By Jackie Clay-Atkinson
This massive ebook is ideal for the kitchen. Departing from canning, this installment of the "Ask Jackie" sequence covers every thing from greens to vinegar. Spanning from dairy, to grains, to food, to fruit and greens, its pages offer scrumptious recipes, convenient tricks, and sensible recommendation for these studying to cook dinner or perfecting their abilities as a self-sufficient homesteader. This suits well with either Water bathtub Canning and strain Canning to supply a very entire advisor to nutrients practise.
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Extra info for Ask Jackie: Homestead cooking
When your potatoes have been dug and sorted (be very careful to reject any damaged ones, as they’ll rot), spread them in a dry, shaded area to cure for at least 24 hours. Do not wash them. Dig a hole large enough that three-quarters of the barrel will be buried in the ground, on an angle (which allows access to the potatoes without standing on your head). Gently fill the barrel with the dry, cured potatoes, not just dumping them in, which may bruise them. Don’t fill the barrel any more full than ground level.
Slice when thoroughly chilled, as you need it. See if this is what Grandma used to make. I’ll bet you’ll like it. Rendering lard Much to my dismay, our local butcher shops have stopped rendering lard. Can’t make a good pie crust without good lard. I had the local butcher grind 20 pounds of pig fat for me so that I can render my own. My question is, can I can this? I usually keep several 3-pound tubs in my freezer but if the electricity goes out then what? Can lard be canned in jars like meat and keep well?
You might try salt, black pepper, sage, and red pepper. Some people like cinnamon and coriander, too. It depends on your personal spice preferences. Other people might want onion and garlic powder. Anyway, spice it to taste. Cool the broth and skim off the natural gelatin. Warm this up and mix well with the meat. Pack it down well in a bread pan, then cover and refrigerate. Slice when thoroughly chilled, as you need it. See if this is what Grandma used to make. I’ll bet you’ll like it. Rendering lard Much to my dismay, our local butcher shops have stopped rendering lard.
Ask Jackie: Homestead cooking by Jackie Clay-Atkinson