-The rainwater catchment system is only used in the summer months. You’d need to take down the gutters in the winter.

@@UAFExtension thank you

You can contact our agriculture agent in Soldotna, Casey Matney. [email protected]; 907-262-3443

MAPTS uses Gardner Denver Jacklegs.

Yes, one could use other types of "sugar crystals". The product may not look as delicate with a larger crystal structure, the color may be different and the larger crystal may not stick as well to the flower blossoms if we are talking about sugared blossoms. Color might be different in jelly. Larger crystals may take longer to dissolve and may re-crystalize in jelly.

That's good. Thanks a lot, also for the details! Love@@UAFExtension

From Leslie Shallcross: The seeds are not usually eaten because they have little irritating hairs on them and can cause digestive upset. But, Edible preparations are made of seeds, skin, and rose hip flesh. Seeds contain omega-3 fatty acids and probably carotenoids and are nutritious by those measures. If I was going to eat the seeds, I would dry them and grind them finely.

The machines on the heat source are called pressure cooker/canners. The equipment for sealing the metal cans is called a can sealer.

Thanks for watching the video. Sauerkraut has been made for over 2000 years although the "modern" methods were adopted in around the 16th century. Obviously this was before plastic was invented and probably wooden barrels or clay crocks were used. So, what you were taught is not wrong! Our video shows a method that can be made in a modern kitchen with reliable results. The keys to successful sauerkraut fermentation include: • use equipment that is food safe (this could be a wooden barrel previously used for fermenting beer or wine) • use equipment that will not corrode or break down in a high salt and high acid environment • using very clean equipment - you may need to use boiling water in your wooden barrel to destroy any unwanted microorganisms • weighing your cabbage • using the right amount of pure, non-iodized salt (3 tablespoons salt to 5 pounds of cabbage) • keeping the cabbage under a couple inches of brine while fermenting (use a clean, food safe weight that keeps all the cabbage submerged and that excludes air as much as possible). This will also keep the product from drying out. • keeping the crock, barrel, plastic tub or glass jars at an appropriate temperature Jarring sauerkraut or other high acid foods in glass jars requires proper use of a boiling water bath canner. Although our video doesn't show the entire process, the boiling water canner should always have a rack of some sort to keep the jars off of the bottom. As noted, even tempered glass may break if put on the hot bottom of the canner.

@@UAFExtension Thank you , now I can throw out my 50 year's of experience out the old school window !!! Just an observation

Not when building on permafrost (due to soil instability that can result with thawing).