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New Listing of Heirloom Seeds on Jackie & Will’s new website

Thursday, December 3rd, 2015 by Jackie | 16 Comments »
JACKIE AND WILL’S SEEDS
Our homestead seed business is up and going for 2015-2016. We raise most of our own historical, open-pollinated, definitely non-GMO seeds right here at home in Northern Minnesota. We have many varieties to offer this year.Our seeds are from beautiful, often rare, wonderful varieties that we love for their production, shining colors, and taste. Some, such as one of our favorites, Hopi Pale Grey squash, is so rare it was teetering on the brink of extinction.
Our prices are right, as is our shipping, so please come take a look at www.seedtreasures.com. (If you can’t access our website, just e-mail us for the listing!) seedtreasures[at]yahoo.com.

Q and A: canning pineapple juice and storing eggs

Friday, February 5th, 2016 by Jackie Clay | No Comments »

Canning pineapple juice

Is it possible to can pineapple juice?

C R

Sure thing! (Although we don’t have any pineapples growing in our Northern Minnesota orchard.)

Just heat the pineapple juice to 165° F, then ladle into hot jars, leaving ½ inch of headspace. Process pints for 15 minutes and quarts for 20 minutes in a boiling water bath canner. — Jackie

Storing eggs

I read on line that you can store fresh eggs in salt to keep them for extended storage time. Checking your site I found someone that suggested storing them in dry oatmeal. Is the idea just to keep them out of oxygen? If so, could I push them into clean sand (free in Florida!), flour, or rice?

Judith Almand
Lithia, Florida

Eggs will store a whole lot longer than most folks realize. The key is to get FRESH eggs. Store-bought eggs are usually a month or more old before they hit the store shelves. And store-bought eggs have been washed. This is fine, but eggs have a natural coating which protects them. Plain clean, unwashed, homegrown eggs will stay fresh in a cool location (fridge, cool basement, etc.) for months with no extra care or preparation. I kept eggs from the first of December until the middle of May each year when we lived real remote in the mountains of Montana, just sitting them on a lower shelf in my pantry where it stayed about 40 degrees all winter. I have used mineral oil rubbed on as well as waterglass. Honestly, these methods were just not worth the trouble. Keeping eggs in sand, salt, etc. might help prevent oxygen from entering them but I haven’t really seen that it increases the storage-ability enough to make the bother worth it. You can give it a try and see how it works for you. — Jackie

The sun was out today

Thursday, February 4th, 2016 by Jackie Clay | 1 Comment »

So we decided it was time to work on our living room wood stove. The sun beats in the big south-facing windows, warming up the room (and us!) even on cold days so it was a good time to get this job done.

The old fiberglass gasket on the wood stove was getting worn and had recently ripped in a section, rendering the stove unsafe and inefficient as there was a gap between the door and the stove. This morning we drove to town and picked up a bag of new gasket rope among other needed homestead stuff. When we got home Will set to work fixing the gasket. He pulled the old one off with the aid of a big flat-tipped screwdriver and his pocket knife. Then he scrubbed the whole channel well with a steel brush. Next came the black gooey gasket cement and finally, the new gasket rope was pushed tightly into the slot. Will cut it to fit and the job was done, except for letting it cure.

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Meanwhile, we cleaned out the stove and wiped the front door glass clean with a damp rag. Now it’s ready to fire up, all safe, efficient, and beautiful. — Jackie

Hey, it’s not all work and no play

Monday, February 1st, 2016 by Jackie Clay | 7 Comments »

Yesterday, we drove down to Bill and Kelly’s for our granddaughter Ava’s fourth birthday party. We had been a little nervous as they were calling for a quarter of an inch of ice from freezing rain. Not good for a 110-mile drive! But the storm flew through faster and we didn’t get it. And Saturday the temperature was 36 degrees ABOVE zero! Sunday it got to 40. The roads were dry and we sailed down with no trouble at all.

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The highlight of Ava’s party was playing a game called Pie Face where you have a spring-loaded hand filled with whipped cream, put your face into an oval, and spin a spinner to see how many times you have to turn the crank. The pie-throwing arm could go off at any time. It’s sort of like Russian Roulette, only tastier. Of course everyone had to get a turn at getting “creamed,” even Will. But darn, he escaped unscathed!

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Today we’re making our final decision about what varieties of vegetables we’re going to plant in the big gardens. When you save so many seeds, it’s a bit complicated. To make things easier, Will has hauled one of the our old two-point corn planters up to the storage building. He’s going to make a three-point corn planter from a pull type so we can more easily get to the fences and turn in the gardens. This will also plant our beans so, hopefully, we won’t have to do it all by hand this spring.

