Me, Write a Book? From Becky's Farm Life

Tommy has asked me for many years to write a book about what we as a family have been through, the ways we live, the ways the Lord has worked in our lives, our up and downs, how I cook and canning , run a farm,etc. Something to leave the kids. And I have had a few comments asking me to write a book. I have been writing a daily paper journal about our family lives for years now, 12 + books are full.

Well I found a place that will turn your blog into a book for you at a reasonable price. So as a first step to please my husband, I am working so doing that. The only draw back is that the site only uses Blogger blogs. So I am transferring the post there and all the comments from here. It will take me a while to type in all my journals, to be able to get them in book form. And I will set up a different blog on blogger to do this. Am I trying to sell the books? I am not sure, this is new to me. So for now I’ll do them for the kids and see where the Lord leads. I would have never dreamed of writing a book. So I am not sure where this all will lead. Do any of you have any thoughts on this? I would really like to know your very honest answers. Would you want to buy a book about Jordan’s Farm and family life??
Becky

Comments:

I would buy one! I say go for it!!!!
Comment by Amanda February 13, 2009

When you set up the new blog would you please provide a link? I sure wouldn’t want to lose track of you, I SO look forward to your posts! Yes, I would buy one…I also say “Go for it!”
Linda Comment by Linda February 14, 2009


I am starting out with just the blog book for now. You can get an e-book style book for only $2.99. I don’t get any money for this, but I know this e-book will help and bless others. It will take me a while to get everything into a real book. Thank you both for your comments, as they really blessed my heart. Becky Comment by Becky February 15, 2009

Recipes From Becky's Farm Life

Homemade Hot Chocolate Mix
makes 14 cups (this makes a 28 cup batch)
2 cups instant non fat milk (1 cup)
1/2 cup cocoa (1 cup)
1 1/2 cup sugar ( 3 cups)
1/4 teaspoon salt ( 1/2 teaspoon)
Mix all together well, store in an air tight bowl. To use add 3 heaping tablespoons to a cup of hot water, not boiling water. If you have a coffee maker- run the water with no coffee, this is just the right temp. ( after making it with the hot water and stirring good, it can be put in the ice box and becomes choc. milk, this is good too.)

More Brownies Please
1 cup butter(2 sticks)
2 cups sugar
2 teaspoons vanilla
4 eggs
3/4 cup cocoa
1 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup nuts optional ( but are great with walnuts)
Preheat oven to 350, grease 13 X 9 X 2 pan, melt butter in a pan then turn heat off and stir in sugar and vanilla, add eggs one at a time beating well with wooden spoon after each egg, add cocoa, beat until blended, add flour, baking powder, salt, beat well. stir in nuts. Bake at 350 for 30 - 35 min. or until brownies pull away from the sides of pan. Enjoy!


Freezing Eggs
(Freezing eggs- Farm and store bought with photos)
You crack say 2 -3 eggs into a bowl, add 1/4 tsp. of sugar or salt 9 use sugar or salt depending on what the eggs will be used for), just pop the yoke, and pour into a freezer bag. label your bag sugar or salt and how many eggs inside. Check your most used recipes to find the number of eggs you use the most. I use 6 eggs in ice cream with 1/2 tsp of sugar. Eggs to eat, I pack in 3’s with 1/4 tsp salt. Eggs for cakes add sugar to eggs. The only thing you can’t do with these eggs is have them fried. I have found they last 6 -12 months in the freezer. The older they get, its best to use them in recipes than to eat plain. A lot of people don’t know you can freeze eggs. After the first year here of home grown eggs, the store bought eggs didn’t taste so good any more. So I found a way to keep us in eggs when the hens slow down. This does work with store eggs, too. Date your bags and always use the oldest first.


Freezing Milk:
I have found that best way to freeze milk is to use juice bottles or 2 liter bottles, WHY? the jugs that milk comes in is very thin and weak. And more times than not, when the milk thaws the jug leaks. In a 2 liter bottle put a 1/2 gallon of milk, this will leave room for it to freeze. Always date your bottles. And it will thaw over night in ice box. I have found it will last 6- 12 months in freezer, I know that is not what is said, but that’s what works here. Just always use the oldest first. We have done this for over 6 years now, and same with eggs.


Canning hard cheeses:
We love sharp cheddar cheese but don’t like it frozen. You can, can any hard cheese this way. So I found a way to can it. In jelly/ or pint jars, in a pan of water (put jars in water), put cheese in jars(slice into small pieces) , allow to melt down to 1 in. from top, then put lids on and hot water bath 40 min. for both pints and jelly jars.The longer it sit on shelf the sharp it gets. We just got plans to build a cheese press, so as I can make my own cheddar cheese. We have had to wait to make it because I had no way or place to allow cheese to ripen. So now I’ll make it and can it. The can cheese will last 2 plus years in a cool dark place.


Home canning Cheese sauce
6 lbs of velveeta cheese ( I used a off brand, which was half in price)
3 1/2 cups of heavy cream
1/4 lb butter
1 quart milk
( I used our fresh cows milk, our butter and cream. This cut the price of my sauce way down. I just had to buy the cheese. In case any of you have your own cows, I’m not sure if goats milk will work.)
*melt butter in a big sauce pot
*add milk and cream
*slice cheese into above mixture
*melt cheese slowly, if melted too fast it will burn on the bottom.
*put into hot jars
*seal and hot bath for 20 minutes.
Makes 20 jelly jars. ( mine made 22 jelly jars)
The cheese sauce is great. I found that a jelly jar is enough cheese for a batch of mac & cheese for 4 people. And here, they like to spread the cheese on crackers too ( it’s like a cheese whiz). The best part for me is that it stores on the shelf. If keep in a cool dry place, it should last at least 2 years. ( I got it at http://www.recipezaar.com/recipe/getrecipe.zsp?id=82726 It’s called “home canned nacho cheese sauce”, But I just wanted the cheese sauce above.

Home canned butter
I also found out you can, home can butter see here: http://frugalabundance.com/homecannedbutter.htm I have not tried this one yet as for time and it’s been to hot to make big batches of butter. I only make what we need, and all the extra cream I freeze for now. Then when it cools off, I’ll thaw the cream and make butter, then can it.
Canning raw cow’s milk
With our milk cow giving us 3 plus gallons a day ( it’s only her first calf). I have extra milk. So I freeze some (for when she is dry) and I can some( this canned milk makes the best white gravy you ever had. I use the canned milk for cooking only.We have been doing this for years. Can be used any where you would use milk or store can milk.)
Fill quarts and/ or pints with milk to with in 1/4 in. from rim. Then pressure can (cook) 10 minutes at 15 lbs pressure for both qt’s. and pt’s.
The milk will be a light tan color. I have canned the milk whole (without decreaming it, which will give you a thick cream like butter on top of the milk, which is good in cooking) and I have canned decreamed milk ( I take just the heavy cream off first, which gives you a little of the cream like butter on top). Both ways are good. And I have not used goats milk, but I think it would be the same but I’m not sure. If any one knows please let me know, Ok.
***************************************************************************

13 Comments »

I have canned goats’ milk and it turned out OK. I am looking for real recipes to do some now. I will try your suggestions as to time and pressure amounts. Thanks.
Comment by rebecca gring August 20, 2008

Rebecca,Have you tried your canned goats milk yet? If so, how did it turn out?Becky
Comment by jordansfarm August 24, 2008

Could you share your cinnamon roll recipe as well?
Comment by D. August 31, 2008

Becky - Have you tried canning butter yet? I just bought 14 pounds on sale, and would really like to can it. I’ve read the directions, got the jars, just haven’t gotten it done … yet!
For what it’s worth, most of my family thinks I’m crazy for stockpiling too, but this has been on my heart for months. I really believe the Lord is preparing us for something big. There are a couple of people at our church who feel the same way, but most just think the stores will always have food. I’m so glad to know that others share this conviction.
Your blog has been a *huge* help, and I can’t thank you enough.
Praying for you and your husband.
Comment by arksoaper September 5, 2008

arksoaper,No, I have not had time yet to even make butter. But I do have about 15-20 gallons of cream in the freezer just waiting on me to make butter. Please let me know how it turns out. I would start out with just a small batch of canned butter, and see how it works and if you like the taste. This canning butter, I have not tried, I want too. But I will make a small batch first. When I tried the canned cheese sauce and canned hard cheeses, I made small batches and let everyone try it, first.
And welcome to the crazy stockpiling group, the group is growing, and doing so fast.
Have a wonderful week.Becky
Comment by jordansfarm September 5, 2008

Hey Becky,
Just wanted to give you an update on the butter. I took your advice and canned one pound first to see how it turned out before I wound up ruining 14 pounds of it. ) I think overall it went well. The jar sealed with no problem, and I shook it several times as recommended while it was cooling. The consistency of the butter is grainier than normal, but it is beautiful in the jar! I think for now, I’m just going to freeze the butter, and if we have a major power outage, I at least have the option of canning it. I wouldn’t hesitate to use the canned for cooking, but just to eat on toast or something, it’s a little gritty for our taste (maybe because it’s the store brand?). I think it would be fine otherwise though.
Thanks for all of your help!
Have a great weekend,Stacie
Comment by arksoaper September 6, 2008

