The Sustainable Home by Brenda Nolen

The first bottle of Lemon Wine I made in April (Lemons, Lemons Everywhere) was opened Friday. It's sweet ... very sweet. I wasn't even sure there was alcohol in it until about five minutes after I finished the glass. To me, it tasted like lemon syrup.

I sent a bottle up to my sister's house so they could try it. My oldest sister had to be forced to even try it. My older sister said it tasted more like lemon liquor (suggesting mixing it with club soda), and my brother-in-law tried it over ice.

I'm glad I had them try it because I really didn't know if I liked it or not. At least none of us keeled over dead from it! LOL!

I was gifted with approximately 10 pumpkins. A friend wasn't expecting the vines to come up this year so we had plenty to give to co-workers, neighbors, and hold onto.

So, I was looking around online. I usually freeze my pumpkin puree but here's a woman who cans it! I figure, using her recipe, I'll end up with pumpkin pie filling with one quart being enough to make two pies. I am so excited!

http://www.theneitherworld.com/pumpkin/canning.htm

Thanks to Tracy, here is a great website to get those much needed soaping supplies in bulk for a reasonable price:

http://www.chemistrystore.com/

Well, it all started when one person (Tracy) posted some links. That's all it took. Now, I am on a bread making binge!

Our all around favorite is Pretzel Rolls (made two batches just today). There's no corned beef or pastrami sandwich better than one on these rolls!

http://theteacherlearnstocook.blogspot.com/2008/06/bretzel-rolls.html

(For step-by-step pictures, go to her page)

Bretzel Rolls (adapted from Recipezaar.com)
2 hours start to finish - Makes 8 sandwich size rolls

* 4 cups all-purpose flour
* 2 teaspoons instant yeast (or 2 1/2 teaspoons active dry yeast which will need proofing)
* 1 1/3 cups warm water
* 2 tablespoons warm milk
* 2 tablespoons melted butter
* 1/3 cup light brown sugar
* 2 quarts of water
* 1/2 cup baking soda
* kosher salt
* spray oil (I really like this stuff, the high heat canola is great)

1. Mix the flour and yeast in the bowl of a standing mixer (or a large bowl)
2. Melt the butter and warm the milk
3. Combine the butter, milk, water, and brown sugar in a separate bowl and stir until the sugar is dissolved
4. Add the butter mixture to the flour and stir until all the flour is hydrated and you have a firm, pliable dough ball
5. Using the dough hook, knead the dough for 2 minutes, or if you're kneading by hand, turn the dough out onto a lightly floured surface and knead for 2 minutes
6. Round the dough into a ball and cut it in half with a bench scraper or chef knife
7. Continue rounding and cutting 2 more times until you have 8 even dough balls
8. Arrange the balls on a lightly floured surface, cover with a damp cloth, and allow them to rest for 10 minutes
9. Pat the dough balls into rolls by slightly flattening them (you should have a semi-flat disc about3 to 4 inches in diameter)
10. Arrange the rolls on a lightly floured surface about 1 inch apart, cover them with lightly oiled plastic wrap, and allow them to rest for 30 minutes
11. Preheat the oven to 425 degrees, line one large 3/4 sheet pan, or two 1/2 sheets with parchment paper, spray the paper lightly with oil
12. In a large stockpot, bring the water to a rolling boil and add the baking soda (make sure the pot is deep enough that it doesn't boil over when you add the baking soda, you may also want to add the baking soda slowly to lessen the chance of boil over)
13. Drop 2 rolls into the boiling water and boil for 30 seconds, turning once
14. Remove the rolls from the water with a slotted spoon, drain them, place them on the prepared sheet pans, and sprinkle lightly with salt
15. Once all the rolls have been boiled, bake on the upper and middle rack of the oven for 8 to 10 minutes, or until the rolls are nicely browned all over, shifting the pans from top to bottom and front to back halfway through cooking
16. Remove the rolls and transfer them to a wire rack
17. Serve warm or at room temperature

These I am making now because my husband came home from work wanting a French Dip sandwich and we did not think the Pretzel Rolls would be the same:

http://allrecipes.com/Recipe/French-Bread-Rolls-to-Die-For/Detail.aspx

French Bread Rolls to Die For
Submitted by: JOCATLIN
Rated: 5 out of 5 by 406 members Prep Time: 20 Minutes
Cook Time: 20 Minutes Ready In: 2 Hours 20 Minutes
Yields: 16 servings
"Simply delicious French bread rolls with a crisp crust and chewy texture."
INGREDIENTS:
1 1/2 cups warm water (110
degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar

2 tablespoons vegetable oil
1 teaspoon salt
4 cups bread flour
DIRECTIONS:
1. In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
2. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
3. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake for 18 to 20 minutes in the preheated oven, or until golden brown.
ALL RIGHTS RESERVED © 2008 Allrecipes.com Printed from Allrecipes.com 9/2/2008

With this Quick Au Jus:

http://sadieskitchen.blogspot.com/2008/07/au-jus-for-french-dip-sandwhiches.html

2 c water
1 TB beef bouillon granules
1/4 tsp pepper
1/4 ts crushed red pepper flakes
1/4 tsp garlic salt

In a large saucepan, combine the water, bouillon, pepper, garlic salt, and pepper flakes. Bring to a boil. Reduce heat; simmer uncovered for 15 - 20 minutes.

Though next time I will try making some from scratch. I had never thought of doing that with the beef scraps before (I am such a "let's make soup" person with meat scraps). Here's the one I will try:

http://www.startribune.com/lifestyle/taste/recipes/13560636.html

FRENCH DIP SANDWICHES

January 9, 2008

FRENCH DIP SANDWICHES

Serves 6.

These sandwiches are incredibly satisfying.

• 6 crusty French rolls (about 3 oz. each)

• 3 c. homemade au jus (see recipe)

• 11/2 lb. very thinly sliced rare roast beef



Optional accompaniments:

• Creamy Horseradish Sauce (see recipe)

• Spicy brown mustard

• Sliced Muenster or provolone cheese

Directions

Preheat oven to 325 degrees.

Split the rolls horizontally not quite all the way through. Place them in oven until they are warm throughout, about 5 to 6 minutes. Bring 3 cups au jus to a simmer. Add thinly sliced roast beef and simmer for 1 minute to just warm the beef. Remove the beef and divide it among the warm rolls. Add any accompaniments desired and serve with cups of hot au jus for dipping.

To make Creamy Horseradish Sauce: In a medium bowl stir together 1/4 cup prepared horseradish sauce, 1 cup sour cream, 2 teaspoons Dijon mustard, if desired, and 1/4 cup finely chopped green onions or fresh chives.

Nutrition information per serving with cup au jus:

Calories 533 Fat 21 g Sodium 850 mg

Carbohydrates 44 g Saturated fat 7 g Calcium 0 mg

Protein 40 g Dietary fiber 3 g

HOMEMADE AU JUS

Makes about 3 cups (enough for 6 French dip sandwiches).

Note that the nutritional analysis for this recipe was done with 1/4 cup per serving. But you should actually serve 1/2 cup per person to make sure there's enough to enrich every last bite of sandwich.

• 1/2 lb. beef stew meat or meaty beef scraps

• 1 tsp. salt, divided

• 1 tbsp. vegetable oil

• 1 c. finely diced onion

• 1 garlic clove, peeled and smashed

• 1 tsp. tomato paste

• 4 (14-oz.) cans lower-sodium beef broth (this was tested with Swanson brand)

• 1/2 tsp. Worcestershire sauce

• 1 bay leaf

Directions

Season the stew meat with 1/4 teaspoon of salt.

Heat the oil in a large saucepan over medium-high heat. Add the stew meat and brown well on all sides. When the meat is well-browned, add the onion, reduce heat to low and cook until the onions are tender and beginning to caramelize around the edges, about 10 minutes.

Add the garlic clove and tomato paste and continue cooking for 5 minutes more. Add the beef broth, Worcestershire and bay leaf, cover and simmer for 20 minutes. Remove cover, increase heat to medium and simmer for another 25 minutes or until reduced to 3 cups.

Taste broth and add as much of the remaining salt as is necessary to give a deep salty-beefy flavor. Remove bay leaf and meat, and pour into cups. Serve with French Dip Sandwiches.

Nutrition information per cup serving:

Calories 22 Fat 1 g Sodium 250 mg

Carbohydrates 1 g Saturated fat 0 g Calcium 0 mg

Protein 1 g Dietary fiber 0 g

I have been wanting to try my hand at making baked beans for quite a while. I just never remember to purchase navy or northern beans. They are not a staple in our house (it's pinto beans). So, yesterday I decided to try them with pinto beans. These are still cooking, just now soft but the flavor is wonderful!