Poor Hondo! He misses Buddy, who went home to his family yesterday. They wrestled and chewed on each other for the entire three weeks Buddy was here. Bill couldn’t come get him as his father-in-law, Donny, was in the hospital and he had to help out there, plus working too. Spencer isn’t so much fun as he’s older and doesn’t like to wrestle. (But he still plays with his “babies”, the box full of stuffed animals we have for the dogs.) — Jackie

Q and A: steam canning and drying cornmeal

Saturday, January 30th, 2016 by Jackie Clay | No Comments »

Steam canning

Have you heard the latest news from the National Center for Home Food Preservation (NCHFP)? Last September, they announced that a researcher at the University of Wisconsin, in collaboration with the NCHFP, did a study on steam canners and found that they’re perfectly safe to use. You can read about it here: http://nchfp.uga.edu/publications/nchfp/factsheets/steam_canners.html

I bought a dual-purpose canner last year; a Victorio water bath/steam canner. I knew there was a study being done on steam canning, but didn’t know when it was going to be done. I figured I could use the water bath method until I found out that steam canning was deemed safe. But I couldn’t help myself! I had to try the steam canning. Oh boy, that is so much easier, faster, and simpler than water bath canning! I highly recommend it to anyone canning high acid food! And I’m so glad to hear that the NCHFP finally did a study and says it’s safe!

Julie Daelhousen
Jamestown, New York

Yes, I did hear that. I know steam canners use much less water, but I can’t imagine “faster” or “simpler.” How about an explanation to help us better understand? — Jackie

Drying cornmeal

We have grown and ground our own cornmeal for years, but we have always kept it in the freezer. Can you dry can the cornmeal? Or is vacuum sealing in a canning jar sufficient? The variety we grow is called Thompson prolific. It was developed by my great great uncle in the 1920’s and was once widely grown across the South.

Clay Gresham
Rockwood, Tennessee

Vacuum sealing the cornmeal will certainly improve its storage ability but what we do is only grind enough for about a month. After that time, you risk the whole germ, which contains oil, getting rancid, just like whole wheat flour or brown rice. I just store the whole corn kernels in an airtight container and take out a few cups at a time to grind. Unground, the corn will stay good for decades with no special treatment. — Jackie

Q and A: elderberry syrup, candied dill pickles, and growing sweet potatoes

Friday, January 29th, 2016 by Jackie Clay | 3 Comments »

Elderberry syrup

I have a questions about elderberry syrup for the flu. All the recipes I have found on line start with either fresh or dried berries. I have a ton of juice I steamed and canned. Do you make syrup and if so, can you advise me about how to make it with juice? Sure hope all is well and you are staying warm. Loved the picture of Hondo on Will’s shoulder.

Sheryl Napier
Newport News, Virginia

Sure! Elderberry syrup is easy to make from your juice. Just pour the juice into a stainless steel pot and add cinnamon, cloves and ginger to taste, and as much raw honey as you wish.

You’ll just have to add some and then taste. If you use ginger root, whole cloves and cinnamon sticks, chop the ginger root and put the other whole spices in a spice bag then heat to simmering and hold for a few minutes, tasting as you go, adding honey to taste. Some folks like lots of spices and not so much honey; others the reverse.

Once you reach your desired flavor, remove the spice bag and pour boiling syrup into hot jars. I’d recommend half-pints or pints. Water bath for 10 minutes to ensure a seal. Now you’re good to go when you feel a cold or the flu coming on.

Yep, we’re nice and cozy warm. Our winter has been so good so far, unlike parts of the East Coast. — Jackie

Candied dill pickles

Do you have a recipe for Candied Dill Pickles?

Lois Lara
Boring, Oregon

This is my grandmother’s recipe for candied dill pickles. Nearly all candied dills are made from already processed dill pickles. If you add too much sugar right off to cucumber pickles they’ll shrivel badly.
Candied Dill Pickles

1 quart whole dill pickles
2¾ cups sugar
½ cup vinegar
2 Tbsp. pickling spice

Drain the pickles, cut them into ½-inch slices, and place them in a deep glass bowl or ceramic dish. Refrigerate. Mix sugar and vinegar in a bowl. Place the pickling spices in a spice bag and tie it closed with a string. Add the spices to the vinegar/sugar. Let the mixture stand covered at room temperature until sugar is dissolved, approximately 4 hours. Remove spice bag. Pour vinegar mixture over pickles, mixing gently but well. Place in a quart jar, cover and refrigerate. They will be ready to eat in about a week and will remain good in the fridge for a long time. — Jackie

Growing sweet potatoes

I live in Ohio. I read your articles all the time in Backwoods Home Magazine. My wife and I like to grow our food and can it. Every year I like to try something new. This year I would like to grow sweet potatoes and have done research online on how to start them from the potato. The question I have and could not find online is when should I start the potatoes in the water? I don’t want to start too early and then not be able to transplant them outside.

