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DIY – Page 14 – Homesteader Depot

Homesteader Depot

Category: DIY

  • Simple 5 Step Homemade Salsa Recipe

    Simple 5 Step Homemade Salsa Recipe

    One of our favorite things about homesteading is that it has allowed us to reconnect with food in a new way. Let’s face it, a lot of the fruits and vegetables we buy at the supermarket are grown using chemicals and harsh fertilizers. They’re harvested before they’re ready, as a result, they don’t have the rich, delicious flavors as they do when fresh.

    By contrast, home-grown produce is bursting with flavor. Once you’ve tried growing vegetables and cooking with them, you’ll never want to go back to boring supermarket produce again.

    Are you looking for ways to use the vegetables you’ve grown? Making homemade, homestead salsa is a good way to use some of the vegetables you’ve grown and create a tasty condiment for your food at the same time.

    Homestead Salsa Recipe

    Making fresh salsa is easy. All you need to do is chop the ingredients and combine them with some seasonings. It usually tastes better if you let it sit for a little while before serving it, but the salsa will be ready in just minutes.

    Of course, you also have the option of cooking and preserving salsa. This recipe is for fresh salsa, but you could just as easily preserve it, so you’ll have fresh salsa year-round.

    Here are the ingredients for our fresh salsa:

    • 10 small tomatoes (not cherry tomatoes, just small regular tomatoes from your garden)
    • 1 red onion
    • 4 sweet bell peppers
    • 3-6 spicy peppers of your choice (we like jalapeños, habaneros, and serranos)
    • 1 bunch of fresh cilantro
    • 3 cloves garlic, minced
    • ¼ c. white vinegar
    • ¼ c. brown sugar
    • 2 tablespoons lime or lemon juice
    • Salt and pepper to taste

    To prepare:

    1. Chop the vegetables. Some people like to peel and seed the tomatoes, which you can do by slicing into the skins, immersing them in boiling water for a minute or two, then shocking them in cold water. The skins should peel write off. However, we think this salsa tastes great if all you do is dice the tomatoes.
    2. Dice the red onion and bell peppers. For the hot peppers, the method you use to prepare them depends on your tolerance for heat. If you want some spice but don’t like it too hot, halve the peppers and – while wearing gloves – remove the ribs and seeds and discard them. If you like it very hot, simply chop the whole pepper and add it.
    3. Chop the cilantro leaves. If you don’t like cilantro (to some people, it tastes like soap) you can eliminate it entirely.
    4. Combine the chopped vegetables, herbs, vinegar, sugar, citrus juice, salt, and pepper in a bowl. Stir to combine the ingredients.
    5. Now, give your salsa a taste. This is the time to adjust the salsa, so the flavor will be exactly to your taste. Here are some suggestions:
    • If your salsa is too spicy, add a couple of additional tomatoes, another sweet bell pepper, or a spoon of brown sugar.
    • If your salsa isn’t spicy enough, add another hot pepper (or half – you don’t want to go overboard!)
    • If your salsa lacks acidity, add an additional tablespoon of lime or lemon juice.
    • If it lacks flavor, add a pinch of additional salt and black pepper.

    You get the idea. It may take some trial and error to get it right. The final step is to let the salsa sit overnight in the refrigerator. This final step gives the flavors a chance to blend together.

    Once you’ve mastered this basic recipe, you can experiment with other flavors. For example, you might want to add peaches for a sweeter salsa. Combining salsa with black beans and corn can make it into a hearty side dish.

    What’s your favorite salsa recipe? Tell us in the comments!

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  • Super Simple DIY Fishing Net

    Super Simple DIY Fishing Net

    Time is always scarce on a homestead so spending days on end catching 1 fish at a time is not the best use of your limited time.  How can you catch crazy amounts of fish in a short amount of time so you can get back to doing other necessary things on your homestead?

    If you use fishing and fish as a regular food source, a net is basically a mandatory piece of equipment. If you find you need a larger net than you want to spend your hard-earned cash on, you can DIY it for a fraction of the cost using some twine and nails.

     

    What you will need:

     

    • Nails
    • Hammer
    • Netting or other sturdy Twine
    • Scissors
    • Area large enough to work

     

    To start, decide how wide you want your net to be.  Then place two nails into a wall or beam high enough to accommodate the length of the net you want to end up with.

