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Jackie Clay answers questions for BHM Subscribers & Customers
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Friday, July 18th, 2014 by Jackie Clay | 2 Comments »
I have smothered okra with onion and tomatoes before putting in the freezer. I would like to smother the okra and then can it instead of freezing it. How would I be able to do this? Water bath or pressure cooker? My husband bought your book for me and my life has never been the same. I am grateful for you and your books.
I’m so glad you like my book! To can up some okra in tomatoes and onions, remove the stem and blossom ends and slice it. Peel and chop your onions and tomatoes and put into a large pot and bring to a boil. Add okra and any spices you wish. Bring to a boil and boil 2 minutes. Ladle hot into hot jars, leaving 1 inch of headspace. Add 1/2 tsp. salt to pints and 1 tsp. to quarts. Remove air bubbles. Process pints for 25 minutes and quarts for 40 minutes at 10 pounds pressure in a pressure canner. (If you live at an altitude above 1,000 feet, consult your canning book for directions on increasing your pressure to suit your altitude.) — Jackie
Treating for flies
We recently found our dream farm and bought it, a certified organic farm around lacrosse that had up till now only been used for dairy. What is your best organic method for treating flies? There are tons around here, and while we will keep organic, we do want to keep our food prep areas as clean as possible.
Downers Grove, Illinois
Congratulations on your dream farm! What an adventure you have in store for you! I’m sure you’ll find that when the cows have left, your fly problem will disappear next year. Just moving our milk cow, from our goat barn near the house down to the training ring, about 500 feet down hill from our house totally eliminated our fly problem. Fly predators, which are tiny wasps that lay eggs in fly larvae will do much to help you out quite quickly. Parasitic wasps can be purchased from several suppliers. These parasites, applied periodically in the old manure piles (composting the old manure piles) and adding several jar-type fly traps around the buildings will do a whole lot to help, too. Good luck with your new homestead. — Jackie
Thursday, July 17th, 2014 by Jackie Clay | 1 Comment »
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
Tuesday, July 15th, 2014 by Jackie Clay | 8 Comments »
I was unbelievably depressed Saturday when I started coughing. It felt just like when I had my two-week-long cold that got my gallbladder surgery postponed. Oh no, couldn’t be! Oh yeah? Well, I coughed all night Saturday and called the hospital on Sunday morning, feeling sicker. Then I crawled back into bed feeling sorry for myself. After all that pre-op stuff: physical, blood tests, EKG, making sure all the laundry and dishes were caught up, helping Will hurry up and mulch most of the garden, etc. Big bummer. (It takes a while to psych up for a surgery, for me at least…) Now I’ve got to do it all over again when I get better. Oh well, there probably was a reason for it. Or stuff just happens. I want to thank all of you for your care and prayers for my upcoming surgery. Even though it hasn’t happened yet, I really do appreciate it.
Anyway, the weather’s turned nice and Will’s stopped working on the barn stonework (which I think looks GREAT) and is cutting hay like mad. We’ve had so much rain, it was impossible to get any hay dry prior to this and they’re calling for a whole week of sunny, warm weather. Hooray!
Our garden is doing absolutely wonderful with corn up beyond my waist and big squash starting to run all over the place. Luckily we got it well mulched. Even our pumpkin/corn patch on the new forty looks good. The weeds were trying to get a hold on our pig pasture corn/pumpkin patch so Will went down, first with the Mantis and, when that wasn’t enough, the big Troy-Bilt. Yesterday he started side dressing the plants with rotted manure and they”ll just shoot up. We know this from years of experience.
Oh, I forgot to mention we had a hen turkey come off her nest with 12 babies. The problem is that there wasn’t a turkey poult in the bunch! They were all chicks. She’s evidently found a chicken nest and started sitting on it. Oh well, they don’t care and after losing one weak one the first day, they’re all doing great and feathering out already. We also got 15 Cornish cross, five Black Sex Links and five Americauna pullets which we’re raising in the small chicken coop until they feather out and grow a bit. One of our other turkey hens has a nest out in the bushes somewhere. She pops up from time to time to eat and drink but I haven’t been able to catch her going back to her nest. I sure hope there are a turkey eggs in that nest! — Jackie
Saturday, July 12th, 2014 by Jackie Clay | 7 Comments »
I’m hoping you can help me with my pepper plants. I’ve planted several sweet bell peppers and jalapeños this year. Normally I have no trouble and would have been loaded with peppers by now. This year the plants look pitiful. They have lost leaves and just look sickly. Some of the leaves that are left are brown on the edges. I have not seen any bugs eating on them They do look like they are coming back a little but still no little peppers. I’ve searched the internet but can’t find anything that seems to match up. Do you have any idea what is causing my pepper problems? My tomatoes and other plants all look great!
