985 and in our pressure canner 12:31.985 --> 12:34.387 we've got about two inches of water. 12:34.387 --> 12:36.222 Now people call me all the time, 12:36.222 --> 12:38.157 they've never used a pressure canner 12:38.157 --> 12:39.659 and they're afraid of it 12:39.659 --> 12:40.660 and they ask me, 12:40.660 --> 12:41.894 what am I gonna do? 12:41.894 --> 12:43.563 I might have one with a dial gauge 12:43.563 --> 12:45.064 or a weighted gauge. 12:45.064 --> 12:46.866 - I can understand people being afraid of that though. 12:46.866 --> 12:49.168 - Oh, I've heard horror stories about these things. 12:49.168 --> 12:51.971 You see this has a little dial on it 12:51.971 --> 12:53.640 and you can come to our office 12:53.640 --> 12:55.708 and have this tested free of charge. 12:55.708 --> 12:58.077 We test it at five pounds, 12:58.077 --> 13:00.980 10 pounds and 15 pounds of pressure. 13:00.980 --> 13:04.384 But for our tomatoes we're gonna use 11 pounds of pressure. 13:04.384 --> 13:06.519 If we were going to use a weighted gauge 13:06.519 --> 13:08.788 we would use 10 pounds of pressure. 13:08.788 --> 13:11.557 Now you notice I've got a little piece of paper towel here, 13:11.557 --> 13:13.393 one thing you want to do, 13:13.393 --> 13:14.560 if you'll hold this for me, please? 13:14.560 --> 13:15.495 - Okay. 13:15.495 --> 13:17.363 - You want to oil the gasket 13:17.363 --> 13:19.932 and we learned through trial and error, 13:19.932 --> 13:21.401 I think you were here that day, 13:21.401 --> 13:22.702 we couldn't get the lid off. 13:22.702 --> 13:23.636 - I remember. 13:23.636 --> 13:25.271 - And we had to get Jim in here 13:25.271 --> 13:26.673 to get the lid off for us. 13:26.673 --> 13:28.574 But you want to go ahead 13:28.574 --> 13:30.309 and just rub this oil 13:32.545 --> 13:34.380 around the gasket. 13:34.380 --> 13:37.550 Also when you have your gasket tested, 13:38.951 --> 13:41.354 you want to make sure that it's not dry-rotted, 13:41.354 --> 13:43.389 you can see this one's in pretty good shape. 13:43.389 --> 13:46.359 You also may want to run a string 13:46.359 --> 13:48.628 through this little vent. 13:48.628 --> 13:50.129 This is very important 13:50.129 --> 13:52.098 because what we're gonna do 13:52.098 --> 13:55.101 is we're gonna set the lid on top 13:55.101 --> 13:56.769 and once we secure it 13:56.769 --> 13:59.605 we're gonna let it vent for 10 minutes 13:59.605 --> 14:03.376 and you will see steam coming out of this vent. 14:03.376 --> 14:06.946 After the steam has escaped for 10 minutes, 14:09.315 --> 14:11.217 and that's very important, 14:11.217 --> 14:13.653 we're gonna put the petcock on top 14:13.653 --> 14:16.656 and then we'll start building our pressure up. 14:16.656 --> 14:19.992 Usually on an electric range it's at number seven 14:19.992 --> 14:22.462 to maintain it at 11 pounds of pressure. 14:22.462 --> 14:25.164 And we'll start timing it at 11 pounds 14:25.164 --> 14:27.233 and we'll give it 15 minutes 14:27.233 --> 14:29.335 at 11 pounds of pressure. 14:32.538 --> 14:35.241 - All right, Miss Cathy, special delivery, how 'bout that? 14:35.241 --> 14:36.843 - Thank you, Chris. 