     

    Stretch a piece of your twine between the 2 nails and secure it so that the length is tightly strung with no dipping.

     

     

    Cut additional pieces of twine, each one double the length you want the final net to be.

     

    For example.  If you want an approximately 6’ x 6’ net, your nails will be 6’ apart and the cross piece of twine will stretch across that length.  Each subsequent piece will be cut to 12’ lengths.

     

    Next, attach the double lengths at even spaces across your cross string. To do this, fold the length in half, hold the center loop behind the cross string and feed the ends of the length around the cross string and through the loop, then tighten, creating 2 vertical strings hanging down the length of the net.

     

    Do this for each double length, spacing them evenly as you go and adjust as needed.

     

    The space between each tied length will determine how big the holes of the net will be.  If you want a tighter net to hold smaller fish, place them closer together.  This will also be what determines how many double lengths you need to make.

     

    As stated above, each double length creates 2 vertically hanging strings, or one set, when tied to the cross string. We are going to refer to each of the hanging sets as 1, 2, 3, 4 etc. and each set has a left string and a right string, so there will be 1 left, 1 right, 2 left, 2 right, etc.

    Start by taking string 1 right and 2 left and holding them together.  Make a loop around your finger with the two pieces being held together as one and feed the end through to create a knot, joining the 2 pieces below the cross piece.  Adjust as needed to balance the knot evenly between the vertical lengths to create an upside-down triangle between the knotted pieces and the cross piece.

     

    Continue this process with 2 left and 3 right, then 3 left and 4 right, making a line of knots across the width of your workspace until you have your first row completed.  At this point, strings 1 left and your last set’s right string will be hanging free on either end of the area and all the set will be joined to their neighbor by a knot.

     

    Start the second row by taking 1 left and 1 right and knotting them, then 2 left and 2 right, 3 left and 3 right, and so on.

     

    Continue this pattern until you get to the bottom of your twine, tie off the ends and presto!  Your very own fishing net.

     

    This technique can be used for any size net you may need.

     

    Alternatively, if you tie your double lengths to a pre-existing circular frame, you can use the same process to create a dip net, just make sure to keep alternating knot rows and tie off the bottom when you reach the depth you want.

     

    Happy Fishing!

     

    More interested in sport fishing?  Get the insider, professional fly-fishing tricks, tips, and techniques HERE.

     

     

  • Tips to Stockpile Food for the Winter Months

    Tips to Stockpile Food for the Winter Months

    Growing up, one of my favorite things to read were the Laura Ingles Wilder books.  Not only were they entertaining, but she also went into great detail on how their food was grown or raised, butchered or harvested and then processed to keep all winter long.

    Thanks to modern conveniences, most of us don’t really need to take these steps to ensure a comfortable winter, even on a homestead with electricity and appliances.  However, it doesn’t hurt to prepare for a worst-case scenario to ensure you won’t get caught during a bad winter storm or power outage.

    Fortunately, when proper measures are taken, many foods can be kept all winter long.

    Fruits and Veggies

    For fruits and vegetables, storage areas should be cool and dark with moderate humidity and a consistent temperature of 40o.  When planning a homestead or other remote living location, a root cellar is a good addition for long-term storage.  In other homes, a cooler area of a basement or an attached garage can work.

    Stock a cellar as late in the fall as possible. Cure vegetables like potatoes, winter squash, and onions in warmer areas before moving them to the cold storage areas. For other items, chill in the fridge before moving to the cellar areas.

    Many root cellar veggies store better when some dirt is still on them. If you’ve harvested your own or stocked up from a local farmer’s market, shake or rub the excess dirt off instead of washing them.

    Know What Your Food Needs to Last

    Squash should be stored in shallow containers or left on shelves as they are.  Items like garlic and onions are best kept in mesh bags or open boxes so they can breathe. Potatoes must be kept in complete darkness to prevent the skin from going green.

    Avoid piling vegetables together, this generates heat and can lead to them spoiling. Try to spread them out as much as possible and rotate them for even exposure.

    Apples can be stored for months in a box and can be piled more than others.  This will actually assist them by maintaining humidity to keep them crispy.

    Avoid Spoilage

    It’s true that one bad apple can spoil the whole barrel, and that doesn’t just apply to apples.  Handle your fruits and vegetables carefully as even the slightest bump can create an invisible bruise and begin the decomposition process.