Marcus Howell
Ohio

Although I have certainly started sweet potatoes in water by inserting four toothpicks into the “waist” of the potato and letting the bottom hang in the water with the toothpicks holding the whole potato from falling down into the water, I’ve begun starting my sweet potato slips by filling ice cream buckets 2/3 full with good potting soil or rotted compost, laying a pair of sweet potatoes on the soil, then covering by an inch or little bit more of soil. Water well (punch a few holes in the bottom of the bucket for drainage). Water well and place in a very warm, sunny window location. The sprouts seem stronger via the soil method. When they are nicely grown, cut the bunch of sprouts free, separate them and plant out into warm soil, after all possible danger of frost is past. We have to use hoop houses and black plastic to keep sweet potatoes growing. You can usually start your sweet potatoes about 7 weeks before you plan on setting them out. — Jackie

More snow!

Thursday, January 28th, 2016 by Jackie Clay | 8 Comments »

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The dogs love it. They get to ride in the snowplow truck with Will. They can’t wait. Spencer got disgusted because Bill’s dog, Buddy, who we are dogsitting, got to ride, taking up all of his seat. So he turned around and came back into the house and got up in Will’s chair. Humph! You could just see him grouch. (I’m sure we’ll have more snow so he WILL get his turn in the truck.) Luckily, we haven’t had bad snow storms (yet) like you guys on the East Coast. I hope you’re all warm, prepared and safe.

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I’m starting to sort out my seed-starting trays and peat pellets as well as bags of Pro-Mix seed-starting medium. It won’t be long before I start petunias. (Sure, I’m getting the itch!) We’ve received several varieties of folks’ heirloom seeds in the mail and sure do get excited about trying all of them. (We’re especially interested in Native American heirlooms so if any of you have one or two, we’d really like to try them. Just click on the Seed Treasures website and you’ll find our address. Thanks in advance!)

We’ve been enjoying feeding the birds this winter as always, although we’ve only seen woodpeckers, chickadees, and nuthatches so far. We do all we can to encourage birds and insect pollinators by planting for them. We can’t raise bees because Will is allergic to bee stings so we try to get all the wild pollinators we can by planting clovers in the nearby pastures, nectar-producing flowers in the flower beds, and even some flowers that bees love in the garden. For the birds, we feed year-around, keep water available in the yard in a birdbath and our little fish pond, provide birdhouses and nesting material, and plant seed-producing flowers they love such as purple coneflowers, sunflowers, poppies, etc. We also keep oriole and hummingbird feeders going all season.

Besides helping to pollinate flowers, even the orioles and hummingbirds eat some insects; we’ve seen them.

We don’t have many nesting bluebirds yet but we do have some swallows and it’s sure cool to watch them swoop down through the garden and snatch cabbage moths right out of the air!

Our bird-and-insect friendly homestead is another demonstration of the full circle way we try to live. We feed and plant for the birds and pollinators (and beneficial insects such as ladybugs), provide good habitat for them year around. They make our lives more cheerful while eating weed seeds, “bad” bugs, and pollinating our crops. We grow stronger and more crops with their help, then we feed them in the winter. This makes a complete circle which we strive for in all things. — Jackie

Q and A: canning broth, cloudy broth, canning potatoes, and canning nopales

Wednesday, January 27th, 2016 by Jackie Clay | 1 Comment »

Canning broth

When canning with chicken or beef stock would I consider this meat and use the higher canning time required?

Judith Almand
Lithia, Florida

No. If you are canning just broth with no meat, you would only process pints for 20 minutes and quarts for 25 minutes for both chicken and beef broths. Of course, if you add pieces of meat, you’d then process for the higher “meat” required time of 75 minutes for pints and 90 minutes for quarts, all at 10 pounds pressure unless you live at an altitude above 1,000 feet. — Jackie

Cloudy broth

I’ve also been doing some catch up canning. Mostly broth. My beef broth and ham broth both turned out cloudy. I’ve never had that happen before. They smell and taste great, and canned up fine. I’ll do the sniff test, but am wondering what may have caused this. I used the same pot, and added carrots, onions, and celery. Cooked on the woodstove overnight. 3 batches of each, and 2 of the beef and 2 of the ham look more like gravy, though not thick like gravy. The other batches turned out nice and clear. Do you have any ideas?

