Will’s finally here and we’re getting lots done

Will finally got here Saturday after several plane problems. I thought he’d “take a day off,” but he was rarin’ to get started on the addition. So he started off by wiring the whole works, and then we began insulating it. Of course it didn’t help that we were in the middle of an Arctic cold spell, with temperatures of -40 degrees! But we have two propane heaters and with those running, the area slowly warmed to a balmy 32 degrees…warm enough to work if you didn’t stand around too much.

It was so cold today that school was canceled, so David got to stay home and help out. And he hates insulation. It makes him itch like crazy. But he pitched in and we’re nearly all done with the walls now, with the ceiling next. Wow. It looks so great!

Readers’ questions:

Waxed freezer boxes

I have been looking and looking for waxed paper freezer boxes like Grandma would sometimes use. They would be such a great help in managing the chest freezer (an addition to the canning pantry). I have looked and looked, but can’t find them, even on the Internet. I know they make them because they are used for things in the freezer section of the grocery.

Adele Ford
Marshall, North Carolina

I haven’t seen them for years, either. Manufacturers have switched to plastic because they are reuseable and let less odors into foods. I have no freezer (other than outside this winter!), so don’t keep up on this kind of thing. Do any readers out there have help for Adele? — Jackie

Canning strawberries

This past summer I used an Amish recipe to can strawberries. The recipe called for 7 cups water, 5 cups sugar, 3/4 cup minute tapioca and 4 quarts strawberries. They were cold packed and water bathed for 15-20 minutes. Several of the jars have mold on top of the strawberries. Some jars have no mold and we have enjoyed them on french toast, etc. with no problems. Can you tell me what went wrong with the moldy ones and if this isn’t a good recipe to use, do you have one?

Lisa Seibel
Coburn, Pennsylvania

I’ve never heard of using tapioca in canning strawberries. Here’s what I do:

Wash, drain and remove leaves from strawberries. Measure them as you put in a large pot. For each quart of strawberries, add 1/2 cup sugar. Stir gently. Let stand for 6 hours in a cool place, covered. Heat slowly until sugar dissolves and strawberries are hot throughout. Pack hot strawberries and syrup into hot jars, leaving 1/2″ of headspace. Remove air bubbles. Wipe rim of jar clean, place hot, previously simmered lid on jar and screw down ring firmly tight. Process pints 10 minutes and quarts for 15 minutes in a boiling water bath canner.

I have great luck with this recipe and method and hope you do too. — Jackie

Mantis tiller

Do you have a Mantis tiller or do you know anyone who does? My husband would like to get one for me but we don’t know anyone who has one. Wondering if they are high quality and worth the money.

Cindy Hills
Wild Rose, Wisconsin

Yes, Cindy, I have TWO Mantis tillers! Actually, one is Mom’s. I LOVE them. The only problem I’ve had is that they don’t handle our rocky soil well. They bounce around pretty vigorously. But in decent soil, they’re wonderful. And when our garden gets more domesticated, I’ll be using one every day out there. They’re very powerful, well built and aggressive! I even did tree holes with one by working up a small spot, spading out the loose dirt, then tilling again. It’s like holding on to a mad weasel’s tail! Excellent. — Jackie

Homesteading frugally

We are preparing to retire from the city to my family farm–in the family since about 1880. Money will be tight, as with all of us going back to the land, so this needs to be economical and not cost us more to produce than to buy at the store. There is a nice house and one huge hay barn a good distance from the house, but no buildings remain for small animals. My mother has been living there and wanted nothing to do with small livestock.

Susan Ginnings
Georgetown, Texas

Yes, you’re right. This CAN be done. You just have to think outside the box. First of all, yes, layer mash IS expensive. But you can also feed your chickens plain old scratch feed, supplemented with weeds, kitchen waste, garden waste, extra vegetables and even pasture, if your chicken yard is big enough. We let our chickens free range and they only get a little scoop of feed twice a day, to keep them near the buildings. They forage, eat grasshoppers, ticks, caterpillars, and all sorts of greens, seeds and other natural foods they run across. I also give them any extra goat milk, whey, etc., from my goats, as it boosts their protein, very inexpensively.

I like your idea of switching gardening and chicken yards; it works great, providing your gardening area/yards are big enough to make a productive self-sustaining garden. We are going to let our hens run on our new orchard, which is also planted to clover. This orchard is 100’x 175′, roughly. The chicken manure will help fertilize it; the clover, grasses and insects will help feed the hens. AND the 6′ high 2″x4″ fence will keep out any wandering predators. This is a much better fence than chicken wire. But if you have stray dogs, you might want to re-enforce that fence with a couple of strands of electric wire. They will NOT jump against the fence more than once!

As for litter, maybe you could find a carpenter or lumber yard that would give you leftover sawdust. This makes good bedding, and is usually free for the hauling. Ground corncobs, leaves and even dried lawn clippings also make great bedding. Right now, I’m buying bales of pine shavings until we get more established, but I only buy a bale every 2-3 weeks and I have 24 hens, two roosters and two turkeys in the same coop. Of course, I’ll be eliminating that expense very soon!

Your goats will do well on pasture. They do not need browse; they just prefer it. When I had my goat dairy, my goats had a fenced pasture of clovers and orchard grass and did very well. You can also grow a lot of your own feed by growing extra corn, squash, carrots, etc. I also feed my goats left-over green corn stalks, the corn husks, cobs (from canning) and such things as spent pea vines, bean plants, carrot tops, etc. You can also cut your own hay from your dad’s old pastures to help feed your herd. Start small and gain experience. It’s also cheaper!

Like the chicken yard, use stout goat fence, with the stand-off strands of electric wire to keep the dogs away. Dogs are a worse predator than wolves ever were!

