Local Interest

By Emily Stine, Extension Educator & Panhandle Master Gardener Coordinator

What is the Nebraska Master Gardener Program?

The Nebraska Master Gardener Program provides science-based horticulture education to volunteers. Participants complete 40 hours of training in integrated pest management, weeds, insects, plant selection, soil fertility and other related topics. 40 hours of volunteer service in the first year completes the certification. For more information visit mastergardener.unl.edu.

What volunteering opportunities are there as a Master Gardener?

 The Pick-Sloan Missouri River Basin Project – Glendo

By Gary Stone, Nebraska Extension Water & Integrated Cropping Systems Educator

This will be a six-part series on the dams, reservoirs, power generation and some diversion dams located on the North Platte River. The series will follow a chronological order of the history and construction of these projects.

By Andrea Nisely, UNL Extension Educator, Dawson County

Salt is generally added to canned foods to enhance their flavor. Canning or Pickling Salt is recommended for home food preservation. 

With the exception of fermented pickles and sauerkraut, salt is an optional ingredient. Salt can be omitted when canning tomatoes, vegetables, meats, poultry, and seafood since the amount added does not contribute to the safety of the food. However, in fermented sauerkraut and brined pickles, salt not only provides flavor but also is vital to safety since it may encourage the growth of desirable bacteria while inhibiting the growth of others. Therefore, do not attempt to make sauerkraut or fermented pickles by cutting back on the salt required. 

By Jeanne Yeoman, Nebraska Extension Master Gardener

By Jeanne Murray, Nebraska Extension Master Gardener

Are you planning to can some of your garden produce? 

Garden produce can be preserved by two canning methods, the water-bath or the pressure canner. Water-bath canning is for produce with high acidity, like pickles, most fruits, sauerkraut, tomatoes, jams and jellies. The pressure canner is used for low-acid foods, like vegetables, meats, sea foods and salsas without added acid. Improperly canned produce may result in a deadly food poisoning.

Do you need to adjust your canning time or pressure for high altitude, or can you use the recipe as printed? 

By Elaine Pile, Nebraska Extension Master Gardener

Drought Tolerant Plants

As we once again are experiencing drought this year, we need to consider drought tolerant plants. These plants will persist for three or more years with little or no supplemental watering, and help conserve water, reduce water maintenance and still provide multi-season color and interest. They do best in full sun and well-drained soil. Areas that are difficult to water or are subject to reflected heat and light are good locations for drought-tolerant perennials. 

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