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Monday, September 1st, 2014 by Jackie Clay | 12 Comments »
Ball canning lids
I was reading on the internet where Ball has changed their procedures on their new canning lids. It seems that you no longer simmer the lids. To do so, now often causes a poor seal as the rubber thins out. Have you heard this?
Ball says that their new sealing compound “performs equally well at room temperature as it does pre-heated in simmering water (180 degrees Fahrenheit). Simply wash lids in hot, soapy water, dry, and set aside until needed.” I haven’t heard anything about heating them causing the sealant to thin and cause poor seals. Nor does Ball mention it. — Jackie
Pruning apple trees with fire blight
Thoroughly enjoy your blog postings with Q & A. Please remind the person pruning apple trees with fire blight to disinfect any/all tools that they use for pruning. We had to do this after each section of a tree. Also, the pruner’s hands, gloves, clothes should be washed and disinfected.
Very good idea, Arleen! Failing to do this may result in spreading the disease. — Jackie
Is there a way to dehydrate and preserve wine yeast (actually cider yeast) from one year to the next? Each year I buy dry commercial wine yeast for that year’s apple crop, but I’d rather not be dependent on it. During fermentation (using the commercial yeast) I have a large population of the perfect yeast cells; Is there a way to take a sample of them and dry and store them so I can use them next year? Relying on “wild” yeast to do the job is risky and unpredictable.
Beverly Hills, California
I’m sorry, Jonathan, but we don’t use alcohol and I don’t make wine. Are there any homestead winemakers out there who can answer his question? — Jackie
I recently read in your book “Ask Jackie Pressure Canning” about canning butter. I canned some Amish salted butter in a water bath for 40 minutes and the finished product came out grainy and separated. It was also really soft almost to the point of runny. Any ideas why this happened or how the problem can be corrected. The canned butter also had little to no taste.
Sun City, Arizona
When you can butter, you should heat it enough to drive off most of the residual buttermilk in the butter (the liquid), which is watery and will cook away when you slowly heat the butter past melting. Unless kept in a cool location it will not be hard just like butter must be kept cool or it will melt at warm household temperatures. The separation occurs when you don’t heat the butter enough (be careful or it will burn!). Also, as the jars cool after processing, if you gently shake them it will redistribute the leftover buttermilk so it is less apt to separate. I process my butter in a water bath canner for 60 minutes. The grainy texture is like any butter that has melted and re-solidified; it can’t be helped. But canned butter usually tastes great but perhaps the salt in the butter transferred to the buttermilk and the butter had very little salt. Try mixing a bit of salt with the butter to see if it improves the flavor. — Jackie
Sunday, August 31st, 2014 by Jackie Clay | No Comments »
Nitrogen purged freezer storage
Do you know of any one doing nitrogen purged freezer storage?
No, I don’t. I do know of folks who use dry ice to remove the oxygen in long term storage containers but not for freezer storage. — Jackie
Picking Hopi Pale Grey squash early
Our Hopi Pale Grey Squash is growing like crazy, and it has at least a dozen nice big squash on it. This is my first time growing it, or any winter squash for that matter. Everything I read says wait until after the first light frost to pick them. Do I have to wait, or can I pick one now? It’s just I can’t wait to try it, they look so good.
Steve in Wyoming
Sure, Steve, go ahead and pick one. They are great tasting even when softball sized, used as a summer squash. Some of our friends just harvested and ate one of their immature Hopi Pale Greys and said it was the best squash they’d ever tasted! I’m tickled that yours are doing so well. — Jackie
Canning salsa mix
I purchased a salsa mix to add to my tomatoes (Mrs. Wage’s mild) and while the taste was great, I am questioning the processing instructions. The mix contains dehydrated vegetables and spices and for 10 cups of tomatoes, I added 1/2 cup vinegar. The instructions said it could be water bathed but that amount of vinegar didn’t seem to be enough to safely do that. What do you think?
Fergus Falls, Minnesota
That recipe is one that has been tested and found safe for canning. I don’t use it because I grow all of my own ingredients except for the lemon juice I use. — Jackie
Saturday, August 30th, 2014 by Jackie Clay | No Comments »
Goat milk soap
You gave a recipe for Goat’s Milk Soap but for the life of me I can not find it. Would you please direct me?
That recipe is on page 78 of the Sept/October 2014 issue of BHM (Issue #149). If you can’t find it, let me know and I’ll reprint it. — Jackie
Making apple relish with Asian pears
I make your Apple Relish every year. Have you ever, or do you think I could use Asian Pears in it instead of the Apples? As an aside, I bought the Punta Bunda Tomato seeds from you and I have NEVER had such high yields of sauce tomatoes! Yikes! Perhaps a warning, of “High…really high yield” should go onto the label! Yummmmm
Yep, that’s one reason we always grow Punta Bandas! I make tons of different sauces and it sure cuts down on the work as they’re so meaty.