D.The cinnamon roll recipe is coming, I didn’t forget. I will post it next week.
Stacie,Thank you for letting me know about the butter. I found the “how to” for and if the power was out for to long. It’s my back up. Later this fall, I will try it with homemade butter and let you know. Thank you again.
Becky
Comment by jordansfarm September 7, 2008

Hello Becky:just found your web site and wish you and your family all the best. I was wondering regarding the Parmesan cheese and Mock Mozzarella recipe it calls for 1 cup of powered milk and 3 cups of powdered milk. Is the milk already made up (from the powder) or is it in the powder form that you add altogether. I have never used powdered milk but have just acquired some for my food storage. Thanks in advance for your answer.Debbie
Comment by Debbie September 20, 2008

Hello again Becky: I forgot to ask if the powdered milk is instant or non instant. I do have both. ThanksDebbie
Comment by Debbie September 20, 2008

Debbie,Thank you for stopping in. As for the powdered milk: you are to add it in it’s dry form. Both say to blend all ingredients together. The recipes each have the water in them.Now for the instant or non instant: I am not sure as I have not tried these two yet, but the book just says powdered. i would think you can use either, or, as they both are cooked.Please let me know how it turns out. I posted these two because I know not everyone has a milk cow. And I’ll use it when mine is dry.Thank you again, and have a great weekend.Becky
Comment by jordansfarm September 21, 2008

Hi Becky ! New to canning and simply *love* your site (was looking for info on canning potatoes when I found). Have a question regarding home-made buttermilk. I found a recipe from USDA which said to take 1/2 cup commercial buttermilk, add to 1 1/3 cup powdered milk and 3 cups water. You shake in covered jar and let sit on counter to ‘clabber’ 5 to 10 hrs.
I tried this recipe and came up with very thick, goopy ’stringy’ stuff (my husband said it looked like white nasal extract) that smells vinegary. I repeated recipe in case I made an error and came up with same result. I’m scared to death to use it for fear of being brought up on homicide charges ( thats supposed to be a joke ) - have you ever tried this? is my end result SUPPOSED to look this way? comments from anyone else?
Comment by Robin November 12, 2008

Thanks for all the great recipes and tips. I’d like to share one with you that my family loves and is very quick meal on cold days.
CHEESEBURGER CASEROLE1 1/2 lbs of ground beef1 large can of Manwich1 med onion diced1 med green pepper dicedany kind of cheese you likecanned biscuts
Cook meat, onions, and peppers in large pot til brown and crumbled. Add your large can of manwich and simmer for about 5 min. Transfer your meet mixture to a caserole dish, spread evenly and top with cheese of your choice. I use American Deli slices. Take your canned biscuts or if you choose to make homemade and place on top of the cheese leaving no space uncovered. Follow the baking directions on can of biscuts or til the biscuts are light brown and serve. The whole dish only takes about 30-35 min start to finish and we never have leftovers. Hope your family enjoys it as much as mine does. Let me know. I look forward to seeing more recipes and tips in your blog in the future.
Comment by Candace January 28, 2009

Candace,Thank you for the recipe, it looks like it’ll be good. And thank you for stopping in. Have a great day.Becky
Comment by Becky January 29, 2009

An Old Treat -- Fast Donuts

Last night I made an old treat here. I have made it before but not for many,many years.

Fast Donuts

• buy a can of the cheapest canned biscuits you can find.
• you will need a deep fryer, like for French fries, or a deep pan with oil.
• a donut topping: cake frosting, cinnamon and sugar, powdered sugar, a glaze, jelly, whatever you like
• open the can of biscuits, flatten each one ( can even stick your finger in the middle if you want a hole there)
• then drop into hot oil, brown each side
  allow to cool just a bit, not to much, just enough to be able to handle
• then add your topping
• these are not as good when cold, but I had no leftovers, so no problem there.


Tommy and TommieLynn loved them and asked when I was making more. I just laughed. I know there are homemade recipes out there but these are fast donuts. I paid 35 cents for a can of 10 biscuits, and had some left over frosting from a cake. If you find a good sale on canned biscuits, open them up and wrap each biscuit in wax paper and place the number you want to use each time in a freezer bag and freeze them. My Granny made these when I was a kid, and we all loved them.
Beware they disappear faster then you can get them cooked.
Becky

Comments:

1. I use to make these when my kids were little. Now they are grown with homes of their own. We would put sugar in a baggie and shake them in that for a topping. Back then biscuits were 23cents a can. You cut them in fourths and fried them, so you got 40 a can. Comment by terilyn February 1, 2009

2. I too used to make these, then the canned biscuits got so expensive. Becky, you are a wonder. I am so blessed reading your site. You are such a good example of how to do things. I enjoy your sharing. Thank you so much and God bless you and yours. debbieo Comment by Debbieo February 2, 2009

3. I definitely agree with Debbieo….I am blessed reading your site. I am blessed in the information you share, the reminders you give me with your posts, the inspiration and the motivation to keep moving in the direction I truly feel led to walk in. Thank you — it’s a full life homesteading and family-steading ) It’s not always easy to find moments to share on the blog, and I am thankful for each moment you give us. Deanna Comment by Deanna February 4, 2009

4. Just checking in to say that I found your site after I canned 49 quarts of potatoes. We left the skin on. We hot packed 21 qts. and cold packed 28. We have eaten the cold packed potatoes several times now: fried, fried, and in soup. Can you tell we like fried potatoes? They were great. I would love to try the cheese making too. My mom used to make donuts like this. My husband takes frozen bread dough, rolls it out into saucer-sized circles, deep-fries it, sprinkles it with cinnamon & sugar, and calls it Elephant Ears. YUMMY! Comment by Crystal February 6, 2009

Thank you for recipes and prayers

Thank you all for the recipes. Yes, I do have a crock pot. I have printed off the recipes you left and Tommielynn is getting to pick out which one’s she wants for dinner, which she loves. They all sound so good. Thank you again.
Yesterday and last night were bad for Tommy. I updated Caring Bridge last night and will update it nightly now. Tommielynn finally accepted the fact that her dad is dying. She broke down last night. We have told her everything, every step of the way. Please say a prayer for her.
Thank you all for your prayers as they get us from day to day. And all your wonderful comments really touch my heart. To know some many people care and are praying for us is a wonderful feeling. Thank you all again. May God bless you all to overflowing.
Very thankful and humbled,
Becky

October 31, 2008 - Posted by Becky Prayer, Tommy, blessings, recipes, thank you blessings, Prayer, recipes, thank you 7 Comments

7 Comments »
Here are a couple easy and good recipes. I normally make the pie crust for the Chicken Pot Pie but the ones in the store freeze well and taste good. You could even use a can of chicken if you wanted to make it very easy. The Taco Skillet is easy enough for your daughter to make. My husband does not like casseroles but enjoys this one.
As I was reading your update on Tommy I thought of this U-Tube I saw this week and hoped it would encourage you.The Lord is ever-present and promises that His grace is enough. I am praying for you and your family.http://www.youtube.com/watch?v=C0r_FbARIn8&NR=1*~*~*
Chicken Pot Pie
1 can cream of potato soup1 can cream of celery soup16 oz. Veg-all2 c. cooked diced chicken1/2 c. milk1/4 tsp. thyme or less1/2 tsp. pepper (make sure it’s not the coarse pepper or use less)Put inbetween 2 crusts and cook until crust browns. Somewhere between 30-45 minutes at 375-400.*~*~*~Taco Skillet
My husband doesn’t care for many casserole dishes but really liked this one when my daughter in love made it.
1 pound ground beef1 can tomato soup (10 3/4 oz)1 cup salsa1/2 cup water8 6″ corn tortillas cut in 1″ pieces1 cup shredded cheddar cheese
Brown beef in skillet, drain grease. Add soup, salsa, water, tortillas & 1/2 of the cheese. Heat to a boil. Cover and cook on low 5 minutes. Top with remaining cheese.
Comment by Georgene October 31, 2008

Sending more hugs & prayers!
Comment by Pam's Pride October 31, 2008

Hi again,
I just ran across this video that I know will minister to you. He talks about his diagnosis of prostrate cancer and how God used the gospel to minister to His heart. Click on the link below.
http://www.godtube.com/view_video.php?viewkey=edf1eb4e6e52a37ea7bc&msg=Your%20email%20has%20been%20successfully%20sent%20to%20your%20friend.
Comment by Georgene October 31, 2008

We are lifting Tommy, you, and your family up in prayer, Becky. May God comfort you all, strengthen you, and give you peace that passes all understanding. Wish we lived close enough that I could bring supper to you. Sending you lots of love and hugs.
Stacie
Comment by arksoaper October 31, 2008