    In any storage areas that don’t have built-in climate control, the driest, warmest air will be near the ceiling while more-humid air is nearer the floor and farthest from the door. Keep this in mind as you plan where you will store your produce.

    Inspect your stores regularly and immediately remove any soft or rotten items before they can affect the rest.

    Keeping Meat

    If you are really into the store and save idea, consider smoking and storing your own meats.

    Whether you’ve gone hunting, or gone in with a friend and purchased a whole cow, being able to have a portion of that ready to go without relying on the use of a freezer can be a great idea.

    Used for millennia by some of the oldest civilizations for long-term storage, smoking creates an acidic coating on the meat that prevents bacteria from cultivating. It also dehydrates the meat, making it less hospitable for bacteria to breed.

    So, come late summer and early fall, start planning on what you can stock up on for winter storage.  Not only will this provide you with an emergency supply of food when needed, it is also a great way to keep eating local organic food all year round whether it comes from your own garden or the local farmers market.

     

  • 5 Ways Pigs Are Valuable Beyond Just Meat

    5 Ways Pigs Are Valuable Beyond Just Meat

     

    When you are living off the land, owning animals that can provide you with food can be extremely beneficial. You may grow plenty of crops and fill your pantry with canned vegetables, but if you aren’t getting enough protein, you won’t have the energy to tend to your farm and home.

    While there are some homesteaders who don’t want to commit to raising a large farm or a herd of cattle, there are plenty of other animals such as chickens or turkeys that can ensure you have meat and eggs throughout the year. They are also low-maintenance so that you don’t have to waste a lot of your time caring for them.

    Pigs are another option that will provide you and your family with plenty of meat. While they do require plenty of food, they aren’t as difficult to raise as you may think.

    Here are a few good reasons why you should consider adding pigs to your homestead.

    1. They Will Eat Anything

    Yes, pigs eat a lot, which can be a disadvantage, but they will eat a lot of anything. Many homesteaders make their own dairy products such as cheese or butter. If you have excess whey left over from making cheese, you can feed it to the pigs. They will also eat excess milk from dairy animals, extra eggs from chickens, or any cooked leftovers that you have lying around. That means no more food thrown out the back door and nothing goes to waste.

    1. They are Excellent Tillers

    Pigs will till any area that you place them in. Many people think that the rooting that pigs do naturally is a bad habit and it should be stopped. But it’s only a terrible thing if you have them in an area where you don’t want to disturb the soil. The tilled land where pigs once lived is a suitable place to grow vegetables. That is because along with loosening up the soil, it is also well-fertilized.

     

    3. They Help Eliminate Parasites 

    Pigs are a dead-end for parasites that often become an issue with other farm animals such as cattle, goats, or sheep. Since pigs have internal parasites that are different from other animals, they help clean up the land when they follow other grazing animals. If you place your pigs in a field with grazing animals such as sheep or goats, the pigs will consume the eggs and larvae of the parasites on those animals. Their bodies are capable of digesting the parasites without harm. Goat parasites will not survive inside of pigs.

     

    1. You Receive an Abundance of Meat

    The best thing about raising pigs is the amount of meat that you can get from them. You can add more variety to your diet and create a wide range of meals for your family all while homesteading. And the best thing about it is that you know where the meat came from. You raised the pigs humanely and know exactly what type of diet they consumed.

    Suggested Article: “5 Keys to Choosing the Perfect Livestock”

    1. Extra Income

    If you end up with more meat than you need, you can always sell the additional meat for profit. Many people will raise pigs just to sell the meat and not keep it for themselves, while others may raise additional pigs to sell. You can choose to sell the pig itself or the meat after it is butchered. Either way, you end up with a substantial profit that can help with supplies during the winter.

    If you want to have enough pork for your entire family, you should get two to three piglets in the spring. Raise them throughout the summer and then butcher them that fall. Then you can do the same the following year. Raising a pig for that period of time will usually produce around 170 to 200 pounds of meat, which should be more than enough meat to keep any homesteader happy.

  • 5 Step DIY Soap

    5 Step DIY Soap

    Making your own soap can be a fun and creative experience. You have the advantage to create a product that is safer than those available in stores and something that is free of perfumes or chemicals. You can also save money over time by making your own soap when compared to products in stores that contain the same natural ingredients. Need another good reason? You can sell it and make a reasonable profit to help you buy the things you need.

