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Archive for the ‘Cooking/Recipes’ Category

Jackie Clay

Nothing like home-raised chicken

Wednesday, December 10th, 2014

I roasted two chickens yesterday. We ate part of one for supper last night with rice and carrots. Wow, was that good! Today I’ll be picking chicken off the bone and canning both of them up in the wonderful broth made from the pan drippings. I have four more in the freezer but as it’s supposed to hit the forties I think we’ll butcher a couple more and then can them up right after they’ve cooled down.

Roasted-chicken
I also got whole boneless pork loins on sale from our local store for $1.99 a pound and I’ll be canning them up too.

We’ll be getting our beef back in about a week and we can hardly wait as we’ve been out of beef for quite awhile, except for canned beef. Canned beef is great but sometimes you just want some fresh meat too. Right now we’re starting to take orders for our last two butcher steers and hopefully we’ll get the meat sold before our butchering date in January. Craigslist has been good that way. It seems that lots of folks are concerned about where their meat comes from these days and that’s a good thing.

Will and I have been talking more about the varieties we plan to grow next spring and about fencing the 1½ acres that was our new corn/pumpkin patch. Unfenced, the deer left us the corn but ate all the pumpkins and squash. We can’t have that happen again so we’re trying to save up enough to buy fencing for it. We do have the fence posts already so I’m crossing my fingers! A local greenhouse has contacted us about supplying them with Halloween pumpkins and fall decorative squash next year so we’ll try to do that too out of our “test plots” on the new ground where we won’t be saving seed. (It’ll cross as we’re going to grow several different varieties.)

I’m feeling better but will sure be glad when I’m done with drugs! My stomach does NOT like them!

Well, back to canning. By the way, a big “thank you” to all of you who are continuing to order seeds from the click box at the top of the blog. We DO still have seeds but watch as we’ll soon be posting our 2014-2015 seed listing that will have many more varieties available. — Jackie

Jackie Clay

So far we’ve had an on-and-off-again winter

Tuesday, December 9th, 2014

Our temps started out real cold; down to -25 and windy. Brrr. But lately we’ve been having much more moderate temps and we’re maybe going to hit 40 above this weekend. Translated, that means we’re getting more done around here because we can stand to work outside.

Will’s been cutting more lumber on the sawmill. He has almost enough to frame the top walls on the whole barn. (He has two sections finished now.) We’ve been using some of the slab wood every day for firewood as the temperatures have been so warm we don’t need the wood to last a long time in the stove. Waste not, want not! As Will cuts it so carefully, we don’t have building-quality slabs but they’re thick on the butt end and run out to thin on the top. But it does make nice (free) firewood.

Sawing-lumber

Nice-boards
Meanwhile, because I sure don’t feel up to helping him yet (I’m still kind of weak from the diverticulitis, which seems to have left), I boned our Thanksgiving turkey, cut it up, and boiled the carcass. Then I canned it up. It ended up to be nine pints and a quart of broth. One jar didn’t seal so I made turkey and potato chowder from it — a pint of turkey with broth, diced potatoes, carrots, and onions. Boy, was that good!

Canned-turkey
Well, we’ve got to go set out round bales so I’ll see you soon! — Jackie

Jackie Clay

Yep, we had a wonderful Thanksgiving!

Monday, December 1st, 2014

My oldest son, Bill, and his family came up to our homestead along with David and Javid. Together we made a happy feast of all those homestead foods. None of us had room for pie! I made two “pumpkin” pies from part of a Hopi Pale Grey squash (which I always use as it tastes great), an apple pie, and of course Will’s cheesecake.

Dinner
I guess David hadn’t had any good home cookin’ for awhile as right after dinner he went in the living room, sat in my chair, and fell asleep for two hours — with all of us chatting in the same room!

