Our lab’s favorite dish is one of my hanging basket pots. It’s usually full of dry dog food. But when it got empty, Will taught Spencer to pick it up and carry it outside for a refill. Then he taught him to carry it back inside, full. Well, yesterday we were sitting in the living room and Spencer looked at us, then trotted in the greenhouse, picked up his dish and came out and sat in front of Will. It was empty! And Spencer wanted a refill. We laughed until tears ran down our faces. Then Will went out to refill the poor puppy’s dish. Now if only our government could figure out things as easily! Maybe Spencer should run for President?

Readers’ Questions:

Recipe for pecan butter and purchasing saltpeter

I need a recipe for canned pecan butter and where can I purchase saltpeter?

Charlene McGallagher
Irvington, Alabama

I have never had enough pecans, or peanuts even, to make butter, and also don’t have a recipe for it. Do any readers have any help here?

You can usually find saltpeter at larger stores that carry hunting and sporting goods, where the jerky spices are located. If not, try sausage-making supply houses, such as Harvest Essentials, or even your local butcher. I’m assuming you’re going to make some cured meat; you might look for Prague powder, which contains saltpeter. — Jackie

Milking goats

How many milking goats do you have? I know you talk about spreading out your breeding season so I know you have more than one.

Margie
Palmer, Alaska

We presently have two does, Buffy and Fawn, who have freshened before, and this year we will have two of our triplet doelings freshening, Jewel and Onyx. We also have two doelings that we didn’t breed this winter, to get more size on them, Dusty (Buffy’s daughter) and Strawberry, the Boer daughter of our new buck. We try to keep our herd small and manageable, yet always improving. We DO love our goats! — Jackie

Vacuum jar sealer

I am looking for a nonelectric hand pumped vacuum jar sealer. Can you help?

Ruby Baker
Leesville, South Carolina

I’ve read about folks using hand vacuum pumps from auto parts stores. (You can buy one that’s used for testing vacuum lines for about $40.) I think this would work fine for you. — Jackie

Canned pickled eggs

Do you can pickled eggs and is it safe to do so? I have been looking for a recipe for canned pickled eggs and everywhere I look it says that they are dangerous and it is not advisable to do. If it can, do you know of a good recipe?

Joe Spearman
Cameron, Oklahoma

I’m bringing you a recipe from my new canning book that’s worked for a hundred years or more:

18 whole, hard-boiled, peeled eggs
1 1/2 quarts white vinegar
2 tsp. salt
1 Tbsp. whole allspice
1 Tbsp mixed pickling spices

Mix vinegar and spices in a large pot and bring to a boil. Pack whole, peeled, hard-boiled eggs into hot, sterilized wide mouthed jar, leaving 1/2 inch of headspace. Ladle boiling pickling solution over eggs, leaving 1/2 inch of headspace. Remove air bubbles. Wipe rim of jar clean; place hot, previously simmered lid on jar, and screw down ring firmly tight. Process for 25 minutes in a boiling water bath canner. NEVER leave unsealed pickled eggs out at room temperature. You risk danger from botulism and other bacterial diseases. — Jackie

Canning soup with cabbage

My granny used to can vegetable soup with cabbage in it, do you happen to have a recipe for that? She would also put pinto beans in it.

Tonya Bowles
Paoli, Indiana

Recipes are personal, and I’m sure your Granny developed her own to suit her taste and used foods she had available. You’ll have to experiment a little until you get a soup that tastes “just like Granny’s.” Most soup bases start with a base, such as beef or ham broth, with vegetables added. In this case, probably corn, potatoes, tomatoes, cabbage, and pintos. Add seasonings as you like and give it a taste test. When you get it “right,” just make up a big batch but don’t cook it thoroughly; just bring it to a good boil. When you can it, fill your jars, leaving 1″ of headspace, then process it in a pressure canner at 10 pounds, for the length of time required for any one ingredient in your soup. (If you live at an altitude over 1,000 feet, consult your canning book for instructions on raising your pressure, if necessary.) Good eating! — Jackie

A few questions

Thank you for answering ALL our questions. A few more…

1. How long will it take pasta products to go rancid? How should we be storing them?
2. Have read that tomato plants with blooms/small tomatoes on them will not do as well when planted in the garden. True/False?
3. Why should you “blanch” veggies before drying? Can we get away with not doing it?
4. Can you make your own self-rising flour? If so, how?
5. Can you make your own dehydrated shortening? How?

