Bacon. I love it. You love it. I'm pretty sure even pigs would love it.
So, you buy bacon. How can you store it long term? The refridgerator is only good for a couple weeks. Freezing is an excellent choice. You can just toss the whole package right in. However, you have to thaw it at least a bit to get strips. If you are going for bits, use a serated knife to cut straight across the slices. This is really easy and quick. To keep the remaining bacon safe, put the package inside a freezer bag.
Can you make bacon shelf stable though? Yes! I have my first batch of bacon in the canner right now. This is a test run, so I used cheapo bacon. One quart is slices; the pint is bits. The slices are a bit more time intensive but not too much. They'll have their round in the canner, and tomorrow I'll pop them open to try them out.
1. Place bacon slices out on parchment paper and layer. You will have to see how many layers will go in a jar, since bacon is cut to different thickness. Make sure you end and begin with a layer of parchment.
2. Fold in half vertically and roll tightly.
3. Pack into jars, no liquid needed. I would not recommend adding liquid, as the slices may fall apart.
4. Pressure can for 90 minutes. Let cool. Ping! Rejoice.
I have no experience drying bacon, or drying anything for that matter...well, besides herbs. That is next on the skill to learn list.
So, the bacon was great! Like the bbq, the smoke just developed more. You could eat it right out of the jar, but ew. Just crisp it up a bit either on the stove or in the oven.
Both ways, strips and pieces, worked well. The bits I just nuked for a bit and drained off that glorious fat for later.
Tip: If you have a large family or just enjoy gorging on bacon, baking in the oven is the best way. I line mine on a cooling rack over a sheet pan and bake at 325 about 20 minutes. I would jot recommend going much higher on the temp, because the grease could splatter. Grease+heat=fire! And, most likely, you will burn it despite your best efforts. Like this awesome gal.
Canning bacon is a good option for shortcuts, stockpiling, and mmmm bacon!!
12 September 2013
Little Cabin in the Woods
I recently took a short trip to a friend's cabin. This trip taught me some things, mainly about what I want for my homestead.
First, the popular micro housing is not for me. The cabin was approximately 400 sqft. Two adults and two children would fit comfortably...for a few days. A week tops. I tried to envision my family living there, but we would not make it without several other structures. 3 out of 4 family members require an amount of alone time to function well, which usually takes place indoors. Plus, I have mild claustrophobia. I now think a minimum of 1000 sqft is right for me, even without children.
One surprise is that ample running water is now on the must have list. The cabin is on spring water, so use is limited. Military style showers. If it's yellow, let it mellow. And forget soaking in the tub with a good book! This isn't to say a natural source of water isn't in the cards. However it gets there, I prefer a lot whether or not I choose to use a lot. I will still insist on some sort of water source nearby for emergencies. That's just common sense.
The biggest shock was how much I missed people. Maybe it was because we were on vacation and didn't have any chores or projects to tend to. Whatever it is, and I expect it to change back and forth through the years, I think it would be wise to be within 15 miles of town and give focus to social outlets. I find it easier to feign seclusion than feign a decent population.
I loved the setting, which was completely unseen from the road. Nothing but woods, fields, and a creek. It has been a dream since childhood, in fact, to have a completely hidden house.
A lady lives on one corner of the property with 8, yes 8, dogs. My friends Jeff and Amy have been trumped. She lives alone and is very self sufficient. She lives on the same water, uses solar energy, has an impressive garden, and raises bees. In addition, her house is mostly repurposed materials and handmade. It is truly beautiful, and I did not take a single picture unfortunately. She also has 2 micro houses for visitors, which she has often. One is about 600sqft with a lovely screened in porch. The other is in progress, about 150sqft. It has a loft for a queen bed, and the rest is just like a European studio. No electricity or plumbing.
We had a great little break though! I was really happy to get a clearer picture of what I want, what is practical, and what others are doing.
First, the popular micro housing is not for me. The cabin was approximately 400 sqft. Two adults and two children would fit comfortably...for a few days. A week tops. I tried to envision my family living there, but we would not make it without several other structures. 3 out of 4 family members require an amount of alone time to function well, which usually takes place indoors. Plus, I have mild claustrophobia. I now think a minimum of 1000 sqft is right for me, even without children.