David-sleeping
For the last week I’ve been having severe lower abdomen pain and made two trips to the doctor, finally having a CT scan on Friday. Of course, after surviving cancer that’s always right on your mind. Luckily it was not cancer but diverticulitis, an inflamed pouch in my intestine. Funny — we always try to eat “good” with plenty of fresh vegetables, salads, and whole grains. Now I’m not supposed to have them as it will probably come back if I do. I’m NOT a white bread, processed food kind of gal so I see we have some adjustments to make. At least I got Thanksgiving dinner! — Jackie

Jackie Clay

Q and A: rendering bear fat and canning pepper sauce

Thursday, November 20th, 2014

Rendering bear fat

I have been looking for bear fat for three years and have finally acquired 20# this last week. Early 1900’s recipes indicate that it makes the lightest and fluffiest pastries. I intend to render it like hog lard, cooking low and slow for about 4-5 hours using 1/8 cup water to initially keep it from sticking to the stainless cooker, after cooking and pouring thru a double layer of #9 cheesecloth. I want to water bath or pressure can 1/2 pint jars to eliminate keeping it in the freezer. Can you offer any suggestions of which process should be utilized and for how long?

Joe Tubb
Wartburg, Tennessee
 
I’ve never rendered bear fat but I’ve put a lot of beef and pork lard in our pantry and can’t say that bear fat would be handled differently. What I do successfully is once it’s rendered and strained off, I immediately put it into hot, sterilized wide mouth pints or quarts (you could use half-pints but I use enough to like pints better). Wipe the rim of the jar off very well with a hot, damp cloth and immediately put a hot lid on the jar and screw down the ring firmly tight. I do not processing of these jars and they will keep, sealed for a long time in a cool, dark location. Some folks do process their lard in a pressure canner. You would use 75 minutes at 10 pounds pressure to do this. (If you live at an altitude above 1,000 feet, consult your canning book for directions on increasing your pressure to suit your elevation.) — Jackie

Canning pepper sauce

I’ve looked through numerous pepper recipes and they all call for pickling, roasting, leaving whole or in pieces and then canned with water or vinegar. We have an abundance of peppers and one of our favorite (and quick and easy) ways to use them is to cut up and cook slightly in a small amount of water. Then put in blender with a bit of salt. Good on meats, eggs, and as a dip. For really hot peppers, I cut in half and remove seeds first. Red peppers are the best — sweet with a bit of heat. I was wondering if I could pressure can this. It’s about the consistency of ketchup (it will coat a spoon). I was thinking 35 min. for pints would work but I would hate to find a few months down the road all the bounty and work was for naught.

LaNell Storbeck
Victoria, Texas

You could pressure can pureed peppers at 10 pounds pressure for 35 minutes if you don’t make a too-thick sauce, which would make it unsafe for canning. Remember to adjust your pressure to suit your altitude if you live above 1,000 feet. — Jackie

Jackie Clay

Q and A: dehydrated oatmeal, canning sweet chili sauce, canning spaghetti sauce, and Sweet Dumpling squash

Tuesday, October 14th, 2014

Dehydrated oatmeal

I recently saw an ad for dehydrated oatmeal. Is oatmeal that I purchase from the grocery requiring a dehydration process to long-term store them? I had vacuum sealed some but left others in the store package. Any advice?

Judi

OMG, another marketing ploy! Plain old oatmeal is fine for long term storage. Oatmeal is dry or “dehydrated” already, needing no more treatment to store. And it stores for years and years! — Jackie

Canning sweet chili sauce

Here I am asking for help once again. I found this Chili recipe for sweet Thai chili sauce and it is so easy to make and good I would like to can it.

