Backwoods Living

Soap Making

2004-09-15T11:41:00.000-07:00

http://www.search4blogs.com/bloggers/in.php?id=140
http://lightedgarden.tripod.com/

U. S. Food and Drug AdministrationCenter for Food Safety and Applied NutritionOffice of Cosmetics and Colors Fact SheetFebruary 3, 1995
SOAP
Ordinary soap is solely made up of fats and an alkali. In the past, people made their own soap from animal fats and wood ashes.
Today there are very few true soaps in the traditional sense on the market. You might recognize these soaps as products marketed with characteristics such as "pure". "True" soaps are regulated by the Consumer Product Safety Commission, not FDA, and do not require ingredient labeling.
Most body cleansers on the market today are actually synthetic detergent products and come under the jurisdiction of FDA. These detergent cleansers are popular because they make suds easily in water and don't form gummy deposits. Some of these detergent products are actually marketed as "soap" but are not true soap in the common and legal definition of the word.
If a cosmetic claim is made on the label of a "true" soap or cleanser, such as moisturizing or deodorizing, the product must meet all FDA requirements for a cosmetic, and the label must list all ingredients. If a drug claim is made on a cleanser or soap, such as antibacterial, antiperspirant, or anti acne, the product is a drug, and the label must list all active ingredients, as is required for all drug products.
The 1979 FDA Consumer article reprinted below provides additional information on soap products. You also may wish to refer to a related Fact Sheet: Is it a Cosmetic, a Drug, or Both? (Or is it Soap?).
U. S. Food and Drug AdministrationFDA ConsumerFebruary 1979
ALL THAT LATHERS IS NOT SOAP
by Harold Hopkins
You've been near it all your life, bassinet to bath to boudoir. It was used behind your ears before perfume was used there. It has removed dirt and grime from your face, fingers, and knees. If you've said naughty words your mother may have threatened to wash out your mouth with it. It has cleansed you, made you smell good, added a glow to your complexion, and helped make you feel fresher. But what do you really know about soap?
Well, in the first place the product you regard as soap may not be soap at all, but a synthetic detergent "beauty" or "bath" bar. These and similar names have been used by copywriters to spare the consumer the awful knowledge that she is not bathing herself with real soap, but with a synthetic detergent which, ironically, is for some purposes superior to soap. Some "soap" bars may consist of soap and synthetic detergent.
Soap, as long as we can remember, has enjoyed an enviable respect in polite society and this could be at least a part of the reason why Congress placed soap above the law in enacting the Food, Drug, and Cosmetic Act of 1938. This law exempted soap from regulation as a cosmetic.
So long as no cosmetic representations are made for soap, other than that it cleanses, and no claims are made that it will affect the structure or functions of the body or treat a disease, it is beyond FDA regulation. When such claims are made the soap must meet all FDA requirements for a cosmetic or a drug or both, whichever is appropriate. If it's represented as a drug the label must list all active ingredients; if represented as both a cosmetic and drug or as only a cosmetic the label must list all ingredients.
For instance, if a soap is labeled as a deodorant soap, FDA considers this to be a cosmetic claim and the label must, as with other cosmetics, carry a list of ingredients. If the soap makes a medical claim, such as that it will cure dandruff, it is considered a drug and must carry required drug labeling and also meet FDA safety and effectiveness requirements.
Fortunately, plain soap of the noncosmetic, nondrug variety has earned a good reputation. Apart from the familiar sting from getting soap into your eyes or the peril of slipping on a bar in the bathtub or shower, common bath and hand soap is relatively safe. In fact we often use it to remove other substances from our hands and skin that we think are a lot less safe.
For purposes of excluding ordinary soap from regulation as a cosmetic, FDA defines it as a product in which most of the nonvolatile matter consists of an alkali salt of fatty acids and whose detergent properties are due to these alkali-fatty acid compounds. Our ancestors often made their own soap for laundering, cleaning, and bathing from animal fats and wood ashes. Today's soap may contain perfumes, colors, and oils, but if it is represented only as soap it's out of FDA's regulatory bailiwick.
Ordinary soap is regulated by the Consumer Product Safety Commission under authority of the Hazardous Substances Act. CPSC's jurisdiction covers most noncosmetic, nondrug substances used in the home.
If the bar you use for bathing does not claim to be a soap, it's probably a synthetic detergent product. FDA defines a cosmetic as an article intended to be used on the body for cleansing, beautifying, promoting attractiveness, or altering the appearance; thus, a nonsoap product intended for any of these purposes is automatically classified as a cosmetic.
Soaps and synthetic detergent cleansing agents function in water in somewhat the same way; that is, they break down the resistance barrier between the water and the dirt, grime, oil, or other material, allowing it to be wetted and washed away. Soap works well in soft water, but in hard water, which contains a relatively high amount of calcium in solution, the calcium and soap react to form a gummy material called soap scum, which includes dirt and other matter. This gummy stuff is what forms the familiar ring in the bathtub.
The increasing number of synthetic detergent bars on the market is due largely to their more efficient functioning in water, regardless of hardness, and because they don't form gummy deposits as does soap. There are many types of synthetic detergents, ranging from strong to mild; usually the milder types are used for personal cleansing. Some of the harsher detergents are capable of causing eye irritation or injury and manufacturers normally avoid using these in personal bathing bars. There are consumers who may experience irritation or allergic skin reactions from some synthetic detergents. Some consumers also may be allergic to fragrances, colors, or other substances added to either soaps or synthetic detergent bars.
FDA's file of about 70 reports of adverse reactions during the years 1975 through 1977 from use of bar soaps and synthetic detergent bars that qualify as cosmetics includes consumer complaints about skin rash, redness, inflammation, irritation, itching, and burning among the most common problems. The Consumer Product Safety Commission's file of complaints and injury investigations shows similar effects on the skin and eye irritations. Consumer complaints about adverse reactions to synthetic detergent bars and those soaps classified as cosmetics may be made to any FDA district office or to the Director, Division of Cosmetics Technology, Food and Drug Administration, 200 C Street, SW, Washington, DC 20204. *
Complaints of adverse reactions from ordinary personal cleansing soap not classified as a cosmetic or drug should be sent to the Consumer Complaints Section, Consumer Product Safety Commission, Washington, DC 20207. Complaints may also be made and information obtained on any current recalls, warnings, or bans concerning soap by dialing the toll-free CPSC Hotline for Consumers: 1-800-638-2772.
Harold Hopkins is editorial director of FDA Consumer.
U. S. Food and Drug AdministrationFDA CONSUMER, February 1979
* New address:5100 Paint Branch ParkwayCollege Park, MD 20740-3835