One surprise is that ample running water is now on the must have list. The cabin is on spring water, so use is limited. Military style showers. If it's yellow, let it mellow. And forget soaking in the tub with a good book! This isn't to say a natural source of water isn't in the cards. However it gets there, I prefer a lot whether or not I choose to use a lot. I will still insist on some sort of water source nearby for emergencies. That's just common sense.
The biggest shock was how much I missed people. Maybe it was because we were on vacation and didn't have any chores or projects to tend to. Whatever it is, and I expect it to change back and forth through the years, I think it would be wise to be within 15 miles of town and give focus to social outlets. I find it easier to feign seclusion than feign a decent population.
I loved the setting, which was completely unseen from the road. Nothing but woods, fields, and a creek. It has been a dream since childhood, in fact, to have a completely hidden house.
A lady lives on one corner of the property with 8, yes 8, dogs. My friends Jeff and Amy have been trumped. She lives alone and is very self sufficient. She lives on the same water, uses solar energy, has an impressive garden, and raises bees. In addition, her house is mostly repurposed materials and handmade. It is truly beautiful, and I did not take a single picture unfortunately. She also has 2 micro houses for visitors, which she has often. One is about 600sqft with a lovely screened in porch. The other is in progress, about 150sqft. It has a loft for a queen bed, and the rest is just like a European studio. No electricity or plumbing.
We had a great little break though! I was really happy to get a clearer picture of what I want, what is practical, and what others are doing.
10 July 2013
Chow Chow!
A friend called me up, the applesauce one, to say she had received half a garbage bag of yellow squash. We quickly made plans to tackle it together. The next day, we had quite the haul. We basically just cleaned out the fridge. In addition to the squash, we had cabbage, onions, carrots, celery, tomatoes, peppers, and garlic. Now, this is one of those recipes that is very loosey goosey. Just use what you have. It may be more sweet or tart or stout than your last batch, but that's kind of the joy of it.
1. Trim and seed as necessary. We seeded the squash, as they were a little big, and the peppers, so the heat wouldn't be too much.
2. Shred up everything. My friend has a food processor, which made this bearable and pretty. Even if you don't, an extra set of hands will help it go quickly, and there is something special about conversation in the kitchen.
3. In a pot, bring 9c vinegar (I love ACV), 6c sugar, 6Tbsp pickling spice to a boil. Cut the heat and let steep. It's always better to have too much liquid than not enough. You could definitely experiment with different spices, but we were noobs to chow chow and played it safe.
4. Sprinkle 1/2c salt over 8c shredded veggies and cover with water. Let sit for 1 hr. We had 3 bowls going at once.
5. Rinse and drain vegetables. Fill jars about 3/4 full. Here you can add extra garlic and/or peppers. We did habaneros! Use chunks just to infuse. Chop it up for full flavor. Taste your liquid first, so you can adjust the sweetness if needed.
6. Fill with pickling liquid, leaving 1/2" headspace.
7. Process for 15 minutes in a HWB. We ended up with 8 quarts and 6 half pints. It is tangy and sweet with a hint of heat. Some jars were extra spicy though! ;)
What do you do with chow chow? My friend eats it right out of the jar! But others use it to top burgers, hot dogs, bbq, or on top of pintos or greens.
We had a really great day, and now I like chow chow! Yay summer!
1. Trim and seed as necessary. We seeded the squash, as they were a little big, and the peppers, so the heat wouldn't be too much.
2. Shred up everything. My friend has a food processor, which made this bearable and pretty. Even if you don't, an extra set of hands will help it go quickly, and there is something special about conversation in the kitchen.
3. In a pot, bring 9c vinegar (I love ACV), 6c sugar, 6Tbsp pickling spice to a boil. Cut the heat and let steep. It's always better to have too much liquid than not enough. You could definitely experiment with different spices, but we were noobs to chow chow and played it safe.
4. Sprinkle 1/2c salt over 8c shredded veggies and cover with water. Let sit for 1 hr. We had 3 bowls going at once.
5. Rinse and drain vegetables. Fill jars about 3/4 full. Here you can add extra garlic and/or peppers. We did habaneros! Use chunks just to infuse. Chop it up for full flavor. Taste your liquid first, so you can adjust the sweetness if needed.