2 fresno chilis
2 Thai chilis
2 cloves garlic
3/4 cup water
1/4 rice wine vinegar or white vinegar
1/2 Tbsp. salt
1/2 cup sugar (I used splenda)

After cooking this to thickening use 1 Tbsp. cornstarch 2 tbsp water mix then add to sauce. I got this from userealbutter.com

Sherry Englehart
Lancaster, California

Boy, that sounds good! But search as I might, I can’t find anything similar in the “recommended” for canning archives. It’s so different. I would think that it would water bath for 15 minutes okay, but I sure can’t recommend doing so (and in this case I would use sugar, not Splenda for its preserving qualities) since you add 3/4 cup of water to the vinegar and you do have cornstarch, although not enough to make such a thick sauce as would be unsafe for canning. Sorry. — Jackie

Canning spaghetti sauce

Your spaghetti sauce with meat recipe calls for 30 lbs of tomatoes. I know it is sacrilege to ask, but since we do not have the space to grow enough tomatoes and store bought are running $1 a pound, can a quality precanned sauce be substituted? I can get #10 cans for approx $2.50 each and would substitute at one quart sauce for every 5 lbs of tomatoes. Would it also be possible to substitute Italian sausage for the ground beef? We are trying as many different recipes to cut cost in preparation for retirement.

Ken W.
Killeen, Texas

You’d be better using sauce in #10 cans rather than store tomatoes as store tomatoes taste awful and it doesn’t improve in sauce. Not to mention the COST! Use the sauce as if it were freshly made when canning, using the correct time and pressure. Yes, you can substitute Italian sausage for the ground beef but you might use a little less due to the seasoning. You are very wise to prepare so well for retirement. And you’ll eat pretty darned good too! — Jackie

Sweet Dumpling squash

Do you think I could store not-quite-ripe Sweet Dumpling squash? I cooked a couple the other night and they aren’t quite ready but I’m nervous about leaving them too much longer in the garden.

Virginia Gardner
Earlysville, Virginia
 
Yes, you can store them, but Sweet Dumplings really aren’t a long-term storage squash. They will store best at room temperature, not in a root cellar or basement where it’s cooler. Leave them out until temps fall into the 30 degree range at night as they’ll continue to ripen even when the leaves have been frosted. — Jackie

Jackie Clay

Q and A: fruitcake, Ezekiel bread, and dehydrating tomatoes

Tuesday, October 7th, 2014

Fruitcake and Ezekiel bread

We are seeking “the best” MOST NUTRITIOUS FRUIT CAKE RECIPES for fruit cake that can be stored along with other “prepper” food supplies that have the greatest food value. We are non-drinkers but have no concerns about using rum or wine or other beverages in the cakes or in other baking goods. Finally, we seek your thoughts regarding Ezekiel Bread, especially in regard to food preppering.

James & Frances Wyatt
Cleveland, Tennessee

Although I don’t regard fruitcake as a “most nutritious” prepper food, here’s my favorite recipe that will store long term without soaking in rum periodically.

WORLD’S BEST FRUITCAKE

4 cups walnuts
2 bags mixed candied fruit
1 lb. pitted, chopped dates
1 cup raisins
2 cups flour
2 cups sugar
1 tsp salt
3/4 tsp baking powder
6 eggs
½ cup orange juice
1½ Tbsp vanilla

Combine nuts and fruits. Sift dry ingredients. Add to fruit mixture and mix well. Beat eggs, orange juice and vanilla. Add to mixture. Turn into waxed paper and greased 9″x13″ pan. Bake on low center rack of oven at 275 degrees for 2 hours or until done. Cool 30 minutes. Remove from pan onto cake rack. Cool. Cut into equal sized bars, about 3 inches wide by the width of the pan. Wrap with plastic wrap then aluminum foil. Store in a cool, dark place. This stores for months for us (it doesn’t last longer as we really love it!) and I’m sure it’d store for years.

As for the Ezekiel bread, it is very nutritious and would be easily baked from ingredients in your long-term storage pantry. It does not store well, unfrozen, though. Have you tried it? We like it but have talked to a lot of folks who find it way too dense for their liking. So if you haven’t baked any, why not try a few loaves to see if it appeals to your taste. — Jackie

Dehydrating tomatoes

We are getting tons of tomatoes and I am dehydrating them … but something is going wrong. I sliced them about 1/2 thick per the directions, loaded up the trays (6) and have been running the dehydrator but some have white fuzz on them. Of course I am tossing them, but do you have any ideas on what could be going wrong before I do another set? I have a round bottom-fan dehydrator. Maybe I should ask for an Excalibur for Christmas.