2004-08-16T13:22:00.000-07:00

Issue Date: July 4, 2004
4th of July
Gardening the Founding Fathers' way
For George Washington and Thomas Jefferson, "the pursuit of Happiness" began with working their land.
by Fran Sorin
"Cultivators of the earth," Jefferson wrote in 1785, "are tied to their country and wedded to its liberty and interests by the most lasting bands."
WHEN Our FOREFATHERS wrote in the Declaration of Independence that each of us has the right to "Life, Liberty and the pursuit of Happiness," for some of them, much of their own happiness came from working the land and being in touch with nature. They would be delighted to know that 228 years later their gardens are still thriving and serving as a reminder to us of our agrarian heritage.
Although he gave most of his life to public service, George Washington's greatest desire always was to return to Mount Vernon, his home and farm on the Potomac River in Virginia. Washington dedicated himself to developing the landscape and gardens of Mount Vernon for the 45 years before his death in 1799. By the time he died at age 67, Mount Vernon had grown into a 8,000-acre plantation made up of five farms.
After inheriting Mount Vernon in 1761, Washington ordered Batty Langley's "New Principles of Gardening," which described how to lay out a landscape garden. The evolution of Mount Vernon mirrors the evolution of its owner. The property went through several stages of development, many directed by Washington from afar. Even during his two terms as president, when he visited Mount Vernon just 15 times, we know Washington still was intimately involved with the development of the land. He wrote instructions on how tasks were to be done and required his gardeners to write a weekly account of the works completed. When he was at home, Washington never missed his daily ride to check on his farming operations and admire the fields, woods and vistas.
Washington developed a rotation system for his crops, which allowed the soil some fallow time. He also planted several species of plants, including mountain laurels, redbuds and dogwoods; one of his most prized possessions was a Southern magnolia, Magnolia grandiflora. More than 100 ornamental shrubs and trees are mentioned in his writings, at least half of which are American natives. A notation in his diary on April 26, 1785, reads: "The blossom of the Red bud are just beginning to display. The Dogwood blossom tho' out makes no figure yet: being small and not very white. The flower of the Sassafras was fully out and looked well."
Washington believed the soil was sacred. He surveyed the measurements for his buildings and grounds. He wrote about his failures as much as his successes. He made a decent amount of money as a farmer when a lot of other farmers of his class and age were losing money. But just as important, he thought of it as an occupation that "may be more conducive than almost any other to the happiness of mankind."
Although he spent much time away from his beloved plantation, Washington remained intimately involved with its farm operations.
Thomas Jefferson's gardening legacy is better known than Washington's. The third president was a naturalist and a farmer, as well as something of a scientist in his approach to gardening. From age 23, he kept a garden journal, where he recorded weather observations, when each crop came to harvest and the best-tasting beans that had been picked. His first entry noted that "the purple hyacinths have begun to bloom." At Monticello in Virginia, where Jefferson lived most of his adult life and died at age 83 on July Fourth, his gardens were filled with seeds and vegetation that had been brought over from England, France, Africa and China.
In his 1,000-foot kitchen garden, 330 varieties of vegetables were cultivated. "I like to think of it as the Ellis Island of crops from around the world," says Peter Hatch, director of gardens and grounds at Monticello.
Jefferson was considered a pioneer in growing tomatoes in America, and records show he planted 36 varieties of kidney beans and grew at least 110 species of herbaceous flowers. He wrote that "the greatest service which can be rendered any country is to add a useful plant to its culture." Beyond the practical benefits of cultivating the land, Jefferson understood the garden's ability to offer a beautiful place of solitude, a place where one could contemplate and study.
In 1786, Jefferson toured the great gardens of England with John and Abigail Adams. He kept a detailed account of all 16 grand estates they visited, and wrote: "The gardening in that country is the article in which it surpasses all the earth. I mean their pleasure gardening. This, indeed, went far beyond my ideas."
So, as you sit with an aching back after a long day in the garden, writing in your journal all of the day's tasks, remember that you are in good company. As Washington wrote on April 7, 1797: "I am once more seated under my own Vine and Fig-tree and hope to spend the remainder of my days ... in peaceful retirement, making political pursuits yield to the more rational amusement of cultivating the earth."
Fran Sorin is the author of "Digging Deep: Unearthing Your Creative Roots Through Gardening." For more information on Sorin, go to fransorin.com

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Executive Order: Responsibilities of the Department of Commerce and Veterans Affairs and the Small Business Administration with Respect to Faith-Based

2004-07-23T12:28:00.000-07:00

Executive Order: Responsibilities of the Department of Commerce and Veterans Affairs and the Small Business Administration with Respect to Faith-Based and Community Initiatives

I have began to explore different modes of business and thought that faith based initiative stuff interesting. Check it out an see what you think.
http://www.whitehouse.gov/news/releases/2004/06/20040601-1.html

Complimentary and Alternative Medicines

2004-07-23T12:17:00.000-07:00

Interesting study on the increased use of (CAM) Complimentary and Alternative medicines, a group of diverse medical and health care systems, products, therapies not presently considered a part of conventional medicine.

http://nccam.nih.gov/news/report.pdf

2004-07-22T13:37:00.000-07:00

Communities hurt by industrialized farming
For more information please visit,
http://www.askfarmerbrown.com
Posted by Cynthia

2004-07-16T13:24:00.000-07:00

Create Your Own Solar Cooker

SOLAR COOKING

You can cook almost anything with the sun and a "low tech" solar oven!
Homemade solar box cooker (you can make one of these out of plywood or even cardboard) These cookers can reach temperatures in excess of 300 f! This solar oven is constructed of a plywood box within a larger, outer plywood box. The space between the boxes is insulated with approx. 2" of "Perlite", the soil amendment gardeners use, although most people use regular fiberglass insulating material. (this was an experimental material that does work very well) The reflector is an ordinary glass mirror, however, aluminum foil or reflective mylar can be used just as effectively. Covering the oven is 1/4" tempered glass. Lining the inner walls is aluminum roofing type flashing. On the floor of the oven are two flat black cookie sheets with black barbecue type grills that the pots rest upon. The idea is to get the sunlight concentrated into the oven by orienting the box and tilting the reflector. The oven will then quickly heat up because the sun's heat energy is trapped under the glass cover. The black surfaces and the dark food containers absorb the heat. I use black porcelain steel pots, oven cooking bags, and various containers that have been painted black with barbeque paint.

http://www.solarcooking.org

Posted by Cynthia
http://www.the-lighted-garden.com

Blogarama

2004-07-16T07:27:00.000-07:00

Good Morning everyone,

Things are quiet here today. I am contemplating all that is happening in the world around me and thankful for the inner peace.
I tend to be very opinionated on issues happening around the world or so others say about me.
And tend to take a radical stand on controversial issues. I suppose you wouldn't be reading this if you didn't want to though!
I have a passion to live for Christ, but knowing I am so far from perfect and without his Grace to enable me to go forward each day, I wouldn't be able to go on. I'd hide even more than I do now.
I don't know if hide is the right word, but I certainly don't choose to participate in a lot of the world's doings or the religiousity of the Church.
I watch Sky Angel news from time to time and get the news from a christian view point as well as keep tabs on secular media reports. Things like a democratic representative saying to teach abstinence in regard to aids is inhumane. Does anyone teach anymore that the aids virus is small enough to go through a condom? That it is a lie that condoms protect during sexual encounters?
I love people and I hate to see people destroyed for lack of knowledge! Seems the scripture is clear about those who willfully & on purpose teach people wrongly and lead them astray.

Your input is welcome. I only ask that you be respectful of others, me included. Hateful comments, demeaning and attacking other character isn't necessary to voice your thoughts, opinions and convictions. I will listen much better without being assaulted verbally. Because you don't think the same way I do, doesn't make you less of a person! Your as valuable as anyone else.