Yes, you can substitute Asian pears for the apples in the Apple Relish recipe with no problems. — Jackie
Friday, August 29th, 2014 by Jackie Clay | 7 Comments »
Larger canning jars
Have you/your readers noticed that the new canning jars are larger? I had to purchase new quart jars, Mason brand, and 7 jars would not fit in my pressure or water bath canner. I measured and they are almost 1/2 inch wider around than my older jars! YIKES! I need to go yard selling to get more jars.
Clay City, Indiana
I haven’t bought new jars this year. Have any more of you folks out there noticed this? — Jackie
Canning tomato sauce
I canned your Tomato sauce recipe from your canning book page 83 with recommended spice which taste great. But in the process I forgot the lemon juice. Do I need to open the jars and reprocess or just use those up first? If it makes a difference with acidity I grow my own Amish paste.
Well Julie, here we get into the gray area of canning. Experts regard pH levels of 4.6 or below to be high acid foods, including most tomatoes. A pH of 4.7 or above is considered low acid and you really need to add an acidifier such as citric acid, lemon juice, or vinegar to tomato recipes to be sure of safety. The “average” pH of Amish paste tomatoes is classified at 4.68, which should be safe for water bath processing. Then again, the pH of tomatoes can be affected by such things as growing conditions, weather, and ripeness (less ripe are lower in pH). Generations of folks have canned Amish paste tomatoes using the water bath method with no problems. BUT to be absolutely sure of safety, you can dump your jars into a kettle, reheat it to boiling, then ladle it into jars and add the lemon juice. Use new lids and re-process in a boiling water bath for the same time as if you were making fresh sauce (pints 35 min, quarts 40 minutes at 10 pounds pressure). — Jackie
Thursday, August 28th, 2014 by Jackie Clay | 6 Comments »
Besides harvesting many wild pin cherries and chokecherries, the wild plums are coming on like mad. Not to mention our own tame fruit. We’ve been especially thrilled with our Hansen’s Bush Cherries. The fruit is large, almost the size of wild plums, meaty and tasty. And it makes the BEST jam and jelly ever! Yum. We’re planting several cherry pits in a tire full of dirt so they’ll chill and overwinter outside, to come up next spring. We’ve done that in the past and nearly every pit sprouted. We’d like a whole lot more of these bushes around our homestead. (We’ve been planting them in clearings here and there around the place, making “wild” bushes out of them.)
Burgess sells them very inexpensively but they call them Western Sand Cherries. Other catalogs call them different things. But look for Prunus besseyi, the scientific name, if unsure.
Our grapes really took off this summer. We have ten different varieties and some are bearing this year. Our Valiant is leading the pack with ripe, tasty bunches of beautiful grapes. I wanted to make a grape arbor for them out of stock panels this spring but that never got done. Oh well, maybe next spring?
The orchard really took a hit with last winter’s record-breaking cold spell; 90 days of subzero weather for a high, in a row! We had a lot of branches that winter-killed and even a tree or two. But amazingly, our Frostbite survived untouched (hey, it’s the name!) and has a good crop of tasty apples. Also, our Prairie Magic and Trailman crab (which tastes wonderful) are heavily loaded. Other trees vary from one or two apples to none. But if they live it’s a miracle. We’ve heavily pruned the dead wood and the extra young branches off the trees in order to put more strength into the roots and help re-shape the trees. Hopefully, they’ll recover and go on to grow nicely next spring. — Jackie
Wednesday, August 27th, 2014 by Jackie Clay | 9 Comments »
We made a mistake in the current issue, Issue No. 149, September/October 2014. In the article titled “Nut trees on your homestead,” we inadvertently put in the wrong photo over the caption that reads “Chestnuts grow inside groups of prickly burrs which split open, revealing shiny, flattish nuts when they become ripe.” We put a photo of a horse chestnut, which is poisonous. Horse chestnuts are so bitter that it would be hard to accidentally eat them, but they are poisonous. We should have put a photo of an edible American chestnut. We apologize for the error. Please share this with any BHM subscribers that you know.
Because we were concerned, we contacted some folks who know about poisons and such.
According to an Oregon Health Services University toxicologist, nausea, vomiting, diarrhea are the most common symptoms of eating the seed. But, it is so bitter that it is intolerable to eat so it is very rare for someone to ingest a large amount.
Also, the person we spoke to at Oregon Poison Control said the seed is very bitter; it is highly unlikely that someone would swallow it. Minimal cases are reported, as it is a well-known plant. On the off-chance that someone did eat it, the seed will not kill them. One or two seeds may only cause gastroenteritis, and larger amounts cause mouth irritation. Ingestion of large quantities (or repeated ingestion of small quantities) can cause bigger systemic problems, particularly in children.
But the Bill Bean tomato in this photo is no mistake! We have several that will weigh in at three pounds or more. WOW! One plant has more than 20 tomatoes on it that weigh at least a pound or more each. Now that’s productive. And for such a huge tomato, it is very meaty and makes Brandywine cringe in shame.
