We all have our health, and with my previous bout with a scary cancer and David’s wrestle with flesh eating bacteria 18 months ago, that’s something to be thankful of! Mom is doing well, nearly 93. Our house is coming along great. The garden was productive and I’ve canned a whole lot of food from it. My sons, Bill and David each shot a nice deer for us, so I’ve been canning venison and venison products like spaghetti sauce, taco meat, meatballs, etc. for two weeks. I love the hunt, hate the killing, but really, really appreciate all that meat; free of chemicals, free of preservatives, free of unclean handling in commercial meat packing plants.

But best of all, I’m truly thankful and grateful to have a wonderful man in my life to share all of this with. It will only be a little after Christmas when Will flies to Minnesota to join us permanently.

I feel truly blessed.

Readers’ Questions:

Canning clam chowder and smoking venison

Is it possible to pressure can clam chowder? Also, do you have a recipe to smoke venison back strap?

Mari Ashworth
Elk, Washington

You can home can the clams in a salted, seasoned brine, but because clam chowder has milk in it, I just don’t like the way it cans up. I prefer to just can the clams (if you’re LUCKY enough to live where you can get them) alone, then just put the chowder together as you want to fix it. It only takes a few minutes with the canned clams.

You can venison backstrap the same way you do other meats. First you use a dry rub on the cleaned backstrap. You can use your own mixture. The USDA recommends the following: 1 lb pickling salt, 1/4 lb brown sugar and 1/2 oz saltpeter. You can also buy many different dry cure rubs at sports shops that stock wild game cooking supplies. You rub this mixture into the meat well. Place the meat in a clean, dry container, up on a rack so that the meat doesn’t stand in the brine that is drawn from the meat. Keep the meat refrigerated during curing. Re-rub in 6 days. It will take a backstrap about 27 days to fully absorb the cure. Then it is ready for smoking. You will want a “sweet,” cool smoke, using fruit wood, mesquite, alder, maple, etc. NEVER use pine or fir or your meat will taste like turpentine! The ideal smoking temperature is between 80 and 90 degrees. You will probably smoke your backstrap about 48 hours. This can be all at once, or most conveniently, 12 hours smoking, then a rest, then another, etc., until finished. Curing and smoking meat is an art, and it does take practice to get it perfect. So be patient and keep practicing. — Jackie

Living without electricity

I live without running water and without power except for an extension cord. We have an outhouse and are digging the new hole now, do you live without power of any type? I have my wood cook stove, and a wood heater, and I am now hoping to get the propane stove going to cook in summer as I near died from heat this year. I am a single mom with 2 older kids at home, we hunt, garden, and do all. Jackie, I know we will survive through the times ahead, but how do I go without power completely? How do you?

Sheryl Meissner
Bluffton, Alberta, Canada

We are over a mile from the nearest power line. We get our power right now from a generator that we run about every other night for a few hours so I can boot up the computer. We have four golf cart deep cycle batteries with a charge controller and 1,500 watt inverter. Our system is pretty simple. When the generator runs, it automatically charges the batteries. When it is off, I switch to the inverter, so we have lights (CFLs). The batteries are also charged when I switch on the generator to pump water for the animals. At the same time, water is pumped into our two 300 gallon storage tanks in the basement. Our house water is provided by a little, cheap, 12 volt pump, run off a plain old trolling motor (deep cycle), which is charged by a small battery charger when the generator is running. Thus, we have water pressure in the house so we can even take a shower as well as a bath, wash clothes and other things that having water pressure is darned nice. This will be helped in the future by adding solar panels and a wind generator, as funds allow. All this did not happen at once. When I get a few dollars ahead, I buy something that will make our lives better; the golf cart batteries, an inverter, the extra water storage tank, etc. Now we are developing a spring down below the house so we will have water without running the generator, if necessary. We have lived without any power, and it’s definitely possible. Didn’t our ancestors? What we did was use lanterns sparingly and go to bed very early in the winter, so winter became a time of rest. As the days lengthened, we got about much more. We found plenty of entertainment for those long winter days that didn’t require electricity; reading, working puzzles as a family, crafts, making building plans, baking, etc. I really enjoyed that time and don’t fear the possibility of going without power in the future. Right now, our biggest needs for power are my work (computer), writing, and drawing water from our well. At our very remote homestead in Montana, we had a good spring which gravity fed to the house. We had water inside from a frost free hydrant, but were too broke to go further and install a hot water heater, etc. And I did my writing on a plain old manual typewriter, which I could do again, if necessary. Living without electricity can be challenging when you’re used to having it, but it’s definitely do-able. Just look at the Amish. — Jackie