Jan Eylar
Savannah, Missouri

It takes pasta products years before they get rancid. Whole wheat pasta will go rancid long before white flour pastas, though. I’ve stored pasta noodles for more than six years without any special treatment and had them taste like just-bought.

Tomato plants in nursery packs (6, 4, 12 packs) that are blooming are too small to be producing fruit, so when they are stressed by not only being root-bound, but also replanted in the garden, they are set back so much that they usually never “get up to speed” like plants that were just “babies” without having blooms or fruit. It’s much better to plant non-blooming and non-fruiting tomato seedlings. One exception, though, is raising or buying larger, potted (in large pots) tomatoes with blooms/fruit on them. I’ve planted some of my indoor winter tomatoes in the garden and they never seemed to know they were moved. They kept on producing tomatoes with no hesitation.

You should blanch vegetables before freezing to stop enzyme action that ripens them further. Sometimes you can “get away” without blanching them, but most of the time the veggies will not taste as good as if you spent a few more minutes blanching them before freezing or drying.

Self rising flour is simply flour with baking powder and salt added to it. Yes, you can easily make your own. Here’s a basic recipe. You can double or otherwise increase your batch, as you wish.

For 1 cup self-rising flour use:
1 cup all-purpose flour
1 1/4 teaspoon baking powder
a pinch of salt.

No, you can’t make your own shortening powder at home. — Jackie

Drying peas on the vine

Last year I allowed my purple hull peas to dry on the vine and the bugs sure did a lot of damage to them. So I was wondering if I could pull them off the vine when ripe and let them dry in the sun under a screen?

Challis Moffitt
Ramseur, North Carolina

Yes, you can, provided that the seeds are mature and relatively dry to start with. If not, the pods will likely mold and the seeds wither inside. If they’re mature and quite dry to start with, you’ll have dry seeds and no bug diner! — Jackie

On the nicer days of this late winter season, Will and I have been out dismantling our new, old mobile home. Boy what a mess! We’re salvaging a lot; some interior paneling for the goat barn and chicken coop, electrical wiring, boxes, switches and outlets, hinges, a good propane kitchen range, a nearly new turkey roasting pan, with lid, sauce pans, cake tins (not good enough to eat out of but make terrific seedling trays!), sheet aluminum from the roof and sides, to be re-used or recycled, AND the best of all, more than 40 14-foot 2×6s in great shape!

Of course, we won’t talk about the load upon load of particle board and cardboard that went onto the burning pile, along with assorted other crud. Yeah, I don’t like burning it either; all those not so nice fumes…but we did it in the snow, where most of the smoke was held to a low minimum.

We’re down to the frame now, which is what Will wanted to make a bridge over our creek with, and that will start to happen tomorrow when he and our friend, Jim, start cutting it down and welding it back together.

While they do that, his wife, Jeri, and I will be starting to plant my first tomato seeds. A great break from that UGLY trailer!

As a long-time seed saver, I have a lot of old seeds in my huge tubs of seed containers. So this year, I’m doing germination tests on some of them, to see how they’re storing. I did some 10-year-old corn seed and 11-year-old cabbage seed. The corn germinated 100%, but no cabbage yet. I dampen a paper towel, lay out the seed, each kind in its own towel, fold up the towels and put them in a jar, screwing down the top. I put the jar in a nice warm place and wait. It works very well to find out how good a batch of seed is; if lots germinate, great. If only a few or none, it’s time to switch to a different batch of seed and toss the old/non-viable seed.

But seeing those little corn roots gave me a burst of spring fever! So what if we have two feet of snow on the ground! Spring is coming to the backwoods.

Readers’ Questions:

Egg eating chicken follow up

This is more of a follow up than a question. I had asked about my egg eating chickens a while ago, well I have solved the problem by about 98%.

First we tried “Operation Spicy Chicken.” We planted three eggs that were filled with Frank’s Hot Sauce. Well the chickens took the bait, but unfortunately, I think they liked the hot sauce!

This led to plan B, “Operation Fowl Mouth.” We filled a couple of eggs with dish soap (you know, getting your mouth washed with soap!). This seemed to have slowed them down for a day or two, but didn’t do much good.