Do you need a place to advertise for free or need a free website, check out the link below.
Pretty interesting, still takes a bit of work but not a dead end like other traffic exchange junk!
Cynthia




Blogarama

2004-07-15T15:04:00.000-07:00

Check out our new bakery candles. Sooo mouth watering!
Posted by Cynthia

2004-07-15T15:01:00.000-07:00

http://shalompcx.com/free3/310.html

2004-07-14T16:40:00.000-07:00

Try our natural insect repellent in spritzer, spray oil, or soap and shampoo bar.
Posted by Cynthia

To find out more go to : http://www.the-lighted-garden.com

2004-07-14T16:25:00.000-07:00

Try our natural bug off products
Posted by Cynthia

To find out more go to http://www.the-lighted-garden.com

2004-07-13T14:25:00.000-07:00

SHADE LOVERS

Aconite Chervil Sweet Cicely
Agrimony Ginger Sweet Woodruff
Angelica Ginseng Violet
Hellebore Goldenseal Wintergreen
Cohosh Mayapple Primrose
Cardamom Pipsissewa Lungwort

Herbs for Partial Shade:
Beebalm Flax Pennyroyal
Betony Foxglove Plantain
Bloodroot Gentian Rosemary
Catnip Germander St John's Wort
Chamomile Hyssop Salad burnet
Comfrey Lemon balm Sweet flag
Coriander Licorice Tansy
Costmary Lobelia Tarragon
Dill Lovage Thyme
Fennel Mint Valerian
Feverfew Parsley Wormwood

Herbs that grow in Damp Soil:
Angelica Lovage
Beebalm Meadowsweet
Boneset Mint
Elecampane Sweetflag

Herbs that Grow in Heavy Wet Clay:
Alexanders Lemonbalm
Angelica Lovage
Borage Mint
Calendula Nasturtium
Chives Sage
Comfrey Sorrel
Fennel Sweet Cicely

Seeds to Direct Sow:
Anise Coriander
Borage Dill
Caraway Fennel
Chervil Parsley

Seeds needing light to germinate:
Angelica Lemon balm
Chamomile Mugwort
Chervil Savory
Dill Yarrow
Feverfew

Herbs to Propagate by Division:
Artemesia Horehound Oregano
Beebalm Horseradish Soapwort
Bergamot Lungwort Sweet Woodruff
Chamomile Licorice Tansy
Chives Lovage Tarragon
Costmary Meadow sweet Valerian
Evening Primrose Mint Yarrow
Hellebore Monkshood

Herbs to Propagate by Cuttings:
Artemesia Pineapple Sage
Clove pinks Rosemary
Curry Rue
Hyssop Sage
Lavender Santolina
Lemon Verbena Scented Geraniums
Myrtle Thyme

Jon

2004-07-13T14:20:00.000-07:00

Herbs offer a great amount of versatility for the gardening
enthusiast. While chiefly grown for culinary purposes in seasoning
foods, herbs can be used in other capacities as well. Their oils and
fragrances have long been factors in the manufacture of cosmetics,
perfumes, dyes and potpourris. Their medicinal properties have also
been used for centuries. And, with the growing interest in flower
preservation, there is a strong demand for herbal materials in dried
flower arrangements and related crafts.

Culture

Soil Properties: The vast majority of herbs demand a well drained soil
with a pH range of 6.0-7.5 for successful growth. (Most soils in the
metro area fall into this pH range.) Outdoors, avoid planting in heavy
clay soils as well as areas which are notorious for standing water.
Containers used for growing herbs should always have holes in the
bottom for proper drainage. Also, avoid using soils which have a high
nutrient content. These rich soils may actually prove detrimental to
the plant's development by promoting rapid, lush growth which is weak
in volatile oils, the herbs' important characteristic.

Light: Herbs, unless noted shade lovers, require at least 6-8 hours of
direct sunlight in order to grow well. All day sun is even better. The
more intense the light, the more the oils will develop within the
glands of foliage and stems, creating stronger fragrances and
seasonings. A southern or western exposure will meet the needs of most
herbs, although some may do well in a very bright east-facing
location. Indoors, it is crucial to give herbs the best light
available. During winter, when days are shorter and typically darker,
fluorescent lights may be necessary to maintain healthy plants. 10-12
hours of artificial light daily is adequate for most indoor grown
herbs. Inadequate light will result in spindly,thin growth.

Purchasing Herbs: Plants may be purchased from local garden centers
and nurseries beginning in early spring. Generally, these sources
offer the more common herbs in six-packs or single pots. You'll also
find vendors at local farmers' markets. Speciality mail order
catalogues offer more variety of unusual herbs, but research your
choices thoroughly. Northern gardeners have to be content with growing
some herbs as annuals which would otherwise be grown as perennials in
warmer regions of the county. Lemon verbena and sage are two such
examples.

Propagation: It is important to check the specific propagation and
planting requirements of each herb, because some methods work better
with certain herbs than others. Typically, the herbs grown here as
annuals are best propagated by seeds or softwood cuttings. Other
methods are usually used for hardy perennial herbs. For example,
lovage and chives are successfully propagated by division in spring.

Seeds may be started indoors under fluorescent lights during the late
winter months. Lights should be set for 14-16 hours daily, placed
approximately four to six inches above the seedlings and raised as
they grow.

Transplant herbs outdoors once frost danger has passed and the soil
has warmed and is firm enough to work. Space seedlings with the mature
plant size in mind. Crowded conditions will result in tall, weak
plants. It also encourages disease.

Watering: Keep garden bed plantings slightly moist between waterings.
Water thoroughly by soaking the soil to a depth of approximately 6-8
inches to ensure that the root zone is receiving adequate moisture.
Outdoors, container-grown herbs dry faster than those in beds, so must
be watered more frequently. Indoors, water thoroughly when the soil
feels dry a half inch or so below the surface, depending on pot size.
Never allow the plants to wilt between waterings, but avoid constant
soggy soil conditions. Constantly wet soil encourages root rots which
are the most common problem of herbs grown indoors, especially during
dark winter months.

Fertilizer: Fertilize sparingly; herbs are not heavy feeders. In most
cases, garden beds can benefit from using a 5-10-5 commercial
fertilizer at the rate of 3 ounces per every 10 feet of row. Apply
once or twice throughout the growing season. Use a liquid fertilizer
at half the label recommended strength once every 4-6 weeks or so for
indoor plants and every 3-4 weeks for herbs in containers outdoors.

Mulching: Mulching materials such as straw, marsh hay and leaves
provide good winter protection for hardy perennial herbs. Depending on
the size of the plant, a mulch 2-5 inches thick will keep the
temperatures around the plant more constant during the late fall and
early spring, keeping winter damage to a minimum. Mulching can also be
beneficial during hot, dry periods of the summer by helping maintain
moisture in the soil.

Problems: In general, herbs do not have serious problems with insect
pests and diseases. If using pesticides, choose only those
insecticides and fungicides which are labeled for use on herbs. Aphids
and other insects can be somewhat controlled with forceful sprays of
water or with insecticidal soaps if they are a constant problem on
edible herbs.

The most common problem with herbs, particularly those grown indoors,
is root rot resulting from over watering and poor light conditions.
The best precaution is to provide your plants with good soil drainage,
bright light and decent air circulation.

Harvesting: Culinary herbs may be harvested throughout the growing
season by snipping sprigs and leaves as they are needed. Many will
contain the best flavor if harvested just before the flowers are
beginning to open. By making the cut a few inches down the stem and
just above a set of leaves, new growth will constantly be encouraged
and a bushier plant will result. This is especially important with the
annual herbs such as basil, which would otherwise become quite woody
and less productive if it were left to go to seed.

Herbs grown for their flowers are harvested by picking a few stems or
whole bunches just before the flowers are fully opened. And those
grown for seed, such as caraway, are best collected late in the season
when the seed is ripe.

Regardless of the method used, the time of day you harvest is very
important. Mid-morning hours are best, as this is when oil content is
highest. This is usually just after the dew has dried and before the
heat of the day begins.

Once picked, herbs should be gathered quickly and kept out of bright
light. Washing the herbs is not required but may be necessary if there
is a lot of dirt or debris on the foliage. If this is the case, wash
the herbs gently with warm water and pat them dry or use a hair dryer
on a low setting. Otherwise, excess water will slow the drying process.