14:36.843 --> 14:39.712 One of the important factors of pressure canning 14:39.712 --> 14:41.981 is you have to realize 14:41.981 --> 14:44.050 the pressure canner is too heavy 14:44.050 --> 14:45.752 for a lot of women to lift. 14:45.752 --> 14:46.986 - [Chris] It's heavy. 14:46.986 --> 14:48.154 - So it's good to have a strong man around, 14:48.154 --> 14:48.988 (Chris laughing) 14:48.988 --> 14:50.189 to lift it off, 14:50.189 --> 14:51.591 I'm sure this weighed at least 25 pounds 14:51.591 --> 14:53.993 with all of the tomatoes in it. 14:53.993 --> 14:55.862 We appreciate you doing this. 14:55.862 --> 14:59.599 At this point, we are going to have to let it cool down. 14:59.599 --> 15:01.667 It will probably take about 40 minutes 15:01.667 --> 15:03.169 for it to cool down. 15:03.169 --> 15:06.439 - All right, Miss Cathy, now it's been 40 minutes, 15:06.439 --> 15:07.540 so let's see the product. 15:07.540 --> 15:09.041 - Okay, thank you Chris. 15:09.041 --> 15:11.110 I was really surprised that it cooled down so quickly 15:11.110 --> 15:13.312 cause normally it takes a little bit longer. 15:13.312 --> 15:14.947 When it gets down to zero, 15:14.947 --> 15:16.883 we give it an additional 10 minutes, 15:16.883 --> 15:19.385 so we're sure that it has cooled down. 15:19.385 --> 15:21.587 We're gonna take the petcock off. 15:21.587 --> 15:23.589 And then we're going to-- 15:23.589 --> 15:24.757 - [Chris] Can you get that? 15:24.757 --> 15:26.025 - Oh, it's so easy, 15:26.025 --> 15:28.127 cause remember when we oiled it, 15:28.127 --> 15:29.796 that's why it's so easy to open. 15:29.796 --> 15:30.997 - [Chris] Oh okay, that's why you do that. 15:30.997 --> 15:32.965 - And you want to open it away from you, 15:32.965 --> 15:34.567 it's still pretty hot. 15:34.567 --> 15:37.336 And I'm gonna take these jars out 15:37.336 --> 15:39.338 and I see them bubbling. 15:39.338 --> 15:40.573 They're already popping. 15:40.573 --> 15:41.374 - I heard one pop. I hear them popping 15:41.374 --> 15:42.575 - Yeah, I sure did. 15:42.575 --> 15:44.944 - Okay and you see how the liquid 15:44.944 --> 15:48.881 is on the bottom, that will settle after a few days. 15:48.881 --> 15:51.350 So we want to put these 15:51.350 --> 15:53.452 out of the way of a draft, 15:53.452 --> 15:55.188 we don't want a draft. 15:55.188 --> 15:57.557 We're just gonna leave these undisturbed 15:57.557 --> 15:59.025 for about 12 hours. 15:59.025 --> 16:00.193 - 12 hours. 16:00.193 --> 16:01.894 - Now if we were doing a canning class, 16:01.894 --> 16:03.830 like we've been doing recently, 16:03.830 --> 16:07.667 we would let everyone go ahead and take theirs home 16:07.667 --> 16:10.403 after they cooled down a tiny bit. 16:10.403 --> 16:12.738 - [Chris] You can just smell it, it smells good. 16:12.738 --> 16:14.273 - [Cathy] I know and you can see- 16:14.273 --> 16:15.208 there's goes another pop. 16:15.208 --> 16:16.175 - [Chris] Yeah, I heard it. 16:16.175 --> 16:18.144 - And then you can store these 16:18.144 --> 16:20.246 for up to two years. 16:20.246 --> 16:22.648 We tell people we want them to consume them 16:22.648 --> 16:24.383 within one to two years. 