You’d think, living way back here in the woods of northern Minnesota, we’d be isolated from human contact, at least to some extent. Not so. Especially because I write for BHM. A couple of weeks ago, I got a nice e-mail through the magazine, from my now new friend, Pam, who lives near the Twin Cities. Then she and her friend, Joan, drove up and we got to spend a few hours visiting, sharing ideas and excitement. It’s always great to meet like minds. It helps renew my energy and forward thinking. I may live in the backwoods, but I still enjoy sharing enthusiasm with new friends!

Readers’ Questions:

Hunting pheasants

I recently moved back to my hometown in Alaska, where pheasants roam freely though our yard. My dog has caught one before and we’ve cooked it up and I want more! However, I currently live in city limits with neighbors very close by so shooting the birds is not possible. I would also like to not rely on my dog running around to catch them. Do you have any recommendations of a reliable, cheap bow? The pheasants are often just 20 or 30 feet away in groups of 7-8 so it wouldn’t have to be very accurate over longer distances. Every morning when I see these birds I go crazy watching my free food wander around, and as pheasants are an invasive species in Alaska I would also be doing some good for native birds by ridding the area of them.

Holly Aderhold
Homer, Alaska

Just what are your game regulations, regarding taking these “invasive” pheasants? Deer are “invasive” around here, but if I killed one without a license or out of season, or by an “alternative” method, I’d be in jail. If they truly are not regulated, I’d recommend using a wrist rocket, or modern slingshot. These are very deadly and accurate with some practice. They are safe in populated areas and don’t destroy any of your meat, either, as you aim for the head. — Jackie

Venison, potatoes, and tomatoes

I would like to know how you can your venison? I followed your instructions for canning chicken and it turned out very tasty. Thank you! Do I cook the venison ahead of canning, if so, how long do I precook it? Do you put beef broth on the venison in the jar? How much do you put in? I am adding in onions and celery too and pressure canning for 90 minutes for quarts at 10 lbs of pressure. Anything else?

Cindy Hills
Wild Rose, Wisconsin

Yes, I precook my venison and can it with liquid of some sort (broth, very light fat free gravy, tomato sauce, etc.). I precook it until it shrinks down in size and lightly browns. If I am just canning chunks of venison for steaks/roasts/stews, I add 1 tsp. powdered beef soup stock per each pint jar and 1 Tbsp. for each quart. Then I add the pan drippings with boiling water added to make a bit of a broth. All my venison is processed for 75 minutes for pints and 90 minutes for quarts, at 10 pounds pressure. Actually I process at 11 pounds, as we live at 1,400 feet above sea level and I can with a pressure gauge, not a jiggling weight.

I would guess that you’d need about five 15-foot rows for your 100 pounds of russet potatoes. But this is a huge guess, as it depends on your soil, the variety you choose and the care they get. (I know I’d have gotten more potatoes if I had hilled them once more and watered them a little bit oftener!)

As for tomatoes for canning and sauce, I love Oregon Spring, Early Goliath and Polish Linguisa (paste tomato). They have always done well for me, even in short season climates. And pick up some Wallo’ Water plant protectors. They make a huge difference in your final harvest! It’s the one gardening aid I’d hate to be without!

I’m hard at work on the new book, tentatively titled “Grow It; Can It.” It gives plenty of tips on how to grow each food, then exactly how to can it, including fruits (with jams, jellies, etc.), nuts, pickles, vegetables, poultry, meat and fish. I’ll let everyone know how it’s doing as I go. — Jackie

Canned pinto beans

I have been given a large case of pinto bean in cans, then say best if used by Jan 08. How long would they still be safe to eat.

