We’re finishing up the harvest and getting the fields ready for winter. I also spotted a rainbow out by our apple orchard that I wanted to share with you. Here’s a video of it all.

Readers’ Questions:

Making baby formula

I would like to know how to make baby formula from evaporated milk?

Leona Martel
Wausau, Wisconsin

This is one “old time” recipe I wouldn’t advise you to use. While generations of babies, including ME, have been raised on it, which consisted of evaporated milk, Karo syrup and water, it is now not advised as it is not nutritionally complete and can damage the kidneys and cause dehydration, should the baby become ill and not be able to take adequate formula to keep the electrolytes balanced. Better yet, and older still, is good old Mom’s milk! — Jackie

Heating with kerosene

I live in the Cleveland, Ohio area where winters get COLD. I am from Memphis, originally. In one of the articles in the Survival issue you guys mentioned having kerosene stoves available and a 55-gallon drum of kerosene for about 2 months use. Are there any that are safe for indoor use, and can one hook up a vent to the outside? Do you have any suggestions as to brands or types. Besides worrying about the economy, I am really concerned about heating this winter up here.

John Harper
Peninsula, Ohio

I’ll trade you “cold”! Ha ha ha. We get -55 here! But I do understand you concern. Unfortunately, kerosene has taken a huge leap in price. Sound familiar? Now a better alternative for you would be a direct vent propane wall heater. We have one in Mom’s room for when nights get too cold for the wood stove to keep her toasty. She likes it 85 degrees. You can get them that do not run on electricity, nor require electricity to operate safely. They are great for emergencies and will keep you warm. So far, propane is the “cheapest” heating fuel, although not really “cheap” anymore, for sure! — Jackie

High altitude canning

I live at about 7,000 ft altitude and have canned successfully for many years - but never meat. I tried some sloppy joes yesterday - processed at 15 lbs pressure for 75 minutes/pints. The mixture has a definite burnt taste after processing. I wanted to try to can quite a few meat mixtures because I would like to not have so much meat in my freezers but am not happy with the burnt/overcooked taste. Is this something you just have to put up with at altitude or am I doing something wrong?

Cathy Edens
La Veta, Colorado

I had that trouble sometimes, too, when we lived at 7,400 feet in Montana. I found that when you use tomato products, especially those containing sugar, it could have that “scorched” taste. For this reason, I pretty much canned my meat with broth instead of tomato sauce containing sugar. It didn’t seem as the tomato sauce without it scorched during processing like the stuff with sugar. You may have to just can your meat and tomato sauce separately, then just dump the jars together into a pan at serving. — Jackie

Protecting grain from weevils

You advocate storing bulk grain for survival use throughout the year. How can the contents of a tight container be protected from grain weevils? Insecticides are out. Any type of gas such as chlorine or ammonia that would kill any bugs trapped within and leave the grain still fit for human consumption? I have wheat and corn to protect.

Howard Wright
Tullahoma , Tennessee

Generally if you will place your airtight storage buckets in the freezer for a few days, you will kill any grain weevil eggs or possible insects. If these are a problem in your kitchen or pantry, pick up a few pantry moth traps, available through many garden supply catalogs, such as GardensAlive!. They really work and the fewer moths, the fewer weevils in your food. — Jackie

Making potato flour and canning cheese

I would like to learn how to make potato flour from my own home grown potatoes. Do you know how to do this or where I could fine this information?

Also I am very interested in learning how you can cheese? We have a milk cow who gives 7 1/2 gallons a day. Do you use a water bath or pressure canner?

Connie Russell
Dixonville, Alberta
Canada

To make potato flour, simply dehydrate potato slices by slicing peeled potatoes, steam blanching them for 3 minutes, then dehydrate until brittle. Once this has been done, whiz them in your blender until the desired consistency has been reached. Then again dry the flour, using a fruit leather tray liner, to ensure complete dryness before storage. Any moisture will cause the flour to mold.

While home canning cheese is considered by some to be “experimental” canning, many books have been written with cheese canning recipes, and a whole lot of people have been canning this high acid (lactic acid) food with good results. I dice up hard cheese and pack it into wide mouth pint and half pint jars, placed in water half way up the open jar, in a roasting pan on the stove. The water gets hot, like a double boiler, and the cheese melts. As it melts, I add more until the jar is full, leaving half an inch headroom. The jars are then wiped clean, a hot, previously simmered lid is placed on them, the ring tightened firmly tight and the jars are then processed in a water bath canner for 40 minutes. I have pressure canned cheese, but the cheese gets a too-done flavor; not burned, but like the browned cheese on top of a pizza. — Jackie

Canning Pumpkin and sweet potatoes

I can’t find any information on pureed pumpkin or sweet potatoes to can. I know I have to pressure can them but I’m not sure how long to process them.