6. Fill with pickling liquid, leaving 1/2" headspace.
7. Process for 15 minutes in a HWB. We ended up with 8 quarts and 6 half pints. It is tangy and sweet with a hint of heat. Some jars were extra spicy though! ;)
What do you do with chow chow? My friend eats it right out of the jar! But others use it to top burgers, hot dogs, bbq, or on top of pintos or greens.
We had a really great day, and now I like chow chow! Yay summer!
03 July 2013
Food Storage
While I am busy squirreling away food, I realized I needed to address food storage. It's a boring but necessary topic.
First and foremost, you should make sure your appliance are in good working order. Keep a thermometer in both the fridge and freezer. Deep freezers usually have one installed. I clean my fridge once a month with diluted vinegar, followed by a spritzing of hydrogen peroxide. This removes any odors and keeps the interior bright and germ free. Any ice build-up should be chipped away. If you have a serious problem, defrost the freezer and soak up the melted ice. I have no other tips as far as maintenance. We are renters, so I don't have to worry about that. Yay!
I find that the easiest method is to store properly right away. As soon as you return from the store, market, or your garden, wash all produce. I find it very convenient to keep one large container in the fridge of prepped veggies for snacking and tossing together a quick meal. Meats and dairy products should go in the coolest area, which is the bottom shelf as far away from the front as possible.
Since our run-in with mice last winter, I store all dry goods in glass jars or heavy duty plastic bins. Bakeries and restaurants go through a lot of packaging, and these are perfect for storing your food at home, especially if you buy in bulk. It never hurts to ask if they have any you could haul off. Similar bins and buckets can be found at most stores though.Store your dry goods in a dry, dark, cool spot that is convenient. Visibility is crucial. If everything is jumbled together, who knows what lurks on the bottom shelf? Note: Store water in glass containers. Mice will chew through plastic, and the glass doesn't leave a funky aftertaste. I tend to group items together in categories. Smaller items are grouped together in topless boxes. Rotation is key, and I find a quick survey before a trip to the store does the trick. If your home came with a pantry, great. If not, freestanding pantries and cabinets can be purchased. I first used an old bookshelf, until I upgraded to a metal rack. The rack cost me $60 at Home Depot, and it has been worth every penny.
When storing additional food supplies, it is fun to get creative. Our space has been plenty, but I want to highlight some others' ideas. Create side tables by putting a tablecloth over milk crates or a cabinet. The same can be done for a sofa or coffee table. Under the bed is pretty perfect. Unused closet space. Garages are a good idea IF they are connected to your home AC. Attics are terrible. Sheds are terrible unless there is an AC unit. Cellars! Great idea. One which I have no experience but lots of curiosity. I have heard some odd variations, such as burying old appliances sideways so that they can be opened from the ground. I even read of one innovative homesteader who buried a boat.
I'll expound on another day about specific items and preserving methods. Kids are bickering!
First and foremost, you should make sure your appliance are in good working order. Keep a thermometer in both the fridge and freezer. Deep freezers usually have one installed. I clean my fridge once a month with diluted vinegar, followed by a spritzing of hydrogen peroxide. This removes any odors and keeps the interior bright and germ free. Any ice build-up should be chipped away. If you have a serious problem, defrost the freezer and soak up the melted ice. I have no other tips as far as maintenance. We are renters, so I don't have to worry about that. Yay!
I find that the easiest method is to store properly right away. As soon as you return from the store, market, or your garden, wash all produce. I find it very convenient to keep one large container in the fridge of prepped veggies for snacking and tossing together a quick meal. Meats and dairy products should go in the coolest area, which is the bottom shelf as far away from the front as possible.
Since our run-in with mice last winter, I store all dry goods in glass jars or heavy duty plastic bins. Bakeries and restaurants go through a lot of packaging, and these are perfect for storing your food at home, especially if you buy in bulk. It never hurts to ask if they have any you could haul off. Similar bins and buckets can be found at most stores though.Store your dry goods in a dry, dark, cool spot that is convenient. Visibility is crucial. If everything is jumbled together, who knows what lurks on the bottom shelf? Note: Store water in glass containers. Mice will chew through plastic, and the glass doesn't leave a funky aftertaste. I tend to group items together in categories. Smaller items are grouped together in topless boxes. Rotation is key, and I find a quick survey before a trip to the store does the trick. If your home came with a pantry, great. If not, freestanding pantries and cabinets can be purchased. I first used an old bookshelf, until I upgraded to a metal rack. The rack cost me $60 at Home Depot, and it has been worth every penny.
