It’s barely spring and we are starting to put up next winter’s wood

All last winter, David went out to a nearby clearcut and hauled wood home. It’s great wood; ash and birch, primarily. Nice hardwood! We had plenty for last winter, but we did have to carry and split quite a bit during the cold. So this year, we’re getting a jump on next winter. We’re getting our winter wood all split and hauled into shelter right now so it will be dry and convenient…with no winter splitting. Horray! David is on a mission.

My oldest son, Bill, had our little Ford 8N down at his place all fall and winter, giving it a good overhaul. He even painted it! And when it came home, it also had a beautiful three point hydraulic wood splitter on it. Bill had bought it real cheap, but it wouldn’t handle the long wood he burns in his outdoor wood stove. So he passed on the savings….and great little splitter….to us! We had a great pile of gnarly pieces of wood that didn’t like our splitting maul and axe. The splitter creaks a bit but splits them all easily. My back and David’s thank it profusely.

We will be building a wood shed/bulldozer/tractor storage shed, but for now, we are storing the wood by the truckload, under our porch. There is a huge space where our walkout basement will be, and tonight, there are five truckloads of split wood piled there; only a beginning. Good day’s work, I think.

Readers’ questions:

Kitchen tins

First, let me say that I wish you were my neighbor! You seem to be a genuinely warm , caring person. Plus, it’d be great to have your knowledge and expertise a phone call away! Secondly, I want to thank you for answering my question about brown sugar and botulism. What a relief!

Here’s my question: In some of your pictures I’ve noticed you have quite a few tins (the kind that are usually sold around Christmas filled with goodies). I was curious as to what you use them for, and if its food storage, do you have to line them with anything first?

Jennifer Tilton
East Palatka, Florida

I love my tins! Every year I pick up a few at Christmas time, when they go on sale. Some were gifts from family and friends; some I got at the dump and others I picked up at the thrift store. I use them for all kinds of dry foods; beans, split peas, sugar, brown sugar,flours, pasta, cornmeal, and even dehydrated foods. No, I don’t line them with anything. I just wash them well with hot soapy water before I use them and each time I empty one. Foods keep nicely in them and they are a cheerful decoration in my kitchen, as well. — Jackie

Canning sun dried tomatoes

We want to can our own sun dried tomatoes in oil. We will do our own drying and packing them in olive oil with spices. How do we go about canning and what is the process?

Kathy Mustonen
Renton, Washington

There is a whole lot of conflict out there regarding canning sun dried tomatoes in olive oil. The problem is possible botualism. I’ve never found a dependable home canning recipe processing times for olive oil. There is more of a problem when garlic is added to the tomatoes as a flavoring, but still I feel it’s better to put your dried tomatoes in a jar of olive oil and set it in the fridge to store for a couple of weeks for use “fresh”. The tomatoes themselves store very well, dehydrated, so you’ll always have the ingredients right at hand. — Jackie

Recanning mushrooms

Would you clarify your blog about recanning mushrooms from a #10 can? When I froze them last time they became rubbery and distasteful. I would like to can them into smaller jars if possible. If possible, how many minutes do I can at 10 lbs. pressure. Really enjoy your blog and so happy for you and Will!

Pam Foster
Minneapolis, Minnesota

You will can half pints and pints for 45 minutes at 10 pounds pressure. I would heat them up and pack them hot into hot jars. You’ll find they work well, this way. Enjoy. — Jackie

Canning trout

I’ve had a really good trout season this year. My question is how do you can trout . Ive canned tuna before and it was great. Thanks. P.S. Am really enjoying your on line site also.

Peter Ricupero
Shelocta, Pennsylvania

The easiest way to can trout is to cut it into jar-fitting pieces and soak one hour in a cold salt brine (1 c salt to 1 gallon ice water). Drain well. Pack trout into pint or half pint jars, skin side next to the glass, leaving 1″ of headroom. Process at 10 pounds pressure (unless you live at an altitude above 1,000 feet, and must consult your canning manual for directions on increasing your pressure to suit your altitude if necessary) for 1 hour and 40 minutes.

You can also smoke the trout (my favorite!), then pack and process as above. Neither uses liquid. — Jackie

Ice cream using powdered milk

Asked last year, but did not get an answer: Don’t readily have half & half milk available. Need Recipe for Homemade ICE CREAM using Powdered Milk, Can Milk and/or Vit.D store bought milk. Thanks

Clinton Hoffman
Dunbar, West Virginia

Sorry your question didn’t get answered last year; sometimes one gets lost in the shuffle. Here’s one recipe for you; there are dozens available online; just type in homemade icecream made with dry milk.

3 c milk or liquified dry milk
8 egg yolks
3 c fruit
1 c sugar
1 tsp. vanilla

Heat milk and sugar, but don’t boil. Whip egg yolks and add 1c of hot milk mix. Then pour this into the rest of the hot milk. Heat gently, stirring constantly, until the mixture thickens. Cool, then add vanilla. Refrigerate till cold or overnight.

Prepare fruit like you would if you were going to eat it. Then pulse through a blender till it’s like you want it in your ice cream.
Mix in with your ice cream mixture and stir well. Process in an ice cream maker or freeze in a covered bowl in your freezer, whipping two or three times as it freezes. Enjoy! — Jackie

Canning and spices

A few quick questions about spices and pressure canning: Which spices don’t work well pressure canning (like sage turns bitter?) and should I back off on the hot spices when I can chili? Am I better to go “bland” and then spice it up when I’m heating up my meal from the jar?

Melissa Pillow
South China, Maine

Most spices get a little stronger with canning. As far as my own experience goes, only sage seems to be a “problem” when canning. I use lots of other spices, but go a little light on them when canning. When I do chili, I really don’t though; I have not found that using your regular spice amounts in chili causes any problems. Can it when your taste buds say it’s perfect and you won’t be sorry. — Jackie

Banana pudding recipe

Do you have a recipe for banana pudding made from scratch?