So then came plan C, “Operation Keep Away.” I took your advice and built a roll out nesting box. It’s more like a cabinet with 6 boxes, three on the top and three on the bottom. The chickens lay the eggs and as soon as they get up, the eggs roll safely out of reach. They have managed to peck a couple of eggs before they roll to the “safety zone” where there, the contents spilled out. However, they have not been able to actually eat any eggs for a while, and I think they forgot the taste. It’s been about a month since “operation keep away” and we’re back to having close to a dozen eggs a day!

David Rose
Buena Vista, Colorado

I’m really glad to hear back from you and that you’ve had such success. Egg eating is a learned behavior, so hopefully, it will be un-learned! Enjoy those eggs, the hens certainly did! — Jackie

Bugs in potting soil

Last year I planted some seeds in a commercial potting soil mix. About 6 weeks later I had thousands of real small flying black bugs show up on the small plants. Since the room was sealed. The buys had to enter from the potting mix. How can I stop these bugs from hatching out? Or is there a special potting soil that is commercially available that is sterile? How does one sterilize a large volume (50 cubit feet) of potting or garden soil.

Larry Danler
Pinedale, Arizona

Your flying black bugs were probably “fungus gnats,” kind of like fruit flies of potting soil. Yep, you probably got them from the potting soil. It happens with all but the “professional” grade of potting mix. You can sterilize any potting soil by putting it in large turkey roasting pans and cooking it in the oven at 250 degrees for 20 minutes. It does the trick and kills not only bugs and their eggs but also bacteria and fungus. — Jackie

Boiling home-canned foods

In the past few months I have seen several sources suggest that home canned foods should be boiled for 10-15 minutes before serving. This is supposed to be done to insure that no harmful bacteria that may have survived the canning cycle make it to the dinner table. I’ve been pondering this advice for awhile and I can’t make sense of it.

Low acid foods must be pressure canned at 240 degrees in order to kill any harmful bacteria. No amount of processing in a water bath canner at 212 degrees is sufficient to kill these microbes. If the preceding statements are true it would seem then, that if for some reason the trip through the pressure canner failed to kill the microbes, boiling the food after the fact would be pointless and ineffective. Am I missing something in my analysis or is the conventional wisdom of boiling home canned foods prior to serving perhaps just an old wives tale?

FH Aydelotte
Stevensville, Pennsylvania

No, it’s common sense. If everything goes perfectly during a typical session of pressure canning, the food, if sealed would also be perfect. Unfortunately, human nature gets in the way. The kids are sick and screaming and you don’t let your canner exhaust long enough. The dog is having puppies and your pressure goes down then spikes up as you “adjust it back.” The UPS man is at the door and you leave the almost simmering food warm on the stove, then pack it into jars and “hurry it up,” removing it from the canner 5 minutes early. You get the picture. To err is human! And the 10-15 minute boiling time is just to safeguard ourselves. This boiling time can also be roasting time, frying time, or broiling time, as well. — Jackie

Canning pickled cabbage

You recommended that someone can “pickled cabbage.” Can you give me the recipe for this and the processing times (pressure or hot water bath)? Also if you use Tofu in soup, is this canned like a meat or how long do you can it? I really enjoy your canning book. I’ve tried canning some of the things that you have answered to your readers (like hot dogs, meatballs, etc.) and I must say – my husband and I have really enjoyed them. Ball Park dogs taste better than the others. Much better than store canned vienna wieners.

Teresa Parker
Evansville, Wyoming

Pickled cabbage is a sweeter product than is sauerkraut and it is not fermented. It’s easy to do, too:

PICKLED CABBAGE

2 medium heads of cabbage
1 qt. cider vinegar
2 green peppers
2 cups sugar
1 bay leaf
1 stick cinnamon
1 tsp. whole cloves

Wash cabbage, shred, drain, and sprinkle salt over it, then cover barely with ice water. Let stand overnight. Drain and press water from cabbage. Cut peppers finely and add to cabbage.

Combine sugar, vinegar, add spices, and bring to a boil; boil for 10 minutes. Pack cabbage mixture into hot, sterilized jars; pour boiling hot pickling liquid over it, leaving 1/2″ of headspace. Process for 10 minutes in a boiling water bath.