Becky, I am praying for You,Tommy and Tommielynn. I agree with Stacie, I wish we lived close enough that I could bring you supper. God has blessed you with remarkable courage and strength. He has given you the knowledge and ability to not only take care of your family but to also teach us how to take care of our families. And you are doing this while you are dealing with your husband’s illness! May God give you and your family rest and comfort.God Bless!Jackie
Comment by Jackie October 31, 2008

Oh Becky, my heart goes out to you and yours. I can’t imagine the feelings you must all have right now, but you are on my mind and in my prayers. I know there are alot of ladies in the blogging world who feel the same about you. We may not all know each other in real life ~ but your blogging sisters have your back! Lol…
Lots of prayers for you my friend.
Comment by D. November 2, 2008

Becky,Here is a link that I thought you and Tommy would find comforting…http://danledford.blogspot.com/
You remain in my prayers.
Linda J.
Comment by http://valleyvisions.blogspot November 3, 2008

Help - I need fast, easy, good meals

By dinner time, I’m worn out, and I have little strength to prepare a meal. I use to be able to pull out of my mind fast meals - but not now. Tasha (older daughter) came over last night, I asked her to bring 2 of those frozen pizzas. I have not done this in years, always made pizza from scratch. At times, I don’t feel like eating and Tommy can’t. Tommielynn really needs good meals not cereal and noodles and sandwiches. She is learning to cook, but has not yet master making a whole meal yet. She has been a wonderful help to me.
So I’m asking for fast, easy, good recipes.
Thank you,
Becky

October 30, 2008 - Posted by Becky recipes recipes 10 Comments

10 Comments »
Becky -
Do you have a crockpot? If so I can pass along a few recipes that we save for really hectic days.
Linda
Comment by Linda October 30, 2008

For non crock pot recipes…
My son has been able to cook these meals for years, they might be something that Tommielynn could handle:
Scrambled eggs with cheese added, toast with jelly, juice and milk
Spaghetti and meatballs (made with frozen meatballs and jarred sauce) with buttered bread and a side salad or veggie
Chicken taco bake…mix together…2 cans of chicken (drained), 1 cup of salsa, 1/2 cup of milk, 1/2 to 1 cup of cheddar cheese, 1 can of tomato soup, 6 flour tortillas cut up in bite sized pieces. Pour into a casserole dish and bake at 400 for 20 minutes. Top with more shredded cheddar (1/2 to 1 cup)and enjoy! This isn’t the most nutritious meal in the world, but it can all be mixed together and just thrown into a baking dish…super easy…and it has become one of my son’s favorite “throw-together” meals.
Chili-Mac.. Boxed macaroni and cheese made according to directions. Add one can of chili and heat through.
Tuna Noodle Bake…Boxed macaroni and cheese made according to directions. Add one can of tuna (drained) and 1/2 can of peas (drained). Heat through.
Do you have any canned vegetable soup that she could pair with grilled cheese or grilled ham (or turkey) and cheese sandwiches? I know you prefer to cook completely from scratch and avoid processed foods, but now may be the time to turn to processed food for a while.
Linda
Comment by Linda October 30, 2008

Thought of another possibility…baked potatoes with all kinds of toppings…chili, broccoli and cheddar cheese, bacon and cheese. Served with soup or even veggies and applesauce and it would be a pretty healthy meal!
Comment by Linda October 30, 2008

Spaghetti is one of my favorite quick meals!Hot dogs with a salad or green veggie as a sideSmoked sausage and cabbageLoaded baked potatoes (you can place potatoes in microwave!)Breakfast dinnerSoups!! and a grilled cheese or peanut butter sandwich! (Mom and Dad lived on soups when Dad was sick! There are so many flavors!)Ground beef with gravy(or open a can of cream of mushroom soup to be the gravy) over toast or mashed potatoes
My brain is coming up empty now. I will think on this some more!!
Comment by Wendy October 30, 2008

for the things you’d like your daughter to eat but she isn’t capable of making, possibly making and freezing something during a high-energy period (early mornings or 1 day a week) she could pull out and microwave when you’re feeling not up to cooking.
a big batch of burritos, breakfast burritos, casseroles frozen in serving size containers, meatloaf, meatballs. Lots of once a month cooking recipes and websites out there… these saved my life during low energy periods (late pregnancy, illness, etc.)
Comment by FW October 30, 2008

Seems like if you can prep some stuff early in the day, it isn’t so overwhelming to finish the rest at meal time.Thaw out meat in fridge the night before. Peel potatoes and leave in cold water to cover. Grab a jar of your home canned veggys. AS it gets closer to meal time - Cook your meat while you’re waiting for potatoes to cook. Skip fancy and just use the seasoning you like. Still better than cereal, noodles, sandwiches.Take the opportunity to give the friends and family the OK to bring over food and help with chores. Freeze extra if you get too much.Borrow a crock pot. Most people don’t use theirs often and won’t miss it.
Comment by Sheila October 30, 2008

Some of my quick, easy dinners:
sandwiches with lunchmeat, cheese, and/or whatever is in the fridge and sounds good. Raw vegis, pickles, fruit are all good side dishes.
Scotch BeefChopped onion (as much or little as you like. I use 1/2 a med onion)2 T Butter1 lb Ground beef2 T Flour1 t salt1 t pepper1 can Evaporated milk1 can peasToast or biscuits
Saute onion in margarine for 3 min. Add ground beef. Brown and drain extra fat. Blend in flour, salt and pepper. Stir in mil. Cook over low heat, stirring constantly until sauce thickens a boils, abt. 1 min. Stir in peas, juice and all. Serve over toast or biscuits or just eat it plain.
Any kind of pasta and spaghetti sauce or alfredo sauce. (I can make it, but when I’m in a hurry I just use the jarred kind.)
And my absolute favorite:
Popcorn (made in a pan, not microwaved) with salt and butter (I love to do this one when my husband has an evening meeting and sit down and watch a movie or show with the kids while eating our “dinner”.)
Comment by DeeAnn October 30, 2008

This one is my favorite. I like it because I can change it at any time and get a different flavor out of it. one time Mexican and another Italian.One Pot Meal1 lb hamburger, Left over taco meat or1 Med. chopped onion1 Lg can tomatoes1 can whole kernel corn, with liquid1 can sliced olives if you have them1 1/2 tsp chili power (or not)1 clove garlic or garlic salt (or not)6 oz fine uncooked noodles or rice or bothfry hamburger and add onions and saute’ until onions are clear. add the remaining ingredients and cover simmer for about 30 min can be topped with cheese.
But my favorite is to empty my fridge. I take the left over taco meat instead of the hamburger and put in what ever I have available. I have used tomato soup instead of canned tomatoes and have added other vegetables. Left over spaghetti w/sauce, use it instead of the tomatoes, onions and noodles. Just mix it up and it works. and it is fast too if you use the left overs.
add bread and butter and you have dinner.Make a great left over for heating up later.
Comment by Karen October 30, 2008

Crockpot Saucy Scalloped Potatoes
4 cups thin sliced potatoes1 can cream of mushroom soup12oz can Pet milk (evaporated milk)lg onion, sliced (I use onion powder)2 TBSP butter1/2 tsp salt1/4 tsp pepper
Spray crockpot with non-stick spray. Combine potatoes with other ingredients and mix well - pour into crockpot. For thicker sauce, sprinkle 2 TBSP flour in between potato layers. Cook on high for one hour, then reduce to low for 4 to 5 hours until potatoes are tender.
For a one dish meal, add 1 1/2 cups chopped ham to the mixture. I also top with shredded cheddar cheese a few minutes before serving.
Comment by arksoaper October 31, 2008

Slow Cooker Chicken Taco Soup (this freezes well also)
1 onion, chopped1 (16oz) can chili beans, Ranch style beans, or pinto beans1 (15oz) can black beans1 (15oz) can whole kernel corn, drained1 (8oz) can tomato sauce1 can chicken broth1 (28oz) can diced tomatoes (could use 1 or 2 cans Rotel if you wanted)1 pkg taco seasoning3 whole skinless, boneless chicken breasts
Place all ingredients in crockpot, place chicken breasts on top and press down into the mixture. Allow to cook on low for 7 hours.
Before serving, remove chicken and shred/dice, add back to the crockpot.
Serving options:riceshredded cheesesour creamcrushed tortilla chips
I like this best served over rice with cheese on top, but hubby prefers chips and cheese.
Comment by arksoaper October 31, 2008

Road Ahead - Recipes from Scratch - Part 6

These are the recipes I use weekly.

Pie crust or pastry( chicken and pastry dinner)

3 cups sifted all purpose flour

1 teaspoon salt

1/2 teaspoon baking power

1 cup lard or shortening

1 eggs

1/2 teaspoon lemon juice

5 tablespoons ice water

Sift flour with salt, baking powder. Cut lard into flour mixture until crumbs form. Beat egg lightly and add to mixture. Add lemon juice, and water. Stir with a fork until blended. Roll out on a lightly floured space. makes 2 pie crust.

for pastry: roll out very thin, cut into squares or strips, drop into boiling broth and chicken. Cook about 10 more minutes. This is like a chicken and dumplings but the pastry's taste almost like a noodle. I usually have to double the recipe as they eat it up fast here.