16:24.383 --> 16:25.785 I've talked to people who have said, 16:25.785 --> 16:28.354 "Oh, I found some in grandmother's pantry 16:28.354 --> 16:29.856 "from 10 years ago." 16:29.856 --> 16:32.758 I would not recommend eating them, but-- 16:32.758 --> 16:34.093 - [Chris] That's a long time. 16:34.093 --> 16:35.127 - Some people do. 16:35.127 --> 16:36.796 If we had used quarts, 16:36.796 --> 16:40.967 we would have used 1/2 teaspoon of the citric acid 16:42.134 --> 16:45.404 and one teaspoon of the canning salt. 16:45.404 --> 16:47.607 But we still would have pressure canned them 16:47.607 --> 16:50.276 for 15 minutes, pints or quarts. 16:50.276 --> 16:52.144 - All right then, Miss Cathy, 16:52.144 --> 16:53.579 we appreciate that demonstration. 16:53.579 --> 16:54.447 - Thank you, Chris. 16:54.447 --> 16:55.748 (jar lid popping) 16:55.748 --> 16:56.983 Success, there goes another one. 16:56.983 --> 16:57.917 - There's another one, all right! 16:57.917 --> 16:58.851 - Okay, I think that's all five. 16:58.851 --> 17:00.386 Yeah, I think I heard five pops. 17:00.386 --> 17:01.487 Thank you. 17:01.487 --> 17:04.924 (soft instrumental music) 17:06.492 --> 17:09.362 - Okay, so talking about how butterflies feed. 17:09.362 --> 17:11.864 Butterflies feed a little bit differently 17:11.864 --> 17:13.666 than we think of feeding. 17:13.666 --> 17:15.668 They taste with their feet, 17:15.668 --> 17:18.170 so that'd be a little gross if people did that, 17:18.170 --> 17:19.372 but for butterflies 17:19.372 --> 17:21.641 they're finding a really good landing source. 17:21.641 --> 17:24.343 Then they have a long, curly tongue called a proboscis 17:24.343 --> 17:26.612 that they're gonna stick down into the flower 17:26.612 --> 17:28.481 to pull out the nectar. 17:28.481 --> 17:30.483 Some good plants in this area to plant. 17:30.483 --> 17:32.485 Springtime you want to look at milkweeds, 17:32.485 --> 17:33.719 not only a nectar source, 17:33.719 --> 17:35.454 but also for caterpillars. 17:35.454 --> 17:36.689 In the summer you want to look 17:36.689 --> 17:38.691 at something maybe like miss flower 17:38.691 --> 17:40.526 and then plant some goldenrods 17:40.526 --> 17:44.697 and some blazing star for fall feeding butterflies. 17:49.335 --> 17:51.570 - All right, Mr. D, here's our Q and A session, 17:51.570 --> 17:52.838 some good questions here. 17:52.838 --> 17:54.507 Let's start with our first viewer email, 17:54.507 --> 17:55.975 "Each year in August and September 17:55.975 --> 17:57.610 "I have a terrible problem. 17:57.610 --> 18:00.813 "What looks like tiny black seeds drop from my pecan tree 18:00.813 --> 18:02.682 "into my pool and stain it. 18:02.682 --> 18:04.317 "What are these seeds? 18:04.317 --> 18:07.253 "Also these bags of caterpillars form 18:07.253 --> 18:09.588 "at the same time on the tree. 18:09.588 --> 18:11.757 "Are the seeds from the tree itself 18:11.757 --> 18:14.126 "or from the worm sacks? 18:14.126 --> 18:16.662 "And what can I do to stop or minimize them?" 18:16.662 --> 18:18.464 and this is from Jude. 18:18.464 --> 18:19.699 Couple of things going on here. 18:19.699 --> 18:21.200 I think I know what you're going to say too. 18:21.200 --> 18:22.668 (laughing) 18:22.668 --> 18:23.603 So what do you think about those tiny black seeds 18:23.603 --> 18:25.271 that are dropping into the pool? 18:25.271 --> 18:26.172 - Don't eat 'em. 18:26.172 --> 18:26.939 - Don't eat 'em. (laughing) 18:26.939 --> 18:28.207 - Don't eat 'em. 18:28.207 --> 18:30.943 I would say that it's pretty safe to assume 18:30.943 --> 18:33.512 that they are coming from, not the tree, 18:33.512 --> 18:35.314 but from the caterpillars. 