Methods of Preserving

Hang stems upside down to airdry.
Air Drying: Gather 4 or 5 stems, and tie the ends together. Hang them
upside down in a dark, warm, well ventilated room. Label them, using
small tags, as dried herbs will look different than fresh and mix-ups
can easily occur. The foliage should dry in 7-14 days depending on
conditions. This method also works well for drying seed pods and
collecting seeds. To collect seeds, simply place a paper bag around
the hanging herb with holes in the side for air circulation. As the
drying process begins, the pods will open, the seeds will drop out and
collect on the bottom of the bag.

Air drying can also be done under the same conditions, using screen
racks. Make sure the herbs are spread out only one layer deep. A
cookie sheet or solid surface will not work as well, as only one
surface will dry properly.

Oven Drying: Again, using a screen type tray, spread the herbs evenly
and set the oven no higher than 100° F or at it's lowest temperature.
Keep the door open and check every thirty seconds. The herbs will dry
very quickly, within a minute to a minute and half.

Microwave: Microwave ovens provide the fastest means of drying herbs.
But because of different wattages and models, specific settings would
best be determined by experimenting with your own microwave. Start
with using 15 second intervals and keep checking the herbs until they
are thoroughly dried.

Freezing: Freeze small quantities of herbs at a time. A few leaves or
sprigs placed in a labeled plastic bag works well. The material can
also be chopped up and packed into ice cube tray compartments. Top it
off with a little water and freeze. Avoid freezing large quantities as
they can't be refrozen once thawed. Properly frozen herbs should be
used within a year.

Storage: Once herbs are dried, strip the leaves from the stems. Do not
keep stems as they tend to retain moisture long after the leaves have
dried and may become moldy in storage. Store leaves whole if possible
as the larger the piece, the better the flavor retention. Store the
herbs in airtight containers. Herbs stored using these methods can
usually last up to a year or year and a half. Keep stored herbs away
from bright light and heat sources and check them periodically for any
moisture buildup within the container.

How to have the flavors of fresh herbs throughout the winter
by Conrad Richter

Herbs are hot or cool, depending on your choice of slang adjectives.
Everyone seems to want to grow herbs these days. And why not -- Herbs
pay triple dividends in good looks, good flavors, and good scents. The
magic of freshly chopped chives sprinkled over an omelet or soup; the
Mediterranean charms of fresh rosemary, oregano, and thyme; the
intoxicating aroma of lemon verbena -- all make it difficult not to
get passionate about herbs. And these rewards aren't limited to the
summer garden. Even just a few pots indoors can supply you with
wonderful flavors and herbal gifts through the rest of the year.
Herbs That Grow Well Indoors

Not every herb likes indoor life. Coriander (cilantro), garden cress,
and dill are short-lived annuals that, when cut for harvest, do not
regrow. You have to resow these herbs to produce a continuous crop.
Three pots of each plant, each at a different stage (seeded,
intermediate growth, and ready to cut), are usually enough. Forget
trying to grow coriander, dill, or other spice herbs indoors for their
seeds: They won't set enough to warrant the effort.

You can grow parsley in pots, but I prefer to bring in established
plants from the garden at the end of the season. The older leaves will
fall off, but the thick taproot will drive new growth from the center.
However, parsley grown indoors from seed never reaches the size and
productivity of plants dug from the garden. That's why I dig outdoor
plants in fall and bring them inside. Keep the soil around the taproot
intact, and be sure to use a pot that's deep enough to accommodate the
root.

Unless light is plentiful, growth of most indoor herbs will slow or
even stop during the winter, even with enough warmth. When growth
slows, reduce harvests and hold back a little on the water. Reducing
the indoor temperature to 60o to 65oF, if possible, also helps.

French tarragon and chives in particular benefit from a cool period.
When growth flags in winter, place them in an unheated shed or garage
(or in the refrigerator) for a month or two; freezing temperatures are
fine. When returned to room temperature and good light, they'll put
out succulent new growth.

My mother, co-founder of Richters Herbs, grows herbs indoors in window
boxes. She "plants" herbs in their pots in a window box filled with
soil up to the rim of the pots. This system may seem odd, because the
roots can only get at the soil outside through the holes in the pots.
But herbs do precisely that, with faster and more lush growth than in
stand-alone pots. The extra soil prevents the plants from becoming
potbound, humidity and soil moisture remain more even, and the herbs
seem to grow better. Also, the roots don't become so intertwined that
it's difficult to rearrange or replace plants. A firm yank dislodges them.

How to Grow Herbs Indoors

Herbs are sun worshipers for the most part. As expatriates of the
Mediterranean region, most flavorful herbs don't thrive in the
un-Mediterranean environment and inadequate light our houses provide.
Herbs don't tolerate north-facing windows, or any window that gets
less than four hours of direct sunshine a day.
Provide Light

Even if your indoor herbs get their four hours of direct sunshine
daily, installing supplementary lighting is a necessity. The light
coming through a window may seem bright to your eyes, but its
intensity in winter is often less than one-tenth of the outdoor light
during a summer day. Grow lights will work if their light intensity is
high enough and the spectral quality is right.
Acclimate Plants Gradually

Plants produce two kinds of leaves in response to strong or weak
light. High-light leaves are thick, strong, and narrow. Low-light
leaves are thinner, more delicate, and broader than high-light leaves.
But narrow high-light leaves are less efficient in converting light
energy into food than low-light leaves. High-light leaves are
accustomed to an abundance of light, so they don't have be as
efficient at food production. A plant that is adapted to abundant
light often turns brown and drops leaves indoors. This is because it
can't produce enough food to maintain itself. The plant tries to make
food by shedding the inefficient leaves and producing efficient leaves
higher up and closer to the light source. When you bring herbs
indoors, this leaf drop and increased leggy growth can happen within
weeks, or even days. Some herbs cannot make the transition fast enough
to survive.

Rosemary is a case in point. This slow-growing evergreen doesn't have
the chance to adjust to changes in light before the plant slowly
starves itself. By January, February, or March, the leaves dry up, and
the plant dies. This sudden death is by far the most common complaint
about growing rosemary indoors. Here's what to do: Gradually adjust
the plant to lower light. Place it in partial shade for two to three
weeks, then in deeper shade for another two to three weeks before
bringing it indoors. When plenty of new growth appears, the plant is
ready to go into the house.
Soil, Fertilizer, and Water

After light, proper soil is the next most important factor in
producing healthy herb plants. With few exceptions, herbs require
excellent drainage, especially during the winter months, when
transpiration rates are lowest (that's the rate at which plants
release water from their leaves to the atmosphere). When roots are
confined in a pot or planter, water and air cannot move easily. To
improve drainage without sacrificing nutrients, add sharp sand or
perlite to a good sterilized compost-based mix. Most herbs do well in
soils of pH 6 to 7.

Many people incorrectly think that herbs grow better in poor soil.
Flavors are stronger when culinary herbs grow outdoors in gardens. But
in the confines of a pot, supplementary feedings with liquid
fertilizer or organic fish emulsion are necessary. Feed herbs once a
week when plants are actively growing, but not when dormant.

Watering is not a trivial matter with herbs. In general, water less
often and more thoroughly, and only when the soil is actually dry.
When the soil is dry to the touch, add water until it comes out the
bottom of the pot. If the water doesn't come out, pots have a drainage
problem. First, check that the holes aren't blocked; if not, you may
have to repot with soil that has better drainage.
Pests and Diseases

Herbs are susceptible to common pests, including whiteflies, spider
mites, aphids, mealybugs, scale insects, and thrips. Inspect herbs
regularly.

If your herbs are in portable containers, control pests by dipping the
whole aboveground part of the plant into a pail of insecticidal soap.
Swish vigorously for a minute or two to wet all leaf surfaces (hold
your hand over the pot to prevent soil loss). Dipping once or twice a
week for three to four weeks will clear up most problems.
Newcomers and Old Favorites to Grow Indoors

In recent years, many new varieties of herbs have been introduced,
some of which do better indoors than the traditional varieties. Here
are 10 herbs notable for their consistent, compact growth habit and
strong flavor.