I found this recipe online but replaced pinto beans for the white beans (see below). I cooked it in my crock pot, adding a can of Guinness Draft beer after 8 hours, then more water with 1/4 cup of potato starch after 14 hours. I don't think I let the beans soak long enough (these beans are about 1 1/2 years old and should have been kept in my long-term storage bin instead of the smaller container in the kitchen). They are still, after 24 hours in the crock pot, more firm than I like.

I served these with Evergood Pineapple Sausage and Muffins (recipe below), which my son LOVED.

http://www.hillbillyhousewife.com/bostonbakedbeans.htm

Boston Baked Beans

* 2 pounds white beans (northern or navy beans)
* 2 teaspoons salt
* 2 teaspoons dry mustard
* 1/2 cup molasses
* 1/2 cup brown sugar
* 1 onion, peeled and chopped
* 4 to 6 oz of raw bacon, chopped

Soak the beans overnight in plenty of tap water. Or, you can bring them to a boil on the stove and then turn them off, cover them and let them sit for an hour or two. The point of this is to reconstitute them some, making them easier to cook.

After the initial preparation boil your beans on the back of the stove for about half an hour. They won't be perfectly soft, but they will be almost soft. Drain off the cooking water. In a very large casserole (4-quart) combine the semi-cooked beans, salt, dry mustard, molasses, sugar and chopped bacon. Add enough hot water to barely come to the top of the beans. Put a lid on the casserole, or tin foil. Bake the beans at 300° for about 5 to 7 hours. They will be tender, fragrant and delicious. My kids love this stuff. The cooked beans may be frozen in two cup portions to substitute for canned baked beans or canned pork'n'beans in any recipe. They make a good main dish, or a side dish for a large crowd. This recipe serves about 16. I make such a large amount so I can have plenty of leftovers to freeze.

Another way to cook this, good in the summertime, is to use a crock pot. Boil the soaked beans for half an hour, as directed above. Then, instead of combining everything in a casserole, combine them in the crock pot instead. Put the lid on the Crock Pot after you've mixed everything up in it, and cook it on High for about 3 or 4 hours, or on low for 6 or 8 hours. You can put a folded dish towel on top of the lid if your crock pot doesn't get quite hot enough to cook beans normally. The dish towel helps maintain a temperature hot enough to just barely simmer the beans. Serve with Corn Casserole, Mixed Greens and Oatmeal Muffins or Whole Wheat Bread.

http://www.hillbillyhousewife.com/muffins.htm

Plain Muffins

* 1/4 cup oil
* 1 medium egg
* 1 cup milk
* 1/4 to 1/2 cup sugar
* 1/2 teaspoon salt
* 1 tablespoon baking powder (3 teaspoons)
* 2 cups flour

In a large bowl combine the oil, egg, milk, sugar and salt. Mix it very well with a fork or wire whisk. Measure in the baking powder and flour. Mix again until all of the dough particles are moistened. Do not over mix. The whole thing should take about 20 to 30 strokes. Spoon the batter into a dozen well oiled muffin cups. Bake at 400° for about 20 minutes. Remove from the oven and cool slightly before removing from the pan.

This is the basic recipe. I used to make it every night when I was young and poor. It is so easy and so cheap and so down right good to eat, that it almost seems a shame to expand on it. Notice I say almost, because one of the glorious things about muffins is that this recipe, is only the starting point. I will list several easy variations now, and you can go from here in any direction you like.

Cereal Muffins: After preparing the above recipe using 1/4-cup of sugar, add 1-cup of cooked cereal. You may add oatmeal, or grits, or rice, or farina, or whatever you have left over. This makes about 18 muffins. Rice is my favorite.

Whole Wheat Muffins: Use half or all whole wheat flour instead of the white flour called for. Use 1/3-cup brown sugar for the sweetener.

Rye Muffins: Replace 1/2-cup of white flour with Rye flour. Add 1-teaspoon caraway seeds to the batter. Use 1/4-cup of brown sugar for the sweetener.

Cornmeal Muffins: Replace 1-cup of white flour with cornmeal. Use 1/3-cup of white sugar for the sweetener.

Today was my day to deal with my sourdough starter. It had been sitting in the refrigerator for what feels like 6 months being ignored. I stored it in a gallon mason jar, and needed the room, so three days ago I took it out. I poured it all into a bowl, added 1 cup warm water and 1 cup flour. I mixed it well, let it sit, and it was still alive! I'm telling you, I love this starter!

After my starter resurrected, I began my search for recipes. I have made bread and pancakes but knew there had to be more out there for me to do with sourdough starter. In addition to these first two recipes, I made two loaves of bread, except one I kneaded 2 teaspoons of minced garlic into the dough just before the final rise.