Nicole Bramm
Narvon, Pennsylvania

The FDA does not recommend canning pureed pumpkin or sweet potatoes any longer. It seems that some people did not heat the thicker puree enough before canning them and a bad product resulted. Instead, you can dice your pumpkin into 1″ peeled pieces, bring them to a boil in water, then pack into hot jars to within a 1/2″ of the top, pouring boiling cooking liquid to cover to within 1/2″ of the top of the jars. Process for 90 minutes at 10 pounds pressure in a pressure canner (unless you live at an altitude above 1,000 feet and must adjust your pressure to suit you altitude; consult your canning manual for directions, if necessary). When you want to use the pumpkin, simply drain and puree before use and use as you wish. — Jackie

Canning Achiote seasoning paste

Is it possible to can Achiote seasoning paste? The recipe is a combination of ground spices, garlic, salt, vinegar and flour. It’s so thick I’m not sure if it is safe to can, which process to use and for how long to process. I would like to use 4 oz. jars.

Stacie Lancaster
Manhattan, Kansas

You’re right; because it is thick and thickened with flour, it isn’t a good candidate for canning. — Jackie

Dave asked me to do some video blogging, so here’s the first one, followed by some questions and answers. Hope you enjoy it, as I’ll be doing more of them.

Readers’ Questions:

Growing potatoes in tires

We have been gardening in tires for many years now, with great results. It started as a practical way to garden in Ozark hilltops, locally known as “baldknobs” due to the lack of topsoil. We sat pretty much on solid limestone. We made our compost using rabbit manure from our 12 producing does. I noticed in your article on potatoes in tires one missing step, be sure to cut out one sidewall of each tire so the spuds won’t compact the soil inside the tire as they grow, making it like concrete to get the taters out. A boxknife will do the job.

Elizabeth Tiller
Bolckow, Missouri
 
I’ve never done that, and haven’t had trouble removing the potatoes. But I’m sure removing the sidewall would be a good idea. — Jackie

Keeping canning jars hot

I’ve got a couple of bushels of apples to can. I’ve gone out and bought the canner and jars and things but I’ve found a problem. I don’t have enough space on my stove to have the canner, the heating jars and lids and also cook the apples. My question is this: can I cook the apples and make the applesauce (I have the Victoro) and then heat the canner and jars and lids, which means the applesauce will be no longer hot. I usually freeze my applesauce but decided to try the canning to free up the freezer space. I’ve scoured all the articles in BHM but I haven’t been able to find anyone asking the same type of question.

Diane Mackie
Aurora, Colorado
 
Here’s what you can do: heat your jars in your canner, then place them in a roasting pan, upright, in your oven at it’s lowest setting. This frees up the stovetop a whole lot. Don’t heat your lids until you just start to pack your apples. Then, having them ready in the water, turn on the heat where the apples were. It’s a bit of a juggle, but once you get the hang of it, it’s no problem. — Jackie

Finding “down time” on the homestead

When do you ever sleep. Do you take “down time” for yourself. Have you ever crawled into bed so tired you didn’t take your clothes off?

I love your column. Every time you either give me ideas or answer a question I thought I was the only one interested in.

Sandra Swanson
Lake Stevens, Washington
 
Sure I sleep. Of course, sometimes it’s not as much as I’d like, but then I do try to get at least 8 hours. I don’t really get much “me” time, as I am the sole caregiver for Mom, but I do try to take mini-breaks all day. For instance, I read a few pages of a good Western, walk through the yard or garden, just enjoying the growing things, play with the goats, horses or donkeys, teach Spencer, our young Lab pup new things or talk with David or Will. I know I won’t always be this busy, and that helps sometimes. I’m just a plain old homesteader. But I enjoy what I do so very much! — Jackie

Canning chicken

Canned 10 quarts of chicken 2 months ago. Read many recipes including yours. Chicken was boneless and 2/3 way cooked in salty broth, then put in sterilized hot quart jars and processed in pressure canner at 12psi for 90 minutes. Have been checking jars and although most liquid is clear, there are small, pepper sized pieces of chicken which are black at bottom of jar. No signs of leakage, bad smell, excess pressure. Is meat tainted? C. botulinum?

Margot Clasquin
Oldtown, Maryland
 
If you followed your directions exactly, which it sounds like you did, and the seals on the jars are fine, the broth smells good, your product should be absolutely fine. Did you use any seasonings in your broth? They swell on canning and maybe that’s what you are seeing, instead of black chicken bits? Just a guess here. — Jackie

Canning on a glass cook top

I have a flat glass cook top that I am not supposed to can on. It specifically states in the manual not to use it for this purpose, but I have water bath canned on it for about 5 years without any problems. Now, however, I am interested in getting a pressure canner and starting to can meat, especially venison. I am worried that using this could cause my stove top to shatter, so I wondered if I could get one of the single burner portable table top units that are sold to use with the pressure canner. Do you have any suggestions?

