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Archive for the ‘Cooking/Recipes’ Category
Thursday, July 31st, 2014
Pickles with alternative sweetener
I would love to try your pickle recipe, however I am allergic to processed sugar and need to know if I can use Splenda or other sweetener to make them?
Yes, you can use artificial sweeteners such as Splenda or natural sweeteners like Stevia powder in your pickles. I would boil the pickling solution and spices first, then stir in the sweetener just before adding the cucumbers/vegetables for peak flavor and sweetness then pack as usual. — Jackie
Canning teriyaki sauce
Back in February or March I wrote you about canning my teriyaki sauce. You could not answer me as I didn’t have the exact amounts of the ingredient and I couldn’t find my recipe. I have found it now and hope you can help me! I also have a few more of my favorite sauces I’m hoping you can help me with to see if I can, can them up? I need to know which canning method to use on which sauces and processing times for each one? I realize the sweet chilli sauce and the lemon sauce have cornstarch, I will be taking that out and doing some experimenting with my pectin.
2 cups soy sauce
2 cups sugar.
4 cloves garlic (chopped fine).
2 tsp. ginger (grated).
Combine soy sauce and sugar in saucepan on medium heat cook until sugar is dissolved. Add garlic and ginger, remove from heat. Use on meat or vegetable.
Sweet and sour sauce:
16 oz. tomato sauce
1 cup brown sugar
1/3 cup vinegar
1 tsp. garlic (chopped fine)
Add all ingredients to pan and heat till sugar is dissolved.
Sweet chilli sauce:
3 large garlic cloves
2 red jalapeño or Serrano peppers, deseeded.
½ cup sugar
¾ cup water
¼ cup white vinegar
½ tablespoon salt
1 tablespoon cornstarch
2 tablespoon water
In blender, puree together all the ingredients, except the last two. Transfer the mixture into a sauce pan and bring to a boil over medium high heat. Lower heat to medium and simmer until the mixture thickens up a bit and the garlic and pepper bits soften, about 3 minutes. Combine the cornstarch and water to make a slurry. Whisk in the cornstarch mixture and continue to simmer another minute.
½ cup sugar
1 tablespoon cornstarch
1 cup boiling water
2 tablespoons butter
1½ tablespoons lemon juice
¼ teaspoon nutmeg
In a saucepan stir sugar and cornstarch. Add water gradually. Cook over medium heat, stirring constantly. Boil 2 minutes and remove from heat. Add butter and stir until melted. Add lemon juice and nutmeg.
You can process your teriyaki sauce in a boiling water bath canner for 15 minutes. The sweet and sour sauce is fine processed in a boiling water bath for 20 minutes (pints or half pints). I don’t feel that the sweet chili sauce has enough vinegar/sugar in it to offset the amount of water and vegetables in it to be safe to water bath process. You could pressure can it for 35 minutes (pints or half pints) at 10 pounds pressure. The lemon sauce is safe to can but I would substitute Clear Jel for the cornstarch — just to be safest. That would process in a boiling water bath for 15 minutes (pints or half pints). Remember to increase your processing time (boiling water bath) or pressure (pressure canning) if you live at an altitude above 1,000 feet. Consult your canning book for directions on this. — Jackie
Canning baked beans
I made a recipe of baked beans cooked in a crock-pot. It was for a party. We ended up with a lot of left-overs. I’m wondering if I could can them, so they are not wasted? How long should I pressure can them? If they seem a little dry is it safe to add some water?
You sure can can up those beans. I’d stir in enough water to make them slightly soupy (they’ll absorb water as they can), heat them thoroughly, then ladle out into clean jars, leaving 1 inch of headspace. Process them as if you’d just made them (65 minutes for pints and 75 minutes for quarts) at 10 pounds pressure. As always, if you live at an altitude above 1,000 feet consult your canning book for instructions on increasing your pressure to suit your altitude. — Jackie
Thursday, July 17th, 2014
Canning spaghetti sauce
We like to use Prego and Ragu sauces and add meat for our pasta meals. Can we pressure can the store bought/meat added sauces? If so, what times and pressures would we use at sea level?
Yes, you can but I much prefer to make my own spaghetti sauces from scratch as not only are they MUCH cheaper but you know exactly what’s in your food. To re-can store-bought spaghetti sauces with or without meat, simply dump them in a large pot and bring almost to a boil then ladle out into jars and process for the same times recommended for freshly made sauces. For spaghetti sauce with meat, that would be 60 minutes (pints) or 70 minutes (quarts) at 10 pounds pressure. — Jackie
My home is on a water well. I have several water storage containers for emergency uses. I use 1/8 tsp of Clorox per gallon for sanitation. (1) Can the treated water be consumed without further filtering or boiling? (2) Can the treated water be used to water vegetables? (3) I assume the treated water should not be flushed into the septic system. (4) How long will each Clorox treatment last?