' Grolau' chives (Allium schoenoprasum): Strong flavor and thick, dark
green leaves. Developed for forcing, 8 to 12 inches tall. Seeds
germinate in 10 to 14 days at 60o to 68oF.

'Fernleaf' dill (Anethum graveolens): Dwarf form of dill only 18
inches tall. Ideal for dill weed indoors. Standard varieties grow too
tall and bolt too soon. Easy from seeds, germinating in 7 to 14 days
at 60o to 68oF.

' English' mint (Mentha spicata): Perhaps the best-behaved spearmint
variety (not as invasive as others, and the leaves are broader and
deeper green). Excellent for cooking and tea. Easy to propagate from
cuttings.

'Spicy Globe' basil (Ocimum basilicum minimum): Dense, compact form of
basil, 8 to 10 inches tall. Good flavor. Grow from seed; germinates in
6 to 12 days at 68o to 77oF.

Greek oregano (Origanum vulgare hirtum): The true oregano for
Mediterranean cooking, with excellent flavor and white flowers. Watch
out for the impostor (called wild marjoram) with pink flowers and no
flavor. Greek oregano grows well in pots, reaching 8 to 12 inches.
Grows easily from seed in 7 to 21 days at 65o to 72oF.

Broadleaf thyme (Plectranthus amboinicus or Coleus amboinicus): Also
known as Spanish thyme and Cuban oregano, this plant has broad, fleshy
leaves unlike those of ordinary thyme. Wonderful, spicy thyme-oregano
flavor and useful in many of the same recipes as ordinary thyme. Never
goes dormant. Grows from cuttings only, and reaches 10 to 12 inches tall.

Vietnamese coriander (Polygonum odoratum): Not true coriander, but a
good substitute. Regrows after cutting, unlike true coriander, which
must be reseeded after harvest. Grows 4 to 8 inches tall. Propagate
from cuttings.

'Blue Boy' rosemary (Rosmarinus officinalis): More compact and
diminutive than regular rosemary, reaching only 24 inches. Flowers
freely and has excellent flavor. Propagated by cuttings only.

Dwarf garden sage (Salvia officinalis 'Compacta'): Smaller leaves and
more compact habit than regular sage, growing only 10 inches high.
Same sage flavor. Propagated by cuttings only; seeds are unavailable.

Creeping savory (Satureja repandra or S. spicigera): Flavor identical
to that of winter savory, but easier and faster to grow indoors.
Reaches only 2-4 inches in height, but fills the pot with a dense mat
of foliage. Difficult to find seeds, but grows readily from cuttings.
Copyright 2000, National Gardening Association. All rights reserved.
http://doityourself.com/herbs/growingherbsindoors.htm

2004-07-13T14:12:00.000-07:00

Herbs & Spices~Garlic

Allium sativum
For more than 5,000 years, garlic has been valued for its healing
properties and its ability to increase the body's strength and
energy. The builders of the three great pyramids at Giza in Egypt are
said to have eaten garlic to rejuvenate their bodies after their back-
breaking work. Today, garlic is thought to help prevent heart
disease, stroke and hypertension. In addition, its essential oils and
other components have strong antibiotic, antifungal and antiviral
properties. Getting the medicinal benefits of garlic is easy, because
it makes a delicious seasoning for so many foods. Add chopped raw
garlic to cooked meats, poultry and vegetables, or use it in
salads. Immerse crushed garlic in oil for a dressing or pickle whole
garlic cloves for a tasty condiment. Garlic can also be made into a
salve to help ease neuralgia, joint pain, sprains, corns and other
skin afflictions.

According to "The Green Pharmacy", by James A. Duke, Ph.D., garlic is
deservedly called Russian penicillin-this pungent bulb is useful in
preventing heart disease and cancer. Besides being a potent
antibiotic and antiviral herb, garlic reduces high cholesterol levels
and lowers high blood pressure. If you have allergies, add a generous
amount of garlic to your menu.

Garlic contains at least nine compounds that help thin the blood. Its
anti-aggregant (collection/pooling) effect is valued as a heart
attack preventive and helps prevent altitude sickness. Munching one
clove of garlic daily cuts cholesterol by 9 percent. Every 1 percent
decrease in cholesterol translates to a 2 percent decrease in hear
attack risk. Use the Chinese approach for treating Athlete's Foot-
crush several cloves of garlic and steep them in olive oil for one to
three days. Strain out the plant material and use a cotton ball or
clean cloth to apply the garlic oil between your toes once or twice a
day. Garlic has significant abilities to control blood sugar
levels, also. Garlic can reduce hypertension, even in quantities as
small as a half-ounce per week. It also inhibits fungi quite well and
can be used to treat both vaginal candidiasis and thrush. The typical
oral dose may range up to a dozen raw, chopped cloves taken 2-3 times
a day in juice----blend with carrot juice and it surprisingly takes
away the taste.

Help for colds
Fresh garlic mixed with honey is an effective home remedy for colds,
hoarseness and inflammation of the throat. Use a garlic press or a
mini food processor to crush 1 oz. of fresh garlic cloves. Mix the
crushed garlic with 1 cup of honey. Let the mixture sit for 1 hour to
infuse the honey with the garlic's essential oils. Store in a cool
place. At the first sign of a cold, take 1-2 tsp. of the mixture and
then repeat every hour thereafter. Also, should the cold get worse,
this remedy can be effective for relieving severe chest congestion
and painful coughing.

Therapeutic Effect:
The sulfur found in garlic's essential oils makes it a potent
disinfectant and a good defense for killing germs in the body. After
garlic is ingested, it is absorbed into the bloodstream and then
diffused through various organs. In this way, the skin, intestines,
lungs and urinary system all profit from the highly effective healing
properties of the garlic.

Components:
Garlic is rich in essential oils, whose principal active agent is
allicin. This compound is responsible for the characteristic odor of
garlic, as well as for many of its healing properties. In addition,
garlic contains calcium, selenium, potassium and zinc.

Fighting heart disease and stroke
Garlic lowers LDL ("bad") cholesterol levels and raises HDL ("good")
cholesterol, thus helping to prevent the buildup of plaque within the
coronary arteries. It also helps keep blood clots from forming in the
blood vessels. Both actions protect against heart attack and stroke.

Extra Tip
Eating a lot of garlic can give you bad breath and body odor because
the essential oils are excreted through the respiratory system and
skin. To lessen this effect, chew parsley, thyme or peppermint
Immediately after eating garlic.

Pickled Garlic:
5 or 6 bulbs of garlic
1 small gingerroot
1 T canning salt
1 bay leaf
4 peppercorns
3 T plus 1 t sugar
1 c white wine vinegar

Peel the garlic. Peel and slice the ginger.
Place 1 qt. of water in a saucepan. Add the salt and bring to a boil.
Add the garlic and simmer for 3-5 minutes; drain well.
Place the garlic, bay leaf and peppercorns in a small jar with a
screw-on cap. In the same saucepan, combine ½ cup of water with the
ginger, sugar and vinegar. Boil the mixture, and then immediately
pour it over the garlic. Store the closed jar at room temperature for
1 week.

For Intestinal Upset:
Garlic's antibiotic qualities have been used to help treat ulcers.
For best results, eat 7-9 cloves of garlic throughout the day, either
with milk or spread on bread. This large amount of garlic is not
recommended for pregnant women or nursing mothers.

For Infections:
For athlete's foot, warts, skin infections and acne, place a freshly
mashed garlic clove in a piece of gauze. Rub it over the affected
area.

