Old cast iron kettle
I bought a very used cast iron kettle for $2. It was a great buy I think. Put it in a hot fire to burn the gunk off, then scrubbed, then coated with lard and slowly baked it in a low oven. It looks pretty good except it has some rather deep pits inside on the bottom. Is it safe to use with the pits or is it a loss?
Gail Erman
Palisade, Colorado
It is safe to use, but you may have trouble with food sticking in the pits. Sometimes you can use an angle grinder to grind those pits out, making the surface flat and smooth again. Use a rather coarse grinder at first and finish with a fine grinder, then sandpaper. Re-season the pan and you should be good to go. — Jackie
Canning olives
I buy olives by the gallon because I want the jars. We like olives but have a hard time using them up as it is just the two of us now. Can I re-can them in pint jars and how do I do that?
Nancy Foster
Dallas City, Illinois
I re-canned many #10 cans and gallon jars of olives, finally finding directions on a California University website. Basically, drain off the liquid, then bring it to a boil. Meanwhile, pack the olives in your pint (I used half-pint) jars, leaving 1/2 inch of headspace. Pour the boiling liquid over the olives, leaving 1/2 inch of headspace. Process pint and half-pint jars at 10 pounds pressure for 90 minutes. If you live at an altitude above 1,000 feet, consult your canning book for directions on increasing your pressure to suit your altitude. The olives do not get mushy. — Jackie