Oklahoma City, Oklahoma
Rather than adding the chlorine bleach to the storage containers containing water, consider just keeping an unopened gallon of relatively “new” unscented bleach in your water storage area. Then if it becomes necessary, add the 1/8 tsp of bleach to each gallon. Yes, you can consume the water without further filtering or boiling. And, yes, you can water vegetables with the water but if you don’t add the chlorine to the water in storage, you could use the untreated water for vegetable watering. Once treated, the chlorine water should stay pure indefinitely if left unopened. But, again, I’d opt for treating the water if and when needed. Sanitize the containers first, before adding the water. — Jackie
Thursday, July 3rd, 2014
I started growing horseradish a few years ago, but had a hard time getting it to take off. Similar to the problem with my asparagus, but that’s another issue. I have found that turning this southern Ohio clay soil around has been a longer than expected process. The chicken manure and bedding each fall and kitchen compost have helped. My soil is starting to have some ‘color’ to it!
This year, wow, the horseradish is crazy-big and has spread. My question is: Other than grating it to use table side, or canning small jars (even for gifts), what way can I make this root an asset to our table? Suggestions or recipes?
Thanks for your dedicated blogging and wonderful articles in the magazine. I started as a magazine subscriber, and now a kindle subscriber and feel like I know you from your articles. For me as a part time homesteader/hobby farmer you are the inspiration I need to keep working for the lifestyle balance of work, home, and family that I need to be happy and healthy! It is worth it.
Thank you Jennifer. I really do enjoy helping people be more successful at homesteading.
Horseradish is useful in so many different ways. I use it as an ingredient in many dishes, adding it to sauce over baked fish and chicken, using it in sandwich spreads, making a cheese, mayo, sour cream, bacon, and horseradish chip and veggie dip, casseroles, and of course cocktail sauce (ketchup and horseradish mixed). You can also mix it with sour cream and top baked potatoes. There are dozens of recipes available online, too. — Jackie
My daughter opened a jar of ham she canned this past winter, she dumped it along with the broth in the jar into her skillet and boiled it for 30 minutes, cooked off the broth and let it fry a little. Her family ate half of it, promptly put the remainder in the refrigerator and two days later when her husband went to warm it up, he noticed tiny little worms on it. He opened the ham strips and they were inside it too. When initially canned, the ham was pressure canned for 90 minutes. On top of that it was a precooked ham to begin with! How is it possible for anything to survive being browned, processed for 90 minutes, sealed, boiled for 30 minutes and fried again? Have you ever heard of this? I sure haven’t and I have been canning for 35 years. She didn’t add anything other ingredients to her ham when she cooked it for supper, so just the ham and broth. It was delicious though, but, ech, stomach turning upon the gruesome discovery.
Vienna, West Virginia
Nothing will live through pressure canning then boiling/frying. The worms were probably fruit fly or housefly maggots. Evidently flies laid eggs on some of the meat and the refrigerator wasn’t cold enough to prevent the eggs from hatching. The tiny worms would be just-hatched larvae. Tell your daughter that they didn’t eat wormy canned food. At least that’s something. This is very rare but I’ll bet they really check their food in the future! Ech! — Jackie
Saturday, June 28th, 2014
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.
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!!
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
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?
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
Friday, June 27th, 2014
I’ve come to the realization that I have root worm in my cauliflower and broccoli plants! I’ve been treating with Diatomaceous earth. The plants are in milk crates. Do I need to dump the dirt, remove the landscapers fabric, scrub then reline and refill with new soil? The plants started out looking so good but now, not so much.
Many times you can get rid of root worm by using beneficial nematodes available through such places as Gardens Alive!. You just mix the powder with water and soak in the soil around your plants. The nematodes only attack harmful worms, not earthworms. And they are not harmful to you, either. Other than that, starting over as you suggested may be the only cure. I’d either sterilize the soil you fill your crates with by baking it in the oven at 250° F for 20 minutes or use commercial potting soil so you don’t start out with the same problem. If you used garden soil, I’d advise using beneficial nematodes in your garden or where you access your soil for your containers to avoid future problems. The nematodes multiply and stay around as long as there is “prey.” — Jackie
Using a bread bucket
After the article about bread buckets, I purchased one. All went well until the part about leaving the dough in the bucket to rise. Most recipes I’m familiar with say to lightly grease the dough and bowl it will rise in. Is this step necessary, I took my dough out of the bucket , placed it in a greased bowl, lightly greasing the top of the dough,and proceeded as usual. Will it be ok to skip this step? I was too chicken to try it minus the light greasing.
