Old cast iron kettle

I bought a very used cast iron kettle for $2. It was a great buy I think. Put it in a hot fire to burn the gunk off, then scrubbed, then coated with lard and slowly baked it in a low oven. It looks pretty good except it has some rather deep pits inside on the bottom. Is it safe to use with the pits or is it a loss?

Gail Erman
Palisade, Colorado

It is safe to use, but you may have trouble with food sticking in the pits. Sometimes you can use an angle grinder to grind those pits out, making the surface flat and smooth again. Use a rather coarse grinder at first and finish with a fine grinder, then sandpaper. Re-season the pan and you should be good to go. — Jackie

Canning olives

I buy olives by the gallon because I want the jars. We like olives but have a hard time using them up as it is just the two of us now. Can I re-can them in pint jars and how do I do that?

Nancy Foster
Dallas City, Illinois

I re-canned many #10 cans and gallon jars of olives, finally finding directions on a California University website. Basically, drain off the liquid, then bring it to a boil. Meanwhile, pack the olives in your pint (I used half-pint) jars, leaving 1/2 inch of headspace. Pour the boiling liquid over the olives, leaving 1/2 inch of headspace. Process pint and half-pint jars at 10 pounds pressure for 90 minutes. If you live at an altitude above 1,000 feet, consult your canning book for directions on increasing your pressure to suit your altitude. The olives do not get mushy. — Jackie

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Chicken stock

I’ve been canning for years and just ran across something that I’m not sure about. I just opened some quart jars of chicken stock to make soup and found on the underside of the lids a small patch of black liquid. I found it in three different jars — not all from the same batch or year. The contents smelled ok, but I dumped them out anyway. Any idea what this is? Were the contents safe to use?

Jennifer Grahovac
Wooster, Ohio

I think what you found was simply a chemical reaction between the chicken stock and the metal lid. This happens from time to time. It will not happen when you use plastic Tattler reusable canning lids. It does not affect the food in any way. But, as with any canned food, do the smell test, then if it smells okay, be sure to bring it to boiling temperature for at least 10-15 minutes before eating –just to be safe. — Jackie

Tomatoes and garlic in olive oil

I have a recipe that calls for the following items. Sun dried tomatoes, garlic (I buy from the store already crushed in the jar) basil ( I use fresh ) salt. You are to layer them in a jar and cover them with olive oil. One recipe I have says to keep refrigerated, the other one say I don’t have to. Which one is correct?

Teresa Roh
New Freedom, Pennsylvania

Keep it refrigerated. There have been cases of foods like this causing botulism after sitting out at room temperature. Rare, but possible, so refrigerate just to be safe. — Jackie

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Where to get chickens

I was wondering where you got your white laced cornish chickens from. I have looked on-line and all I can find are the dark cornish. Also, do you know anything about feeding fodder to livestock? I have found several systems on-line that make growing your own feed seem easy. Is it too good to be true? John and I cannot wait to meet you guys in May!

Mia Sodaro
Frazier Park, California

We bought white laced RED cornish from Welp Hatchery. We wanted the white laced reds as they are a prettier bird with a whiter skin than the dark cornish. Yes, we have grown up feeding fodder to livestock, primarily corn stalks with ears matured and on the dried stalks. This works well for horses and cattle. Let me know if you have specific questions, and I’ll be happy to answer them! We’re excited about meeting you at the seminar, too! — Jackie

Canning ham

I have a lot of left over ham. I was wanting to can it instead of freezing it. Is it safe to can at home? Is it done the same as other meats or would the prolonged canning time make it turn to mush as it is already precooked? I can’t seem to find information on canning ham anywhere!

Jennifer Gall
Roseburg, Oregon

That’s one reason you should have my book, Growing and Canning Your Own Food! (This is the most complete canning book out there, with lots of recipes to can, including ham. – BHM Staff) Yes, basically, you can ham like other meats. Only, because it’s pre-cooked, you only have to slice or dice it up, fill the jars, and pour boiling broth or water over the meat, leaving 1 inch of headspace. It must be processed for 75 minutes (pints and half-pints) and 90 minutes for quarts, at 10 pounds pressure. If you live at an altitude above 1,000 feet, consult your canning book for directions on increasing your pressure to suit your altitude, if necessary. Ham is wonderful, canned like this. I do it every year! — Jackie

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Canning walnuts

Are the instructions for canning walnuts the same as pecans? Dry in the jar and then pressure can at 5 pounds for 10 minutes for quart jars? Should I preheat the jars in the oven? Walnuts aren’t usually toasted, so they just go in room temperature? And should I up the time or the pounds for high altitude?

Erica Kardelis
Helper, Utah

Yes, you can all nutmeats the same way. Preheating the jars in a dry location, such as your oven, is a good idea. Your walnuts ARE toasted; it helps reduce the moisture that can cause them to become rancid. Use pint or half-pint jars to can your nutmeats; they stay fresh in the jars for years that way. Quarts, maybe not so long. Yes, if you live at a high altitude, consult your canning book for instructions on how many pounds to add extra. Your walnuts will turn out great! — Jackie

Citron melon

My mother used to can Citron preserves and I would like to continue this tradition. Do you have any citron melon seeds for sale or know where I might purchase some? Just looking for enough to plant 3-4 hills to get started.

Weyman
Canton, Georgia

Several seed catalogs carry citron melon, which is used for citron preserves. (They don’t taste sweet like other melons do, but make great preserves and candied peel.) Baker Creek Seeds and Seed Savers Exchange both list it. I’m glad you’re carrying on your mom’s tradition! — Jackie

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Canning pecans

In canning pecans, how much water should you put in a pressure cooker before you set your jars? I’ve never canned pecans before. Love your blogs, and pictures, and your cook book on Growing and canning your own food. I’ve learned a lot, about canning from you, and making cheese, and soap.