I honestly have never cooked much with tofu, but it is a bean product, not a meat, so you wouldn’t process it as a meat. Any canners out there who HAVE canned with tofu? — Jackie

Jars not sealing in the pressure canner

I have a canning question. My water bath canned items almost always seal. I never have had a batch go wrong. BUT when I pressure can, I always have some jars that don’t seal. Today I tried canning some chicken stock and only 1 out of 7 of my jars sealed. I am very discouraged and not sure what I am doing wrong. I had 1 inch headspace, tightened the lids just as I do for the water bath, wiped rims well, etc. Can something be wrong with my pressure canner or am I doing something wrong? Do all your pressure canned items seal every time?

Erica Leake
Manor, Texas

Yes, my pressure canned jars nearly always seal every time. Of course, there are oddball jars that don’t. A bit of fat or food gets lodged under the lid during processing, or the canning fairies are on strike. But, yes, nearly all the jars DO seal. Okay, it’s possible that something is wrong with your canner, but probably not. Let’s go over the steps and see if you’re missing something:

1. Put a couple of inches of water in the bottom of the canner and put the rack in. The rack keeps the jars off the bottom, reducing breakage.

2. Put the filled jars on the rack and tighten the lid down evenly.

3. With the exhaust petcock(s) open, turn on the heat and exhaust steam for 10 minutes or more depending on your canner’s instructions. Be sure there’s a STEADY stream of steam coming out, not just intermittent spurts.

4. Close petcock or put on weight.

5. When desired pressure (10 pounds unless you live at an altitude over 1,000 feet; consult your canning book for directions on increasing your pressure to match your altitude, if necessary) is reached, begin timing your processing, adjusting your heat to keep the pressure even.

6. When the desired time has passed, turn off the heat and allow the pressure to return to zero. DO NOT touch the petcocks to release any steam!

7. When the dial has reached zero, release any steam carefully and remove the lid.

8. Carefully remove jars and place on a folded, dry towel in a draft free area to completely cool. DO NOT touch the jars. NO wiping off residue, tightening rings, NOTHING. DO NOT PRESS on lid to “help” it seal.

9. When the jars are completely cool, you may check the seals and remove ring. You may also wash the jars, if needed, dry them and put them in your pantry for storage.

I sincerely hope this helps you find your problem! Canning is so much fun, but frustrating if something continually goes haywire! If this doesn’t work, have a friend bring their pressure canner over and can up a small batch of something together. If she does everything you did and has success, I’d suspect your canner. But quite probably, you’ll go “Oh my! I didn’t do that!” and your problem is solved. The best of luck! — Jackie

Dehydrating eggs

I have been looking for a way to dehydrate eggs. I have my own chickens and fresh eggs daily, And I have heard every thing from dipping them in bees wax to regular wax and also heard you can scramble them up and then dehydrate them until hard, then put them in a nut chopper until they become powder… And then take and wisk them with a fork and then strain them and place them on a solid bottom tray and put them in the dehydrator until totally dry and then place in chopper until powder.

Holly Cannon
Milton, Florida

To tell the truth, I’ve been leery of trying to dehydrate my own eggs because they are a very prime incubator for several not-so-nice bacteria. I prefer to buy my dehydrated egg powder, unfortunately, as I feel that processing companies have better control of humidity, temperature, etc. in the dehydration process. — Jackie

Breeding older goats

My friend has 3 Saanen goats, and she was wanting to breed her 8-year-old. This goat’s in heat, so she tried to find a stud. The woman who owned the stud told her that 8 years old is too old, is dangerous for the goat at that age, to be pregnant. Do you think it’s safe for her to have this 8-year-old bred?

Jeanne Allie
Storrs, Connecticut

Yes. If the woman who owns the buck feels strongly against breeding, find another buck. At 8 years old, the doe is just “middle aged”. I’ve had many does older than that in my milk string, which, of course had to be bred to produce milk. My one 12 year old doe produced not only triplets but 1 1/2 gallons of milk every day! — Jackie

Canning soup with cabbage

I have a wonderful veggie soup recipe. The recipe calls for cabbage, which I used. I was wondering if the cabbage would sour (like sauerkraut) if I canned the soup with the cabbage in it. I am afraid it would, what do you think?

Jane Dunn
Carrollton, Illinois

No, the cabbage will stay just sweet and mild. But add it last to your soup that is simmering and only simmer it long enough to wilt it down or it could get too soft during processing. Do be sure to can your soup in a pressure canner, using the length of time required for the ingredient needing the longest processing (i.e. meat, corn, etc.). — Jackie