No bake Choc. Oatmeal Cookies

1 3/4 cup sugar

1/2 cup butter

1/3 cup cocoa

1/2 cup milk

1/2 cup peanut butter

2 1/2 cups quick oats

Mix sugar, butter, cocoa, milk in a pan over med. heat, boil 1 minute.

remove from heat, stir in peanut butter, then quickly stir in oatmeal.

then drop by spoon full's on to wax paper.

Chocolate Cream Pie ( this will disappears very fast)

makes 2- 9" pies

1 1/2 cups sugar

1/2 cup cocoa

1/2 cup all purpose flour

3 eggs, beaten

12 oz. can evaporated milk

1 1/2 cup water

3 tablespoons butter

1 1/2 teaspoon vanilla extract

2 baked pie shells

Combine sugar, cocoa, flour in a heavy sauce pan, stir to remove lumps.

combine eggs, milk, water in a mixing bowl.

gradually add milk mixture to cocoa mixture, stirring until well blended.

Cook over med. heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly.

remove from heat, add butter and vanilla, stir until butter is melted.

pour in to pie shells and chill. then top with whipped cream. ( you had better hide one)

Creamed Cheese Peas (the only way my kids will eat peas)

1/2 stick butter

2-3 tablespoons flour

6 slices of cheese ( or a jelly jar of the canned cheese sauce in the recipe tab)

1 can of peas

In a sauce pan add butter, melt butter over med. heat, stir in flour and add a pinch of salt, stir until it thickens. then add about 6 slices of cheese and stir until the cheese melts, then add a can of strained peas.

Quick Pizza Dough

2 cups flour

2 1/4 teaspoon yeast

1 teaspoon salt

3/4 cup lukewarm water

Dissolve yeast in water, mix flour and salt together then mix with yeast mixture. let sit covered for 5 minutes. grease pan and sprinkle with flour. form crust and let it rest for about 10 minutes. (to prevent sogginess, coat lightly with oil or non-stick cooking spray).

add toppings. bake at 400* for about 20 minutes.

An even faster pizza: use English muffin halves, and add topping.

Coconut Dream Bars (a heavenly treat)

Bake at 350* , 20 - 25 minutes or until golden brown, in a 13 X 9 pan

1 1/2 cups all purpose flour

2 cups brown sugar

1/2 cup butter

3 eggs

1 teaspoon baking powder

1 teaspoon vanilla

1/4 teaspoon salt

1 1/2 cups coconut

Combine flour, 1/2 cup brown sugar, butter until particles are fine, use low speed of mixer. press into the bottom of an ungreased 13 x 9 pan and bake at 350* for 15 minutes. beat 1 1/2 cups brown sugar with eggs , just until blended. mix in remaining ingredients, spread over partially baked crust. bake 20 -25 minutes or until golden brown. cool and cut.

I know this is mostly sweets. But in hard times this is what is cut first from the food bill. And having sweets around always makes hard times a little easier on old and young alike. What is your best sweets recipe? Would you share it here with us?

Have a great day, Becky

Technorati Tags: recipes,making do,saving money

Comments:

1. These sound wonderful! Just the recipes I needed! Thanks so much for sharing! I can’t wait to try them! God Bless you! Comment by Wendy October 22, 2008

2. Our family loves this! It’s easy, quick and a comfort food. It’s wonderful just plain warm or with a side of vanilla ice cream:

3. Apple Crisp

4. 5 C. pared apple slices
   1/2 C. flour
   2/3 C. sugar
   1/4 C. soft butter
   Cinnamon

   Fill lightly greased 8 in. square baking dish with apple slices. Sprinkle with the amount of cinnamon that your family likes (ours likes it almost ‘black’ with cinnamon). In mixing bowl, mix flour, sugar and butter. Mix with fork or pastry blender and cut in butter. Spread over apples. Sprinkle more cinnamon on top. Bake at 350 for 35-40 mins. depending on the type of apples. It should be bubbly.

   God has graciously given us a bumper crop of apples around here. This is one great way to enjoy his gift. Hopefully, I can post more later. It’s applesauce day here !! Whoo hooo Linda J. Comment by http://valleyvisions.blogspot.com/ October 22, 2008

5. Here is another recipe…it makes a ton, so if you don’t have time to spend in the kitchen, cut it in half. Be sure to do ‘quality control’…taste test shortly after they come out of the oven…another comfort food.

   Pumpkin Chocolate Chip Cookies

   4 C. flour
   2 C. quick oats (uncooked)
   2 tsp. baking soda
   2 tsp. cinnamon
   1 tsp. salt
   1 1/2 C. soft butter
   2 C. packed brown sugar
   1 C. white sugar
   1 egg
   1 tsp. vanilla
   1 1/2 C. canned pumpkin
   2 C. or 1 pkg. chocolate chips (can use raisins)

   Preheat oven to 350 degrees. Combine flour, oats, soda, cinnamon and salt in large mixing bowl; set aside. Cream butter; add sugars, beating until light and fluffy. Add egg and vanilla; mix well. Alternate additions of dry ingredients and pumpkin, mixing well after each addition. Stir in chocolate chips. Drop cookie dough by spoonfuls onto ungreased cookie sheet. Bake for about 15 mins.; cool on rack. Store in airtight container.

   Dough may be frozen in airtight container. Thaw in refrigerator. Bake as directed.

   Thanks for sharing all those great recipes, Becky!! I’ll be trying them. Comment by http://valleyvisions.blogspot.com/ October 22, 2008

6. Thank you for the no bake cookie recipe! They are so easy and came out perfect!
   DJ Comment by DJ October 23, 2008

7. DJ, Those cookies go very fast here. And I’m glad you like them.
   Thank you for stopping in. Hope you have a great weekend.
   Becky Comment by jordansfarm October 25, 2008

Farm Life & A Great Oatmeal Cookie Recipe

I woke up this morning to 36 degrees and our first frost. It was cold. Winter is coming to fast, I still have a lot to do. And I'm going as fast as I can. Any one else in this boat with me?

Yesterday, I put all the house fans in storage. Tommy closed off the ceiling vents in the house. Looks like when did it just in time. Last night we started our normal winter snack, homemade hot chocolate after dinner (the recipe for this is in the recipe tab at top of page). And boy, was it good.

This morning I'm making cookies, to help warm the house up. Now there is a story with these cookies. Tommy does not like oatmeal, period. So some boys I know, Stevens Brothers, let me try one of their cookies. And it was great, wonderful cookie. So I asked them for the recipe so as I could make them at home for me. Thinking I could keep some cookies I like around the house more than 3 days. While I made a batch, Tommy asked what they were, I told him oatmeal cookies. He said said let me try one, I said there is oatmeal in them, he said I want to try one. I thought oh no Lord, just let me have one thing.

Well, he loved them. But these are great cookies that are good for you, too. So in away I am happy Tommy likes them, he needs the fiber. And at times we all have had them for breakfast.

Wonderful Oatmeal Cookies By: the Steven's Brothers

1 cup shortening

1 cup white sugar

1 cup brown sugar

2 cups plain flour (all purpose)

1 tsp salt

2 eggs

1 tsp baking powder

1 tsp baking soda

1 tbsp water

2 tsp vanilla

3 cups oatmeal old fashion

1/2 - 1 cup walnuts (can add)

Cream shortening and sugars: add eggs, then dry ingredients, water, and flavoring. Do this with a electric mixer. Stir in oatmeal by hand, plus add walnut. Drop in small balls on ungreased cookie sheet, then press down with the backside of a spoon. Bake at 375 degrees for about 12 minutes.

They freeze well if you can make enough. Enjoy.

I just pulled first batch out , and for some reason they have already been eaten. These are really good. (shhh, I just had two, warm ones are so much better.)

Have a wonderful day. Becky

Technorati Tags: cookies,recipes,farm life

Comments:

Thought I would say I really enjoy your blog! I love the old-fashioned ways of doing things, being frugal, etc. I would like to bless you with some funds, but will have to discuss it with my honey first! It has been cool here in Missouri, but no frost yet, thank the good Lord! Much love, Raquel XO Comment by Raquel October 2, 2008

Raquel, I am glad you are enjoying my blog. I’m just trying to help others along the way. Thank you for stopping in. Have a great day. Becky Comment by jordansfarm October 3, 2008

Becky, I knew exactly what you meant, when you said please just let me have one thing…, around here I have tried putting nuts in the cookies etc., because my DH swears he doesn’t eat anything with nuts! Well, you guessed it, the cookies disappear. The next thing I’m going to try is espresso powder! He really dislikes coffee. Glad you’re getting things buttoned up before it really gets cold. Comment by matronofhusbandry October 3, 2008

Homemade Mozzarella Cheese with photos

This is my big pot with 4 gallons of milk in it. I had extra milk, I usually only do a gallon at a time.

I can not give you the recipe as it has a copy write, but will list the link below for you to get it.

This is what the cheese looks like when done cooking.

