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Trapping Techniques To Keep A Pesky Varmint Away

There’s nothing more frustrating than waking up one morning to see your homegrown, carefully tended garden has been torn apart by a pesky varmint.

Trapping Techniques To Trap A Pesky Varmint

Trapping Techniques To Keep A Pesky Varmint

If you’ve tried every method under the sun to repel, exclude, or scare away a garden pest that just won’t seem to leave, consider the method of live trapping, which has started to become very popular over the years for lots of farmers and gardeners both. There are two types of trapping you might practice: trap and release, and lethal trapping. You might consider both options and choose the one that you think will most effectively get rid of the varmint, or varmints, who have been tampering with your garden.

A couple of factors should go into your thought process. Keep in mind that live trapping is best suited for a single pest, as opposed to larger groups or populations of varmints that might be invading your area. Here are some tips for the first option of pest removal:

Lethal Trapping:

  • Alter your garden or habitat to make sure that the animal cannot fully escape if it somehow frees itself of the trap; this can be done by putting up wire or wooden fencing.
  • Try your hardest not to make the trap obviously known to the intruder. To ensure that your trap is not discovered by the varmint, wear gloves to protect leaving traces of your scent.
  • Know your predator. Understand the size and sturdiness of the type of animal that is intruding, and build a trap accordingly that matches the weight and size of the predator.
  • Make sure that the trap is anchored to the ground so the animal cannot roll over in the trap and escape.
  • Place plywood under the trap to ensure that the intruder does not scratch the garden or piece of land after he has been caught.
  • Lure the animal to the trap, multiple times if necessary. To do this, start by leading a small trail of “treats” for the predator (these can be scraps of human food). Do not make the trail too obviously planted; the predators are smart and they might recognize that they are being tricked. Next, bait the trap but DO NOT set it just yet. You want to establish trust between the trap and the animal by showing that it has nothing to fear. This will get the intruder used to engaging with the trap and seeing it in a non-threatening way.
  • For lethal trapping, make sure that you check the trap at least once a day and bury or empty the remains as soon as possible, to avoid any decomposition or smells lingering that might attract future or different predators.
  • Disinfect the trap thoroughly with bleach after each catch. Rabies can be transmitted by saliva, and simply touching saliva residue can cause transmission of the disease – you don’t have to be bitten!

Lethal trapping is just one option that will depend upon the size of your predator, how frequently it is visiting your garden, and what kind of damage it is inflicting.

For smaller predators, such as squirrels, gophers, opossums, and skunks, you might consider trapping and releasing. Before you choose this option, however, remember that if not done properly, trapping and releasing can actually be a crueler method than lethal trapping, if the animal remains too long and is injured upon release. And as always, check with your state game officer to make sure that trapping and release is legal in your area; in some places, it is not. Read on for some helpful tips that will ensure your trapping and releasing is safe to both the predator, and your garden.

Non-Lethal Trapping:

  • Use caution when releasing all animals, especially the larger ones such as raccoons and skunks. The safest approach is tying a thick rope to the trap door. You’ll want to run the rope through an open window in your vehicle and park close enough to where you can use leverage to pull and open the trap door, but far enough away to avoid an angry predator.
  • For nut-eating animals like chipmunks and squirrels, use traps made of metal. These creatures have sharp teeth and can easily chew through wooden traps.
  • Predators like gophers and moles tend to be most active in the spring, and you should plan your traps according to this fertile season. For these predators, you will need to place the trap in a tunnel and disguise it well with soil. If you’re not having any luck within 2 or 3 days catching the intruder, try moving the trap and trying again (of course, handle with gloves to avoid leaving your scent.)
  • Larger-sized varmints, such as raccoons and opossums, need to have their bait placed at the far back of the trap so it closes properly; otherwise, the animal could easily back out of the trap after feeding on the bait. Make sure these traps are strongly anchored, as the predator in question is larger in size. Take care when releasing these animals!
  • For a skunk, cover your trap with a tarp or a dark piece of fabric, as skunks like to explore dark areas. This cover will also protect you if the skunk happens to spray once getting trapped.
  • Woodchucks are another common predator, and a trap will need to be placed right at the sight of their burrow as soon as you spot them nesting. Woodchucks should only be trapped in the summer – trapping in the spring, like you might do for other predators, could endanger a burrow full of young and end up orphaning the babies.