When storing additional food supplies, it is fun to get creative. Our space has been plenty, but I want to highlight some others' ideas. Create side tables by putting a tablecloth over milk crates or a cabinet. The same can be done for a sofa or coffee table. Under the bed is pretty perfect. Unused closet space. Garages are a good idea IF they are connected to your home AC. Attics are terrible. Sheds are terrible unless there is an AC unit. Cellars! Great idea. One which I have no experience but lots of curiosity. I have heard some odd variations, such as burying old appliances sideways so that they can be opened from the ground. I even read of one innovative homesteader who buried a boat.
I'll expound on another day about specific items and preserving methods. Kids are bickering!
18 June 2013
Canning Pork BBQ with Homemade Sauce!
I have been on a barbeque kick, yall! I have made it every week for the past 2 months. I love it with a corn cake and fresh coleslaw, bread and butter pickles optional. Plus, pork butts have been on sale.
I always change up my rub, but it usually consists of salt, black pepper, red pepper flake, garlic, ground mustard, and smoked paprika. Roast at 400 for 15 minutes then set that sucker on low, low, low! If the pork dries out, pour a little apple cider vinegar, beer, stock, whatever you have, on top. When fully cooked, cool until you can handle it. Now, some like minced, but I pull. I start with a fork, until I get impatient and go to it by hand.
To can, you can do it as is, topping off with stock or water, or even a splash of vinegar added to the liquid.
I know barbeque is a method, but I like mine smothered in smoky, sweet sauce. I didn't want to risk using a commercial sauce, since they often contain corn starch, and that's a no-no in canning. I tried to keep track of what I used, but you know how that goes. I quickly resort to tossing in whatever pops in my head, stirring and tasting like a witch over her cauldron. But this is what I was able to jot down:
2 12oz cans tom paste and stock, water to make 2 qts
1/4 tsp cayenne, 1/2 tsp mustard powder, 1/8 cloves
4tbs sorghum
1/2tsp red pep flake
1tsp black peppercorns
1 Tbsp salt
2 Tbsp Worcestershire
1 Tbsp balsamic vinegar
2 small onions, roasted
6 cloves garlic, roasted
3oz apple cider vinegar
I know I ended up with quite a bit more vinegar, tossing in a cinnamon stick, and more sorghum. The result was impressive for a first-timer! After processing, the smoke had really come out, so I may not cook the sauce so much next time. It is incredible, but I like a bit more tomatoey, sweet taste. Oh! Just use a blender stick to combine everything til smooth.
1. Combine all sauce ingredients and simmer (I did about 2 hrs, so maybe half that time if you like a more fresh, raw taste). While this is going, pull your meat and divide evenly among your jars to about 3/4 full.
2. Top meat with hot sauce, leaving 1 inch of headspace. If you are short a bit, top with water.
3. Remove any air pockets. Top with lids and rings.
4. Process for 90 minutes in a pressure canner.
I always change up my rub, but it usually consists of salt, black pepper, red pepper flake, garlic, ground mustard, and smoked paprika. Roast at 400 for 15 minutes then set that sucker on low, low, low! If the pork dries out, pour a little apple cider vinegar, beer, stock, whatever you have, on top. When fully cooked, cool until you can handle it. Now, some like minced, but I pull. I start with a fork, until I get impatient and go to it by hand.
To can, you can do it as is, topping off with stock or water, or even a splash of vinegar added to the liquid.