18:35.314 --> 18:36.749 - [Chris] From the caterpillars, that's right. 18:36.749 --> 18:38.317 - It's probably worm poo-poo, wouldn't you say? 18:38.317 --> 18:39.352 - And I would say so. 18:39.352 --> 18:40.553 (laughing) 18:40.553 --> 18:42.154 - So I don't know that I would eat 'me. 18:42.154 --> 18:43.656 I probably wouldn't eat 'em 18:43.656 --> 18:45.358 and I wouldn't particularly want to be swimming with them. 18:45.358 --> 18:46.826 - No. 18:46.826 --> 18:49.495 - Yeah, fall webworms, they do a lot of feeding, 18:49.495 --> 18:51.430 they're voracious feeders 18:51.430 --> 18:53.466 and anything that eats a lot, poops a lot. 18:53.466 --> 18:54.934 - [Chris] Poops a lot. (laughing) 18:54.934 --> 18:56.202 - [Mr. D] If you have kids you understand that. 18:56.202 --> 18:59.972 - [Chris] I do. (laughing) 18:59.972 --> 19:03.376 - If you try to control the fall webworms, 19:03.376 --> 19:05.711 you know, BT is one of the products 19:05.711 --> 19:08.214 that's recommended for fall webworms 19:08.214 --> 19:10.383 and if you put BT in hose-end sprayer 19:10.383 --> 19:13.019 and try to cover the tree as much as you can 19:13.019 --> 19:15.287 before you see the webworms 19:16.655 --> 19:20.493 because they're there before you see the web form 19:20.493 --> 19:23.396 and they're feeding and they're little 19:23.396 --> 19:25.297 and they're easy to kill. 19:25.297 --> 19:28.968 So sometime earlier than when you normally start to see 19:28.968 --> 19:31.070 these black seeds fall in your swimming pool 19:31.070 --> 19:33.439 go out there with a hose-end sprayer 19:33.439 --> 19:35.107 and be sure that BT is there 19:35.107 --> 19:37.076 waiting on those fall webworms 19:37.076 --> 19:40.613 and spray it, cover as much of the tree as you can 19:40.613 --> 19:42.081 and that should help you 19:42.081 --> 19:43.816 probably as much as anything. 19:43.816 --> 19:45.518 - I guess when it rains, do you have to reapply? 19:45.518 --> 19:47.153 - Oh yeah, when it rains you have to reapply 19:47.153 --> 19:49.221 and I do that two or three times. 19:49.221 --> 19:52.358 The good thing about it is BT is so safe 19:52.358 --> 19:53.759 you don't have to worry about 19:53.759 --> 19:55.528 a little bit of it dripping off in your pool, 19:55.528 --> 19:57.696 it's a lot safer than the little black seeds. 19:57.696 --> 19:59.365 - [Chris] Oh, that's right. (laughing) 19:59.365 --> 20:00.633 - The little black seeds probably, 20:00.633 --> 20:01.967 may have E. Coli in 'em. 20:01.967 --> 20:03.069 - Oh boy, I didn't think about that. 20:03.069 --> 20:04.570 - That's a possibility, you know? 20:04.570 --> 20:05.838 - I didn't think about that. 20:05.838 --> 20:07.239 - It's a possibility, of course you've got, 20:07.239 --> 20:08.574 I'm sure you've got chlorine in the pool 20:08.574 --> 20:10.176 that might help you out there. 20:10.176 --> 20:13.679 - All right, Jude, we hope that helps you out, okay. 20:13.679 --> 20:17.283 - I'm really afraid, I'm worried about a certain pecan tree, 20:17.283 --> 20:19.085 I'm afraid it's about to get cut down. 20:19.085 --> 20:20.786 - Oh, boy, over the pool right. 