You have invested a lot of time and care in your gardens, and they deserve to be protected so they can thrive and bloom beautifully to their fullest potential! These tips will ensure that you will choose the correct option for the varmint that is spoiling your land, and will make certain that they will not be back for another unwelcome visit!

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NYC Adds Nearly 4,000 People Who Never Tested Positive To Coronavirus Death Tolls

New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll Tuesday, bringing coronavirus-related deaths in the city to around 10,000 people.

The city decided to add 3,700 people to its death tolls, who they “presumed” to have died from the virus, according to a report from The New York Times. The additions increased the death toll in the U.S. by 17%, according to the Times report, and included people who were suffering from symptoms of the virus, such as intense coughing and a fever.

The report stated that Democratic New York City Mayor Bill de Blasio decided over the weekend to change the way the city is counting deaths.

“In the heat of battle, our primary focus has been on saving lives,” de Blasio press secretary Freddi Goldstein told the Times.“As soon as the issue was raised, the mayor immediately moved to release the data.”

The post New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll appeared first on Daily Caller

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Self Sufficiency

How To Make Lacto-Fermented Sauerkraut In A Mason Jar

The thing about homesteading is you get to create your own ingredient right from scratch! Cheese, yogurt, butter and now sauerkraut, a delightfully sour and crunchy ingredient you can use on your meals — or consume by itself — while on a homestead, or while facing this health crisis!

This homemade sauerkraut is a great meal because it has a long shelf life. You can either make plain sauerkraut or mix it with herbs and spices. In this tutorial let us make Lacto-fermented sauerkraut that preserves all the good probiotics in a jar, good for your guts.

So how to make sauerkraut in a mason jar?

RELATED: How To Make Buttermilk On Your Homestead

Delicious Sauerkraut Recipe Every Homesteader Should Know

Why Make Sauerkraut?

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Not only does sauerkraut spoil a long time, but it is also a meal in itself, and it is also easy to make! You don’t need to be an expert cook, all you need to do is follow these simple steps.

So let us get started. Here are the steps in making sauerkraut in a mason jar.

Ingredients:

  • 1 head of cabbage or 2 1/2 lbs cabbage
  • 1 tablespoon of salt

Tools Needed:

  • knife
  • bowl
  • mason jar
  • smaller jar
  • rubber band

Step 1: Wash & Clean the Tools & Ingredients



Wash all the equipment and utensils you need. Wash your hands too.

You don’t want to mix your sauerkraut with bad bacteria, anything that is going to make you sick.

Next, remove the faded leaves from your cabbage. Cut off the roots and the parts that don’t seem fresh.

Step 2: Cut the Cabbage Into Quarters & Slice Into Strips



Cut your cabbage into quarters and remove the core. Then, slice it into strips.

Step 3: Place in a Bowl & Sprinkle With Salt



Put the stripped cabbage into a bowl. Sprinkle the cabbage with 1 tablespoon of salt.

TIP: Use canning salt or sea salt. Iodized salt will make it taste different and may not ferment the cabbage.

RELATED: Homemade Yogurt Recipe

Step 4: Massage the Cabbage



Massage the cabbage for five minutes or more to get the juice out.

TIP: You’ll know it’s ready when you see a bit of juice at the bottom of the bowl and will look similar to coleslaw.

Step 5: Press Cabbage Into the Mason Jar



Add the cabbage to the mason jar gradually. Press it in hard to allow the juice to come out. Do this every time you add about a handful of cabbage.

IMPORTANT: Food should be covered by the liquid to promote fermentation. Add any excess liquid from the bowl to the jar.

Step 6: Press a Smaller Jar Into the Mason Jar



You want to squeeze every ounce of that juice from the cabbage. To do this place the mason jar in a bowl and get a smaller jar.

Fill it with water or marble to make it heavy. Press it into the bigger mason jar. Allow any juices to rise to the surface.

Step 7: Cover the Jars With Cloth & Tie With Rubber Band



Leave the small jar on. To keep your jars clean from annoying insects and irritating debris, cover your jars with a clean cloth. Then, use a rubber band to tie the cloth and the jars together, putting them in place.

Step 8: Set Aside & Check Daily

Set it aside in a cool dry place, away from direct sunlight. Check the water level daily. It should always be above the cabbage.

Step 9: Taste Your Sauerkraut & Keep at Cool Temperatures

Homemade Sauerkraut Cumin Juniper | How To Make Lacto-Fermented Sauerkraut In A Mason Jar

After about five days, you can taste your sauerkraut. If the taste is to your liking, tightly cover it with the lid and store in the fridge or cellar.