I know barbeque is a method, but I like mine smothered in smoky, sweet sauce. I didn't want to risk using a commercial sauce, since they often contain corn starch, and that's a no-no in canning. I tried to keep track of what I used, but you know how that goes. I quickly resort to tossing in whatever pops in my head, stirring and tasting like a witch over her cauldron. But this is what I was able to jot down:
2 12oz cans tom paste and stock, water to make 2 qts
1/4 tsp cayenne, 1/2 tsp mustard powder, 1/8 cloves
4tbs sorghum
1/2tsp red pep flake
1tsp black peppercorns
1 Tbsp salt
2 Tbsp Worcestershire
1 Tbsp balsamic vinegar
2 small onions, roasted
6 cloves garlic, roasted
3oz apple cider vinegar
I know I ended up with quite a bit more vinegar, tossing in a cinnamon stick, and more sorghum. The result was impressive for a first-timer! After processing, the smoke had really come out, so I may not cook the sauce so much next time. It is incredible, but I like a bit more tomatoey, sweet taste. Oh! Just use a blender stick to combine everything til smooth.
1. Combine all sauce ingredients and simmer (I did about 2 hrs, so maybe half that time if you like a more fresh, raw taste). While this is going, pull your meat and divide evenly among your jars to about 3/4 full.
2. Top meat with hot sauce, leaving 1 inch of headspace. If you are short a bit, top with water.
3. Remove any air pockets. Top with lids and rings.
4. Process for 90 minutes in a pressure canner.
Canning White Chili
Sometimes, you will try something new and kick yourself for not trying it sooner. At my son's birthday party, I served white chili as an alternative to those who don't like traditional chili. It was a big hit and ran out before anything else. That morning, I stripped down a chicken I had roasted earlier in the week and tossed in the slow cooker with the following: 2qts chicken broth, 2 cans of cannelli beans, rinsed, 2 cans green chilis, one chopped onion, 2 cloves garlic, salt, cumin, and a pinch of cayenne. I also provided chopped cilantro as a garnish. It was seriously delicious!
I thought this would be a great item to have stored in the pantry. After looking at similar recipes online, I set out on my own. This is super simple and requires no cooking.
1. Soak 2 pounds white beans (I used Great Northern) for 6 hours or overnight.
2. Heat 3 quarts of chicken broth. Add 1 Tbs canning salt, 1/2 tsp cumin, 1/2 tsp chili or cayenne powder.
3. Dice 3 pounds of boneless, skinless chicken. Thighs are my favorite. You can use raw or cooked, or sear chunks before canning. It will cook the rest of the way during processing.
4. Dice 2 medium yellow onions.
5. Divide ingredients evenly in clean jars, including 2 cans of diced green chilis and 2 cans salsa verde. (These are in the Mexican/Hispanic food section at just about every grocery store.) Top off with broth, adding water if necessary.
6. Process at 11 pounds of pressure for 90 minutes.
My batch produced 7 quarts. I did most of these in pints so that we had single servings for lunches. I love adding a bit of shredded cheese and corn chips. You could add some more veggies to this recipe, such as corn, tomatoes, or different peppers (anything will do...bell, pablano, jalepeno, etc.)
You could easily swap out turkey or chorizo, or skip the meat altogether.
I thought this would be a great item to have stored in the pantry. After looking at similar recipes online, I set out on my own. This is super simple and requires no cooking.
1. Soak 2 pounds white beans (I used Great Northern) for 6 hours or overnight.
2. Heat 3 quarts of chicken broth. Add 1 Tbs canning salt, 1/2 tsp cumin, 1/2 tsp chili or cayenne powder.
3. Dice 3 pounds of boneless, skinless chicken. Thighs are my favorite. You can use raw or cooked, or sear chunks before canning. It will cook the rest of the way during processing.
4. Dice 2 medium yellow onions.
5. Divide ingredients evenly in clean jars, including 2 cans of diced green chilis and 2 cans salsa verde. (These are in the Mexican/Hispanic food section at just about every grocery store.) Top off with broth, adding water if necessary.
6. Process at 11 pounds of pressure for 90 minutes.
My batch produced 7 quarts. I did most of these in pints so that we had single servings for lunches. I love adding a bit of shredded cheese and corn chips. You could add some more veggies to this recipe, such as corn, tomatoes, or different peppers (anything will do...bell, pablano, jalepeno, etc.)
You could easily swap out turkey or chorizo, or skip the meat altogether.
Gettin Corny!
The in-laws gave us a big bag of fresh corn. While we love corn on the cob, there was no way we could eat all of it before it turned. Da-da-dum! Canning to the rescue!