A few things come to mind from my own experiences through the years. First off, have you been having unusual weather? Too much heat, drought, and rain will cause peppers to really set back as yours have done. I’d mulch them well and then use a fish emulsion foliar feeding every two weeks for a month and see if that doesn’t perk them up. Don’t go with heavy fertilizer as you may end up with huge plants with no peppers. — Jackie
I’m considering purchasing the large Amish-Made Stovetop Water Bath Canner (https://www.lehmans.com/p-145-amish-made-stovetop-water-bath-canner.aspx) that Lehman’s sells. The height would allow better boiling water coverage of quart jars and keep the boiling water inside the canner rather than all over my stovetop and would allow me to process larger numbers of jars at a time.
However, since the canner sits over two burners, the configuration of my gas stove will only allow me to sit it over a high-output burner and a small burner on one side or a medium and small on the other. Will there be cold spots in the canner that would leave some of the jars underprocessed?
No, you won’t get cold spots in your canner. Once the water comes to a boil, it will all be the same temperature inside the canner. The large canner that Lehman’s sells reminds me of the first canner my mom and grandma used in our basement back in Detroit when I was very little. It was a copper clothes boiler with a top. Mom and Grandma canned quarts and quarts of food in it using a small gas stove down in our basement. One thing that puzzles me is you saying that you get water all over your stovetop from a regular water bath canner. I’ve canned on electric, gas, and wood stoves and have never had water (other than a few small drips) get on my stovetops. Are you over-filling your canner? You only need to cover your jars by an inch of water. If you fill it too full, you will get boiling over. — Jackie
Friday, July 11th, 2014 by Jackie Clay | 7 Comments »
Using commercial jelly jars for canning
I have read that you can re-fill and water bath jelly or jam in jars from commercial companies like Welch’s. Is this safe? I haven’t tried this but it would be a good free source of jars if possible.
Commercial jelly jars aren’t recommended for re-canning your own jelly/jam as the lids are one piece and the sealing compound isn’t meant for multiple uses. That said, I do know people who re-use empty commercial jelly/jam jars to water bath their own jellies and jams. But I really can’t recommend it. — Jackie
Mustard bean pickles
I was looking at your recipe of Mustard Bean Pickles. It calls for salt, but has no amount and doesn’t say what to do with it. I would guess salt the water when you par-boil, but canning has no room for guessing. Would appreciate clarification.
Yes, you’re right. The salt is added to the water in which the beans are boiled, not the pickling syrup. Sorry for the error by omission. — Jackie
Thursday, July 10th, 2014 by Jackie Clay | 15 Comments »
Rain, rain, rain, UGH! I’ve had enough, already. But, hey, it’s been good for the garden. We now have thigh high sweet corn, squash and cucumbers that are starting to run, and very nice potatoes, carrots, and onions, not to mention huge tomato plants that are starting to set tomatoes already. The peppers are so-so, but we haven’t (still) gotten the plastic on our new hoop house. So much to do, so little time between rainstorms!)
We’ve been weeding our squash for the last time and mulching them heavily with partially rotted manure. Will also mulched both sides of our sweet corn rows in the garden. I’m afraid to look at it tomorrow. It will probably be seven feet tall! Corn and squash are both heavy feeders and really benefit from plenty of manure.
I’ve been milking our heifer, Mamba, and aside from two short rear teats, it’s been going fine. (We never got around to teaching her to lead or stand tied, so I just feed her a bucket of grain and milk.) I saved the first milk this morning. It’s going to be so nice to drink plenty of ice cold raw milk again and start making butter and cheese!
I saw the surgeon yesterday and she put the hurry up on my surgery so I could get it over with. Monday morning I’ll be in the hospital getting my gallbladder out — laparoscopically. I read the patient information sheet and was relieved to read that my gallbladder would be disposed of “in a respectful manner.” Oh please! I mentioned that statement to the surgeon and she did a double-take. Then she read it and we both laughed.