Well, this is what I came up with:

The big hit of the day was this Cherry Sourdough Coffee Cake from Better Homes and Gardens "New Cook Book":

Cherry Filling (or use a can of cherry pie filling)

1 1/2 cups fresh or frozen unsweetened pitted tart red cherries
1 tablespoon lemon juice
1/2 cup sugar
2 tablespoons cornstarch
Water to cover

Dough

1 1/2 cups all-purpose flour (I used about half white and half wheat flour)
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter
1/2 cup Sourdough Starter
1 egg
1 teaspoon vanilla

Topping

1/2 cup rolled oats
1/4 cup packed brown sugar
1/4 cup chopped nuts
3 tablespoons all-purpose flour
1/4 cup butter

For Filling

Bring cherries to boil; reduce heat. cover and simmer for 5 minutes. Stir in lemon juice. Combine sugar and cornstarch; add to cherry mixture. Cook and stir until bubbly. Cook and stir 2 minutes more. Cool completely.

For dough:

Mix the flour, sugar, baking powder, baking soda, and salt. Cut in butter until mixture resembles fine crumbs. Mix Sourdough Starter, egg, and vanilla; add to flour mixture. Stir just until moistened. Spread half of the batter into greased 9X9X2-inch baking pan. Spread Cherry Filling on top. Drop remaining batter in small mounds over filling.

For topping:

Mix oats, brown sugar, nuts and flour. Cut in butter until mixture resembles coarse crumbs; sprinkle over batter. Bake in a 350 degree F oven for 35 to 40 minutes or until golden. Serves 9.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Next is the Sourdough Chocolate Cake. Now, I will share a recipe with you but it's not the one I cooked. The one I cooked was not chocolate-y enough. So I searched and found this one. I won't make it tonight...have to find someone who will eat the first one (I might have my husband take it to work...they eat anything! LOL!):

Sweet Sorrow Sourdough Chocolate Cake
http://www.almostgotit.com/2007/08/19/sweet-sorrow-sourdough-chocolate-cake/

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Now, for the recipes I will try. Looking around online I found some wonderful recipes. These are the ones I am dying to try, once I am finished with my baking frenzy today.

This one I will make once I have a supply of homemade candied fruits and peels:

Alaskan Russian Sourdough Fruit Cake

Banana Sourdough Bread

Figure 3 Ranch Cowboy Morning Sourdough Biscuits

Mendenhall Sourdough Gingerbread

Old West Sourdough Biscuits

Streusel-Filled Sourdough Cake

Strawberry Sourdough Bread

Sourdough Sugar Cookies

Sourdough Sticky Buns

Sourdough Squash Brownies

Sourdough Spice Cookies with Maple Frosting

Sourdough Sopapillas

Sourdough Peanut Butter Cookies

Sourdough Oatmeal Cookies

Sourdough Gingerbread with Lemon Sauce

Sourdough Fresh Fruit Cobbler

Sourdough Cornbread

Sourdough Cinnamon Rolls

And

Sourdough Potato Bread

This page has so many recipes, I'm not sure you want me to list them all (but I will):

SOURDOUGH RECIPES from Richard Packham:

EVERYDAY SOURDOUGH BREAD (for five loaves)
SOURDOUGH FRENCH BREAD
HAMBURGER BUNS
SOURDOUGH MUFFINS
SOURDOUGH BISCUITS
SOURDOUGH BAGELS
SOURDOUGH PIZZA
SOURDOUGH CINNAMON ROLLS
SOURDOUGH DEEP-FRY BATTER
SOURDOUGH PANCAKES
SOURDOUGH BELGIAN WAFFLES
MIKE'S QUICK BLENDER WAFFLES
SOURDOUGH CARROT CAKE
SOURDOUGH GINGERBREAD CAKE
SOURDOUGH CROISSANTS (makes one dozen)
SOURDOUGH PUMPERNICKEL BREAD
SOURDOUGH PASTRY (PIE CRUST)

I was gifted with a lot of lemons from my neighbor's tree last week. I didn't realize just how many I had until I washed them all! What the heck was I going to do with all those lemons?