Canning corn was a first, but I found it very easy and quick. We have since eatten from one quart, and the taste is out of this world! It literally tastes like you just cooked it from fresh, leaving commercially canned corn, and even frozen corn, a homely alternative. I was very impressed.
1. Shuck those ears! (You can dry the husks for tamales or even crafts, like the traditional corn husk dolls.) Scrub softly with a brush and running water to remove silks.
2. Cut the kernels from the cob. The easiest method for me was placing an upside down cup inside a large bowl. Use this platform for stability, and the bowl collects the kernels nicely. A serated knife works best. There are kernel strippers available. Try a kitchen store, like BB&B, etc, or ole reliable Amazon.com.
3. Fill to the bend of jars and top with hot water, adding canning or sea salt if desired.
4. Process for 75 minutes in a pressure canner.
I later found instructions on canning corn on the cob. Obviously, this isn't the most space efficient method, but it would be worth it if you prefer your corn on a handle.
After all is said and done, you have quite a bit of waste. Of course, everything is compostable. You can also dry the husks for tamales or crafts, like the traditional corn husk dolls. I was able to stretch the cobs by making corn cob jelly. Eh. Quit it. I see you turning up your nose, just like my family did. Think about it though. Corn is very sweet, and corn syrup is used in sweets all the time.
1. Place cobs in a stock pot, breaking them in half if needed. Cover with at least 2 inches of water.
2. Bring to a boil, then steep. Some recipes said 30 minutes; some said overnight. I honestly don't know how long I went. I let it steep while we ate dinner and spent time with the kids, so I would guess at least an hour. I brought it to a boil and just cut the heat off.
3. Remove cobs and strain. If you don't want the little corn bits in your jelly, strain through cheesecloth or a coffee filter.
4. Measure 3.5 cups of cob "tea" and bring to a rolling boil with a pack of powdered pectin.
5. Stir in 3 cups of sugar and bring to a rolling boil again for 3 minutes.
6. Do your jelly check. Pour into hot jars and process for 15 minutes in a hot water bath. Makes 5 half pints.
The taste is sweet and a bit woodsy.
Canning corn was a first, but I found it very easy and quick. We have since eatten from one quart, and the taste is out of this world! It literally tastes like you just cooked it from fresh, leaving commercially canned corn, and even frozen corn, a homely alternative. I was very impressed.
1. Shuck those ears! (You can dry the husks for tamales or even crafts, like the traditional corn husk dolls.) Scrub softly with a brush and running water to remove silks.
2. Cut the kernels from the cob. The easiest method for me was placing an upside down cup inside a large bowl. Use this platform for stability, and the bowl collects the kernels nicely. A serated knife works best. There are kernel strippers available. Try a kitchen store, like BB&B, etc, or ole reliable Amazon.com.
3. Fill to the bend of jars and top with hot water, adding canning or sea salt if desired.
4. Process for 75 minutes in a pressure canner.
I later found instructions on canning corn on the cob. Obviously, this isn't the most space efficient method, but it would be worth it if you prefer your corn on a handle.
After all is said and done, you have quite a bit of waste. Of course, everything is compostable. You can also dry the husks for tamales or crafts, like the traditional corn husk dolls. I was able to stretch the cobs by making corn cob jelly. Eh. Quit it. I see you turning up your nose, just like my family did. Think about it though. Corn is very sweet, and corn syrup is used in sweets all the time.
1. Place cobs in a stock pot, breaking them in half if needed. Cover with at least 2 inches of water.
2. Bring to a boil, then steep. Some recipes said 30 minutes; some said overnight. I honestly don't know how long I went. I let it steep while we ate dinner and spent time with the kids, so I would guess at least an hour. I brought it to a boil and just cut the heat off.
3. Remove cobs and strain. If you don't want the little corn bits in your jelly, strain through cheesecloth or a coffee filter.
4. Measure 3.5 cups of cob "tea" and bring to a rolling boil with a pack of powdered pectin.
5. Stir in 3 cups of sugar and bring to a rolling boil again for 3 minutes.
6. Do your jelly check. Pour into hot jars and process for 15 minutes in a hot water bath. Makes 5 half pints.
The taste is sweet and a bit woodsy.
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