20:20.786 --> 20:22.888 - Over the pool, the one over the pool. 20:22.888 --> 20:24.523 - All right, here's our next viewer email, 20:24.523 --> 20:28.794 "How do you cure blossom end rot on tomatoes?" 20:28.794 --> 20:30.296 We seem to get a lot of tomato questions 20:30.296 --> 20:31.731 toward the end of the season, huh? 20:31.731 --> 20:32.531 - Right. 20:32.531 --> 20:33.866 - Blossom end rot, 20:33.866 --> 20:35.968 we all know that's a calcium deficiency. 20:35.968 --> 20:38.537 - Calcium deficiency, be careful with blossom end rot, 20:38.537 --> 20:40.506 that you don't treat the symptoms 20:40.506 --> 20:42.808 rather than the problem itself 20:42.808 --> 20:45.211 and that is a calcium deficiency 20:45.211 --> 20:47.213 and if, it may be possible 20:47.213 --> 20:50.349 that you have enough calcium in the soil 20:50.349 --> 20:53.319 and if you have dry conditions, really dry conditions, 20:53.319 --> 20:56.088 sometimes the plant is unable to take calcium up 20:56.088 --> 20:58.924 and you have some blossom end rot. 21:00.159 --> 21:02.194 - Because calcium moves real slow in the plant. 21:02.194 --> 21:03.963 - It moves very slow into the plant. 21:03.963 --> 21:05.364 So for that reason, 21:05.364 --> 21:07.633 you know, during dry conditions, irrigate 21:07.633 --> 21:10.269 and water your tomatoes if you can. 21:10.269 --> 21:12.738 But make sure you soil test, 21:12.738 --> 21:14.440 make sure your pH is right 21:14.440 --> 21:17.409 and you've got calcium levels up where they need to be 21:17.409 --> 21:19.111 and you shouldn't have any problem. 21:19.111 --> 21:21.280 I mean you can buy products that's called stop rot, 21:21.280 --> 21:23.249 that are calcium chloride and all that 21:23.249 --> 21:24.783 but if you do that, 21:24.783 --> 21:28.187 you're basically treating the symptom of the problem 21:28.187 --> 21:31.190 and it's probably gonna give you very little relief 21:31.190 --> 21:32.625 because it moves so slowly, 21:32.625 --> 21:34.326 calcium moves so slowly in the plant. 21:34.326 --> 21:36.128 - Something else I'd like to add to that, 21:36.128 --> 21:37.229 to mulch. 21:37.229 --> 21:38.731 Cause it helps regulate soil moisture. 21:38.731 --> 21:41.600 - Right, right and it can conserve soil moisture. 21:41.600 --> 21:43.569 - So I would do that. 21:43.569 --> 21:45.371 - Mulch those tomatoes, that's right. 21:45.371 --> 21:47.306 - Standard question you get towards the end of the season, 21:47.306 --> 21:48.908 seems like there's always tomato questions. 21:48.908 --> 21:50.142 - Yep, blossom end rot. 21:50.142 --> 21:51.377 - Yeah, blossom end rot. 21:51.377 --> 21:52.878 All right, here's our next viewer email, 21:52.878 --> 21:55.281 "I have a well established blueberry plant in the ground. 21:55.281 --> 21:57.283 "Can I move it to a container? 21:57.283 --> 21:59.285 "The container I'm thinking about it two feet wide 21:59.285 --> 22:00.986 "and 18 inches deep?" 22:00.986 --> 22:03.088 And this is from Matt in Midtown. 22:03.088 --> 22:05.424 So he wants to move the blueberry 22:05.424 --> 22:07.927 from the ground to a container. 