KITCHEN HINTS:
When buying garlic, choose solid, firm bulbs. The outer skin should
be taut, unbroken and white or violet in color. Avoid bulbs with soft
or damp spots.

Stores garlic in a cool, dry place; it will keep for several weeks. A
ceramic garlic keeper is best for storage because it lets air
circulate.

Braided strands of garlic may look attractive, but unfortunately most
of the bulbs are likely to spoil before you get around to using them.
Herbs & Spices~Garlic

Garlic loses its antibacterial effect when it is cooked or aged for
more than 24 hours. Therefore some of the garlic you eat should be
raw. Finely chop raw garlic to make it more palatable, and eat it
with other foods, such as salads.

Garlic-in-oil preparations can cause botulism if not prepared
properly. When you make homemade garlic oils, refrigerate them and
keep them no longer than 10-14 days. Commercial products are safe
when they contain an acidifying agent, such as citric or phosphoric
acid.

2004-07-13T13:39:00.000-07:00

For preserving foods:

Click link below & find letter of food you wish to preserve and click.
scroll down until you find info needed

http://www.msue.msu.edu/msue/imp/mod01/master01.html

2004-07-13T12:43:00.000-07:00

It's that time of year for gardening, canning and the like, so I will posting such.

Canning Recipes:

TOMATO SOUP

Makes 14 pints
6 qt tomato juice
6-8 onions
1 bunch celery
1 cup butter or margarine
1 cup flour
1 cup sugar
salt and pepper to taste

Cook onions and celery until tender & puree' in blender (drain first).
Run through colander if desired to remove celery strands. Add to tomato
juice and bring to a boil. Melt butter, add flour, sugar and salt/pepper,
and stir into boiling tomato juice. Cook until thick and can in hot jars.
Process 20 min. at 10# pressure.

IF you want to make your own this is a handy mix that you can store until
needed. It can be added to or reduced to suit your own taste. As a basic rule:
keep berries, cloves and seeds whole and break larger leaves and sticks into
pieces to release their flavours.

PICKLING SPICE
2 tbsp mustard seed
1 tbsp whole allspice
2 tsp black peppercorns
2 tsp whole cloves
1 tsp ground ginger
1 tsp cardamom seeds
2 bay leaves
1 cinnamon stick
Mix ingredients together and store in an airtight container until needed.

2004-07-13T12:33:00.000-07:00

Jams, Jellies, Stocking your pantry
Blueberry Jam

4 cups prepared fruit (buy about 4 pt. fully ripe blueberries)
1 box MCP Pectin
1/2 tsp. butter or margarine (optional)
6 cups sugar, measured into separate bowl

BRING boiling-water canner, half full with water, to simmer. Wash
jars and screw bands in hot soapy water; rinse with warm water. Pour
boiling water over flat lids in saucepan off the heat. Let stand in
hot water until ready to use. Drain well before filling.

CRUSH blueberries thoroughly, one layer at a time. Measure exactly 4
cups prepared fruit into 6- or 8-quart saucepot. Stir in pectin. Add
butter to reduce foaming, if desired. Bring mixture to full rolling
boil (a boil that doesn't stop bubbling when stirred) on high heat,
stirring constantly. Stir in sugar. Return to full rolling boil and
boil exactly 4 minutes, stirring constantly. Remove from heat. Skim
off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of
tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw
bands tightly. Place jars on elevated rack in canner. Lower rack
into canner. (Water must cover jars by 1 to 2 inches. Add boiling
water, if necessary.) Cover; bring water to gentle boil. Process 10
minutes. Remove jars and place upright on towel to cool completely.
After jars cool, check seals by pressing middle of lid with finger.
(If lid springs back, lid is not sealed and refrigeration is
necessary or re-can.)

I used to work in a commercial jam factory at a commercial farm. the
USDA approved us to pour the hot jam into clean jars and screw the
lid on and then turn the jars upside down to sterilize and seal. Do
this for 5 mins and then turn upright. I have done this for years
since and I think it makes for a better quality product over
waterbath canning the jelly/jam. YOU CAN ONLY DO THIS WITH JAM AND
JELLIES...(tenzicut)

Strawberry jelly
3 cups prepared juice (buy about 3 qt. fully ripe strawberries)
1/4 cup fresh lemon juice
1 box MCP Pectin
1/4 tsp. butter or margarine (optional)
4-1/2 cups sugar, measured into separate bowl

BRING boiling-water canner, half full with water, to simmer. Wash
jars and screw bands in hot soapy water; rinse with warm water. Pour
boiling water over flat lids in saucepan off the heat. Let stand in
hot water until ready to use. Drain well before filling.

STEM and crush strawberries thoroughly, one layer at a time. Place
in large saucepan. Bring to full rolling boil. Place 3 layers of
damp cheesecloth or jelly bag in large bowl. Pour prepared fruit
into cheesecloth. Tie cheesecloth closed; hang and let drip into
bowl until dripping stops. Press gently. Measure exactly 3 cups
juice into 6- or 8-quart saucepot. (If necessary, add up to 1/2 cup
water to get exact measure.) Stir in lemon juice.

STIR pectin into prepared juice in saucepot. Add butter to reduce
foaming, if desired. Bring mixture to full rolling boil (a boil that
doesn't stop bubbling when stirred) on high heat, stirring
constantly. Stir in sugar. Return to full rolling boil and boil
exactly 2 minutes, stirring constantly. Remove from heat. Skim off
any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of
tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw
bands tightly

This is what I have beem making this week..
Serviceberry Jelly

9 cups ripe serviceberries
3/4 cup of sugar per cup of juice
1/2 cup water
3 oz liquid pectin
Stem and wash berries. Place into saucepan and crush a few. Add
water. Simmer fruit over low heat for about 10 to 15 minutes. Strain
the cooked berries through a jelly bag and recover the juice.
Measure juice and place in saucepan with sugar. Mix well and place
over a high heat. Bring to a boil and add pectin. Return to boil and
hold it for 1 full minute. Skim foam and pour into hot, sterile
jelly jars and seal.

Serviceberry Jam

10 cups ripe serviceberries
1/2 cup water
3/4 cup sugar per cup of pulp
6 oz liquid pectin
Wash and stem berries, then place into a saucepan and crush. Add
water and cook over medium heat for 5 to 6 mimutes. Measure pulp and
add sugar and return to pan. Place over low heat and cook for a few
minutes more or till the sugar dissolves. Bring to a boil and add
pectin, then hold boil for 1 full minute. Remove from heat, skim
foam, and pour into hot, sterile jelly jars and seal.

Making Your Own Apple Pectin
By Sam Thayer
From The Forager. Volume 1, Issue 3. August-September 2001
When making homemade jams and jellies, commercial powdered pectin is
usually the most expensive ingredient. A few generations ago,
powdered pectin wasn't readily available, and the skill of making
pectin at home was common knowledge for the family cook - yet today
it is a rare individual who knows how to do this. I learned how to
extract pectin from apples a few years ago when I made jams and
jellies for a living (as many as 600 jars per day). Not only does
this save money, but more importantly, it provides the satisfaction
that only comes with doing things from scratch - one of the reasons
that I love using wild foods.

To prepare liquid apple pectin, it is best to use under-ripe apples
that are still a bit green, hard, and sour. Ripe apples contain less
pectin, but the level varies greatly from one tree to the next; some
varieties are suitable when ripe, while some have virtually no
pectin by that time. Over-ripe apples are the worst. You can use
your damaged or misshapen apples for making pectin. Chop them in
halves or quarters, fill a large pot, and then add just enough water
to almost cover the apple chunks. Cover the pot and place it on low
heat for a long time, until the apples are fully cooked and you have
something that looks like runny applesauce with skins and seeds in
it. Stir the apples every twenty minutes or so while they are
cooking.