Goats and chickens can live near each other without problems; mine do. Just be sure your chickens can’t poop in the goats’ drinking water or on their feed.

Pick up a copy of the new BHM handbook on Dairy Goats for more ideas, and the very best of luck in your move! — Jackie

Watermelon rind preserves

My question is what ever happened to the thick rind watermelons I remember as a young boy? My Grandmother used to make the tastiest watermelon rind preserves from them. The ones available to me today have very thin rinds. I sure do miss her preserves! Also do you have a recipe for watermelon rind preserves just in case I can find suitable watermelons?
Thank you and keep the great articles and recipies coming.

George Deas
Northlake, Illinois

Hybrid watermelons happened to the industry! The rinds are thinner, but tougher. I miss them, too, so I’m growing my own varieties that are more to my own taste, including thicker rinds. Check out some of the melons available through Baker Creek Heirloom Seeds or Seed Savers Exchange. Many of those old heirloom seeds produce the melons we remember from “way back when.”

Here’s a basic watermelon rind preserves recipe for you:

1 1/2 qts. watermelon rind
2 Tbsp. salt
2 qts. ice water
1 Tbsp. ginger
4 cup sugar
1/4 cup bottled lemon juice
1 1/2 qts. water
1/2 cup thinly sliced seeded lemon

Trim skin and pink flesh from watermelon rind. Cut into 1″ blocks. Dissolve salt in 2 quarts of ice water and pour over rind. Let stand overnight. Drain. Rinse. Drain again. Cover with fresh cold water and let stand 30 minutes. Drain. Sprinkle ginger over rind. Cover with water and cook until tender. Drain. Combine sugar, lemon juice and 1 1/2 quarts water in a large pot. Boil 5 minutes. Add rind and simmer for half an hour, until syrup is thickened. Add lemon and cook until rind is transparent. Pack hot into hot jars, leaving 1/4″ of headspace. Remove air bubbles. Wipe rim of jar clean, place hot, previously simmered lid on jar and screw down ring firmly tight. Process for 20 minutes in a boiling water bath canner. — Jackie

Freezing eggs

I have six laying hens and would like to freeze the extra eggs for when the girls decide to take their break. I have heard you can do it by scrambling them first. Would they still be good for baking, etc. so that they do what they’re supposed to in recipes? Any other ways to preserve them for future use? I’ve been making lots of egg salad for sandwiches to keep on hand for quick eating. Ideas would be very welcome!

Tammy Amland
Howard Lake, Minnesota

Yes, you can freeze your extra eggs. You can separate the egg yolks from the whites if you want whites for baking. Otherwise, you can just break the eggs into a container and freeze them whole. I say “whole”, but mean stirred up together, like scrambled eggs, because you must stabilize the yolks by adding 1 tsp salt or honey to each cup of whole eggs (or yolks). Be sure to note on the container, so you don’t use them in a recipe and add extra salt. Yuck!

This is the best way to save extra eggs. I’ve waterglassed eggs and did not like the results. — Jackie

Separating cream from goat milk

Do you know of a way to separate goat milk without a cream separator? They are so unbelievably expensive. Have you ever made butter from the cream of a goat?

Rena Erickson
Easley, South Carolina

While goat milk is harder to get to separate than cow milk, you can do it without a separator by pouring the fresh milk into covered 9″x12″ cake pans. In a day’s time…sometimes two, the cream separates enough to skim it off the top with a large spoon. The cover is needed to keep “refrigerator” smells from the milk, as it does absorb these odors very easily. You might check online for a used milk separator. Sometimes you can find one there that is quite inexpensive. — Jackie

Baking bread

This problem has been plaguing me for years now. I cannot seem to bake bread anymore. I am currently waiting for your recipe from the BHM cookbook (the “fail proof” white bread) to rise, and guess what? It isn’t rising. I followed the recipe faithfully and from the get-go, used double the flour stated and it never did get “alive and springy.” I used to bake 4 loaves weekly but since I moved from Wisconsin to California, I can’t bake a decent loaf of bread no matter what I do. HELP! By the way, I live at 3000′ now, compared to Wisconsin elevation, but, as I said, I have tried everything and nothing has worked. Ideas?

Sandy Wester
Wilseyville, California

I would seriously check your yeast; I’d buy new yeast and try that before I threw out the old yeast. It is possible that your flour is a low gluten flour. You can buy gluten dough enhancer to add to your flour. Sift your flour; it “fluffs” it up, making it rise quicker and better. A lot of recipes have gotten away from sifting today, and many people have quit doing it. Add less flour; a softer dough rises faster. Too much flour makes a too-stiff dough; it seldom gets that springy feeling. You want your dough just shy of sticky-to-the-fingers. Oil your hands before kneading for the last time. After you have made your dough ball and have thoroughly kneaded it, cover it with a damp kitchen towel. Then be sure to set it in a warm; not hot, place. A cool place or an over-hot place will cause rising problems. When you mix your yeast with warm water to proof it, be sure the water is warm….not too hot. Too warm a water will kill the yeast plants and the dough will not rise. I hope some of these tips will get you back to making great bread again. — Jackie

Ammunition boxes for food storage

Can you use ammunition boxes for long term food storage if items are first put in plastic freezer bags or vacuum shrink wrap? Boxes do not smell of gunpowder and we are concerned more with paint smell. Thank You.

John MacMaster
Sumter, South Carolina

Personally, I’d opt for other storage containers. First, ammo boxes don’t hold that much food. Second, I’ve never tried putting food in them; I don’t know if the paint smell would seep into the food, in time. The boxes were NOT intended for food, but for ammo. Probably putting the food in airtight bags would eliminate that problem, but I really don’t know. — Jackie