Q and A: Salvaged log, Bread and butter pickles and canning cabbage slaw

Salvaged log

I removed a large (16″ x 12′) 1/2 log from my creek…I believe it is oak or hickory. I’d like to use this recovered timber to make some benches. What is the best method for this?

Amy
Rockwood, Tennessee

Great idea, Amy. I’d store the log in a shaded, dry location, such as in a building, propped up off of the ground, for several weeks. This will let it dry out well without cracking. You can simply bore holes for legs in the rounded bottom of the bench-length half logs, Shave down legs to fit snugly in the holes (you’ll probably want holes at least 2″ in diameter, at least 2″ deep, easiest cut with a Forstner drill bit, which removes the entire contents as the hole is drilled). The legs should fit very snugly. Use a good carpenter’s glue, then fit the legs into the holes and leave the bench upside down until dry; at least 24 hours. You can get creative and add a back with another piece of the half log, fit onto two upright “legs” at a comfortable back height, using the same technique you used for the legs. What a great find! — Jackie

Bread and butter pickles and canning cabbage slaw

Just finished your favorite bread and butter pickles from your canning book. I was wondering, do I need to wait a period of time for these to develop flavor, I don’t remember you saying anywhere.

Also, have you tried canning cabbage slaw? I read in your book that you can the cabbage plain but was wondering about slaw. Ever try freezer Slaw?

Beth Stoneking
Diamond, Ohio

It’s a good idea to wait at least two weeks so the pickles develop a good flavor.

Yes, I do can coleslaw, which is really a sort of pickled cabbage. It’s an old Amish recipe that has been used for generations. It is not an “expert approved” recipe, however. But it works great and tastes wonderful. If you like your coleslaw with mayo, just drain it when you serve it and add the mayo then. It’s a fast and easy recipe to put up.

Amish Canned Coleslaw
1 large head cabbage
1 cup diced celery
1/2 cup diced onions
2 cups shredded carrots
2 cups white sugar
2 cups vinegar (not a typo)
2 tsp. salt
1/2 tsp. celery seed
1/2 tsp. mustard seed

Mix vinegar, sugar, and seasonings well and mix with everything else in a large bowl. Pack into sterilized jars, leaving 1/2 inch of headspace. Process in a boiling water bath for 10 minutes. (There is little liquid in this recipe so don’t be surprised and figure you did something wrong!)
I hope you enjoy it. — Jackie