I arrange a strainer for this "sauce" by placing a cheese
cloth
(actually a white T-shirt) over the top of a five-gallon pail,
secured by a cord tied around the rim. (A piece of cheese cloth in a
colander works fine for smaller amounts.) The hot applesauce is then
poured into the strainer; what drips out the bottom should be a
clear, thick liquid that's a little bit slimy to the touch. That's
your liquid apple pectin. I usually let mine strain overnight,
because it drips slowly. You can get more pectin by pressing it, but
then it comes out a little cloudy and carries more of the under-ripe
apple flavor. I like to make a few gallons of this pectin at a time
and then save it by canning or freezing - it's not hard to get a
year's supply with one batch.

To test the strength of the pectin, pour a little bit of rubbing
alcohol into a glass and then drop in a spoonful of pectin. The
pectin will coagulate into a jelly-like mass. If this mass can be
pulled out with a fork and it forms a heaping gob on the tines, it
is concentrated enough to jell perfectly. If it can be picked up by
the fork, but mostly hangs from it, then it will jell loosely. If it
cannot be picked up by the fork in mostly one mass, then the
concentration is too weak for it to jell. In this latter case, you
just have to boil it down to increase the concentration of the
pectin. (Note: the alcohol test doesn't work right if the pectin is
hot.)

You can mix liquid apple pectin with fruit or juice and boil it down
until the mixture has enough pectin to jell. This can be a little
tricky. If you mix it with a fruit juice such as chokecherry that
has little or no natural pectin in it, you will want to boil this
mixture down to approximately the same volume as that of the pectin
that you put in. If you mix it with high-pectin fruit such as wild
grapes, you might only have to boil it down a little. Boiling the
fruit-pectin mixture will not harm the flavor unless it cooks to the
bottom of the pan, which will not happen if you keep stirring it as
it boils. (An overcooked or burnt flavor is generally the result of
cooking the jam for too long only after the sugar has been added.) I
like to use liquid pectin instead of water to cover fruits such as
currants or wild cherries when I boil them to extract the juice.
After boiling down a little bit, such juice often has enough pectin
to jell. If it is cooled down, the pectin concentration of the juice
can be determined using the alcohol test described above. One great
thing about apple pectin is that it can be used to dilute or balance
the flavors of certain fruits that are not tart enough to make
superb jam by themselves, such as elderberry and chokecherry.

When using homemade pectin, you can't just follow the proportions
found on the chart in a Sure-Jell packet; you have to understand
something about what makes jelly jell. Basically, there are two
factors involved in this: the concentration of sugar and the
concentration of pectin. Too little of either one, and you end up
with syrup. It is possible to compensate for a little less sugar
with more pectin, or vice-versa - but you can only stray from the
recommended ratios a little bit. The most common reason that people
have batches that do not jell is because they want to add less sugar
than the recipe calls for. If you are going to make jam or jelly,
you may as well accept right now that these confections are mostly
sugar; that way, hopefully, you will avoid this temptation.

When you reckon that your fruit-pectin mixture is about right, mix
in sugar at a ratio of about 5 cups of fruit-pectin (or juice) to 7
cups of sugar. Stir constantly - especially with jam - to keep it
from burning to the bottom of the pan. After the jelly comes to a
full, rolling boil, let it do so for about a minute. Then, if
everything has been done right, it should be ready to pour into
jars. If you are not confident, however, this is the stage for the
final jelly test. Turn the heat down low when the boiling begins.
Dip a large spoon into the mixture and then hold it over the pot
sideways. If the last jelly falls off the spoon in a sheet rather
than a drop, or if you get a drop that hangs down bulging at the
bottom and doesn't fall (this happens especially with wooden
spoons), then you're in business. If the jelly passes this test in
either way, bring it briefly to a vigorous boil on high heat. Here
you will find yet another indicator of whether it will jell or not.
It will not just boil; it will boil up, get foamy, and probably make
you scared that it will boil over. (If you don't turn the heat off
soon enough, it will boil over.) This is when you pour the jam into
clean mason jars and cover with clean lids. Turn the jars upside-
down for a minute or two to sterilize the lids, right the jars, and
try to ignore them for a few hours while they set. (Note that home
canning of jam and jelly is not dangerous, and you do not need to
sterilize the jars in a boiling-water bath or use a pressure
canner!)

Hopefully this doesn't make the whole process seem harder than it
is. Like many skills, once you learn how, it's a piece of cake. It
may be encouraging to know that I never use the alcohol test
anymore, and rarely even rely on the last jelly test. After making a
number of batches, you can tell just by looking at the jelly if it's
going to jell.

**************************
Homemade Apple Pectin

Add 2/3 cup of this mixture to 1 quart of low-pectin fruit when
making jelly. Makes about 3 batches. 2 cups water 16 large tart juicy
apples, washed.

Pour water into a large stainless steel kettle, and bring to a boil.
Do not core or peel apples, as seeds, cores, and skin contain the
lions share of pectin. Just cut them in half, lay them cut-side down
on a cutting board, and using a long knife, cut halves into slices
and put them right into the pot. When all the apples are in the pot
and water is boiling fast, reduce heat, cover, and simmer for 30
minutes; apples will be very soft.

Fit a colander with 6 layers of rinsed cheesecloth. Drain apples in
colander over a large bowl (without pressing on fruit if pectin is to
be used in the making of clear jelly) for 10 to 12 hours.

Pour juice into a medium-size saucepan, and reduce to two-thirds the
original volume by boiling rapidly, uncovered. Cool liquid. Pour
2/3 cup into individual freezer containers, and freeze until needed.

NOTE: If you dislike throwing away the apple pulp, put it through a
food mill, and it becomes apple sauce. Or add 1/2 cup honey, 1 tsp.
ground cloves, and cook over very low heat for 30 minutes, or until
very thick and smooth. Then you will have 2 cups of apple butter.
Keep refrigerated.

*********
Homemade Crab Apple Pectin

2 lb sliced unpeeled crab apples
3 c water

Simmer, stirring for 30 to 40 minutes, adding water as needed. Plop
into colander lined with one layer of cheesecloth and set over a
bowl; press to force the juices. To clear, heat the collected juice
and pour through a stout jelly bag that has been moistened in hot
water. The result is the pectin you will use right away, can
(1/2"
headroom, process 185 F for 15 min), or freeze. Refrigerate after
opening.

Liquid pectin is especially helpful in making peach, pear, strawberry
or other jellies whose fruit is low in pectin.

4-6 tb of homemade pectin for every 1 cup of prepared juice should
give a good gel. For tart apple pectin, start with 4 pounds sliced
apples with peels & cores and 8 cups of water. Simmer 3 min, press
through sieve. Return liquid to heavy kettle and cook briskly,
stirring, until volume is reduced by one-half. Clarify and use as
above.

Above adapted from A yearly shopping list to stock your pantry. If you'd like to join, click the link at the bottom of this post.
organichomesteadinggardening · AAA Organic Homesteading & Gardening

2004-07-13T12:31:00.000-07:00

Summer Vegetable Lasagna
Serves: 4, Prep time: 15 minutes, Cook time: 45 minutes

Because it's meat-free and ricotta-free, this vegetarian lasagna is light and fresh – more appropriate for summer's warmer weather than more traditional meat lasagna. You'll see some of the ingredients are approximate, because you can vary this recipe quite a bit to suit your tastes.

