Shelf life of yeast
I have been searching to find out the shelf life of yeast. I have one jar that is for bread machines. Is it possible to use it to make a regular loaf of bread? I also have active dry yeast but I’m not sure how long is it good for after the expiration date. I grew up on farms. Had my own until circumstances made me go into apartments. I do try to “keep things simple” but do not have a garden. I have learned self-sufficiency for apartment living quite nicely. I had fear of losing my job the last 5 years to perfect this new life style. Now that I have made it to retirement I am going thru my collection of foods. I enjoy all the Jackie Clay emails, Q&A’s and books. Keep up the extremely important work you do. It’s been joy & tears as I’ve watched all your life changes.
D. Whirry
Waukesha, Wisconsin
I’m happy that you’re still homesteading, even though you’re in an apartment. Will was living in an apartment when we met via mail but he still was growing container gardens in his windows, including oak trees and pole beans!
Yes, you can make regular bread from bread machine yeast. It’s the same “animal.” Yeast is usually good when stored at room temperature, for about a year. When frozen, it remains good much longer. I usually have a pound of yeast on the pantry shelf to use daily and another in the freezer. I’m glad you made it to retirement without losing your job. That happens too often today, where one works for years at a “good” job, then is let go when nearing retirement age. Not fair! — Jackie
Chicken coop door
We need a new door on our chicken coop. One with a handle on both sides since we accidentally locked ourselves in it this winter! Thank goodness for neighbors that need a good laugh when they come and let you out! We live in central Wisconsin and had the winter of all winters with lots of cold air this year. (I am sure you know what we are talking about) Our door right now is a piece of plywood. So what kind of door do you have on your chicken coop? I cannot find a picture of it on this blog. Can you suggest how to make one? Do you think plywood with 2x4s will be sturdy enough? Even with a plain plywood door all of these years the ladies have kept themselves warm.
The Bill Bean tomato plants are doing just wonderful from the seed that we bought from you. Can’t wait to try one. Thank you for posting the beaver report. So far I think we have a lot more rain than the beavers planned on. But we do need to make it through July!!
Cindy Hills
Wild Rose, Wisconsin
Our current chicken coop door is made of one-inch rough sawn lumber and 2x4s. I have a hook inside and out so I can’t lock myself in. Although in our chick raising coop, the door kind of drags on the bottom and once it stuck shut with me inside and I had to yell for Will to come let me out, so I know how foolish you felt! When we build our new cordwood, insulated chicken coop we’ll have an insulated door made of 1″ lumber and 2x4s with insulation board sandwiched between layers of 1″ boards for added insulation. And we’ll have a hook inside and out!
I’m glad your Bill Bean tomatoes are doing good. Ours are too. My biggest one is over 3½ feet tall already!
Yeah, those beavers. But, like you say, we still have a lot of summer left over so we’ll see. Right now, we’re having way too much rain. — Jackie
Canning pears
I am confused about canning pears. My neighbor’s tree is loaded (unknown type) and he says I can have all I want. Are they supposed to be fully ripe to can? Did I read that canning pears are picked firm and if so then how do you know when to pick them?
Sheryl Napier
Newport News, Virginia
I can ripe pears. But I do like to eat them when they’re a bit crunchy. You can can them either way. Just eat one to see if it is ripe enough. A ripe pear tastes sweet and juicy. A green one tastes BLECYUCKY. Lucky you, Sheryl! Just think of what you can do with all those pears. — Jackie
Sheryl, another option for those pears is pear honey. My great-aunt’s eyes lit up when I told her I had access to a tree full of pears and she mentioned pear honey. The stuff is delicious if you haven’t had it before. My daughter loves mint pears and my favorite is almond pears.
I made my chicken coop door self closing with a bungi cord and two screw eyes. A barrel bolt seceures it when I leave.
Howard
I found this for a SINGLE pie on my recipes dot com, I imagine a person could multiply the ingredients to can for the pantry. It sure sounds good, and my dad’s trees are LOADED with pears. He grows four varieties.
Ingredients
3 pounds pears, peeled and diced
1 pound raisins
3 1/2 cups sugar
1/3 cup cider vinegar
1/2 teaspoon salt
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cloves
1 (15-ounce) package refrigerated piecrusts
1/2 cup chopped pecans, toasted
1 large egg, lightly beaten $
Preparation
Bring first 9 ingredients to a boil in a large heavy saucepan, stirring often; reduce heat to medium-high, and cook, stirring often, 25 to 30 minutes or until thickened. Cool.
Fit 1 piecrust into a 9-inch deep-dish pieplate according to package directions.
Stir pecans into pear mixture; spoon into piecrust.
Roll remaining piecrust to press out fold lines. Cut out and remove leaf shapes from center of piecrust using a leaf-shaped cookie cutter, leaving a 3-inch border around edges. Brush piecrust and leaves with beaten egg. Carefully place piecrust over filling; fold edges under. Make diagonal cuts into edge at 1/4-inch intervals; fold every other piece inward. Arrange leaves on pie.
Bake on lowest oven rack at 350° for 1 hour or until golden brown, shielding with aluminum foil to prevent excessive browning, if necessary.
Southern Living
NOVEMBER 1998
Questionable yeast can also be “proofed” to see if it’s still good. Mix it with warm water and a little sugar and let it set for 5 min.or so. If it starts to bubble and “work”, it’s still active. It will still be good much beyond the expiration date if kept in the refrigerator.
pear mincemeat is in the ball canning book and is exceptionally good its like regular store bought but the pear flavor makes it special.
pears should be picked not quite ripe then allowed to ripen before eating. tree ripend pears get mealy textured. for canning purposes pick a little early then can when just ripe for firmer texture and best flavor. my favorites are plain canned pears, minted pears and pear mincemeat.
BLECYUCKY…too funny. I will have to add that to my computer dictionary! Thanks for the info.
Laura, what is pear mince meat?
Pear Mince (meat) yumm
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