Canning dairy and bacon fat
I have a few questions about canning dairy. When you say you “can” cheese, are there types of cheese that do better than others? Cheddar, Swiss, Parmesan, Feta, and Goat cheese are some of my favorites. Is it possible to can all of them?
I know you “can” butter; is it possible to “can” bacon fat? I love cooking with it and would like to keep the extra for a longer period of time and not in my refrigerator or freezer.
My goal this growing season is to process foods so they do NOT need to go into my freezer. Reading your articles and advice has helped give me the confidence to try pressure canning which I used to think was scary. Now, it is simple.
We just purchased our first broiler chicks. We are starting with just 5 to get the hang of it, but we hope to get more after learning all of the ropes with a tiny brood.
Thank you for your seemingly limitless knowledge and willingness to pass it on to us. I wish I could remember all that my farm-raised mother taught me, but I was a city girl and did not understand the wisdom of her ways. You and I are the “same” age, yet I feel like a young, naive, school girl re-learning many things from you, the Master.
Susanne Corbin
Cannon Falls, Minnesota
I have canned cheddar, mozzarella, Parmesan, and hard goat cheeses. So I can tell you that these can up fine. I haven’t done any of the others so that’d be a further experiment.
Yes, you can home can bacon fat. I just heat it, being careful not to scorch the bits in it, ladle it into hot, sterilized jars (½-pint work well), leaving ½ inch of headspace. Put a hot, previously simmered lid on and screw the ring down firmly tight; no more processing is necessary. This lasts for years and is very handy. I use it in place of shortening in my cornbread and sometimes biscuits. Pretty tasty!
You’re smart starting your broiler-raising slowly and learning the ropes. It’s easier than going whole hog and becoming overwhelmed.
I’m glad to be of help to all my BHM family. I’m not so smart; I’ve just made a lot of mistakes along the way and want to let you learn from them instead of making your own! And I’ve homesteaded for a whole lot of years. I would live no other life! — Jackie
Sick chicken
My 2-year-old Rhode Island Red Chicken has begun showing symptoms. She is lethargic, not much of an appetite and her comb and face are pale. She is housed in a coop with 3 other chickens, plenty of room, exercise and fresh air. They usually get to walk about the yard every other day or so. Do you have any ideas what could be wrong with her? And is she contagious to her sisters and my ducks?
Sue O’Coin
Templeton, Massachussettes
Unfortunately, those symptoms can be signs of many conditions ranging from a heavy molt, coccidiosis, Marek’s disease, an impacted crop, being egg-bound, or having an upper respiratory condition beginning. If you can’t take this hen to a veterinarian, you’ll have to wing it. I’d suggest adding Sulmet to her drinking water. Or if she’s not drinking much, mix some up and force feed it to her with an eye dropper, a little at a time. If she has diarrhea, I’d suspect coccidiosis, for which you can also treat her via the eye dropper, with medication such as Corid. Being egg-bound is common and usually easily treated. You can soak her bottom in a pan of warm water for about 10 minutes. Then use an eye dropper or ear syringe and squirt about two tablespoons of warmed olive or mineral oil up her vent. The stuck egg should then pass quite easily. It’s always a good idea to remove a chicken that isn’t feeling well to a warm indoor box or cage; we don’t know what’s wrong with her and it’s possible that it could be contagious. If you have more than this one hen that gets sick, I’d strongly recommend that you take it to your vet. — Jackie