So far, I have started Lemon Wine. I used this recipe:

http://www.abc.net.au/wa/stories/s394386.htm

Lemon Wine

Chef: Lyn Cook
from Minival near Wylkatchem

You need:

• 6 medium sized lemons
  
  
• 1/2 lb raisins (225g)
  
  
• 4 lbs sugar (1.8kg)
  
  
• 1 oz dried yeast (30g)
  
  
• 1 gallon of water (4 litres)

(eight or even ten lemons may be used if a stronger taste required)

Method:
Grate all lemons and put them aside. Halve the lemons and squeeze the juice into one gallon of boiling water.
When the water boils again, cut off the heat at once. Pour the hot liquid over the sugar and stir until all the sugar is dissolved.
Cut up the raisins and add these to the liquid. Then add the lemon rind and allow the brew to cool. Sprinkle the yeast on top and stir in. Cover and ferment for 14 days after which you strain and bottle. Leave it for one to three months and enjoy (in moderation... this has quite a kick).


This recipe featured by Ted Bull
So far, it smells wonderful! I am on day 10, so we'll see in a few months.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

The second thing I did was make Canned Lemon Curd. I used the instructions from this website:

http://www.uga.edu/nchfp/how/can_02/lemon_curd.html

but used the actual recipe from this one but I added some citric acid due to the over-ripe lemons (actually, I added too much so this stuff is VERY sour):


http://busycooks.about.com/od/condimentsjamsjellies/r/lemoncurd.htm

Lemon Curd

By Linda Larsen, About.com

Ingredients:

• 1 cup sugar
  
• 1 cup lemon juice
  
• 3 Tbsp. butter
  
• 3 eggs

To this, I added the zest from all the lemons I used, which was 6 times this recipe (I have the battle scars to prove it)! I ended up with 9 half-pints. Since I made this so sour, I'll have to adulterate when I use it (add sugar). While writing this, I found this web page that describes how to use Lemon Curd:

http://www.uga.edu/nchfp/publications/nchfp/factsheets/lemoncurd.html

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Right now, I have some Bitter Orange Marmalade (Orange-Lemon Marmalade) going in my crock pot (because my stock pot has the wine in it). Not sure if it will get hot enough to thicken, so I may have to separate and cook in batches. This recipe I got out of Stocking Up III by Carol Hupping and the staff of the Rodale Food Center. I used Mandarin Oranges, since I had a lot of those that needed to be used.

Bitter Orange Marmalade

An aromatic and delicious variation of the classic.

You need:

• 5 oranges
  
  
• 2 lemons
  
  
• 12 cups water
  
  
• 3 cups mild-flavor honey

Method:

Place oranges, lemons, and water in an 8-quart stainless steel or enamel saucepan. Cover and bring to a boil. Lower heat and simmer 2 hours. Remove fruit; seed and quarter. Chop fruit in food processor or by hand. Return to water. Bring fruit mixture to a boil. Stir in honey. Return to a full rolling boil, stirring constantly, until mixture resembles a thick syrup, 15 to 30 minutes. (Keep at a full rolling boil or it will take longer to reach the gel stage.)

Pour into hot, scalded half-pint jars, leaving 1/4-inch headspace, and seal. Process for 10 minutes in a boiling-water bath.

Allow the marmalade to "age" for 2 weeks before tasting or it may be too bitter.

Like I mentioned, I have this in my crock pot. I had it going on high for a few hours before bed last night, then on low all night. Right now, after turning it back up 2 hours ago, it still looks like soup. It is a little thicker, so I may continue it in the crock pot.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

The next (and I hopefull final) recipe I will be making is a Lemon Meringue Pie. I'll be making this one tonight, using a recipe out of The Joy of Cooking (which is basically this recipe by Alton Brown):

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26271,00.html

Lemon Meringue Pie
Recipe courtesy Alton Brown, 2003
Show: Good Eats

Lemon Filling:

• 4 egg yolks (reserve whites for meringue)
  
• 1/3 cup cornstarch
  
• 1 1/2 cups water
  
• 1 1/3 cups sugar
  
• 1/4 teaspoon salt
  
• 3 tablespoons butter
  
• 1/2 cup lemon juice
  
• 1 tablespoon finely grated lemon zest
  
  
• 1 (9-inch) pre-baked pie shell
  
• 1 recipe Meringue, recipe follows

Adjust the oven rack to the middle position. Preheat oven to 375 degrees F.

Whisk egg yolks in medium size mixing bowl and set aside.

In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.

Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell and top with meringue while filling is still hot. Make sure meringue completely covers filling and that it goes right up to the edge of the crust. Bake for 10 to 12 minutes or until meringue is golden. Remove from oven and cool on a wire rack. Make sure pie is cooled completely before slicing.

Meringue Topping:

• 4 egg whites
  
• 1 pinch cream of tartar
  
• 2 tablespoons sugar

Place egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes. Use to top lemon filling.