Estes Mills
Texarkana, Texas

You put the same amount of water in your canner as usual; most canners take about 2 inches of water in the bottom to generate the steam which processes the food. Pecans and other nuts can up perfectly. I used some that my friend Juanita Saunders and I canned back in New Mexico, more than 14 years ago for my Christmas pies. They were awesome! — Jackie

Duck confit

Do you know if it’s possible to pressure can duck confit? I’ve done it the old French way for years of cooking it in its own fat and then packing into jars warm although ‘theoretically it’s supposed to be safe I’ve always kept it refrigerated. I’m hoping that it can be done in my canner so as to be properly shelf stable but am a little concerned as most of the canning advice says to minimise fat in a product but confit is all about the duck fat.

Wendy
Huddersfield, Yorkshire
England

This is one food I’d probably not can. Like you said, fat often causes seals to fail, so I’d not advise canning your duck confit. — Jackie

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Rancid pecans

I was making some Christmas candy and found a 2# bag of pecans on the shelf that I bought last year this time. I opened them to use them up but they are slightly rancid. Do you know of any way to freshen them up or will I have to throw them out. Hate to because they are so expensive. What’s the best way to store nuts long term so this won’t happen again?

Adell Struble
Aledo, Illinois

I can up all my nutmeats. It works perfectly and they never get rancid. I’ve got some pecans my friend Juanita and I canned down in New Mexico, twelve years ago, and they’re still perfect. (Pressure canned dry, toasted at 5 pounds pressure for 10 minutes.)

Once the nuts get rancid, they can’t be restored. BUT they can be used for stronger tasting foods, such as chocolate (brownies, fudge, etc.). If they are barely rancid, they can also be used in cookies. I prefer to can ‘em and not worry about just how rancid a bag is! — Jackie

Raising meat

My husband and I just recently bought a 100 acre farm. We want to make it into a hobby farm but feed us also. We want to purchase one cow for the beef. My questions are: is it okay to raise just one cow? How long do we raise it for? What age should we buy it at? We will also be buying to pigs for eating also. We currently have 7 chickens and 1 rooster that have been laying eggs since they were 3 months of age. Someone told me I was doing something right with them so maybe I’ll have great luck with a cow and 2 pigs.

Joanne

Yes, you can raise one steer for beef. (Steer, not cow; cows are female and are usually used for breeding, raising calves and/or milking.) Most folks buy a calf between 3 days old and three months old to raise for beef. At two months old, calves are usually off the bottle and weaned…but cost more than when they were babies. But then, it costs about $70 a 50 pound bag for powdered milk replacer, too. It takes a bag of milk replacer to raise one calf to weaning, and baby calves are more tender and can become sick with diarrhea (scours) quite easily. If you can, I’d advise getting a weaned calf. It doesn’t matter much what breed. Most young calves are dairy breeds, usually black and white Holsteins, the most common dairy breed in the country. Jersey calves are cheap, but it does take awhile longer to get them up to butchering weight of about 1,000 pounds. The meat is just as good, regardless of breed. It usually takes about 18 months to raise a calf to butchering weight, again, depending on breed and care.

Pigs are a good investment for meat, as a spring weaned pig will be ready to butcher in the early winter, weighing about 250 pounds. And they eat a lot of waste garden produce, weeds, scraps, etc. too.

With larger animals, like steers and pigs, just make sure that you have adequate fencing. It is NO fun to chase down runaway critters! You’ll love your animals and the meat they provide. — Jackie

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Canning suet

Can suet be canned for long term storage?

Gary Ostby
Lincoln, Washington

Although I personally haven’t canned suet, I’m quite sure you can render it, like you do lard, fill sterile jars, put a warm lid on the jars and store in a cool place. Lard keeps for years this way, and I can see no reason suet wouldn’t also. — Jackie

Canning pecans

I finally got enough pecans to try canning them. When I cracked them I put them in the freezer. My question is should I do anything different than what your book states? I am supposed to be getting some more after the first of the year; would you like to have some?

Joyce Pierce
Greenville, Alabama

Just thaw your pecans and then toast them as usual. They will turn out great. Yes! I’d LOVE some pecans! Thank you so much for offering them. — Jackie

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Bread in a jar

I recently watched a cooking show where the chef made an applesauce quick bread that he baked in a wide mouth pint jar. He greased the jar, filled it about half full with the batter, baked the bread at 350 degrees for about 45 minutes, then placed sterile lids and rings on them when they came out of the oven. He claims they will seal and keep up to a year. Have you ever done anything like this? Can it be done with yeast bread? My wife has become a canning fool since reading your column and would love to try this.

Bruce Schneider
Hinckley, Ohio

I used to make many different quick breads, canning them in jars as you describe. But experts now advise against this practice, citing that it is possible for botulism to grow in these jars. So I cannot recommend this practice any longer. Sorry. And no, yeast breads never worked using this method. — Jackie

Mastitis

My nubian goat just had her baby, at 1:00 on the Dec.19th. This is not her first time to have a baby but it is the first time for me to be there when she kids. I am afraid I might have done something wrong because one of her bags is hard. We read we needed to give her penicillin so we have but I want to know is there anything else we can do? How long between kiddings?

Lynne White
Lacombe, Louisiana

If your doe has mastitis (usually evidenced by abnormal milk and a hard udder), a week’s course of penicillin injections will do a lot to help. Milking her several times a day (much as you’d drain an abscess) will also help clear the bacteria out of her udder. To provide relief from the swelling, try massaging the udder and using warm compresses on it twice a day. Improvement should be seen within a few days.

I’m not sure what you meat “between kiddings.” Does usually kid once a year. The time between kids in a birth ranges from a few seconds to about half an hour. — Jackie

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