Today I finished up the last minute harvest in our garden. It was windy, wintery, and raw, but I pulled two five-gallon buckets of rutabagas and another one of carrots. That’s it. I’m done. All but putting the garden to bed for winter. If it gets done, this year…

I’m busily cutting old screens I saved from the dump to make protective sleeves for all our fruit trees so the sneaky voles don’t tunnel under the snow this winter and girdle them. It’s pretty disheartening to have the snow go away, only to find chewed, white bare circles around the bark of your treasured fruit trees and knowing that they are dead. And as we have more than 35 fruit trees now, that’s a lot of cutting and tying! I finished the orchard trees and now have to do the dozen plum and cherry trees on the edge of our big garden. Whew! But it’s a good feeling to know that they are safe.

We had a few kohlrabi that didn’t get pulled this summer and they got HUGE. I left them, as I had other things to do. Today I noticed that the huge bulbs had little bumps on the sides; new little kohlrabis! How weird. Leaves and all! We’re going to have them for dinner tomorrow night and I’ll let you know how they tasted.

The pantry looks great with all those potatoes, onions, carrots, and rutabagas, along with all the other great canned food. How comforting!

Readers’ Questions:

Using grey water to water vegetables

If you use the wash water from washing clothes to water turnips, carrots, and spinach, will it make them have a soapy taste?

Becky Mangum
Ethridge, Tennessee

It could. Instead, use grey water to water such crops as tomatoes, peppers, corn, squash, or others that you don’t directly eat from the root. You could eat spinach if it’s not directly watered so the grey water gets on the leaves. You not only have to think about the soapy taste, but possible bacterial contamination. It’s been found that grey water often has traces of E. coli in it and you could become sick from eating salad greens sprayed with your own grey water. — Jackie

Outdoor stove for canning

I am interested in purchasing an outdoor propane stove for canning or possibly cooking in case of an electrical outage. I read with great interest the article in BHM on how to organize an outdoor canning party. However, even after consulting the experts at Penn State recommended in that article, I cannot determine the best outdoor stove to purchase. In the guidelines to the Presto pressure canner, they recommended no more than a 13,000 btu stove, yet other articles suggested nothing short of 35,000 btu’s to get such a large pot boiling and keep it going at the correct temperature. Some articles even say large pots should be positioned between two burners. Though you did not write the article, could you give me some guidelines that I could use when purchasing a propane cooker for outside cooking and pressure canning?

Ann Stoner
Port Matilda, Pennsylvania

Several catalogs carry a very simple L.P. stovetop that is very inexpensive. Among them are Northern Tool and Harbor Freight. Both of these work very well for canning. You don’t have to position the pot over two burners; one is very adequate and they turn up or down just like your kitchen range, making pressure canning very easy. They hook to a larger propane tank, such as a 20#-100# tank so you get by much cheaper and get more uses before you need a refill.

The one thing I don’t like about canning outdoors is that if there is a stiff breeze, it can crack hot canning jars, right out of the canner. I even close my kitchen window near my kitchen table while removing jars from the canner as long ago I lost four quarts to breeze-related cracks while they were just out of the canner. In the old days, we had summer kitchens outside. These were screened shelters with a kitchen range in them, large tables, and sometimes even a sink. We could get together and process lots of food in a short time without heating up the house. But the windows were able to be closed against a breeze from one side or the other so the jars did not crack.

Now, jars will not crack MOST of the time when you are canning outside, but believe me they can. So watch those breezes! Maybe you could set up in the shelter of the side of your garage or house. I’d hate to see anyone lose precious food! — Jackie

Underground root cellar

I want to build an underground root cellar. The only thing that I can find on the subject is having one in your basement. I don’t have one. Do you know of where (or who) can tell me how to make a root cellar. I know that BHM is selling a book on root cellaring but I am not sure that is what I am needing. I am looking forward to my birthday so I can get your new book. I know that I am going to LOVE it!

Alissa Ray
Morganfield, Kentucky

Yes! Buy the book by the Bubels on root cellaring. It’s really good and gives plenty of alternatives to having a root cellar in your basement. It’s a total coverage on the subject and you’ll get plenty of help there. I hope you like the new book. Happy Birthday! — Jackie

Basic canning video

Totally enjoyed the latest video, Jackie! You know maybe in your spare time (hahaha) a video of some basic canning for the newbies to canning! Enjoy your books, have ‘em all!