Getting ready to heat it, so as to get the rest of the whey out.

Draining the whey (above), kneading the whey out (below). You keep doing this until all the whey is out.

Now I am pulling and stretching the cheese to get the rest of the whey out.

stretching some more

stretching some more

stretching some more

This can get a bit messy.

When the cheese is glossy and smooth, it's time to rinse and cool it.

Rinse until the water runs clear.

Leave in ice water about 20 -30 minutes.

Then it's into ice box for another 30 minutes to drain.

Then I shred it and pack into freezer bags.

This homemade cheese is so much better than the store bought.

The New England Cheese making Supply Company has a starter kit. Which I bought and love. You only need to buy the kit once. It's great and makes more +/- 40 pounds of cheese, and you get everything in the kit but your milk. The kit tells you all the different kinds of milk you can use. The kit is called: 30 Minute Mozzarella & Ricotta Kit , $24.95 ( click on name and it'll take you to it).

For their recipe( click on name) Ricki's 30 minute Mozzarella Magic. It will take you step by step, at the end of the page.

Recipes on other cheeses: Making cheeses.

Questions answered about Mozzarella cheese.

I really like this company. I order my supplies from them.

Now if you happen to run out of the Citric Acid, which is called for in the recipe as I did. I found a way to still make the cheese.

I tried lemon juice instead of the citric acid and it worked. The milk does not curdle as much as with the citric acid. But the finished cheese is the same.

Citric Acid	Milk	bottled lemon juice
1 1/2 level tsp.	1 gallon	3 oz.
3 level tsp.	2 gallons	6 oz.
6 level tsp.	4 gallons	12 oz.

Keep your whey ( drain it into a big bowl) as it is great to cook with. And it makes the best breads. I keep small juice bottles in the freezer with the whey in it.

Have a cheesy Day.

Becky

Comments:

This is so interesting! I thought making our own cheese was out of the question. I was under the impression that it was difficult and required a lot of special equipment. Thanks for opening my eyes, Becky! Joyce Comment by Joyce September 21, 2008

Wow - that is so cool! I would *love* to try making cheese. This is wonderful information, Becky. As always, you are such an inspiration. ) Stacie Comment by arksoaper September 21, 2008

I’ve made mozzarella with the cheese making kit (but only with one gallon of milk) and it’s so easy and so much fun, and you’re right, it’s so much better than store bought. Comment by bermudaonion September 21, 2008

You are an amazing person! I have just found your blog and I am fascinated by it- I thought I was frugal using coupons- you are the Queen of this stuff!!!! Thanks for such a wonderful Blog!!!!! I wish I could help you in someway? Do you have a PayPal addy? I left my email so you can email me- I would love to even send you a copy of More with Less cookbook - I think you would love it! Please email me- …. Amanda Comment by Amanda September 21, 2008

Amanda, I am glad you like my blog. And thank you again for stopping in. And thank you for your kind words, they mean a lot to me. I do have a copy of More with Less cookbook, I picked it up at a thrift store for $.50, and love it. Thank you for being thoughtful enough to send one. Hope you have a wonderful day. And may God bless you to overflowing.
Becky Comment by jordansfarm September 22, 2008

Becky, This is something I have always wanted to try and it’s just been one of those projects that always seems to get put off. I’m going to go check out the link to that kit you posted. Also, what type of shredder/grinder is that in the picture? It shredded all your cheese so perfectly. Comment by D. September 22, 2008

Oh, one more thing. I’ve heard that some people save the whey because drinking it is a good cure for an upset stomach. I’ve never done it so I can’t vouch for it, but I’ve seen that in several places in blog land. Just thought I’d pass that along. Comment by D. September 22, 2008

Would this be a good project to do as a family? We are currently reading the Laura Ingalls Wilder “Little House” books and my little girl is fascinated at how Laura’s family made food. Wondering if a 6 year old could help make this cheese. Comment by Becky S. September 23, 2008

D.
The shredder did not have a name on it. I have had it for over 18 yrs. Sorry. But it works great!! You should really try the cheese it’s easy and tastes wonderful.
Yes, some people drink the whey like a lemon aid type drink and add sugar. I use it in making breads. Becky S., This would be a great family project. My daughter loves to help make it, and eat it while it’s still hot. LOL Becky Comment by jordansfarm September 23, 2008

I have the same shredder/grinder that you have for the person asking about it. I can’t recall the name of it either and have been searching for my paperwork on it. I bought it at a home and garden show when I bought my cookware. The cookware is Kitchen Craft made by West Bend. I think the grinder was made by someone else, but I bought it from them and will continue to search for the name for you. It comes with six different cones, and they are Fantastic to have. Good Luck. Comment by Don September 26, 2008

Don, Mine has 6 different cones,too. And they are still as sharp as when I first got them. I love my shredder/ grinder.Hope you can find the name. Thank you for stopping in. Becky Comment by jordansfarm September 27, 2008

Hello Becky, We found your site for making cheese, and we
love it, my friend has 3 cows, so we have plenty of milk.
It`s been a couple of months that we have been making cheese. You have a great site. If you find any new recipes for making different kind of cheese, you can email me. Again Thank`s for sharing your pride and joy. Norma Clarke & Camil Cyr Comment by Norma Clarke & Camil Cyr October 8, 2008

I made the Mozzarella this weekend. I had to use liquid rennet as the dry cubes were not available. I use 1 gallon of mike so I used 10 drops of liquid rennet in two teaspoons of water. Instead of getting the whey out like you suggested, I followed my fathers instructions (since he was standing there directing the operation) I put the cheese curds into a white handkerchief and twisted the ball until it was dry. The result was a dry glob. I kneaded the ball but never got to the glossy stretchy part. It tastes alright but it is not like yours. Do you suppose it was the liquid Rennet or the twisting that got me into trouble? Also, now that I am trying to store the balls in salted water in the fridge,the balls covered in a slimy melted cheese mess. When I wash the slim off, the cheese is fine. What should I do? This was my first attempt at cheese making. I love it. Comment by Andrea Young November 3, 2008

Andrea,
http://www.cheesemaking.com/store/pg/21.html here is the recipe I used. After draining the whey, did you reheat the cheese and knead again. This(heat up and knead) needs to be done a few times to get to the glossy stretchy look. I just store the cheese in fridge in a lidded bowl. And shred and freeze it. I have never used a salt water to store the cheese. Hope this helps some. Thanks for stopping in. Becky Comment by jordansfarm November 3, 2008

Can I use regular milk from the grocery store? And why do you have to buy the cheese making kit only once? I thought is was a bit much at $24.95 because I thought I would have to buy it every time I wanted to make a little bit of cheese made. Does the milk matter a whole bunch? Thanks, Donna Comment by Donna November 14, 2008

Donna,
Yes, you can use store brought milk. The kit tells you what kind of store milk to use,recipe for using powdered milk, other tips and ideas. That I can not list due to copyright. After you buy the kit once, all you will have to buy is the rennet, citric acid ( or use my recipe for lemon juice).I highly recommend the kit, it is worth it. You will not be sorry if you really want to make the cheese. If you really can’t afford the kit, read all the links I put in the above post. And look around the site for recipes. Then you will only need to buy the rennet. But really the kit is great and give you everything you will need. Hope this helps. Thank you for stopping in.
Have a great day, Becky Comment by jordansfarm November 15, 2008

Thank you so much for such an amazing blog! I made cheese 3 times in my life years ago, I bought a little box in the store of something I cannot remember the name right now…sorry! But you make it look so amazing! My question is: I am a gleaner and I get sometimes lots of milk, with dates of 1 to 5 days past or same day; sometimes we are lucky and we get milk with dates in the future. Is it OK to make the cheese with milk that is not ALL that fresh and already pasteurized? Do you have recipes for American cheese? thanks! Marcie Comment by Marcie November 16, 2008

Marcie,
As long as the milk does not smell and taste bad, it should be fine. It’s okay to make cheese with pasteurized as long as it’s not Ultra-pasteurized(which should be labeled on the jug.)The extra milk can be frozen in smaller bottles, to drink in the future. Or make ice cream with it and freeze it. You could can some to cook with. ( in my search box type in can milk, this will take you to the post here about how to.) I am sorry I do not have a American cheese recipe but I do have one for sharp cheddar cheese, which I have not tried yet as I am waiting in Tommy to make my cheese press. Hope this helps some. And you are blessed to get so much milk, almost like having your own milk cow, without all the work. lol
Have a great day. Becky Comment by jordansfarm November 16, 2008

-I have a question about the cheese salt. Can I use sea salt if it has no iodine? I use sea salt more than regular table salt. I’m really interested in making this Mozzarella being that I’m half Italian and would like to surprise my 97year old Italian Aunt with some fresh cheese. Thanks for any help or guidance. Matt Comment by MattyD. February 17, 2009

Matt,I am not sure about the salt. As I do not use salt at all. I know the recipe calls for it but the cheese is also wonderful without it. And I believe it’s only used (salt) if store in icebox for days, but here I’m lucky if it last to dinner. They eat it as soon as it’s cool enough to touch.Hope this helps.Becky Comment by Becky February 17, 2009

-So you can just use ReaLemon instead of citric acid from what I’ve read, correct? I can’t seem to find citric acid near me except for a pharmacy where it’s $15 for a 4 oz. bottle. I am lucky enough to live near arguably the largest Amish population in the world here in Ohio, so raw milk shouldn’t be a problem. Also even the local stores carry milk from a dairy that is only about an hour away. Their milk is pasteurized and homogenized, but not ultra pasteurized. And no growth hormones are used on the cows their milk comes from. Thanks for a wonderful site! Comment by MattyD. February 18, 2009

Canning Potatoes

You can use garden or store potatoes to can. Our potato plants died to soon, so we did not get the crop we usually get. So when potatoes go on sale, I will buy a bunch and can them.