Michael Ball
Noblesville, Indiana

As long as the cans are sound, with no rust cracks or holes, the beans will remain good for years. Just like your home canned foods. The nutrition may decrease a bit, but the safety and taste will be unaffected. — Jackie

Canning celery

Is it possible to can celery? Sometimes stores have it on sale for 99 cents per bunch, and we love it in chili, etc. Can it be pressure canned in pint jars for this use?

Tammy Amland
Howard Lake, Minnesota

Yes, you can home can celery, and I do every year; it’s terrific! Simply wash, trim and cut celery into 1/2″ or 1″ pieces. Cover with water and boil for 3 minutes. Save liquid. Pack celery into half pint or pint jars, leaving 1″ of headspace. Add 1/2 tsp. salt, if desired, and ladle hot cooking liquid over celery, leaving 1″ of headspace. Process pints and half pints for 30 minutes at 10 pounds pressure in a pressure canner. (If you live at an altitude above 1,000 feet consult your canning manual for instructions on adjusting your pressure to suit your altitude if necessary.) — Jackie

Making venison stock

My husband just shot a deer this weekend. I am making stock from the leg bones. Because I was unsure, I discarded the backbone. In case he shoots another one, could you tell me if it is okay to use the backbone for that? Thanks.

Amanda Kempi
Dover, Delaware

Because of the possibility of Chronic Wasting Disease, many states advise against contact with the spine/brain/spinal chord. Better stick to the leg bones if you like venison stock. — Jackie

Canning butter

I was wondering if you ever canned butter? I buy raw milk and then make my own butter. Right now I leave a half cup or so out, and freeze the rest, but I would like to have a way to store it longer term if we ever didn’t have access to electricity. Also, do you have, or know where I can find, any good recipes using Jerusalem artichokes? I just dug up nearly a bushel, and now I have to figure out what to do with them!

Amy Kelly
Jonestown, Pennsylvania

Yes, I can butter, along with milk and cheese. Be advised that although these recipes are in several good books and available on line, it is still “experimental” canning, as there are no recipes from experts. Most advise against it because no research has been done re; botulism.

In a saucepan, I slowly melt the butter, heat it, stirring so it doesn’t scorch, to lessen the moisture in the butter. Ladle this into jars sterilized in a boiling water bath canner and air dried, to within 1/2″ of the top. Wipe the rim clean, place a hot, previously simmered lid on the jar and screw down the ring firmly tight. I process my jars for 60 minutes in a boiling water bath canner.

Again, this is what I do, I’m not “advising” anyone to follow suit. — Jackie

Homemade Cheez Whiz

My neighbor gave me a recipe for homemade canned Cheez Whiz. I’m not sure if this is safe, the recipe has evaporated milk, 1/2 lb. butter, fresh milk, and Velveeta cheese. After you mix and melt it your supposed to cold pack it. I’m not sure how to do that. Do you have any Cheez Whiz recipes? I thought it would be a good thing to have in the house for instant meals. Like in the last couple issues of BHM. Your articles are great, I look forward to them.

Nicole Bramm
Narvon, Pennsylvania

This sounds like one of the Amish recipes from several of my good Amish cookbooks. Yes, I’ve made it and it does turn out good. One of the ones I have is this:

2 2lb boxes Velveeta
1/2 cup oleo or butter
2 cup milk
3 1/4 cup cream

Scald cream and milk. Melt cheese in double boiler, then add oleo, milk and cream. Stir well. Pack hot into hot half pint or pint jars to within 1/2″ of the top. Process for 60 minutes in a boiling water bath canner. — Jackie

Pressing olive oil at home

I wonder how to press olive oil at home without expensive equipment. We have some trees here and it is sad to see the fruit goes to waste.

Yuri Gorodetskiy
Sacramento, California

You can make olive oil at home, but it’s an expensive hobby to get into as a small grinder/press costs over $1,000. Without it, it can be a tedious process. One suggestion is to see if there is a small olive mill anywhere near you. Sometimes they do a backyard olive grower’s crop for a fee much smaller than the cost of your own equipment. — Jackie