Ginger Cornell
Sweet Home, Oregon

That sounds like a great idea, Ginger. The trouble right now is that in my spare time, I sleep. Maybe on down the line we’ll figure something out if Dave and Annie think it’s a good idea. — Jackie

Waterbath canning

Have read your new book cover-to-cover twice and absolutely love it. In a lot of your canning recipes with high acid foods, you use the water bath method. Exactly what does the water bath canning do? I have canned tomato juice, pickled beets, salsa, peaches, pears among other things very successfully without using the water bath method–just fill the jars with the hot food and let them cool. I make sure the jars and the food are very hot, but I have canned this way for 30 years with complete success, all jars seal, and no spoilage. Of course, I use the pressure canner for green beans, canning whole tomatoes, and a host of other low acid foods. Am I missing something?

Barbara Ford
Mount Washington, Kentucky

The method you use was common in years past. It can certainly work. BUT it has “holes” in it. The food is not heated long enough to kill certain molds, bacteria, and other “spoilers” that could not only spoil the food but make you sick. Just like canning green beans or other foods in a water bath canner, for long periods, can work, but it’s not safe, by far. For some foods, such as jams, jellies, or pickles, using the hot pack method that you use, is safer as there is either a very high acid content…like in the pickles or a high sugar/acid mix as in your jellies and jams. Usually these foods, if not properly sealed, will soften or mold, not make you sick. But for others, using the boiling water bath is much safer. If I didn’t feel it was necessary, I sure wouldn’t do it! — Jackie

Large canner

I’ve been researching and shopping (getting a headstart for Christmas!) for a second canner and I’ve all but decided on an All-American. I’m writing to ask your opinion though on if the All-American 930 that boasts it can hold 14 quarts would be the way to go or to stay with a smaller one that can hold only 7 quarts. I know that I want to have a canner tall enough to stack pints but I hadn’t thought about stacking the quarts. I knew you could lead me in the right direction. Thank you for all that you do!

Marlana Ward
Mountain City, Tennessee

I love my old, clunky, huge canner that holds 16 quarts or 22 pints, but it is terribly heavy, even empty. I use that when I’m canning large amounts and want to finish quickly. But I’m now using my smaller canner more often. I can double deck pints and half pints and I still get a lot done at one time — and the clean-up is easier on my back! It’s totally a personal choice; you spend less time doing a batch of canning, or have a lighter canner to handle that will do a decent batch at one setting. — Jackie

Great advice for self-reliance

Love your column and blog. Based on your advice and the instructions in my Ball Blue book, I started pressure canning and dehydrating this summer. Now as I walk into my kitchen, I see the following: home canned veggie-beef soup simmering on the stove, a loaf of homemade bread, a bar of homemade soup by the sink, a very active sourdough starter on the counter, and surplus apples my hubby brought home from Arkansas in the dehydrator. Thanks for being such an awesome mentor for all of us who hope to be as self-reliant as possible!

Marianne Williams
West Monroe, Louisiana

Such letters keep me writing! I’m so happy that you’re so actively becoming more self-reliant. Keep up the good work. — Jackie

Trimming rabbit teeth

I need your help. We are trying to raise rabbits (for pets), but we are running into trouble with their teeth. Right now our buck has teeth that are about 1 1/2 inches and the tops ones are curling back into his mouth, and the lower ones are just too long. He is having trouble eating and I have to help him get his water daily. What can I do? I’ve tried giving him wild plants to eat, but that didn’t help keep his teeth trimmed. Can we do anything ourselves, or do we need to take him to the vet?

Sheila Devane
Seffner, Florida

Unfortunately, this condition is often hereditary. While you can take him to your vet and have his teeth trimmed/filed, I would not use him for breeding because he will likely pass this genetic defect on to his babies. If you still want to keep this buck for a pet, have his teeth trimmed, then keep some wood in his cage for him to chew on. Rabbits like chewing on such wood as apple, pear, aspen, cottonwood, or young willow. Give him wood that is at least a couple inches in diameter, not little twigs or branches. You want him to wear down his teeth naturally, if possible. This may or may not keep this problem from recurring. — Jackie

Off flavor in boar meat

I was reading about domestic boar pigs and that sometimes their meat has an off flavor etc. How can someone have a breeding program and still use the meat from boars? Also for young male pigs, does castration prevent the off flavors in adult meat?