Natalie

I think you’re slicing the tomatoes too thick. I slice mine about 1/4 inch thick and have much better luck. That white fuzz is mold. And maybe if you only load four trays, you will dry them faster as some dehydrators don’t like to be loaded so heavily with such wet produce as tomatoes. Good luck with getting the Excalibur … I haven’t gotten mine yet! — Jackie

Jackie Clay

Q and A: using canned cabbage and canning apple juice

Friday, September 26th, 2014

Using canned cabbage

I have read how you can cabbage. What did you use it for after? We like fried cabbage and cabbage and potatoes done in the crock pot.

Joline Fleming
Rossiter, Pennsylvania

Sure you can home can cabbage. Some “experts” tell you that it’s too “strong” to can. Phooey! I can it every year. When I go to use it, I simply drain off the liquid and gently rinse the cabbage in cold water. Drain and use. If you want to fry potatoes and cabbage in your crockpot, do the potatoes first (unless they are canned), then add the cabbage as it’s already cooked. I often just fry it, then add a bit of milk. Or I use it in boiled dinners (toward the end). We love our canned cabbage. — Jackie

Canning apple juice

I’ve made some sort of juice by boiling apples in water and canning the resulting juice. It’s the best I can do without a regular juicer. What do you think of that? Also I didn’t know about making apple sauce with the pulp.

Louise Sandy

Before I had a steam juicer, I used to cut up my unpeeled apples, remove the stem, then add a little water and cook them gently, covered, until the apples were soft. Then I strained off the juice with a jelly bag. Once done, you can then either put your apples through a Victorio tomato strainer or use a sieve or Foley mill to separate the pulp from the skins, seeds, etc. — Jackie

Jackie Clay

Q and A: canning with flour, apple trees with fire blight, and dehydrated zucchini

Thursday, August 21st, 2014

Canning with flour and apple trees with fire blight

I made your mustard beans the other day, but am wondering about the flour in it. I am assuming it’s safe to can, but am wondering what makes it safe? Is it the amount of sugar/vinegar?
 
Also, our 23 year old apple trees have fire blight. It is impossible to get all of it pruned from them as they are so large. Is this a lost cause? We trimmed as much as we could, but I still see some in the upper branches. Should we just cull them?
 
Liz Wheeler
Miles City, Montana

The thing with recipes with added flour is that most of them make a recipe that is too thick to safely can. The mustard bean pickles have plenty of vinegar and sugar but the small amount of flour doesn’t make the “sauce” too thick, more like honey mustard dipping sauce, not like very thick gravy.

I’d try to give those trees a chance by taking off the top of the tree. You can use a chainsaw and whack off the entire top branches that show fireblight infection. In commercial orchards, many use a tree topping machine mounted on a hydraulic arm of a tractor; sort of like a brush hog to give all of the trees a periodic flat-top, making the trees spread out and be easier to pick. So don’t be afraid to be a bit drastic in your pruning. It just may save those trees. Be sure to burn the affected branches so you don’t spread the disease by leaving them lying around. — Jackie

Dehydrated zucchini

While answering another reader’s question, you mentioned that you use sliced, dehydrated zucchini in many recipes. I’d love to know how you use it. You may have mentioned this in your cookbook, but I’ve loaned it to a friend and can’t check right now.

Lisa Smith
Sunbury, Pennsylvania

I toss a handful or two into my potatoes au gratin and scalloped potatoes. I also use it as an ingredient in mixed casseroles, stews, and soups to name a few. You can also rehydrate it and drain, then toss into a batch of fried potatoes and onions about halfway through cooking. The dehydrated zucchini is VERY versatile! — Jackie

 
 


 
 

 
 
 
 
 
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