Thanks for the “Whole Wheat for the Whole Week” article. [Issue #117 - May/June, 2009] I changed the recipe to add Whole Grains to it. I found a recipe that tells you how to prepare the grains. I was just putting them in dry before, good but hard on the teeth.

This is what I used.

2 Tablespoons Wheat Berries
2 Tablespoons Oat Groats
2 Tablespoons Spelt Kernels
2 Tablespoons Millet Seed
2 Tablespoons Barley.
(Cracked Wheat, Oats & Spelt).

Cook grains together in 2 parts Water to 1 part Grain (I used 1 1/2 Cups Water): Cook until water is absorbed. Cool to room temperature. I added this just before mixing in the flour.

I had to divide the recipe into 4 parts instead of 3 parts because we like smaller loaves of bread.

Another GREAT BIG thanks for all of Jackie Clay’s articles. Her Canning Article gave me enough confidence to can our meats. I canned as a kid with my Mom but all she really canned was Green Beans.

Angi Weyhrich
Springdale, WA

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Oh my. After a couple days away from your website I logged on and scanned quickly for something to open and of course — my all time favorite subject — CAST IRON COOKWARE!!!!!

I loved the article immensely – almost as much as I love my cast iron cookware. I have 2 dutch ovens, a griddle, many, many skillets (probably at least 6) and just bought two pots with wooden handles at a flea market. I’m always on the prowl for more cast iron. That is my weakness. I LOVE Lehman’s and every time I go, I almost always get a new skillet or some other valuable piece that I just have to have. I typically make soups and stuff over the campfire in my dutch ovens, I have never baked – I’ve been afraid to try. This is the same reason I haven’t bought the cornbread trays.

I’m at work and at lunch so I printed the article to finish reading at home. Thank you, Jackie, for a very informative article (and an exciting one for me). I will try to bake something now, you’ve given me some confidence to try.

Linda Fenk
West Wheatfield, PA

We’re happy you enjoyed the article, Linda and hope you’ll consider subscribing to the print issue. Only a few articles from each issue go online so why take the chance of missing one you’d really enjoy. — Dave

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Hello.

My husband and I are brand new to both BHM and the idea of self-reliant living.  We are moving onto our own acreage to start a small farm in the next week.

I wanted to let you know how enlightening I found the article by Linda Gabris “Homemade Pre-Mixed Foods, They’re Economical and Easy To Make”. [Issue #117]  I can’t believe it had never crossed my mind to make these things at home!  The recipes look easy and included enough detail and variation that I am sure they will become staples in my pantry.

I am hoping to see many more recipes like these for us “New Kids” who can use all the suggestions they can get!  Maybe a cookbook all about this topic?

Thanks so much for being a source of knowledge and support, and we will be counting the days until our next issue!

Kara Fraley
Cornersville, TN

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I really enjoyed Jackie Clay’s article on cast iron. We’ve been using it for years and love it too. Just by experimenting with cooking and cleaning and restoring it we picked up most of the info Jackie covered already–but it was great to see it all in print! I hope that article is part of her new cookbook and I can’t wait to see that–I’ll definitely order one!

She’s a great inspiration and a fount of knowledge.  I’ve had several of my questions answered on her Ask Jackie Blog and am very grateful there’s someone out there who actually knows a few odd things and is willing to share the info.

Mary Thompson

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I have been home canning since 1975 and I don’t think I have ever read a better how-to article. [You can safely and easily can your own meat]

I thank you very much.

It goes to show, you’re never to old to learn some thing new!!

MSG James M Reeder
U.S. Army Retired
Topeka KS

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Thank you for posting some of Jackie Clay’s columns online.

I am learning to can and want to can black beans and she gave me just the right pressure and duration advise.  I had Googled “Home Canning Black Beans” and went to your site first because you’re such a reputable, reliable source of information.

Thank you for all that you do.

Heather Bonser-Bishop
Trinidad, CA

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I was reading the letters in the current issue of Backwoods Home (116), and just had to share.

In the letter about sausage, Susan and Austin were looking for recipes for sausage seasonings.  I would like to share my source for sausage seasoning, and I recommend them highly: North Central Food Processing supply.

I butchered a 3-year-old sheep recently, and it was with trepidation as all my life I had heard “mutton” was awful stuff.  It was great!  We ground almost all of it into sausage, and half of it was mixed with North Central Food Processing’s pineapple bratwurst seasoning.  Absolutely delicious.  The other half was made into Southern Style Pork Sausage Seasoning. No MSG. Another great success!  The backstraps and loins made a very nice curry, and I will be butchering again soon before the weather warms up.

I love the magazine, and subscribe to it when I can.  It is a perennial on my Christmas wish list.  I think Jackie is a kindred spirit, and although I am often asked about the things she covers in her column, I have turned to her in back issues for the things that stump me.  Keep up the very excellent work.

With sincere respect,

Nora McCoy
Lismore, MN

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Hi Jackie,

I just wanted to let you know that I truly enjoyed reading your article on how to can my meats here at home. Reading your how to article was like having my mom right next to me walking me through each step. My mom actually lives 7 hours away so having her come over and show me just isn’t possible. So thank you for providing me with the know how.

I will definitely be back to read more!

Tressa Kindred

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I love reading your articles, all of them, not just the Home Survival stuff. You have really given me such great advice that I just had to let you know.

I am not able to have a garden, or can a whole lot of stuff, but I do have a freezer and fill it every chance I get. I get most of my produce from the local farmers market, in the summer months, and put up whatever I possibly can. I love pulling those blueberries out of the freezer in January and making pancakes. It’s just amazing what you can do with just a little room and a deep freezer. This is the first time I ever made Apple Butter and I shared it at work. My friends really enjoyed it. Now my daughter told me I have to enter it into the county fair this coming year. (haha)

As for meat. I’m afraid to can meat. So my husband’s friend got a deer this year and well it’s in the freezer too. Most of the things I freeze I use the vacuum sealer on.

Anyway I could go on and on, So please accept my thank you for being here for me. May God Bless You !

Michele Cawthorne

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Claire,

I took a couple of loaves of homemade bread (half whole wheat and half bread flour) to a work potluck this week.  I’d started them early in the morning before work and they came out of the oven at work just in time for lunch.  The ladies at work just raved about how good they were, and I got several requests for the recipe.  Interest seemed to diminish somewhat when I started explaining the process.  “First, you grind up a couple of cups of hard red wheat…”.

Rick Mathis

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