22:07.927 --> 22:10.062 What do you think about that? 22:10.062 --> 22:11.363 - I would guess and I don't know, 22:11.363 --> 22:13.232 I would guess that Max-- 22:13.232 --> 22:14.867 - [Chris] Matt, do you mean? 22:14.867 --> 22:18.437 - Bought a house that had this blueberry already there. 22:18.437 --> 22:20.072 And he wants to move it 22:20.072 --> 22:21.974 and I would say, no, don't try it. 22:21.974 --> 22:23.008 - [Chris] No, okay. 22:23.008 --> 22:24.443 - I would say no, 22:24.443 --> 22:26.645 because it's not the easiest thing in the world 22:26.645 --> 22:29.448 to get a well established blueberry. 22:29.448 --> 22:31.617 You have to have the soil conditions right, 22:31.617 --> 22:35.287 you've got to have a low pH, between 4.8 and 5.2 pH. 22:35.287 --> 22:36.555 You have to have-- 22:36.555 --> 22:37.990 - [Chris] Which is hard to get. 22:37.990 --> 22:39.391 - It's hard to get, you've got to usually add 22:39.391 --> 22:41.393 elemental sulfur to the area 22:41.393 --> 22:42.928 to get the pH low enough. 22:42.928 --> 22:44.463 Then you've got to, 22:44.463 --> 22:47.032 at planting you need to add two or three 22:47.032 --> 22:51.337 good shovel-fulls of a good sphagnum Canadian peat-moss 22:51.337 --> 22:52.938 into the planting hole 22:52.938 --> 22:56.208 to get the organic matter good in that planting hole. 22:56.208 --> 22:58.577 So whoever planted that blueberry plant 22:58.577 --> 23:00.879 did all that and they got that going good. 23:00.879 --> 23:03.515 But blueberry plants, if they're the rabbit-eye types 23:03.515 --> 23:04.950 that we recommend in this area, 23:04.950 --> 23:06.752 they're gonna get 20 feet tall-- 23:06.752 --> 23:08.487 - [Chris] That's a pretty good size. 23:08.487 --> 23:09.922 - If you let 'em, if you don't prune 'em. 23:09.922 --> 23:11.624 And so you're talking about digging this plant up 23:11.624 --> 23:13.459 and putting it in a container 23:13.459 --> 23:16.195 that you're putting potting soil in there 23:16.195 --> 23:18.264 and is the potting soil gonna be the right pH? 23:18.264 --> 23:21.634 Is it gonna have the right amount of organic matter? 23:21.634 --> 23:23.135 If he wants one in that container 23:23.135 --> 23:26.171 I would suggest that he go buy a small blueberry plant 23:26.171 --> 23:27.773 and plant it in the container, 23:27.773 --> 23:29.775 but leave that one established alone, 23:29.775 --> 23:31.243 leave it there if you can. 23:31.243 --> 23:32.478 Unless it's in an area 23:32.478 --> 23:35.214 that you're gonna build onto the house 23:35.214 --> 23:38.384 or, you know, that you need that area for something else. 23:38.384 --> 23:40.419 I don't recommend trying to move 23:40.419 --> 23:41.987 a well established blueberry plant. 23:41.987 --> 23:44.456 Now if you have blueberry plants 23:44.456 --> 23:46.792 that you planted two or three years ago 23:46.792 --> 23:49.762 and you didn't do all those things that I suggested you do, 23:49.762 --> 23:51.730 if they're still alive, they're just sittin' there 23:51.730 --> 23:52.998 and they're not growing. 23:52.998 --> 23:54.533 - [Chris] Okay, so then you could do that. 23:54.533 --> 23:57.603 - So dig those up and put 'em in a pot, 23:57.603 --> 24:01.273 but make sure the pH is right and all that is right. 24:01.273 --> 24:02.441 - Anything that's well established 24:02.441 --> 24:03.776 I always tell folks to leave it. 24:03.776 --> 24:04.977 - [Mr. D] Leave it alone. 