Yield: topping for 1 (9-inch) pie

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I was wrong! One more recipe, since there were just a few lemons left over. I made Lemon Extract! I remembered a wonderful Lemon Poppyseed Bread recipe an online friend of mine gave me (I don't have permission to post it here) and my lack of the necessary ingredient Lemon Extract. So, I made some!

Lemon Extract

• Zest of 2 large lemons (no pith)
  
• 1 cup Vodka

Either use a vegetable peeler, sharp knife, or cheese grater to remove the zest off the lemons (ensure there is no pith, or it will make this bitter). Chop the zest, place in a sterilized pint mason jar, and pour vodka into jar. Place the cap and ring on the jar and leave for two weeks (shaking occasionally). Strain into a dark colored bottle.

This should keep for about a year or more if you store in a cool, dark place.

» Read More

From the same site listed below, which is New Mexico State University, here is a page to download some informational PDFs.

The Publication categories are:

* Agronomy (A series)
* Livestock and Range (B series)
* Clothing (C series)
* Dairy (D series)
* Food and Nutrition (E series)
* Family Development (F series)
* Family Resource Management (G series)
* Horticulture (H series)
* Health (I series)
* Wildlife (L series)
* Agricultural Mechanics and Engineering (M series)
* Economics (Z series)
* Water (W series)

http://www.cahe.nmsu.edu/pubs/howto/howto.html

Here's another item submitted to Preparedsurvivalistsunite2:

http://www.cahe.nmsu.edu/pubs/_m/m-106.html

Safe Use of Household Greywater
Guide M-106
Revised by Marsha Duttle, Extension Research Assistant
College of Agriculture and Home Economics New Mexico State University

Greywater is water that has been used for washing dishes, laundering clothes, or bathing. Essentially, any water, other than toilet wastes, draining from a household is greywater. Although this used water may contain grease, food particles, hair, and any number of other impurities, it may still be suitable for reuse. Reusing greywater serves two purposes: it reduces the amount of freshwater needed to supply a household, and reduces the amount of waste water entering sewer or septic systems.

The New Mexico Environment Department and the Construction Industries Division govern liquid waste disposal in New Mexico, and issue permits for approved systems. Greywater use is restricted by the Liquid Waste Disposal Regulations (LWDR), but the Environment Department can grant a variance if the applicant shows that:

1. "granting the variance will result in public health and environmental protection equal to or greater than the minimum protection provided by the varianced requirement" (LWDR section 202.D.2.); and
2. "the proposed liquid waste system will, by itself or in combination with other liquid waste systems, neither cause a hazard to public health nor degrade any body of water" (LWDR section 202.D. 1).

Note: Be sure to obtain all necessary permits before installing a greywater system.
USES FOR GREYWATER

The amount and quality of greywater will in part determine how it can be reused. Irrigation and toilet flushing are two common uses, but nearly any non-contact use is a possibility.

Greywater is suitable for irrigating lawns, trees, ornamentals, and food crops. Though irrigation methods in greenhouses may differ greatly from outdoor irrigation, several guidelines for use of greywater apply to both situations.

* Apply greywater directly to the soil, not through a sprinkler or any method that would allow contact with the above-ground portion of the plants.
* Root crops which are eaten uncooked should not be irrigated with greywater.
* Plants that thrive only in acid soil should not be watered with greywater, which is alkaline.
* Use greywater only on well-established plants, not seedlings or young plants.
* Disperse greywater over a large area, and rotate with fresh water to avoid buildup of sodium salts.

In addition, when irrigating outdoors, apply greywater only to flat areas where runoff is not likely. A cloth bag attached to the end of the hose will help distribute water and also act as an additional filter. The filter will need to be removed and cleaned periodically (every three or four days).

In arid areas where dry grass or brush pose a fire hazard, homeowners may wish to plant a firebreak or "greenbelt" of a selected high-moisture species. Greywater is ideal for irrigating firebreaks, because it contributes plant nutrients in the process.

Remember that in most areas outdoor irrigation is a seasonal use for greywater, but greywater is produced throughout the year. If reverting to sewer or septic systems during the winter is not feasible, find uses that are possible during all seasons.

Toilet flushing can use considerable amounts of greywater, as it normally accounts for up to 50% of indoor water use. Poor quality greywater is not a problem if it is used to flush toilets, because the water goes into the sewer or septic system where it would have gone had it not been reused. Greywater should be pumped into the toilet bowl for flushing. DO NOT put greywater into the toilet tank. Greywater in the tank may not only cause the flushing mechanism to malfunction, but could be backsiphoned into the fresh water supply if water pressure decreases suddenly.