Elizabeth Walker
Adel, Georgia

My recipe for banana pudding is simple:

1 c sugar
2 Tbsp slour (heaping)
3 egg yolks
2 c milk
4 bananas

In a medium saucepan, add sugar and egg yolks. Mix well, then add milk slowly. Add vanilla. Heat on medium heat, stirring constantly until thickened. Mix in sliced bananas, then refrigerate in a covered bowl.

There are more recipes available online; just type in homemade banana pudding! The internet can be so much fun; when the &*(^&*%(%$ computer works! — Jackie

Drip irrigation

I have just found this site this year, your articles have been a great inspiration. I have gotten back to canning, looking for ways to have quick meals during the week (I always forget to defrost stuff). I forgot how much I actually love to can (It’s fun).

A number of years ago, after my grandmother gave up her vegtable garden, I asked if she had any canning equipment she was willing to part with. I was expecting some jars, lids and such, but instead came home a 21qt preasure canner (manual is dated 1957). This canner is large and works great.

I am starting to plan a garden for the first time. I have grown a few tomatos before, but not much else. I am in the process of clearing out weeds, grass and rocks from the area I will use (discovered my 8yr old son likes to garden and is more than happy to help me dig up the weeds). Hopefully I will be ready for the fall (cool weather) plants. Living in Southern CA irrigation is an absolute must. What would be the best type of sprinklers or such to use?

Payne Sharon
Buena Park, California

Drip irrigation is a great help in any dry or hot climate; I use it even here in northern Minnesota to conserve water. It puts the water on the plant roots, not into the air and between the rows and plants. A deep mulch, laid on top of the drip line, will also do a whole lot to keep your plants happy and the soil moist.

I’m so happy that you are getting into canning and gardening! My son, David, also loves to garden and we have had a lot of years of fun out there in the food! You’re not only raising food but building great memories. — Jackie

Honeysuckle jelly

I read your articles all the time and have learned a lot. I didn’t know before, but now i’ve come to a block. I there a reciept for honeysuckle jelly or was someone just pulling my leg. Keep teaching jackie.

Marjorie Fox
Glouster, Ohio

Yes, Marjorie, there IS a honeysuckle jelly! Just don’t use berries for Japanese honeysuckle, which is a non-native with BLACK berries. You use the native honeysuckle with red berries.

2 qts ripe red berries
1/2 c water
1 c sugar per cup of juice
3 oz pectin

Put water and berries in large saucepan and heat. Simmer 15 minutes then strain through a jelly bag. Measure juice and add sugar. Bring to a boil and boil 1 minute, stirring well. Add pectin and boil for 1 minute. Skim off foam if desired and pour hot into hot, sterile jars to within 1/4″ of top. Process for 10 minutes in a boiling water bath. Enjoy! — Jackie

Sun-starved gardener

I live on a 1 acre lot in the middle of a pine forest in Zone 7. My problem is that I am only getting around 4 hours of full sun per day, and am a first time gardener. The trees block out most of the sun. This is in a neighborhood that has many restrictive environmental covenants, so cutting down trees is not an option.

Also the ground here is pure clay, so I had to construct a large 4′ x 8′ container, and also have a number of pots which I move around several times during the day to ‘follow the sun’.

I’m currently trying to grow a wide variety of heirloom vegetables including lettuce, carrots, tomatoes, cucumbers, beets, onions, melons, bell peppers, and corn. I can’t afford to set up an indoor grow room, and can’t cut down any trees to maximize the sun.

I’m just wondering if you have any ideas about how this sun issue will impact my garden yields, and maybe get some suggestions from you on what kinds of vegetables would be ideal for these conditions.

Joseph Paciarelli
Chapel Hill, North Carolina

This is one of those try it and see how things work kind of situations. You may be pleasantly surprised. I’ve been told “you can’t” so many times in my life it’s become a joke! There is that “ideal” must have 6 hours of sunlight thing. But I know gardeners who are successful with much less than that, and that live in colder climates, as well. Let us know how things work for you and hang in there. I’m rooting for you! Of all garden crops, onions and greens are the least “sun loving” of all crops I’ve grown, followed by broccoli and cabbage. — Jackie

Processing wheat at home

If I grow enough wheat for personal use then how do I process it for use? I read something about it but can’t find it. You mentioned cutting it, a little green, and letting it dry before shelling it. Do wheat kernels have a husk on them like oats do? How much would be needed for two senior adults?
Can I buy some wheat from a farmer and do the same thing?

Caroline Dempsey
Bradford, Pennsylvania

Wheat is easy to process at home. Yes, it does have a “husk”, kind of like oats do. But the wheat easily comes out of the chaff on thrashing, where the husk clings to the oat grains, making it hard to use. (Fortunately, for homesteaders, there is a naked oat variety that doesn’t have this problem!)

You would just thrash the dry wheat out onto a clean tarp, pour it into a bucket, then winnow it on a windy day. This means you would slowly pour the wheat from a bucket held high, into a tub below. The wind carries away all dust and chaff, leaving clean wheat “berries”. Yes, you can buy wheat from a farmer and do this. But I’d buy it right out of his combine unless you are sure of clean storage facilities. Rodents can be a problem in some bins and you wouldn’t want rodent droppings in your wheat.

How much wheat is enough? That depends on how much you will be using. When we lived very remote, my husband, young son and I went through 25 pounds a month. This made our breads, rolls, pies, cakes, cookies, noodles and more. I was surprised to use this much, but when you never go “out” you will use much more flour than you did before. — Jackie