Anyway, I’m sure I won’t post on Monday and maybe not until Wednesday so don’t worry. I’m in good hands and am as strong as a horse. (Okay, maybe a Shetland pony…) — Jackie
Wednesday, July 9th, 2014 by Jackie Clay | 3 Comments »
Feeding birds jelly
Not exactly a question but wanted to tell you about an oops that turned out ok. A couple of years ago I had way too many yellow tomatoes. I refuse to waste anything I can use so I made tomato marmalade with them. As you say, it was “blecyucky”. I started to throw it away but stingy me, there is a lot of sugar in it. This spring a whole flock of Hooded Orioles and Black Headed Grosbeaks showed up. They love sweets so I tried giving them some of the marmalade. They love it. So funny to watch them get their feet sticky and fuss getting them cleaned. I had chopped the tomatoes so there are chunks that they seem to like. One odd thing I’ve noticed, their colors are brighter every week. I used to have canaries and sometimes gave them special food to make their colors brighter. It seems that the tomatoes are brightening the colors on the birds too. One of the Orioles looks like he has a battery in his pocket, a brilliant burnt orange. So now I know what to do with the jelly/jam I find I don’t care for. Thought you would find this interesting.
How cool! I’m still feeding Baltimore Orioles my grape jam and yesterday I found out why my jam was disappearing so fast; a red squirrel was lapping it up. Who’d have thought? Now that you’ve shared your experience I’m going to try some other jams as I really don’t have a lot of grape left. It’s interesting about the color in their feathers too. — Jackie
It’s almost peach season again and I have a question for you. How do I keep my canned peaches from being soft/mushy? I have tried canning several different varieties, canning them while hard, while still very firm, and just make jam from the ripe ones. I raw pack, water bath pints 25 minutes and get soft peaches. I generally cut each peach into 6 slices. I also use a very light syrup, as my hubby is diabetic. Can I add something to help keep the peaches firmer? I also have the same problem with pears and can them while they are still hard.
Grants Pass, Oregon
Try hot packing your peaches as they tend to stay firmer. You wouldn’t think that but when you hot pack your peaches, you only heat them in syrup until they are thoroughly hot — you don’t boil them. Then working quickly, get them into hot jars and in the water bath canner while they are still hot. Doing it this way the peaches don’t have to stay in the hot water so long waiting to come to a boil — they don’t “cook” as much. You only process pints for 20 minutes when hot packing them too. Less cooking means firmer fruit. — Jackie
Tuesday, July 8th, 2014 by Jackie Clay | No Comments »
Storing lemon juice
How would you go about canning store-bought lemon juice? I assume due to the acidity that Tattler lids would come in handy here. Or is it fine to just store it in the plastic bottles it comes in?
Lowman, New York
You can easily re-can store-bought lemon juice but you can also just store it in the bottles it comes in. If you find that the larger bottles are more than you usually use in a month or so, you can certainly re-can it into smaller containers. To re-can it, simply heat the juice to 165° F. Don’t boil it. Ladle into hot half-pint or pint jars, leaving ½ inch of headspace. Process for 15 minutes in a boiling water bath canner. If you live at an altitude above 1,000 feet, consult your canning book for directions on increasing your processing time. — Jackie
I don’t know if you have answered this before but I have a couple questions about potato’s. First: if you pinch off the flowers will you get more or bigger potatoes? I am currently raising mine in tires.
Second: how do you make Potato Flour?
No, you won’t get more or larger potatoes by pinching off the flowers. To get more or bigger potatoes, be sure to hill your potatoes at least twice during the growing season, once when the plants are about eight inches tall and again when they grow another eight inches. Potatoes are formed along the lower stems of the plant — the more stems that are covered by soil, the more potatoes you’ll harvest. Because hilling also eliminates competing weeds, the potatoes get larger than if the plants are left unhilled. Hilling also keeps those potatoes well covered by soil so they don’t heave up and get exposed to the sun which turns them green. The green part should be cut off of potatoes before eating them as it is mildly toxic.
There are two ways to make potato flour. The first is most common. Peel your raw potatoes, then boil them and make “mashed potatoes” without adding butter or other ingredients. Then spoon them out onto fruit leather dehydrator trays about 1/4 inch thick. Dehydrate at about 125° F until crisp. Break into chunks and put into your blender and blend until powder-like. Pour through a sieve to remove any larger pieces. Re-blend the larger pieces. Store in an airtight container.
To make raw potato flour, grate peeled, raw potatoes and put in a bowl of ice water for several hours or overnight. Drain well and pat dry between two layers of kitchen towel. Lay out on regular dehydrator trays and dehydrate until crisp. Follow the rest of above directions.
Potato flour is useful in soups, as a thickener for gravies or stews, in many bread recipes, and in some gluten-free recipes. (Like many powdered dehydrated foods, it takes a LOT of potatoes to get a few cups of potato flour. A whole bushel of my onions dehydrated down to a full quart of onion powder!) — Jackie