Lagoons or ponds containing greywater can grow algae to feed fish in a separate pond, or provide food for ducks and other waterfowl. Removal of the algae is necessary to keep the system aerobic and prevent foul odors. Ponds are often lined with concrete, stone, or plastic to prevent leakage. This method is a relatively inexpensive and easy way to recycle water, but requires some expertise to site and construct the lagoons.

With an automatic clothes washer, the wash water from a lightly soiled load, or rinse water, can be saved to wash the next load. When reusing laundry water for irrigation, do not use liquid fabric softener or detergents including softener (use softener sheets in the dryer instead). Water should not be reused if the laundry includes diapers. Wash water containing gasoline, diesel, or similar pollutants, should not be used for purposes other than flushing.
UNTREATED GREYWATER

Untreated greywater should not be kept for longer than one day, but adding two tablespoons of chlorine bleach per gallon of water will extend storage time somewhat. Try to use greywater the day it is collected or the high bacteria count will cause objectionable odors.

Observe these precautions when using untreated greywater:

* Greywater containing sodium, bleach or borax can damage plants. For this reason, water from automatic dishwashers should not be used for irrigation.
* Water used to wash cooking utensils in the sink may contain grease, fats and oils, and is not acceptable for greywater use.
* If you plan to use water from your washing machine, avoid liquid fabric softeners and detergents with softeners. Use a dryer fabric softener sheet instead.

TREATING GREYWATER

Investing time and equipment in a system designed to filter, store, and possibly disinfect greywater may make water reuse a more convenient practice. Some questions to answer before building a treatment system are:

* How much greywater will have to be treated? About 65% of domestic wastewater is greywater. Bathing and laundry can generate considerable quantities of greywater in a large household.
* What contaminants are present? Greywater from the bathroom will have different characteristics than that from the kitchen (see figure 1).
* What are the possible uses after treatment? The planned uses of greywater may call for more or less treatment. Some uses, such as outdoor irrigation, are seasonal; greywater is produced year round.
* What is the soil type and depth to water table at your site? A shallow water table underlying sandy soil could be in danger of contamination.

Answering these questions will help you decide what type and size of system to install. Because greywater treatment systems are not much in demand, you may have to design and build a system to meet your own specifications and needs. Options to consider for greywater treatment include settling tanks, disinfectants and filters.
Figure 1. Water-quality characteristics of selected domestic wastewater. (Figure has been modified from its original version in order to be html programmed. Please see PDF file or contact NMSU Agricultural Communications for the original hard copy.) ________________________________________________________________________________________

Water Source Characteristics
________________________________________________________________________________________
Automatic Clothes Washer Bleach, Foam, High pH,
Hot water, Nitrate, Oil and
Grease, Oxygen demand,
Phosphate, Salinity, Soaps,
Sodium, Suspended solids,
and Turbidity

Automatic Dish Washer Bacteria, Foam, Food particles,
High pH, Hot water, Odor,
Oil and grease, Organic matter,
Oxygen demand, Salinity, Soaps,
Suspended solids, and Turbidity

Bath tub and shower Bacteria, Hair, Hot water, Odor,
Oil and grease, Oxygen demand,
Soaps, Suspended solids, and
Turbidity

Evaporative Cooler Salinity

Sinks, including kitchen Bacteria, Food particles, Hot water,
Odor, Oil and grease, Organic matter,
Oxygen demand, Soaps, Suspended
solids, and Turbidity

Swimming Pool Chlorine, and Salinity
_________________________________________________________________________________________


Tanks

In a settling tank, solids and large particles will settle to the bottom, while grease, oils, and small particles will float. The remaining liquid will be reused. A settling tank also allows hot water to cool before reuse. The tank should be large enough to hold twice the expected dally flow plus 40 percent, to allow for sludge accumulation and surge loading. One type of settling tank well-suited for greywater treatment is a septic tank. A septic tank is specifically designed to allow settling, but do not confuse the use of a septic tank to treat greywater with the conventional use of a septic tank. Greywater intended for reuse should NEVER be mixed with toilet wastes.

Greywater coming out of a septic tank contains little or no oxygen. Greywater from an aerobic tank will contain more oxygen, which is better for irrigation purposes. An electrical pump or aerator added to a septic tank can create an aerobic environment. Aerobic conditions allow some decomposition of wastes in the tank, and may help minimize sludge buildup and blockages in the system. Both aerobic and septic tanks will need to be pumped Out every three to five years.