NOTE: If after five days it’s still not your desired taste, leave it for a few more days. This will allow the fermentation process to continue.

You can now enjoy your sauerkraut in a mason jar. Enjoy its goodness! You can use it as a side dish or mix it with your favorite sandwich.

Things to Remember in Making Sauerkraut

  • Store away from direct sunlight and drafts.
  • Colder weather will make the process longer. Spring is the best time to make them since the warmth helps activate the fermentation.
  • Always make sure that the cabbage is below the water level during the entire fermentation process.
  • If the water level decreases during the fermentation process, you can make a brine and add it.

Let us watch this video from Kristina Seleshanko on how to make delicious Lacto-fermented sauerkraut in a mason jar!

So there you have it! Making Lacto-fermented sauerkraut in a mason jar is as easy as slicing the cabbage into strips. Remember that as long it remains unopened, your sauerkraut can last for months. Best of all, you can partner this sauerkraut in many recipes.

What do you think of this homemade recipe? Share your best sauerkraut recipe in the comments section below!

Fellow homesteaders, do you want to help others learn from your journey by becoming one of our original contributors? Write for us!

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Self Sufficiency

9 SPRING VEGETABLES FOR YOUR GARDEN

Having plants in the house will bring peace to people. Having a little garden with vegetables is even better! You can grow these vegetables in your backyard garden easily as well!

RELATED: Microgreens Growing Guide

In this article:

  1. Tomato
  2. Eggplant
  3. Beet
  4. Spinach
  5. Pea
  6. Carrot
  7. Radish
  8. Cauliflower
  9. Asparagus

Growing veggies in your garden will give you an opportunity to understand what you eat and value it more. Early spring is when most vegetables are being planted. Keep reading to learn about 9 spring vegetables that anyone can grow in their garden!

Tomato

Tomato is the most popular garden vegetable in the States! There are different varieties to choose from. Tomatoes need to be planted in early spring because they won’t survive a frost.

Because tomatoes are consumed daily, try adding them to your garden! They’re not difficult to grow either.

Eggplant

Eggplants are known to have low-calorie, vitamins, minerals, and nutrients. Plus, they are delicious! So why not plant them in your garden?

Eggplants shouldn’t be planted too early because they won’t be able to survive a frost. So you could consult an expert in your area before you plant your eggplants.

Beets

Beets are known to be a superfood for its various health benefits. They’re easier to grow in the garden, usually around late March or early April.

If the weather is always cool, beets will keep getting bigger and bigger. Once the weather starts to warm up, you’ll need to harvest them, or they’ll go to waste.

Spinach

Spinach is a delicious early spring veggie, and it’s also very beneficial for health. And it’s not difficult to grow spinach in your garden!

Spinach needs cold weather to grow. Getting spinach to grow is easy, but keeping it growing will require some extra care.

Pea

Peas are usually planted in late April. Peas will die in freezing temperatures, but they also won’t survive the heat either. So make sure you plant your peas in early spring.

Peas are widely used in many different ways, and there are different types of peas. The soil you’ll be planting your peas should be suitable for them, so make sure you ask while buying seeds.

Carrot

There are different types of carrots, but regardless of their size and color, it’s a fact that carrots are both delicious and rich in vitamins.

They’re root vegetables, so with proper sun and watering, they can be picked up as baby carrots as well.

Radish

A radish is an excellent option for beginners because it doesn’t require too much care. Radish is easy to harvest.

Radish grows fast, so it’s better to keep an eye on it after a few weeks. Radish usually is grown pest-free, but there’s always the chance of unwanted guests, so watch out for worms. Radish can be eaten raw or can be added to garnish recipes.

Cauliflower

Cauliflower isn’t the easiest vegetable to grow at home, but it is very popular.

Cauliflower grows better in colder weather, so before you plant it, consider the climate of your garden. Cauliflower can be eaten raw or cooked, and it is known to be very beneficial for health.

Asparagus

Freshly picked, tender asparagus is very delicious!

Asparagus plants get more productive with each harvest, and mature asparagus harvest can last for months! Make sure you plant them at the correct time, or else they might go to waste.

All the vegetables listed above are great for your healthy diet, and it’s fun to watch them grow. So don’t miss out on the opportunity to grow your own veggies and eat healthy this spring!

So tell us which veggies will you be growing this spring? Tell us in the comments section!

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