Yesterday we hosted a gathering of the combined Chisholm and Hibbing garden clubs. We toured our gardens, orchard, and berry patch and spent more than 3 hours showing people what we grow and varieties that do well for us here, and explaining how our homestead works. It was fun and very well attended. The interest in heirloom, open pollinated crops was exciting.
Today while Will is hauling round bales of hay home from the fields I’m starting to harvest seeds from some of our earliest maturing tomatoes. Bill Bean, which we had previously figured was a 100 day tomato, came in at just over 75 days this year! We always save seeds from the earliest maturing fruits to “encourage” the varieties to become earlier producing. So I have several bowls lined up on the counter ready to receive tons of tomato seeds from many different varieties of tomatoes. Some are old favorites such as Punta Banda, Early Firefall, and Cherokee Purple but a lot are new to us. We’re especially excited about Alpine, a smaller “regular” tomato that is hugely productive and early; Indigo Beauty, a mid-sized gorgeous tomato with a purple top and orange lower half; Glacier, another very productive smaller tomato; and Mule Team, which is a red, round quite early flavorful addition to our garden. What fun!
Just a note: We still have many slots left for our Sept 12-14th Homestead Seminar. I’m not sure what’s happened, but there hasn’t been a lot of response to this potentially great harvest seminar. If you’re interested in coming, let us know. (We may have to quit offering seminars due to lack of response.) — Jackie
Monday, August 25th, 2014 by Jackie Clay | 3 Comments »
I have a recipe that I call my “flu/cold tonic.” I am wondering if it can be canned for longer storage.
Juice of 6 fresh lemons
1 bulb garlic
2 tsp. ginger powder
2 Tbsp. honey
3 cups pineapple juice
¼ tsp cayenne powder
Blend all ingredients thoroughly and store in a glass jar. Take 1 cup 4 times a day until the symptoms are resolved.
Sorry, but as it’s a mixed recipe (citrus and garlic), I really can’t say for sure. What you might do is to can up all of the juices together then add the spices, garlic, and honey at a later date. Sounds like a good cold remedy to me! — Jackie
Storing freeze dried and dehydrated foods
I recently ordered the Meals in a Jar book by Stephanie Petersen and the stated shelf life for some of the recipes are as little as 5 years… I was hoping they would last longer. How long do you think meals in a jar made up with freeze dried ingredients prepared properly with a oxygen absorber should last? Thank you so much for any thoughts!
Most freeze dried and dehydrated foods will last for decades if stored properly — out of direct light, sealed well in airtight containers, and kept relatively cool (the cooler, the longer they’ll last). Mixed recipes should last equally long unless they contain ingredients such as nuts or whole grain flours that go rancid fairly rapidly. I would expect the mixes to last much longer than five years but not having seen the recipes I can’t say with absolute certainty. — Jackie
Sunday, August 24th, 2014 by Jackie Clay | 8 Comments »
I was wondering if you ever saw a tomato that had a plant of some kind growing out of the fruit itself. I’ve had two of them from the garden now and am wondering if you’ve ever seen this and how it happens? Looks like an alien coming out of the tomato! There are several “stems” pushing out of it with many more just under the skin. I’ve searched the internet and can’t find anything on this.
Cream Ridge, New Jersey
Actually, I have seen this. It’s tomato seeds from inside the “mother” tomato that are germinating prematurely. Usually, the gel that surrounds the seeds prevents this. But sometimes something goes “wrong” and the seeds start germinating early. I’ve seen apples that have been in long-term storage do this too although the sprouting seeds haven’t penetrated the apple flesh or skin yet. — Jackie
I am new to homesteading. I follow most all your advice on keeping a homestead. We live in NJ on a small lot where I grow all our vegetables. Our neighbors have chickens and we all share our veggies and eggs together. We are not completely independent financially so my husband works outside the home while I tend to all the living in the home. We have a question regarding savings. How and where do homesteaders store their spare cash? I feel funny about keeping a jar of cash in the house. But I don’t have enough to put it in a savings account without fees. What do you recommend?
Suzanne Paquette Richards
Savings? Yeah sure — we’re homesteaders! Seriously, we put most of our “savings” into our homestead as we figure that’s where it’ll do us the most good without such things as bank failures or the stock market crashing. When we saved up for a down payment on our new forty acres, we did open a savings account just for that purpose. The bank fees were tiny, as were our first deposits. You might check with other banks. Sometimes credit unions are a better bet. Other than that, we do keep a small amount of ready cash (just in case) where it’s safe from theft. Much of our own “savings” is in cattle and other livestock that we have a ready market for, both immediate at the auction barn and planned sales of meat which nets us a much greater income. The rest is in improvements in our homestead that let us easily accomplish more later on. Another of our “savings” is trying to stay out of debt, paying off any loans (tractor, car, etc.) before they are due by making extra payments, etc. No credit cards to suck down our minimal income. — Jackie