We are finally reaping rewards of our work — 8 Comments

  1. I’ve been reading your columns for years, and recently discovered your blog. Thank you so much for your great food preserving advice!

    In regards to the dry dog food, it DOES have a storage time limit. I used to work in vet clinics and a university animal research lab, and had access to many veterinarians’ experience, and the results of many nutritional studies. The fats used become rancid over time, and there have been many, many issues of mold in the food. It’s very dangerous for your pets, and can cause many illnesses and death. Unfortunately, they don’t stamp the bags with the date it was manufactured, so you don’t know how old it is, but you shouldn’t keep it past six months from date of purchase, and be sure to keep it in a cool place. Warm temperatures will hasten the breakdown of the food. This applies to cat food as well. As far as making and canning your own, there are many books and websites that give recipes. If you choose to do this, make sure a veterinarian, preferably a nutritionist, has reviewed the recipe – there are a lot of recipes out there that are very unbalanced, nutritionally. Also, if you are feeding “people food” to dogs or cats, make sure it doesn’t have onions or garlic in it, they can cause severe anemia, especially in cats and small dogs.

  2. Mary D,

    While you can make chili without hamburger or other meat (chile con carne), translated “chile with meat”, you can also make and can chile with no meat. This can be eaten as is or have meat added before cooking and eating.


  3. erica,

    Yes, always ask for bones! Although “soup bones” are usually knee and hock bones and ox tail, any bones can be boiled down for soup stock. No there aren’t any bones that aren’t good for soup stock. Lucky us.


  4. Hi Jackie,
    I have been reading your old posts back on Oct 23, 2007 and your were making up chili that day.
    You said you used red kidney beans, tomatoes, gr. pepper, onion, med. hot chilies, brown sugar and spices.
    My question is do you NOT use hamb. in your chili? Or did you forget to put it as an ingred.?

  5. That photo is classic, bon apetit Will! :)
    Jackie, I’ve just found you and this magazine, what a treasure trove of knowledge. I started reading your blog posts from the beginning, and I’ve reached June 2009 at this point, loving all of your tips and lessons! I’m still planning and prepping, hopefully have my land in a few years, you’re teaching me so much!

  6. Will is one happy man……. We too boil and can up every bone we get. When we eat meat I save the bones in the freezer and when I get enough I set to canning. I’ve also discovered I can get venison bones during hunting season from the local processor…FOR FREE!!!!!! They are clean and cold and boy do we get not only a ton of broth but the amount of meat that boils off them makes a ton of soup that gets canned as well. Last year I got 23 qts of pure meat and another 35 of broth. Every morsel was for free. Then hubby buries the clean bones in the yard for soil nutrients. Waste not want not……

  7. Erica, I was thinking the same thing! We have a cow that will be butchered and it never occurred to me to have the bones saved. Excellent info Jackie, what else do you have kept other than the meat, what about the fat? Do you use it for anything? I know people have kept the fat from their pigs and rendered it down.

  8. I saw that you are making beef broth from the bones of your cow. I just bought one half of a cow, should I have asked for the bones? Is there any bones you particularly want to use or any the you don’t?