Branchville, South Carolina
Sure you can skip letting the dough rise in the bucket and use a bowl. I’ve never been lucky enough to own a bread bucket, myself. Lucky you! — Jackie
Wednesday, June 25th, 2014
Cooking beans at a high altitude
We moved to Deming, New Mexico for our retirement. We love it here but are having a very hard time making baked beans from any kind of dried beans. We have tried crock pot, but beans are still hard. I got a power electric pressure cooker but beans still are hard. Am I doing something wrong? I tried on line for recipe for Power electric pressure cooking strictly for beans and am unable to find any, I only find them for pressure cooker for stoves Would you know any thing about the electric cooker or give me a recipe for beans in a high altitude area?
Deming New Mexico
Are your beans fairly fresh? One of the most common problems with older beans is that they take forever to cook soft. I fight this by canning up my older beans from storage. They get nice and soft and are ready to dump out into a casserole to make instant baked beans any time I want. I have never used an electric pressure cooker, so don’t know anything about them. You are soaking your beans overnight, right? If not, they don’t get soft unless you can them. If your beans are fairly fresh, you only need to cook them slowly for a long time, adding more water if necessary to get them soft. I’ve lived at high altitudes several times and didn’t have trouble cooking beans, other than adding more time to the recipe. — Jackie
I have purchased some tattler canning lids. I bought 2 dozen standard mouth and 2 dozen wide mouth. A while back, I canned up 7 quart jars of milk at 60 minutes via HWB method. So far so wonderful. I like! I am at a low elevation (Texas, about 1,000 feet). I have been chatting with some that have followed directions (backed off 1/4 turn or so, then tightened upon removing) and they have had failures. I canned with standard size lids. The one gal did wide mouth, I don’t know what the others used. All were at 8,000 feet to 9,500 elevation. Do you know if elevation affects these? What elevation are you at?
No, elevation does not affect Tattler lids. We are at 1,400 feet elevation. I have friends at high elevations and they have not had trouble with the Tattler lids sealing so I’m not sure what these folks’ problems were. With any canning, you do get failures sometimes but frequent failures means that something is being done wrong and as I can’t be there, I can’t always guess what the problem was. — Jackie
Tuesday, June 24th, 2014
Enough salt to float an egg
When using old time recipes I have run across the term “enough salt to float an egg.” My question is, does the egg need to float to the top of the water or just off the bottom?
I’ve always added enough salt to float it to the top. How about it guys? Any other ways you do it? — Jackie
My zucchini is coming on strong! While I love my zucchini pickles, especially the curried ones, I am looking for a new zucchini approach and need your canning advice.
I plan to cook the zucchini down with onions, olive oil, a bit of balsamic vinegar and spices to the consistency of baba ganoush. I am concerned that, because it will be dense, it may not be safe. I plan to hot pack and pressure can it in half pint jars. How long and at what pressure should I use so that it won’t kill anyone?
You can put up your zucchini that way but I would not cook it down to the consistency of tomato paste, more like tomato puree and you’ll do fine. If you want it thicker on using, just finish cooking it down then. Follow the directions in your canning book for times and pressure for canning your zucchini. Remember that half-pints are canned for the same time and using the same pressure as pints. — Jackie
Friday, June 6th, 2014
Extracting juice from fruit
It is Spring in Minnesota, finally! I am happy to see the flowers blooming on our black-cap and red raspberries. We are looking forward to harvesting them and the elderberries and our newly found mulberries. I have wanted to make juice from our apple tree and the wild berries, but have no idea how to go about it.
I guess I thought you would just use something like a cider press for the apples, or cook the berries then strain them through cheese cloth. People have “juicers” for veggies, and I have heard about “steam” juicers. Steam juicers range in price from $40 to more than $200. Can you please tell me how to make juice and what to use?
Cannon Falls, Minnesota
I used to extract juice as you suggested. But then I got smart! My friend, Jeri, had a Finnish steam juicer — a Mehu Liisa. She bragged that she got four times as much clear juice from the same amount of fruit that I did. That made me lust after one, for sure. Then at one of our seminars, I was gifted with one from the attendees. Needless to say, I was thrilled. And yes, you DO get much more juice from your fruit than by using one of the old ways (squeezing, straining, cooking, etc.). Now I feel like I threw away so much good food in the past by not using one. They are definitely worth the expense and will last a lifetime. — Jackie