Top Navigation  
U.S. Flag waving
Office Hours Momday - Friday  8 am - 5 pm Pacific 1-800-835-2418
Facebook   YouTube   Twitter

 Home Page
 Current Issue
 Article Index
 Author Index
 Previous Issues
 Print Display Ads
 Print Classifieds
 Free Stuff
 Home Energy

General Store
 Ordering Info
 Kindle Subscriptions
 Kindle Publications
 Back Issues
 Help Yourself
 All Specials
 Classified Ad

 Web Site Ads
 Magazine Ads

BHM Blogs
 Ask Jackie Clay
 Massad Ayoob
 Claire Wolfe
 Where We Live
 Dave on Twitter
Retired Blogs
 Behind The Scenes
 Oliver Del Signore
 David Lee
 James Kash
 Energy Questions

Quick Links
 Home Energy Info
 Jackie Clay
 Ask Jackie Online
 Dave Duffy
 Massad Ayoob
 John Silveira
 Claire Wolfe

Forum / Chat
 Forum/Chat Info
 Enter Forum
 Lost Password

More Features
 Contact Us/
 Change of Address
 Write For BHM
 Meet The Staff
 Meet The Authors
 Disclaimer and
 Privacy Policy

Retired Features
 Country Moments
 Radio Show

Link to BHM

Ask Jackie headline

Click here to ask Jackie a question!
Jackie Clay answers questions for BHM Subscribers & Customers
on any aspect of low-tech, self-reliant living.

Jackie Clay

Q and A: getting a steer ready to butcher, storing ketchup, hulless seeds

Friday, January 25th, 2013

Getting a steer ready to butcher

We are raising our first grass-fed steer. It is a White Face Hereford. We fed it pasture all last summer and hay thru the winter months since there is just snow here. It is about 20 months old. We are thinking of letting it graze on pasture this spring maybe thru end of June and sending to butcher. Do you think this will be too long? We are afraid of getting tough meat. Also, do you give it any corn or grain at all in the end for marbling? Someone told us they put theirs in a stall the last month to tender the meat… Not sure what is best…

Jackie Schillinger
Pleasantville, Pennsylvania

No, this won’t be too long. Some folks like to feed grain for 60 days prior to butchering as it does put more fat into the meat (called “marbling”). We’ve done that as well as just butchering a steer right off of the pasture. I really couldn’t tell any difference regarding tenderness. The straight grass-fed steer’s meat was leaner. And the flavor of a strictly grass-fed steer is more “beefier” than one who finishes on grain/grass. It’s up to you and there really is no “right” answer, in my opinion. — Jackie

Storing ketchup

I just received cases of Heinz ketchup in the large squeeze bottles. They are just at or past the expiration date on the bottles. Is there any benefit in recanning this stuff in jars? I am not sure if they would store longer/better in canning jars than in the plastic squeeze bottles. If I do re-can I assume I heat the ketchup in a pot and then water bath can it for 10 minutes?

Kevin Sakuta
Jesup, Georgia

I wouldn’t go to the extra work of re-canning the ketchup. The expiration date is simply a marketing ploy. Ketchup doesn’t “go bad” after the expiration date. Period. I’ve stored ketchup for years past the expiration date and the only difference is a slight darkening of the color.

If you do chose to re-can it, you simply heat it up then process in a boiling water bath canner for 10 minutes as you would with “fresh” ketchup. — Jackie

Hulless seeds

I have grown those little hull less pumpkins. Can I pressure can the hull less seeds without drying them?

Pat Rizzi
Swanton, Ohio

You treat the hulless seeds as if they were nutmeats; toast them on a cookie sheet on low heat (you can sprinkle with salt first if you wish) until thoroughly toasted, then pack in hot jars and process dry for 10 minutes at 5 pounds pressure. They stay nice that way for years. — Jackie

Leave a Reply

Please DO NOT ask Jackie a question here.
It will not be answered.
Go to the top of the page and use the
"Click here to ask Jackie a question!" link.


Copyright © 1998 - Present by Backwoods Home Magazine. All Rights Reserved.