    If you are creative with making soap, you can use molds to make natural skin care products into tiny works of art. Or you can make basic soap that is just as nourishing for your skin. There are various recipes and methods that you can try for soap-making so that each batch you make can be different and unique.

    You can use milk or water to create your homemade soap, but using milk can sometimes be tricky, and the recipes that you may find in books or online may not mention that you can substitute milk for water. If you decide to use milk, keep in mind that it will cause the mixture to heat up faster, so you may want to wait until you are more experience with soap-making before you start using milk. However, once you do, the milk will give your soap a creamier color. Natural goat’s milk is a good source if you want to try it.

    Using colors in homemade soap is a fun way to make the process more creative. You can use natural colorants such as spirulina, cocoa, or paprika to create a rainbow of colors. A mixture of Spirulina and nettle creates green soap while paprika crates a nice orange tone. Cocoa can turn out either brown or purple, and annatto creates a bright yellow soap.

    How to Make Homemade Natural Soap

    The equipment that you will need for soap-making shouldn’t be used for anything else, and it should be very clean. For mixing bowls, you should use glass, stainless steel, tempered glass, or enamel. Do not use copper or aluminum since they can react to the lye. Use styrene plastic or silicone spoons for mixing. You can use silicone baking pans or purchase special molds designed especially for soap-making. You will also need a quart and a pint-sized canning jar, newspaper, stainless steel thermometer, and an old towel.

    Additives

    There are several additives that you can use when making soap including herbs like lavender and chamomile, essential oils, natural colors, oatmeal, ground coffee, salt, or aloe vera gel.

    Ingredients:

    • 2/3 cup coconut oil
    • 2/3 cup olive oil
    • 2/3 cup almond or grapeseed oil
    • ¼ cup of lye
    • ¾ cup of cool water

    Directions

    Cover your work area and put on protective gloves. Measure water into a quart jar. Measure lye, making sure you have the exact amount. Slowly pour lye into the water, stirring as you pour. Stand back to avoid any fumes. When the water clears, set aside.

    Add all three oils together in the pint jar. Heat up in microwave or place in a pan of water to heat up to 120 degrees. The lye should have come down to around 120 degrees by then. Wait for both to cool to between 105 and 95 degrees. You don’t want it to get any cooler than that or it will ruin the soap.

    Related Article:  “Homemade Citrus Cleaner”

    Once everything is at the right temperature, pour oils into a mixing bowl. Slowly add the lye, stirring until it’s mixed. You need to get the lye in contact with the soap as much as you can. After around 5 minutes of stirring, the soap mixture should lighten in color and thicken. Once it has a pudding texture, it is at “trace”.

    Add in herbs, essential oils, and any other additives. Stir thoroughly and pour the mixture into molds. Cover with plastic wrap. Set it in the old towel and wrap up. This will keep the heat inside and start the soap making process

    After 24 hours has passed, it’s time to check the soap. If it is still soft, allow it to sit for 12-24 more hours. Once it’s cold, place on parchment paper. Allow the soap to cure for 4 weeks and turn it once a week to expose all sides to air. Once it is fully cured, wrap the soap in wax paper or place in an airtight container.

  • 5 Natural Medicines You Need to Know

    5 Natural Medicines You Need to Know

    More and more people are turning to natural remedies, especially for day-to-day injuries and ailments.  The concept of antibiotics goes back well before the discovery of penicillin.  In fact, some of the natural medications used most have good antibiotic properties.

    Whether you are suffering from a cut or scrape, or a classic cold, flu, earache, or UTI there are remedies that can assist your body in getting rid of it and getting you back on your feet.

    Natural Aspirin

    The most commonly talked about Salicylic Acid, or natural aspirin, is Willow Bark.  Used for thousands of years, modern-day aspirin was originally produced using the herbs Meadowsweet and Willow Bark, then synthesized later. The problem is, when natural ingredients are copied and created in a lab then sold as a drug, they often create side-effects that natural sources won’t.

    But, before you start a collection of Willow Bark or Meadowsweet to use during your next headache, check out this surprising list of foods and other sources that naturally contain this amazing compound:

    Apples

    Avocados

    Blueberries

    Broccoli

    Cauliflower

    Cherries

    Chili peppers

    Cucumbers

    Eggplant

    Grapefruit

    Grapes

    Kiwi

    Licorice, the herb (Not the Twizzler)

    Paprika

    Peaches

    Plums

    Radishes

    Raspberries

    Spinach

    Strawberries

    Turmeric

    Zucchini

    Can I just say, WOW!