Lori Hinkle
Dongola, Illinois
 
I have used those portable propane single and double burner units to can on when we lived remote in Montana and I didn’t want to can on my woodstove because of the summer temperature. They work great and are cheap. I bought mine through Northern Tool. You’ll LOVE your pressure canner! — Jackie

Decreasing sugar in pickled products

I like to can mixed pickled peppers, carrots, onions, and cauliflower but all the recipes I find have so much sugar. My husband doesn’t care for sweet pickled foods. Can I safely decrease or leave out the sugar if I keep the vinegar/water ratio the same? You inspire me to keep trying to become more self-sufficient. Thanks.

Missy Steiger
Normantown, West Virginia
 
You can use a recipe, similar to the pickled hot pepper recipe in the Ball Blue Book, which does not have sugar. Adding onions, cauliflower and carrots would not make a difference, as to the food pickling and not spoiling. It’s best to use a recipe that is tested, to be sure of your vinegar/water balance, so that your product stays acidic enough to keep. — Jackie

Canning chicken enchilada

I make a killer creamy chicken enchilada and would love to be able to can it for my husband to take to work for lunch. Is is possible to can this at home?

Desiree Bradbury
Jefferson, Oregon

It probably is possible, but you’d have to look at your ingredients. If in “creamy” you add milk, the long processing time (pressure, of course) would cause the milk to curdle out of the recipe and make an unappetizing product. Because you have chicken in your recipe, the processing time would be 75 minutes for pints and 90 for quarts. I’d can up something else for his lunch and feed him your specialty at home. — Jackie

Canning butter

Info, not question. While reading the Emergency Preparedness and Survival Guide I realized that there was nothing about canning butter. Canned butter is good for a minimum of 3 years and I am using the last of 5 yr. old now.

Melt butter, stir and pour into jars, I use 1/2 pts as there are only 2 of us. Waterbath 20 min. As the jars cool, shake (everytime you walk past them) to mix butter back together. When cool put on shelf in a cool, dark location.

I try to keep my pantry under 70 degrees as foods keep much longer that way.

Liane McKellip
Pikeville, Tenessee
 
I learn new stuff every day. I’ve been canning butter and cheese for over two years now, and I agree that they are great additions on the pantry shelf. There are those out there, though, who cringe because canning these products are not “approved,” i.e. not in the canning manuals. — Jackie

Silent generator

Can you recommend a good silent generator forum, or a just recommend a few to check out? Ebay has new ones starting at $700 and I don’t want to buy another POS like the first China diesel.

Mike Jones
Fredericksburg, Texas

There are several quieter generators out there. It depends on how much wattage you need. Onan makes one that is often used in big RVs. Honda also usually runs quieter than those with a Briggs motor. Our newer generator has a Honda motor and is quieter than our old ones….but they’re all too noisy for me! But right now, a necessary evil until we get set up with solar and wind. — Jackie

Apple butter

I just discovered your page when looking for recipes for apple butter barbeque sauce. Awesome! I have been making old fashioned, slow cooked non-commercial pectin jellies and jams which has lead me to making apple butter. I make apple butter in the crock pot, cooking it slowly and adding sugar and spices to taste. My question is this: Is it safe to can old fashioned apple butter as it is? does it need a bunch of vinegar or lemon.

Also I have been experimenting with making apple butter barbeque sauce. I notice recipes for canning put in sooooo much vinegar. How much vinegar does one need to safely can an apple butter barbeque sauce…and is apple butter (old fashioned method) safe to can? I would love to give these as presents but do not want to harm anyone. I would appreciate your sagely advice.

Debbie Borel
Kansas City, Missouri

By old fashioned apple butter, I assume you mean pureed apples, spices and sugar, cooked down. In this case, YES, you can certainly can it. It is water bath processed for 10 minutes (if you live at an altitude above 1,000 feet, consult your canning manual for directions on increasing the time to suit your altitude, if necessary). — Jackie

Canning fish

My husband and I are purchasing and helping the slaughtering of a large pig in November. Our freezer is about half full, but we’ll need to make room for all the pig. Much of the freezer is fish, as we are avid fishermen. Can I thaw that out and can it? I’ve canned fresh fish before, but I’m not sure if I can do it with the frozen fish. Thanks!

Amanda Weingard
Do, Delaware

Yes, you can home can previously frozen fish. Just thaw as much as you plan on canning that day, then proceed with a recipe from a good canning manual. It will turn out great! (So will pork, by the way!) — Jackie