Liz Wheeler
Miles City, Montana

It may just be that because you cooked the broths on the wood stove overnight, there may have been more tiny pieces of meat/veggies broken down by long cooking. If the broths were processed correctly and are sealed, along with smelling fine on opening, I wouldn’t worry a bit. — Jackie

Canning potatoes

I’m new to canning and canned some Yukon Potatoes a few months ago. I used a small amount of ascorbic acid with some of the batches but not all. Now I notice that some of the jars have a grayish color to the water. It looks like it might be a sediment, maybe starch? I used Tattler lids and had good results. The seals are intact. Any thoughts on this?

Walter Brown
Crescent City, California

I’d guess that your off color is, as you suspected, just potato starch which has settled out after canning. As always, if you followed correct canning directions and the jars are sealed, I wouldn’t worry at all. As with everything we can, on opening, check the appearance of the food in the jar, open it, noting that it is indeed sealed well, then sniff the contents. If everything is well, as it usually is, go ahead and heat and eat! Glad to hear you’ve started canning. You’ll quickly find how much fun it is! — Jackie

Canning nopales

There was a post where people wanted to know how to can nopales (cactus). I would love to know how to. Do you have a recipe? Preferably not pickled; I love the plain wonderful taste. Please direct me where I can find a recipe.

Amelia Dials
San Diego, California

Unfortunately, there is no approved method for home canning nopales. Some folks can them as you would green beans but this is, again, NOT an approved method. Instead, you might like them frozen. It is easy and the taste is great when thawed. Simply clean the fresh, young cactus pads of their spines, rinse, then cut into strips. Boil for one minute to blanch, then drain and pack into freezer containers.

Pickling nopales is pretty easy. Here’s one recipe:

12 oz. cactus pad
4 oz. onion
1 jalapeño
1 cup water
1 cup apple cider vinegar
2 Tbsp. salt
1 tsp. peppercorn

Remove the spines from young, tender nopales (cactus leaves), then rinse well. Slice onion into thin strips. Trim the stem end off the jalapeño, halve, and cut into thin strips. Remove the seeds and membranes to reduce the heat if desired.

In a stainless steel pot, combine the vinegar, salt, and peppercorn. Bring to a boil, then reduce heat and simmer for 10 minutes. Pack the cactus strips, onion, and jalapeño into clean jars. Pour the vinegar brine into the jars, leaving ½ inch headspace. Apply lids and rings, and process in the water bath canner for 10 minutes.

I hope you enjoy your nopales. Not only are they good, but they’re good for you too! — Jackie

Finally, I got a box of books

Tuesday, January 26th, 2016 by Jackie Clay | 6 Comments »

Hey, I’ll admit the wait was my fault. After the holidays we had a cash flow crunch. But we were excited when I could finally order and receive the first box of books, the third in the Jess Hazzard series, Winter of the Wolves, which readers have been long awaiting. (Just a reminder to those of you who have already ordered on Amazon and read the book, please take time to add a review; it helps our advertising and (hopefully) sales. Thank you very much!)

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We’ve been refining our planting list and when you plant as much as we do, believe me, this takes lots of time and study. It looks like we’ll be adding about 20 new tomato varieties to the garden. Of course, all will be open pollinated and most heirlooms as well. (If any of you have an old family favorite, especially rare ones, we’d love to have a few seeds!)

This spring we’re going to save seeds from about six varieties of peppers. This means that each variety will have to have its own screened-in cage in the hoop house. Peppers are chiefly self-pollinating but often insects will carry pollen from one type to another. So if you’re going to raise several varieties to save seeds from, they need to be caged so insects can not get to the blossoms.

Likewise, squash and pumpkins are insect-pollinated (chiefly) and must be separated by long distances, up to a mile in some instances where there are no natural barriers such as thick woods, steep hills, etc. Luckily, we have several friends who will be helping us out by raising different varieties which we don’t have enough isolation space/distance to raise. (There are three common species of squash/pumpkins and two or more of the same species will cross.)

I’m going to cut up a couple of Hopi Pale Grey squash to dehydrate. It’s so easy. I just cut 1-inch rings, rind and all, then cut those in half and peel off the rind. Then I cut ¼-inch slices across each piece, giving nice small, thin pieces which dehydrate very quickly. These are so handy to toss into soups and stews! I also grab a handful and throw it in the blender to reduce to a powder. I add it to many of my breads (including cornbread), soups for thickening, and even quick breads such as banana bread. What a versatile food! And tasty too. — Jackie

 
 


 
 

 
 
 
 
 
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