These are our new potatoes dug this year. The small ones, I wash really good and can. These are good when it's cold outside.

The above canned potatoes are from this year. The below are from last year. The starch (the white coating on potatoes below) is just washed off, and potatoes are good. The chopped potatoes are used in : beef stew, put in a pan and fried with butter and onions, in a pan and eaten as boiled potatoes, drained over night and used in potato salad, and more.

To pressure can Potatoes:

Small ones: just wash well and pack loosely in jars.

Large ones: Peel and cut into a brine water ( 1 teaspoon salt to a quart of water) , then rinse and pack loosely in to jars.

Then add 1 teaspoon of salt per quart and fill with water.

Process 40 minutes for quarts at 15 lbs.

Happy Canning!

For those of you who do not have a pressure canned, the potatoes can be froze, put in the cool part of your refrigerator. But please do not use a hot water bath canner as it is not safe.

See comment #25 below on how to freeze potatoes.
( more answers can be found in the comments here)

Becky

Comments:
becky. when canning potatoes can you use table salt or do you have to use canning salt? also do you have to cook the potatoes before putting in jars or do you just wash , peal, and pack then pressure cook? thanks kathy Comment by kathy August 31, 2008

Kathy,I use table salt in the potatoes and in the brine.And no, you do not have to cook the potatoes before putting them in the jars. I just wash, peel, pack LOOSELY in jars and can them. Hope this helps, if not let me know.Becky Comment by jordansfarm August 31, 2008

Becky,Thank you for your response on the salt. I done just what you had said and now I have another problem. After I took my potatoes out of the pressure cooker their were some jars that like half of the brine is gone. We made sure that all the seals were on good and tight and filled all the jars the same before putting them in the canner. What happened? Can I break the seals on the jars that the brine is gone in and put more brine in them and reprosess or are they ok like they are or do I just need to go ahead and fix those to eat soon. Only had like 4 jars out of 44 jars to do this. They all look good. Thank You again for all your help. We will be praying for Tommy and your family.Kathy Comment by kathy August 31, 2008

Kathy,Your potatoes are fine. The potatoes soaked up the water and some times the water leaks out. But if they have a good seal, they are fine. Mine do the same thing, and it’s ok. And great job, 44 jars is alot of peeling. Thank you very much for your prayers.Becky
Comment by jordansfarm September 1, 2008

BeckyI had always heard you could can potatoes, but I have never tried to do them. This year my brother gave me a good supply of potatoes and since it is just my husband and me know I wanted to can them. How long to you process pint jars?I grew up on a dairy farm, seven kid in the family and still can a lot. My boys are grown and moved on but I still can some things for them and they love the cost savings on their food bill.Thanks for your siteSandy
Comment by Sandy September 1, 2008

Sandy,Pints are canned for 35 mintues. And thank you very much for stopping by. Please let me know how your potatoes turn out, ok. Have a great day. Becky Comment by jordansfarm September 1, 2008

I do not have a pressure cooker, so I would like to know if anyone has used the cold bath method for potatoes. Also, has anyone ever made salsa and either cold bathed or froze the salsa. Sure am glad I found this site!!!Rochelle Comment by Rochelle September 4, 2008

Rochelle,It is not best to cold bath the potatoes, it’s not safe. They need to be pressure canned. Can you borrow a canner from a friend? I am not sure about the salsa as we do not eat it. But hopefully one of my readers will know. And thank you for stopping by. Have a great day.Becky Comment by jordansfarm September 5, 2008

Becky….I would have never guessed that you can can potatoes…..such a good idea as I don’t use very often and the bag usually goes bad.Thanks for the idea. Comment by plantinthings September 6, 2008

Rochelle,Yes, last year I cold bath canned and also froze salsa. Tomatoes are acidic so it’s safe to cold bath can. Hope this helps ya. Comment by plantinthings September 6, 2008

Becky,Do you cook the potatoes before you can them or just pack them in jars and process? I have seen a few other recipes that require you to boil them for ten minutes first and then pack and process. Comment by Lee Snyder September 7, 2008

Lee,I do not cook my potatoes first. I pack them loosely in jars and then can them. And have done so for 10 + years. Yes, I too have seen those recipes and know people who boil first. But for us, when you are looking at a few 100 lbs. of potatoes, to us that’s just extra work. So I canned some with out boiling them first and it worked, and the canned potatoes lasted well over a year. So I guess it’s up to you which way you want to do it. We try and find the fastest, safest way to do things here on the farm, as there is so much to do. I hope this helps you. Maybe some of my readers will put in their thoughts on this. Hope you have a great day.Becky
Comment by jordansfarm September 7, 2008

Becky,Do you fill the jars with cold water or boiling water? Thanks for your wonderful tips. I’m canning for the first time and came across your site. It’s been very helpful.Blessings,Kimberly
Comment by Kimberly September 7, 2008

Good morning Kimberly,I fill the jars with hot tap water. More and more people are canning now. good luck with your canning and if you have any more questions, just ask, ok.Have a wonderful day.Becky
Comment by jordansfarm September 8, 2008

Good morning Becky,Thanks for the great information. So far I’ve put back 200+ jars of canned goods, not counting what’s in my deep freeze. I’m not done yet. Not bad for my first year. Anyway, I canned the potatoes last night, just guessing about the water. I ended up using hot tap water just like you said. My potatoes went from being white to having a yellowish gold color. My husband purchased a 50 pound bag. These were russets I believe. Is this okay? Yours still look white and I was wondering what the difference might be. Thanks again…I’m sure I’ll be visiting your blog often.Kimberly Comment by Kimberly September 8, 2008

Hi Becky-Found your website and it is so good to read-just like having a neighbor and friend next door talking to me. Thanks for the great information on canning the potatoes. We have more in our garden than we could keep good for the winter so decided to pressure can them. They ended up having the milky looking water. Glad to know it’s just starch and no problem with the canning. My husband and I also canned sweet corn and green beans for the first time this year. Scary but fun. I followed the directions to a t in the canning book for time and altitudes, etc. so they should be good. Take care-I’ll be keeping you and your family in my prayers. God bless-Marlys Comment by Marlys Zimbelman September 9, 2008

Hey Becky, It’s Cammy here. I am wondering about how many pounds of store bought potatos it would take to can 7 quarts. I have been running crazily and would like to just do one canner at a time. Thanks, and by the way would this work for Sweet potatos you think? You are such a wonderful person to help out all of us “newbies” to canning. Thanks and God bless you and yours! Comment by Cammy Harbison September 12, 2008

Cammy,Good morning. I think it’s about a pound per qt. but the little bit let you could cook for dinner. Or put in pint jars and put another canning rack on top of the qts. and put 4 pints and top. BUT make sure your canner will close. Only one of my canners can I do this with. YES, you can do sweet potatoes in a syrup, but I’ll have to check the time on cooking them. Have a great day. Becky Comment by jordansfarm September 12, 2008

Thanks so much for what you are doing! I have been canning for years, but have never canned potatoes–this will be a first. Your information is very helpful! Since I’m so visual, it is so wonderful to have pictures! There is nothing better on a cold January evening than to serve dinner from your own canned goods. A full cupboard of canning jars is a beautiful sight…a testimony to God’s goodness! Blessings to all! Comment by Linda Johnson September 15, 2008

Hello, fellow Becky!!I have been canning for a few years now but this is my first year trying potatoes. I did my first 7 quarts - used Yukon Gold and they looked beautiful when I pulled them out of the canner. When they cooled and we were putting them away, we noticed that the water had gelled - probably from the starch. Just wondering if this has happened to you and if the potatoes are still good. P.S. Love your website!! Comment by Becky S. September 16, 2008

Becky S.The potatoes are fine. Just wash off the gell/starch before eating/ using. It’s not harmful, I have always just washed it off. You did a wonderful job. And thank you for stopping in.Becky
Comment by jordansfarm September 17, 2008

Hi Becky,I don’t have a pressure cooker, but have been processing my dill pickles and salsa in boiling water in large stainless steel pot. Can I do this for the potatoes. I have never had a problem with my other canning goods. Thanks for your time. Great website!
Comment by John Szedlak September 18, 2008