Ingredients:
1 medium to large zucchini, sliced
1 medium to large yellow squash, sliced
1 1/2 cups white or cremini mushrooms, sliced
1 large green bell pepper, cut into 1/2 inch strips
1 package dried lasagna noodles
1/2 to 1 lb. mozzarella cheese, shredded (fresh is always best, but we've also used packaged part-skim mozzarella with much success)
1 26 oz. jar of good, seasoned tomato sauce
salt & fresh ground pepper
grated Parmesan cheese (optional)

Preheat oven to 375'.

In olive oil over medium heat, saute the vegetables in batches until all are cooked.

Simultaneously, in salted boiling water, cook enough pasta to make three pasta layers in a 12 x 9 inch casserole dish (about 9 pieces of traditional dried lasagna pasta). Cook the pasta until barely tender. Drain and separate the noodles.

Spoon a layer of tomato sauce over the bottom of your 12 x 9 casserole dish. On top of the sauce, arrange a single layer of cooked pasta – covering the bottom of the pan completely. Over that, arrange the cooked zucchini and squash. Spoon a layer of sauce over the squash. Then spread 1/3 of the mozzarella over the sauce. Salt and pepper to taste. Add another layer of pasta. Then the mushrooms and peppers. Then another layer of sauce, mozzarella, and salt & pepper to taste. Top the dish with one last layer of pasta, sauce, and mozzarella.

Note: If you choose to include Parmesan cheese in the recipe, sprinkle a generous tablespoon over each layer of Mozzarella.

Cover the pan and bake for 30 minutes. Uncover and bake another 15 minutes. Let stand 10 minutes before slicing and serving.

Enjoy!

2004-07-13T08:58:00.000-07:00

2004-07-10T19:18:00.000-07:00

The newest addition to our family, Elijah Malcom. He is now a week and a half old.
Posted by Cynthia

2004-07-10T08:02:00.000-07:00

New Pastry Candles: Strawberry Pie Candles.I have more scents available as well.
Posted by Cynthia

2004-07-10T06:28:00.000-07:00

Candle & Soap Making Newz-"Family Friendly Business"
Family Friendly Business Part 1
by Cynthia Fox
(Email: lightedgarden@lycos.com)

Following my passion for handcrafting candles and soaps in business has taken a new turn for me. I am choosing to combine my passions with more focus on customer service and growing the business to make this a family friendly business. By this I mean, having paid staff on site to provide care and mentoring for employee's children. I am not talking about hiring someone just to give them a job. Rather people with a real heart for children. This will enable a mom to take a break and nurse her child or attend to whatever the need may be. could be as nice as having lunch with her child. I will be overjoyed if couples decide to work here. But am very grieved at single mothers, struggling so hard to find consistent child care with providers who truly have child's interest a theart. And providers that they can afford. The seperation of the family grieves me as well. I come from a place of moms being keepers at home, raising kids, and not in the slightest bit unfulfilled. I've also been on the other side--due to circumstances a single mom has to provide and needs a way to do so without compromising her relationship with her children and the child's well-being. Maybe you think I am idealistic. But I believe this is going to work. Watch and see. Even couples have a difficult time when faced with working and child care issues. The cost is a difficult hurdle all by itself. I don't believe sales or production will be hampered in any way. Rather I believe they will be boosted. I believe this has a lot to do with the peace that comes when my employees know their children are there there and in excellent hands. They can take a break and go spend time with them and so much more. I was greatly inspired by Sandy Maine who owns Sunfeather Soap company. She talks about a family friendly businesss in her book, Creating An Herbal Body Care Business. She maybe doesn't go as far as I am. But she still encouraged me to dream big. Of course there are those who work to get a break from their kids. Maybe they get too stressed being with them all day or for other reasons. Part 2 coming soon. You can read and sign up online at www.the-lighted-garden.com

About the author:
Owner of business, The Lighted Garden & website www.the-lighted-garden.com I have owned and operated handcrafted candle & soap making business since 1998. The business has grown tremendously. We are now a major supplier of candle and soap making supplies worldwide. In addition, The Lighted Garden supplies florists, and other retailers with gift items, florals and more. I have begun to make the newsletters I send to customers and subscribers available to the general public as well.

(To contact this author, Email: lightedgarden@lycos.com)
[All work by author is copyright protected. If you would like to use this article, please contact the author for permission.]

2004-07-08T17:31:00.001-07:00

Aromatherapy Part 1

How many of us have said, " I am not going to the dr unless I'm dying and maybe not even then. I wonder if this is how home remedies came about or certainly revived.
How about the natural cure that has been around for centuries, Essential Oils?

Remember in the Bible where Moses used hyssop oil for protection?
What about the thieves who robbed from the dead. What did they use so they wouldn't get sick themselves? How about the plaques? How did they fight off the disease--Essential oils.

Today we call it aromatherapy. It isn't just breathing in essential oils to affect our moods.

When applied to the body, essential oils enter the body quicker than if taken by mouth. If applied to the feet essential oils will affect the cells of the body within 20 minutes.

How can this help my backache after working in the garden? By knowing which oils to rub on the aches. The health benefits of essential oils have filled volumes.
Research has shown essential oils reach the body's cells when synthetic drugs cannot. This is one reason so many antibiotics don't work as well as their overuse. Many people have built up a resistance to synthetic drugs. But essential oils pass through the body's cells, bringing the much needed oxygen to them.
One way disease starts is due to lack of oxygen in the body and the break down of cells.
I won't go into any greater details at this point, but essential oils do make a difference.
They help relieve and heal my headaches, backaches, cuts, bruises, etc.
There are even blends I mix up in the summer to keep those pesky mosquitos, nats, and flies away. The smell is much more pleasant, and the effectiveness seems much greater.
Essential oils can be used around the house to disinfect, deter unwanted pest guests, purify water, and air, chase mold and fungus away, and freshes where musty odors once were.
Moths, mice, and mosquitos don't like lavender essential oil. So a few drops of lavender oil on your skin before going to work in the garden keep you from being mosquito dinner.
If you should cut your finger while gardening, keep some lavender essential oil handy. A drop or two will keep the cut from becoming infected and promote quick healing. Don't forget to wash the cut, it may heal to fast and leave dirt behind.

Not sure about the water whether you live in the city or on a homestead? A drop of lemon oil to a pitcher of water will help purify it. I heard a story of a woman who went to Mexico and was told not to drink the water. She added fresh squeezed a lemon to every glass of water she drank and never experienced the nausea her companions did. Lemon oil is also a good air purifier. As well as a way to remove oil and grease spots.

You've probably taken peppermint for an upset stomach but it can also help reduce a fever. Peppermint is a great way to cool the body on a hot summer day as well.

Don't forget about Rosemary, called the herb of rememberance. I have begun to read a bit on the research being done with Rosemary and Alzheimers. A drop or two or Rosemary in a pan of water on the back of the stove can help oxygenate the brain cells to overcome mental fatigue. What do you suppose it might do for remembering the new neighbor's name.
It is amazing to think about all the many benefits of essential oils. I keep learning new things about them all the time.

2004-07-08T17:31:00.000-07:00

2004-04-30T18:53:00.000-07:00

Hi Everyone,
Life has been busy working on the website at www.the-lighted-garden.com,
lightedgarden group at yahoo, making new soaps & candles. Some of the newest items are wildflower soap, and some very detailed soaps, one in particular is "Morning Glory".
I am combining all the websites: Shekinah Mercantile, Backwoods Mercantile, Prairie Mercantile & the Lighted Garden. It's taking quite a bit of work but will be worth it to have all the information, products, links, etc in one place.
Iowa weather is like usually--a roller coaster ride.
Anyone interested in joining the "lightedgarden" group at yahoo, please email me at lightedgarden@yahoo.com and I will send you an invite to join.