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[Gene GeRue <genegerue AT ruralize.com>]

On Jun 21, 2008, at 9:38 AM, Lisa K.V. Perry wrote:

> What is your method? I hope to better my 'system' (a term used  
> loosely). I
> keep seeds in their original envelope inside a Rubbermaid-type  
> container in
> the basement (cooler than upstairs). Must I give up fridge space?

Okay, one more time: buy a copy of Seed To Seed. It has everything  
about the subject in it.

But since I love you, I will one last time type a quote:

AIRTIGHT STORAGE CONTAINERS
  Vegetable seeds are at their peak when hey reach maximum dry weight  
on the mother plant. Vigor is the seed's ability to germinate rapidly  
with good disease resistance. Home-saved seeds will retain maximum  
vigor when thoroughly dried and stored in a moisture-proof container.  
The most vigorous seeds at harvest time will keep the longest in  
storage. The two greatest enemies of stored seeds are high temperature  
and high moisture. Seeds that are stored at fluctuating temperature  
and moisture levels lose their ability to germinate very quickly. As a  
rule of thumb, the sum of the temperature (degrees F.) an relative  
humidity should not exceed 100. In actuality, humidity is probably  
more important than temperature, because it allow for the growth of  
microorganisms which degrade seed quality. Always realize that seed  
vigor can be lost during storage well before the seed dies completely.
  Containers used for seed storage should always be airtight. Glass  
and metal are the only common materials that are completely moisture- 
proof. Glass jars with good rubber seals under their lids, such as  
baby food jars or canning jars with new lids, provide a nearly  
airtight seal when screwed on really tight. Gallon glass jars that do  
not have a common-sized canning lid can be modified into excellent  
storage containers by cutting gaskets for their lids out of used  
automobile inner tubes.
  Lightweight plastic bags are not moisture-proof and make poor  
storage containers. However, seeds can be put into Self Seal T-Bags,  
Seal-A-Meal bags, Zip Lock bags, small drawstring muslin bags, or  
paper envelopes, before being stored inside of a large, airtight jar.  
Each bag of seeds should be securely sealed and carefully labeled. The  
jar should then be stored in a cool, dry, dark place where the  
temperature fluctuates as little as possible. Locations at floor level  
are better than those near the ceiling, which can be be significantly  
warmer. The constant cool temperature of an under ground root cellar  
is excellent, for those lucky enough to have access to such a  
structure.  . . . ."

She then goes on for a couple pages about LONG-TERM FROZEN STORAGE and  
then OVERWINTERING BIENNIAL PLANTS and more.


Seed to Seed: Seed Saving and Growing Techniques for Vegetable  
Gardeners (Paperback)
by Suzanne Ashworth (Author), Kent Whealy (Author)
    (24 customer reviews)
List Price:     $24.95
Price:  $16.47 & eligible for free shipping with Amazon Prime
You Save:       $8.48 (34%)
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Average Customer Review
(24 customer reviews)

        


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Most Helpful Customer Reviews

        
184 of 192 people found the following review helpful:
 Save 'em or lose 'em., January 12, 2000
By 	GENE GERUE "Author, Find Your Ideal Country Home" (Zanoni, MO USA)  
- See all my reviews

This review is from: Seed to Seed (Paperback)
Sixty million American gardeners buy their seeds from mail order seed  
companies. In the period 1984-1987, 54 of the 230 seed companies in  
the U.S. and Canada went out of business, resulting in 943 non-hybrid  
varieties becoming unavailable. One answer to the extinction of food  
crop varieties is Seed Savers Exchange, the publisher of Seed to Seed.  
Begun in 1975, SSE maintains more than 18,000 rare vegetable varieties  
at Heritage Farm in Decorah, Iowa. Another answer is for individual  
gardeners to save their own seed from non-hybrid varieties. Varieties  
that grow and taste exceptionally well in specific areas can be  
planted year after year from home-grown seed. A further advantage is  
protection from seed price increases. Ashworth provides definitive  
information on seed gathering, processing and storage techniques.  
Twenty family entries include taxonomy, pollination characteristics  
and techniques, general production and processing techniques. Each of  
the 160 species entries includes botanical classification;  
pollination, crossing, and isolation; seed production, harvest and  
processing; seed viability. Ample black-and-white photographs  
complement the text. Hybrid seeds are in the control of large  
companies. You can be in control of heirloom varieties that do best in  
your garden. Happy eating.
> From tonitime AT juno.com  Sat Jun 21 13:38:13 2008
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Subject: Re: [Homestead] Chinese Plum Sauce
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Hi Bev,
  i've been busy away from this good list, but just saw your query.
Here is another one to try.....i have made it a few times. but usually am
the type to also throw this or that into the mix.
All i know is we love Moo shi(u) also, and use a version of this recipe -
keeping small containers of it in the freezer.  I do know i always doctor
it up with various spices and herbs.
Toni in Ky
)))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))))
))))))))))))))))))))))))))))))))))))))))))))))))))))))
Katie’s Plum Sauce 


8 cups pitted and chopped plums
1 3/4 cups packed dark brown sugar -- (use more or less, depending on the
sweetness of your plums)
1/2 cup white sugar
2/3 cup cider vinegar
1/2 cup finely chopped onion
1 medium jalapeno pepper -- finely chopped (or use 2-3 jalapenos)
4 teaspoons mustard seed
2 teaspoons salt
6 cloves garlic -- minced
1/4 cup minced ginger -- or 1-2 tbsp. powdered ginger*


Bring all ingredients except plums to a boil in a non-aluminum pan. Stir
in plums. Simmer until thick, stirring often. Mash with a potato masher
or blend if you want a smoother sauce.

To can: Fill hot, clean jars with hot sauce, leaving 1/4" headspace. Wipe
rims, adjust lids and process in a boiling water bath for 20 minutes at
0-1000 ft., 25 minutes, 1001-6000 ft., or 30 minutes, above 6000 ft. 
Makes about 6 half pints.

This sauce is great for dipping (egg rolls, lumpia), as a grilling sauce,
mu shi sauce, or brushed on baked pork chops or chicken.
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> From lisakvperry AT gmail.com  Sat Jun 21 14:11:22 2008
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Date: Sat, 21 Jun 2008 14:11:21 -0400
From: "Lisa K.V. Perry" <lisakvperry AT gmail.com>
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Subject: Re: [Homestead] Rutabagas vs. Yummy Pancakes.
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On Sat, Jun 21, 2008 at 1:22 PM, Roy Morgan <k1lky AT earthlink.net> wrote:

> Nothing wrong with them as far as I know.
> But our 6 year old just refused to eat one of the yummiest pancakes
> this household has ever seen.  I had two helpings for breakfast, and
> she preferred Cheerios!


Sometimes you don't develop a taste for the really good stuff until you're
older. From her point of view Cheerio's are basic, a known commodity,
whereas Rutabega Pancakes... come on! ;0

For the record, my favorite homemade pancakes (and waffles) are pumpkin w/
real maple syrple.

lkvp

>