    Honey

    Every version of pure honey has natural antibiotics as well as a number of other healing benefits. Honey has also been used for several millennia worldwide to fight infections. We now know it is effective against over 200 strains of bacteria. You can use it internally to fight off many of these or use it topically in the place of store-bought antiseptic for small wounds and skin infections.

    Also, Read This:  “Honey Vinegar Cough Medicine”

    The best source of honey is raw, local honey, like the kind sold at your local farmer’s market.  Local honey will also aid in building up a resistance to local hay fever allergens as well.

    Ginger

    Fresh ginger has antibiotic properties.  It’s especially good against foodborne pathogens like Salmonella and Listeria, used as a tea with lemon and honey, it’s great for fighting again a cold or even the flu. Ginger is also an excellent anti-inflammatory that can aid in the relief of inflammation issues like arthritis and asthma.

    Raw Garlic

    Also a good defender and fighter against colds and the flu, garlic has been used for ages to remedy fungal infections, UTI’s, and intestinal parasites. The Allicin in garlic even has the ability to kill viruses that are prone to becoming immune to prescription antibiotics.

    Unfortunately, cooking garlic will kill Allicin, negating these healing properties, so you’ll have to use it raw.  Whether you choose to peel it and cut it into small pieces to swallow pill style or mash it up with some honey, raw garlic is a great way to stay healthy during cold and flu season.  Just keep some breath mints, or fresh mint, on hand.

    Related Article: Home Remedies Only Mother Nature Could Come Up With

    Turmeric

    Turmeric is not only tasty but it is good medicine. It will strengthen your immune system and destroys bacteria that leads to disease.  This spice is also great for the stomach in a number of ways that will cleanse and balance our systems. Turmeric is another multi-talented herb that is a good antibiotic as well as an antiseptic and anti-inflammatory agent.

    Buy it or Grow it

    Thanks to the rise of urban and suburban organic farms, these items are becoming more and more easily obtained.  If you’re into DIY, try growing some of these options your own in a garden or on your kitchen window sill in decorative pots.  You can even start your own Bee Colony for the “most local” honey possible.  This will almost guarantee you’ll have what you need when you need it.

  • 3 Effective Sheep Shearing Techniques

    3 Effective Sheep Shearing Techniques

    Despite some claims from animal rights groups, shearing is necessary to maintain the health and comfort of your sheep.

    There are 2 main reasons you need to have your sheep sheared once a year.

    • If the sheep’s thick wooly coats are not removed before the summer months, they can become very uncomfortable. Additionally, the amount of dirt that can amass and become matted to their bodies could develop into a health risk.
    • The wool from certain breeds is a valuable commodity and a good source of annual income. When raised correctly with a proper diet, a single sheep can grow up to 10 pounds of wool.

    Whether or not you are keeping them as a source of income or food, your sheep will need you to get them ready for the summer months to maintain a happy and healthy lifestyle on the farm, ranch, or homestead.

    Note: To make this process go a lot faster, take a look at these awesome shears I found on Amazon at a 65% discount right now <PanelTech Sheep Shears>

    There are a number of techniques out there, and like a person’s handwriting, each individual will develop a style of their own as they practice and get better.  Go get started, here are some basic steps, and tips to follow.

    Starting Position

    Some experts say start by laying the sheep on one side, others recommend starting on their backs with their feet in the air. Depending on the size of the sheep, you can decide what will work best for you.

    Shearing the Brisket

    No matter the technique or starting position you use, most experts say to start shearing on the brisket, or belly area.  If you are planning to sell your wool, the belly area is often too dirty to sell, so starting there will allow you to tackle the worst areas around the belly and crotch areas and get rid of them before you move on to the more valuable areas.

    When you start shearing, make sure your blows (strokes) are long and confident.

    Move down the belly area, around the crotch and the tail.  Separate the wool removed from these areas and discard.

    Start on One Side and Work Toward the Middle

    The removal of the brisket wool will leave a nice starting place to move onto the sides.

    To continue, start on the back leg, shear around it, and then shear up to the shoulder in a long clean blow. Trim the head and neck then work your way back down and around.

    Repeat this on the other side then finish with the back.

