The Milwaukee Post

14 • Milwaukee County Post • October 5, 2018 HOME By CATHERINE JOZWIK Special to the Post Although summer is coming to an end, decorat- ing your garden doesn't have to. Many flowers, plants, and yard decora- tions are available to help complement the rich reds, oranges, browns, and yel- lows of autumn. Henry Beck, retail man- ager of Minor's Garden Center, 7777 N. 76th St. in Milwaukee, and Deb McRae, director of the Wehr Nature Center, 9701 W. College Ave., Franklin, both noted that growing one's own fall garden requires planning. Chrysanthe- mums, sunflowers, flower- ing kale and other fall flow- ers must be planted in the spring in order for them to bloom in fall. However, those crunched for time can purchase flow- ers and other plants in pots at area garden centers and grocery stores. To get into the autumnal spirit, McRae recommends decorating a garden with chrysanthemums. These attractive flowers come in many shades, including yel- low, bronze, purple, white and lavender. "Chrysanthemums are one of those classics that are always available through fall," McRae said. "They put that great color out there." Mums can also survive a light frost, but can't tolerate winter's chill. Beck said placing a sheet over the flowers can help protect them against crisp fall tem- peratures. "You can make them last a few weeks after that," he said. Beck, who has been with Minor's since 1994 ("last century," he joked), said the flowers are a popular seller at the garden center. "I've had a fair amount of mums already leave," he said. From 'super tough' pansies to blue pumpkins Pansies, available in many colors, are hardy flowers that can brighten up a yard, said Chris Simon, owner of Simon's Gardens, 14780 W. Greenfield Ave., Brookfield. Now in its sixth generation, Simon's has been growing produce for more than 150 years. "They (pansies) are real- ly super tough. Use them to replace fading summer blooms," Simon said. Sunflowers, early gold- enrods, sweet black-eyed Susans, New England asters, white snake rods and prairie dock — a favorite of goldfinches, who hang on the plant and eat the insects it attracts — begin to bloom at the end of August. "We're right on that two-week period where things start to switch from summer to fall," McRae said. The Wehr Nature Center director added that flowering kale is also an attractive plant to have in a fall garden. "It makes a pretty rosette in purples and pinks," she said. Dried corn stalks, broom corn and sorghum also add seasonal fall touches to a garden. Although many people think of pumpkins as being orange, the vegeta- bles actually come in a multitude of colors, including green, blue, tan, and red, said Simon. Beck advises people to shop for decorative plants "early and often." He noted that Minor's also carries pumpkins, gourds, corn stalks, coral bells (plants with silvery stalks and red and char- treuse blooms) and near- black and orange pansies "for Halloween." The garden center also offers decorative leaf gar- lands, pumpkin-shaped light strings, plastic flow- ers, and colorful metal ani- mals, including moose, horses and birds. "We have a wide variety of decorations to augment your planters," Beck said. "There's something for everyone, depending on how much effort you want to put in." Henry Beck Chrysanthemums come in a variety of autumn colors, including yellow and bronze. Fall blossoms in its unique way End of summer doesn't mean end of blooms Canning is a treasured tradition that many people remember their mom or grandmother doing, but is a feat that many people don't feel they have the time or talent for. Here are some helpful tips to help you feel confident enough to start canning and stop wasting the veggies and fruits of your labor. Necessary supplies: ■ Canning jars — You must use jars specifically for canning. You cannot use any basic jar as they cannot endure the high temperatures or pressure of canning. ■ A big heavy kettle to process the food before it is put in the jar. ■ A large pot with a jar rack to process the jars once they are full. ■ A lid lifter is needed to pull the lid out of hot water and put it on the jar without damaging the seal of the lid or burning your fingers. ■ A set of tongs to lift the jar out of the boiling water. ■ A pan to simmer the lids in to soften the sealant making them seal better. Things to know: ■ Make sure your recipe is current and tested. ■ Thoroughly clean your work area, utensils and hands. ■ Jars should not be cracked or chipped. They should be sterilized in hot water for up to 10 minutes. ■ Lids should be new, but you can reuse your rings. ■ Set aside enough time to complete your canning project as it can take sever- al hours. ■ Cut or chop all foods to similar size so that they all heat at the same rate. ■ Water must be boiling before you can start your timer. ■ There are so many dif- ferent foods you can try canning with. Canning methods: ■ Water-bath canning is typically used for high- acid foods like jams, jellies, salsa, sauces or tomatoes. ■ Pressure canning for low-acid foods such as beef, poultry, pork, vegetables or venison. Always make sure that you read each recipe and process carefully. Keep the canning tradition alive! Pass this tradition with your tips and recipes on to your family, friends and neighbors. (Story courtesy of Menards.) Exhibiting a can-do attitude toward autumn canning

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