Todd Goodnight
Pittsburgh, Pennsylvania

Yes. The meat from boar pigs often does have a bad flavor and smell when cooking. What I did when we raised many pigs was to use a young boar to breed my sows, then when they were safely bred, I would castrate him. After feeding him for a few more months, he would be butchered while still weighing about 250-275 pounds. There was never any off taste or odor and the meat was delicious. By using a young boar, he could be castrated when still light enough to be manageable, then butchered at a little above “ideal” weight. It worked well for me

And yes, again. Castrating young boar pigs while they are still on the sow or thereafter, prevents this off taste. — Jackie

It’s time we introduced our does to our new Boer buck, Thor. We breed two does the end of October or first of November, for late March or early April kids, and two a month or two later for May to late May babies. This gives two does to provide milk at the same time for both the kids and us. And there is no milk-less period when ALL the does are dried up, which happens two months before they are due to kid.

This year we will be breeding our new milker this year, Fawn, and one of the triplet does, Jewel, first. That way we’ll have an experienced doe and a new mom kidding around the same time and we won’t have to break in two new milkers at once. It goes smoother that way for everyone concerned. It’s an exciting time, as we are planning for those great spring babies!

We’ve got the breeding pen built and Will’s welding up a gate for it, so we’ll soon be moving Thor up out of the goat pasture. He’s such an awesome buck that it’ll be neat having him up where we can see him more.

Readers’ Questions:

Applesauce

I made 2 batches of applesauce last night, the second batch was fine but the first batch did something I have never seen before. I made 7 pints in regular mouth jars. Everything the same as I always do, they looked fine after processing but as they sat they seemed to separate leaving a layer of what looks like sugar syrup in the bottom of the jar and the applesauce on top. I only used about 1/3 cup sugar for the whole batch. 4 of the jars are sealed tight and the headspace is the same, but 3 of the jars the sauce is touching the underside of the lid. The seals seem tight but there is definitely applesauce inside the rims as when I tried to unscrew them they were sticky and tight. Any suggestions to prevent this happening again? Is this still OK to eat?

Michelle
Southwest Harbor, Maine

Is it possible that you processed that batch a little too long? Sometimes this causes “boil-out” of applesauce and could have resulted in the applesauce absorbing a little liquid from the kettle. That would be my guess here…and that’s all it is. But as long as the jars are sealed, the applesauce is fine to eat, but I would use it first, before the “normal” ones because the acid fruit could cause the underside of the lids to begin rusting after awhile. — Jackie

Cleaning water tanks

The water supply for my off grid home is an underground spring collected in two 2800 gallon tanks. I test the water a couple of times each year for bacteria and have never found any. My question is what is the best method for cleaning the tanks and how often do I need to do it?

Ken Bishop
Rancho Mirage, California

If your storage tanks are underground or otherwise out of the sunlight and there is no opening to the outside, save perhaps an overflow pipe, they shouldn’t need cleaning very often. If you can open one, use a flashlight and take a good look at the bottom and sides of the tank. As long as it looks clean and your tests come back negative, I wouldn’t worry about it. If you are getting sediment, algae, or a mineral coating on the tank sides, you can drain your tanks, one at a time. Open them up, use a new broom with a long handle and some diluted bleach in hot water (1/2 cup bleach to 5 gallons of water) to scrub out the tank. Then rinse it well, at least twice with clean water, pumping it out or otherwise keeping it from your house water lines, until the water and the tanks look and smell pristine. There are no “guidelines” for how often this should be done so we just have to rely on common sense on this one. — Jackie

Washing eggs

Should I wash my farm eggs before I put them in the fridge. Do you put your eggs in the fridge?

Pam
Bigfork, Montana

I wash my eggs only if they’re in need. Clean ones go right into the carton and into the fridge. I try not to use detergent unless they won’t come clean as it removes the protective coating naturally on eggs. But I want my eggs clean, too. So if they are soiled, I use a nylon scrubby pad and a bit of dish detergent, if necessary. If you keep clean shavings or straw in your nest boxes and clean bedding on the coop floor, you’ll have more clean eggs that don’t need washing. — Jackie

Canning Oscar Mayer wieners in tomato sauce

Years ago we had wonderful canned Oscar Mayer wieners with a tomato sauce. These were great for cub scout cook outs. I’ve checked and they don’t exist anymore. I’ve also looked for recipes for canning wieners and can’t find any. Is it possible to do at home?

Don Wood
College Station, Texas

Yes, you can home can your own wieners in tomato sauce. The only trouble I’ve had canning hot dogs is that they swell a lot during processing. The taste is okay, though and maybe they wouldn’t in sauce. Just make your tomato sauce and slice your wieners, adding them to it. Leave 1 inch of headspace and process pints for 75 minutes and quarts for 90 minutes at 10 pounds pressure. Be sure to take into consideration any altitude adjustment necessary if you live over 1,000 feet; consult your canning book. I’d use wide mouth jars for ease of dumping out the canned food. — Jackie