24:04.977 --> 24:06.245 - Because my concern, one of my concerns 24:06.245 --> 24:07.513 is if you're gonna dig it up, 24:07.513 --> 24:08.681 you're not gonna get all the root system anyway. 24:08.681 --> 24:09.515 - [Mr. D] No. 24:09.515 --> 24:10.749 - So don't stress it. 24:10.749 --> 24:13.285 - The root system on most plants, 24:13.285 --> 24:16.221 including trees, go out about 1 1/2 times 24:16.221 --> 24:18.057 the height of the plant. 24:18.057 --> 24:19.825 So that means if that blueberry plant 24:19.825 --> 24:21.360 is three feet tall, 24:21.360 --> 24:24.496 then it's got three, plus 1 1/2, 24:24.496 --> 24:26.765 four-and-a-half feet at least 24:26.765 --> 24:28.634 out from the base of that plant, 24:28.634 --> 24:31.670 it may be further, cause they're gonna go in the topsoil 24:31.670 --> 24:35.774 and you're talking about how large is the container? 24:35.774 --> 24:38.510 - [Chris] Two feet wide, 18 inches deep, not big enough. 24:38.510 --> 24:40.512 - No, not gonna work. 24:40.512 --> 24:42.047 - Not gonna work. 24:42.047 --> 24:44.783 All right Matt, so I hope that helps. 24:44.783 --> 24:47.186 - Hope that helps, but we saved the blueberry plant, 24:47.186 --> 24:48.487 we killed a pecan tree-- 24:48.487 --> 24:50.089 - Yeah, but we saved the blueberry. 24:50.089 --> 24:51.357 - Maybe we saved the blueberry bush. 24:51.357 --> 24:52.358 (laughing) 24:52.358 --> 24:53.158 - All right, Mr. D, thanks a lot. 24:53.158 --> 24:54.126 Appreciate that. 24:54.126 --> 24:55.394 - Good deal. All right. 24:55.394 --> 24:56.595 Remember, we love to hear from you. 24:56.595 --> 24:58.197 Send us an email or letter. 24:58.197 --> 25:01.900 The email address is familyplot@wkno.org 25:01.900 --> 25:03.302 and the mailing address is, 25:03.302 --> 25:06.538 Family Plot, 7151 Cherry Farms Rd. 25:06.538 --> 25:08.040 Cordova, TN 38016. 25:09.308 --> 25:12.845 Or you can go online to FamilyPlotGarden.com. 25:12.845 --> 25:15.447 That's all we have time for today. 25:15.447 --> 25:17.616 You can get tomato canning instructions 25:17.616 --> 25:19.551 at FamilyPlotGarden.com. 25:19.551 --> 25:22.521 While you are there take a look at the gardening calendar. 25:22.521 --> 25:25.758 There are dozens of events all over the state this month. 25:25.758 --> 25:27.593 Thanks for watching, I'm Chris Cooper. 25:27.593 --> 25:30.562 Be sure to join us next week for the Family Plot, 25:30.562 --> 25:33.565 Gardening in the Mid-South, be safe. 25:50.949 --> 25:53.051 (soft instrumental music) 25:53.051 --> 25:55.053 - [Narrator] Production funding for The Family Plot, 25:55.053 --> 25:56.555 Gardening in the Mid-South 25:56.555 --> 26:00.225 is provided by Good Winds Landscape and Garden Center 26:00.225 --> 26:02.861 in Germantown since 1943 26:02.861 --> 26:06.131 and continuing to offer its plants for successful gardening 26:06.131 --> 26:09.334 with seven greenhouses and three acres of plants, 26:09.334 --> 26:12.871 plus comprehensive landscape services. 26:12.871 --> 26:15.474 International Paper Foundation, 26:16.809 --> 26:19.278 the WKNO Production Fund, 26:19.278 --> 26:21.280 the WKNO Endowment Fund 26:21.280 --> 26:24.216 and by viewers like you, thank you.