    When finished the ultimate goal is to have a single layer of wool that can be rolled or folded up for transport.

    Tips for Maneuvering Your Sheep

    To get your sheep into the positions needed to access each area, you can apply the following techniques.

    To control the head

    Place your thumb in the sheep’s mouth behind the incisor and wrapping your fingers under its chin.

    Take a firm but gentle hold of one of the ears and use to guide the head and body.

    To hold in place while shearing

    Rest the sheep’s body against your legs or between your knees.

    Lay the sheep on its side and straddle with your legs.

    Keep in mind, the calmer and more comfortable the sheep is, the less they will want to wriggle out of your control to get away.  This is especially important for larger sheep breeds to ensure a successful shearing experience.

    Sheep shearing is not an easy task, but the rewards are worth the effort, both for you and your sheep.  Professional shearers make it look easy but remember, they’ve had years and years of experience.  Like most things worth doing, practice makes perfect.

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  • Can Rabbits Contribute to a Homestead?

    Can Rabbits Contribute to a Homestead?

    Not just for pets, including rabbits on a homestead can be a great way to contribute to your food supplies, both as a food source and a natural fertilizer for your garden.  If you’re into fiber arts or want some extra money, angora rabbits give an additional benefit just by growing their fur.

    Rabbits for Manure

    A single rabbit can produce approximately a pound of dry manure each week.  That’s roughly 50 pounds a year. This high-quality soil conditioner is usually low in weed seeds thanks to the prepared foods typically used to feed them.  It also contains an excellent nutrient content that beats cows, horses and goats both when used fresh and when dried.

    The application can be done a few ways depending on what you need it for.  If you are feeding ornamental plants, top-dress them with fresh manure.  For produce gardens, mix it with your compost pile and let sit for at least 3 weeks before spreading on the garden areas.

    Need worms for your compost pile?  Start a worm farm under the rabbit hutch using red wigglers.  This will assist with odor control in the hutch, and provide you with a great source of worm castings, compost worms, and the manure.

    NOTE:  If your wigglers freeze to death during the winter, just replace them come spring. Learn more here: “Worm Farming”

    Rabbits for Meat

    Once you’ve gotten your “herd” started, rabbits are a really good way to add to your food sources with very little extra money.  We all know the old cliché “breeds like rabbits” and it’s true.  A well cared for trio will provide low-fat, low cholesterol, high-quality meat for years to come.

    Related Article:  “Simple Guide to Raising Meat Rabbits”

    Although some breeders consider some rabbit breeds too little to butcher, like the Mini Rex, any rabbit can provide meat when you need it.  If food is going to be your primary goal for adding rabbits to your property, some breeds developed especially to be a meat source include the Californian, the New Zealand and the Giant Chinchilla.

    Rabbits for Fiber

    Although not great for eating, angora wool rabbits will provide fertilizer and a little extra money for your trouble.  If you know someone into fiber art, this resource is amazing for fiber artists. It is excellent for spinning and weaving or can be sold raw.

    Of course, with added benefits comes added responsibility.  Angoras need regular grooming to keep them in immaculate condition, sometimes up to once a day.  Wool collections can be done quarterly by shearing.

    If fiber production sounds like a great idea, here are some breeds that will work.

    English Angora

    A smaller type of angora, English rabbits require more maintenance than other angoras.  But, at an average of 5-7 lbs., you can have a few more in the same space and still receive a good production of wool.

    French Angora

    A little larger at 7.5 to 9.5 lbs. the French rabbit’s wool is a litter rougher than the English but needs less maintenance.

    Giant Angora

    True to its name, the Giant Angora Rabbit averages about 10.5 lbs.  Giants are white with red eyes.

    Some Final Info that Could Become Veeery Helpful…

    To keep your rabbits healthy and reduce the possibility of stomach and tooth issues, avoid sweet foods like fruits and carrots and focus on grasses, and non-sweet veggies.  Sugary foods can lead to an imbalance of bacteria in their tummies and make them sick.

    And, finally, an important word on reproduction.  Rabbits are able to conceive again less than an hour after giving birth!  (Yikes!)

    So, if you’re long-term plans are to start slowly, keep a firm eye on the male at all times!  If they aren’t already, separate them and keep them separate before, during and immediately after the birthing.

    More Info:  “Comprehensive Guide Covering Everything You Need to Know About Raising Rabbits”