John,It is NOT SAFE to process potatoes without a pressure cooker,they must be pressure canned. Can you borrow a pressure canner from some one? Becky Comment by jordansfarm September 18, 2008

I want to can my small potatoes whole. I do not have a pressure canner. I accept your advice about not being safe to can without pressure but I was wondering if I can a few and keep the jars in the refrigerator until I am ready to use them, would that be safe.
Comment by Nancy September 19, 2008

#25: Nancy,Potatoes are a low- acid food that must be pressure canned to destroy all bacteria and etc. I looked up an other way to store them safely.
freezing them:wash thoroughly, can peel. blanch 3- 5 mintues, depending on size. drain. cool. pack potatoes into can or freezer jars or plastic freezer boxes/ bags. seal, label, freeze.
Or they will stay in the cool part of your refrigerator longer than out. Hope this helps.Becky Comment by jordansfarm September 19, 2008

I loved your nice pictures of canned potatoes. We have a great crop of red and also gold potatoes this year so I wanted to preserve them somehow besides just in bins. Your information is very helpful. It’s great to know that I don’t have to blanch them first.It’s great there are others who believe it’s important for mom’s to be able to be home with their children. My last one of six just graduated this year and I have loved being home with my children (and doing all the neat homemaking stuff as well)God bless you,Helen R. Comment by Helen Robinson September 20, 2008

Becky,Well, I put up 20 Quarts of potatoes for the first time. Hope they come out. I tried reds, whites and russets. Also had some small onions, garlic, beans, peas and corn left from the late plantings so I did 10 quarts with some of the veggies in the potatoes. Also made a beef stock and used that as the canning liquid. Hope to have a nice soup base for this winter. Will let you know how that works out. Friend gave me a recipe for salsa, and it is the best I have ever had. If you want it, let me know. My family uses more salsa than anything else so I had to put up 68 pints. 30 hot, 20 med, and 18 mild. Well, back to preparing the garden for next year. Thank you for your help and will check back later to let you know about the soup. Comment by Lee September 21, 2008

HI,
All the recipes i have found say you have to peel the potatoes as they will produce a bacteria, but i see you can without peeling some. What are your thoughts on this? Comment by Kim Barth September 22, 2008

Kim,If you wash the potatoes really good first before canning, you should have no problems. I never have. Just wash them well. hope this helps.Becky Comment by jordansfarm September 22, 2008

Thanks to all your good advice I have put up many many quarts of Yukon Gold Potatoes! I left the skins on - washed them really well and cut off any bad spots. The Yukons seem to have more starch than the reds so most of my jars have “gelled”. Last Sunday we had to try a jar before I made the decision to can what’s left in my garden. I drained the jar and rinsed them well with cold water. When they were done draining (after the rinse) I fried them. My family absolutely loved them! Even my finicky 6 year old!! It’s so wonderful to “live off the land” and not rely so much on processed food. God Bless you and your family. Happy Fall!! Comment by Becky S. September 23, 2008

Becky S.,I am so glad you all like the canned potatoes. Try allowing them to drain over night after rinsing them, then deep fry them like french fries. We really like them this way. Or after draining over night - make potato salad, prefect potatoes salad every time. And thank you for letting me know about your canned potatoes. Have a wonderful fall.Becky Comment by jordansfarm September 23, 2008

Becky,I, too, am reporting in that canning my red potatoes went well! Thanks for your help and insight.The tomatoes are about done and now it is on to applesauce–my favorite!! The whole house smells so wonderful! Thanks, again. You are in my prayers. Comment by Linda J September 23, 2008

Linda J,Your welcome. I am so happy they turned out right for you. How did the applesauce go?I made apple butter, apple jelly, both for the first time this year. Boy, there is a lot of work in both. But I like to try some thing new every year. I started apple sauce about 4 years ago, now mine won’t even look at the store bought stuff.Thank you very much for your prayers.Becky Comment by jordansfarm September 25, 2008

If I freeze my potatoes wont they go mushy when thawed out?
Comment by sharon d September 25, 2008

Sharon D.,I have never froze potatoes. I always can them. The freezing potatoes came out of the Ball canning book, for those who don’t have a pressure canner. I was giving another safe way to put up potatoes. Sorry I could not be of more help on this.Becky
Comment by jordansfarm September 27, 2008

Hi..this willl be my first time canning potatoes. I am very excited about it..Thanks for all your tips.
Comment by Joyce September 29, 2008

Joyce,Please let me know how your canning goes.Have a great day.Becky Comment by jordansfarm September 29, 2008

mami wand to can potatoes but do not want them cooked. i like to fry them later. i like them hard when i fry them. is this possible?lil Comment by dale stratton October 2, 2008

Lil,Once the potatoes are pressure canned, they are so what hard. I fry the canned potatoes in a pan, and deep fry them, and they do not fall a part. And they are hard enough for potato salad.Hope this helps.Becky Comment by jordansfarm October 2, 2008

Hi Becky, love your site - love to see someone milking by hand too! We milk goats by hand, raise our children and our food here on our farm in Michigan too! God Bless you for what you are doing for our next generation. I love the blogs from you and all of your visitors about canning. I am going to do potatoes for the first time. I have been told by several people to wash them in the washing machine on gentle cycle. Ever heard of this? I was also wondering about the draining them overnight for potato salad. Do you just leave them out in a strainer at room temp, or what exactly. I got the point loud and clear about pressure canning so I wil be borrowing a pressure canner. Thanks again and prayers for Tommy and your family.Sherry Comment by Sherry October 4, 2008

Sherry,Nice to meet you. Sounds like you have your hands full too in Michigan.Never heard of useing the washing machine, sorry, I just wash them by hand.Draining the potatoes for potato salad: Leave potatoes in the strainer and put potatoes and strainer in your ice box over night to drain. Happy canning, let me know how they turn out. Thank you for your prayers.Becky Comment by jordansfarm October 4, 2008

Well I was just given a couple hundred pounds of potatoes Give or take. SO I guess I will be canning potatoes for my first time. Its been awhile since I canned anything. My question is how much water do you put in your pressure cooker. I kinda forgot. I am also from Michigan and greatly appreciate your time and effort you have put in your web site it’s a god send. I think allot of us would be lost without people like you helping out…..Thank-you Comment by Becky October 5, 2008

It’s more like 400 -600 pounds lol of potatoes too bad you did not live by me I could give you a couple hundred. Comment by Becky October 5, 2008

Becky,What a wonderful blessing you got.With the jars in the canner, then fill with water until the canner is half full of water. Hope this helps. Please let me know how many quarts you get? That is a lot of peeling.Happy canning. And thank you for stopping in.Becky Comment by jordansfarm October 5, 2008

help I don’t have a pressure cooker i only have cold pack
Comment by cindy October 8, 2008

Beckythank you for helping I don’t have a pressure cookerand would like to use my canner to do potatoes Comment by cindy October 8, 2008

Becky,I was wondering if when you bottle potatoes do you have to put the salt in. I’m doing the red potatoes. My husband can’t have salt on his food. But I really want to do them. Thank you Jeanne
Comment by Jeanne October 10, 2008

Cindy,Potatoes have to be pressure canned. Please see if you can borrow one from someone, as this is safest way. Or see comment #25 here for freezing them and storing them.
Jeanne,I am not sure about not adding the salt. I don’t know how safe that would be. I’m sorry I can’t answer this question for you. Maybe you can freeze him some (see comment #25 here). Becky Comment by jordansfarm October 11, 2008

Becky,I was wondering if you could give me insight. I canned my yukon golds with the directions you gave. The potatoes are very soft. They are great for mashing but not fried or salads. Is there a reason that you might know of? Is it because they are yukons or maybe because they are home grown? Any help would be great! Thanks again for you input! Blessings, Melinda Comment by Melinda October 15, 2008

Melinda,I am not really sure why your potatoes are soft. For I can the Yukon golds potatoes that are homegrown for years. How old were the potatoes? But I’m not even sure if age is reason. I am sorry, you have me stumped. Mine have never been soft. Could you have cooked them too long?Sorry I could not be of more help.Becky
Comment by jordansfarm October 16, 2008

Hi BeckyI love your web page. I have been canning for 6 years now. This will be the first year that I try canning potato. I have alot of sweet potato (yams) to do but I don’t know how to do them. Please help. The red and white one I will start working today. This year I have put up about 300 quarts of green beans, 30 quarts and 15 pints of tomato, 34 1/2 pint of strawberry , blackberry jam plus bags in the freezer, froze 15 bags of cabbage, made sauerkraut and apple butter for the first time, froze hot and green pepers, canned hot peppers and make cabbage rolls for the freezer. I canned beets,froze turnups and dried my onions, so all I have left is these potatos. Comment by Alice October 18, 2008

Alice, you have been busy.
Sweet Potatoes canned:Boil first for about 5 min. so as the skins will rub off.Leave small ones whole/ or cut,pack into jarsFill with water or med. syrup( med. syrup: 3 1/4 cup sugar and 5 cups water= 7 cups syrup)leave 1 inch head space, remove air bubbles`Pressure can 10 pounds for:pints: 1 hour 5 minutesquarts: 1 hour and 30 mintuesHope this helps. Please tell me how you freeze your cabbage.
Thank you for stopping in, have a wonderful weekend.Becky
Comment by jordansfarm October 18, 2008