Several types of tanks may be suitable for settling or storage of greywater. In addition to metal, polyethylene, fiberglass or wooden tanks that are commonly used, consider using plastic garbage cans, 55-gallon dims, portable swimming pools, or waterbed mattresses.
Disinfection

Two chemicals used to disinfect water are chlorine and iodine, with chlorine being more common. Not only is it readily available (as household liquid bleach or at swimming pool supply houses) and relatively inexpensive, but it is stable in storage and will, in time, vaporize from the water after disinfection. Organic material in greywater may combine with chlorine, and reduce the amount available for disinfection. For this reason, a filter or settling tank before the disinfection point may be advisable.

Iodine is less affected by organic material, persists longer, and may be more effective at the high pH of greywater. Iodine is also fast-acting, requiring no more than two minutes to kill most pathogens.

Several devices are available commercially that dispense appropriate amounts of iodine or chlorine (in solid or liquid form) to a water system. Check with swimming pool supply houses or water treatment companies.
Filters

The type of filter required for a greywater system depends largely upon the amount of greywater to be filtered and the type of contaminants present. A drain filter is an easy and inexpensive way to filter lint and hair Out of bath or laundry water. A simple cloth bag tied over the end of a hose or pipe may be sufficient for irrigating outdoors or similar applications.

Many types of commercial water filters are available. Most use an activated charcoal, cellulose, or ceramic cartridge that must be cleaned or replaced regularly. Before buying a filter, determine whether it is a gravity filter (for low volumes) or a pressure filter (for flow rates greater than 20 gallons per minute). Also consider the frequency, cost, and ease of maintenance.

Slow sand or multi-media filters are usually built by the homeowner. These gravity filters may be constructed in a 55-gallon drum or similar container that is of suitable size. Features that should be part of a filter include a perforated plate or some other device to distribute water evenly over the top, a concrete funnel in the bottom to help water drain to the perforated drain pipe, and a cover and vent to prevent odors. Fill the bottom of the filter with stones that are too large to enter the drain pipe.

Slow sand filters are shallow layers of stone, medium gravel, and pea gravel beneath a deep layer of sand (see figure 2). A slow sand filter will treat approximately 0.05 to 0.13 gallons per minute per square foot of surface area.

Multi-media filters are filled with a variety of media in order of increasing size, for example, fine sand, coarse sand, gravel, stone, and wood chips, to a total depth of 2 1/2 to 3 feet (see figure 3).

NOTE: Figures 2 and 3 are not available. Please see PDF file or contact NMSU Agricultural Communications for a hard copy.

Slow sand filters require regular cleaning and replacement of the top layer of media. Multi-media filters require less frequent cleaning, but all layers must be cleaned or replaced when maintenance is required. Routing greywater through a settling tank before filtering reduces contaminant load and can lengthen the interval between cleanings.

Figure 4. Treatment for water-quality variables (Figure 4 has been modified from its original version in order to be html programmed. Please see PDF file or contact NMSU Agricultural Communications for the original hard copy.)
_______________________________________________________________________________________

Treatment Variable
_______________________________________________________________________________________
Aeration Odor, Organic matter, Oxygen
demand, and pH

Alum Soaps, and Turbidity

Carbon filtration Odor

Chlorination Bacteria, and Odor

Crop filtration Bacteria, Food particles, Suspended
solids, and Turbidity

Crop uptake Nitrate, Phosphate, Soaps,
and Sodium

Dilution Hot water, Nitrate, pH, Phosphate,
Salinity, and Sodium

Filtration Food particles, Oil and grease,
Organic matter, Soaps, Suspended
solids, and Turbidity

Flotation Oil and grease

Hydrogen peroxide Bacteria, and Odor

Lime Bacteria, Odor, and Sodium

Settling Foam, Food particles, Hot water,
Organic matter, Oxygen demand,
and Suspended solids

Soil filtration Bacteria, Bleach, Chlorine, Foam,
Food particles, Organic matter, Oxygen
demand, Suspended solids, and Turbidity

Soil uptake Nitrate, Phosphate, Soaps, and Sodium

Storage Foam, Food particles, Hot water, Organic
matter, Oxygen demand, pH, and
Suspended solids


(Figures 1 and 4 reprinted from Water and Wastes Engineering with the permission of Scranton-Gillette Communications, Inc.)

New Mexico State University is an equal opportunity/affimative action employer and educator. NMSU and the U.S. Department of Agriculture cooperating.
Written: January 1990
Last Modified: February 1994
Placed on Server: April 4, 1996

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