BeckyI cut mine in 1/4 and blench it for 10 minutes. let it drain. pack it in bags. I like leaving it in 1/4 what way I can cut it up anyway I want when I get ready to use it. 1/4 you can use in roast, chop or shred is great in soups or fry. The secret is let it thaw and drain the water before using it.thanks for your help
Comment by Alice October 18, 2008

Alice,You are an amazing woman!! 300 Qts. of beans!!
Becky,Thanks for the Sweet Potato idea…I’ll need to watch for sales. Linda J Comment by http://valleyvisions.blogspot October 18, 2008

Becky I’m canning with large mason jar some deer meat.I can’t remember how long to cook them to seal the lids.I could use some help thank you for last time with trying to bottle some potatoes with out salt.Jeanne Comment by Jeanne October 19, 2008

Hi Becky,
I was reading on another website that forcing depressuring (manually letting the steam off quicker) could spoil your canned goods. Do you have any comments on this? This is my first time canning with a pressure canner. I have always did the water bath or hot pack methods.Thanks,Myrna Comment by myrna October 23, 2008

Myrna,I have never heard of this. I always let the pressure cooker cool by itself. Which usually takes about an hour, I’m for safety first. Now in my 4qt.pressure cooker when I’m cooking corn on the cob in it, I do run it under cool water to cool it down faster. But I would never do it with canned foods I’m going to store.hope this helps,Becky Comment by jordansfarm October 25, 2008

Becky,Our local market had 2 boxes of small red potatoes marked $2.00 a box. I am guessing there was at least 25lbs to a box. How could I resist. So we canned the potatoes for the first time.I cut them into 1/4s and placed them in the quarts with water and salt. Processed for 40 min after the giggle at 15lbs. Some of the bottles in each batch lost about 50% of the liquid. The potatoes looks soft and are falling apart. We had 1 jar that did not seal so we tried them for breakfast this morning and they were great fried. They were kind of like using the leftover potatoes from a roast, that kind of soft. Just think it is strange that some lose the liquid and why they seem over processed. I hope you have some ideas. Thanks for the help. Comment by Karen October 26, 2008

opps guess that would be jiggle not giggle but that is fun too.
Comment by Karen October 26, 2008

I have canned for over 20 years..I put up around 1500 jars of food this summer and filled up 3 deep freezers..I have a large family..(expecting my tenth)..and gardening/canning is no hobby for me but a necessity!!..You should never try to “cool” your pressure canner down quickly by releasing some of the pressure…Your jars never seal in the canner until after they have cooled..by releasing the pressure you can lose some of your fluid inside the jar and can also take a significant risk of breaking your jars by decreasing the temperature too rapidly!!..I have 2 stoves and 3 pressure canners I use in the summer..and I ALWAYS just turn off the stove eye and let my canners cool on their own..Some people suggest moving them to a table or counter-top to cool off..but the least amount of jiggling the contents can break your jars!! Patience will pay in the end!!! Comment by jana October 26, 2008

Also, I have had tremendous luck canning sweet potatoes, but have never liked white/gold/or red potatoes after canning them..They have always been too mushy for me. Sweet potatoes however are a different story and do very well!! Comment by jana October 26, 2008

Karen,I’m not sure about the soft potatoes, as mine are always hard enough for potato salad. And it times some of the water comes out of my jars. And once in a while a jar will not seal, and I’m not sure why. At times I think it’s just a bad lid. What a great deal you got on the potatoes. Sorry I could not be more help. Thank you for stopping in. Have a great day.
Jana,I thought I can a lot, 1500 jars is a lot. I too, fill 3 freezers. But my family is no longer that big. Now there is just 3 of us. I agree with you about cooling down the pressure cooker, as this is what I do. And Tommy loves the sweet potatoes canned. Thank you for stopping in and your comment.Becky Comment by jordansfarm October 28, 2008

What is the shelf life of canned potato’s.
Comment by Marcy November 6, 2008

Marcy,I know mine last for a year, harvest to harvest. We have never had any left longer than that. Hope this helps.Becky
Comment by jordansfarm November 7, 2008

Becky,
You have answered all my questions from past comments.I’m really nerves on the pressure cooking. I (My father and step mother) used my pressure cannier (canned beef) for the first time but I had my family’s help. But still nerves to do it myself. I have had a garden for 2 years now and it sure is a good feeling when the finish product is sitting on the self. My Aunt Ada would be proud of me!!! I’m putting you on my favorites so if I have any questions I know where to coming (HERE).I also stay home with my kids.
Thankyou and God Bless,Amy Comment by Amy November 14, 2008

Sorry wrong email address. This is the right one
Comment by Amy November 14, 2008

Amy,The more you use the pressure canner the better you will feel. Just give it a little time. It’s the best thing you can learn to do, and will help you out the most. Please keep me updated on how you are doing with it, ok. Have a great week end. Thank you for stopping in here.God Bless you and your family,Becky Comment by jordansfarm November 15, 2008

I canned potatoes last year, they look great and pretty as yours! BUT…I didn’t know about the pressure cooker and just water-bathe them for 45 minutes. What do you think? Should I just discard the 20 jars of it or try them and see? I’m afraid now! Comment by Marcie November 16, 2008

Marcie,This is what I would do, but you need to do what you feel is right and safe for you. I would open a jar and smell them if they did not smell bad or look bad, I would reboil them GOOD before using/serving. Then taste one, to check taste. I am sorry I can’t just come right out and tell it’s ok, because I am not sure on this one. Trust yourself on this.Hope this helps you some.Becky Comment by jordansfarm November 16, 2008

I have finally finished my potatoes. 167 quart jars. It feels so good, and so reassuring. Thank you for posting this. It was exactly what I was looking for. I have almost bottled 500 jars of fruit, and veggies this year.
My husband will need to have surgery on Monday for a ruptured disc in his back. I will be living on our food storage for the 6-8 weeks that he is out. It is nice to know that it is there. The reduced paycheck will only pay for bills and now I will still be able to feed my family. thank you and my thoughts and prayers are with your family. Comment by christie November 20, 2008

I noticed you left the red peels on do you have to peel russets or can you leave the skins on? Comment by Laurie November 25, 2008

Laurie,You can,if you wash the skins VERY well. I only leave the skin on the small potatoes, as peeling them would not leave much potato. Hope this helps.Becky Comment by jordansfarm November 26, 2008

Becky,
I just wanted you to know you’ve inspired me - I canned 7 quarts of potatoes for the first time today. ) I’ve canned lots of other things, but never thought about canning potatoes until I found your blog several months ago. Thank you! I have so many other things I want to try canning (cheese sauce, dried beans, etc.), and I feel like time is running short. I really appreciate all of the information you’ve shared on your blog. It is truly so helpful!
Continuing to lift you, Tommy, and your family up in prayer.
Stacie Comment by arksoaper December 9, 2008

Stacie,You are more than welcome, I am glad to help. I have been reading your blog and you are doing a great job with everything. My best find this year was the canned cheese sauce and the clothes soap. Thank you very much for all your prayers for us.Merry Christmas and a Happy New Year.Becky Comment by jordansfarm December 10, 2008

Becky, Just got done canning 7qts of potatoes, Looks like they are over cooked, (soft) When you talk about processing for 40 minutes. Is that once the canner starts to jiggle. Or Do you start timing when you put the canner on the stove? Thanks Cara Comment by Cara January 3, 2009

Cara,Yes, you start timing when it starts to jiggle. Hope this helps.Becky Comment by Becky January 7, 2009

Love this site, first time here, will can next year. here is a tip for potatoe fry lovers. Cut the taters as you wish raw, soak in in sugar water, for a hr or so before frying. You will never make french fries again with out this method I’d bet.YUMM Lots of sugar,sweet water. Rod Comment by Rod January 7, 2009

This is excellent; I like knowing how many pounds to quarts. Thank you! Comment by Prudent Homemaker January 19, 2009

Gave my wife a pressure cooker for Christmas and I ended up wanting to play with it. I thought potatoes would be a good first start. I’ve got a question if you don’t mind. I thought I’d experiment with just 15 lbs. of potatoes but ran out of time after my first batch. I’ve got the unprocessed potatoes in their jars with no water in them. Would it be alright to put them in the fridge overnight and start the process up again another day? I’m sure I need to let the jars warm up before just putting them in hot water. Will this work or should I try something else in the future? Again, this was meant as an experiment so if I need to start over, that’s fine. Thanks, Bill Comment by Bill February 2, 2009

Bill,I am not sure about this. I always make sure I have time set aside for canning, usually a whole day. I would think that just putting jars in fridge with no water in them would turn the potatoes colors. I , myself, would not pressure can them. Maybe you could cook them for a meal, but add water so as they don’t turn colors. I really hope this helps some.Becky Comment by Becky February 2, 2009