Yearly Archives - 2018

Arrivederci, Rust Stains!

I thankfully don't have a psycho standing behind my shower curtain wielding a knife, but I swear I can hear the high-pitched "ee-ee-ee" every time that shower curtain swings open to reveal the ghastly rust stains covering the tub and shower walls. Ugh!  Thanks to the lovely well water, I have the joy of battling constant stains.

I've tried using the all-natural cleaners and scrubbers along with commercial grade cleaners...NOTHING worked!!  Then one day my sister handed me a can of "Bar Keeper's Friend" and the victory over stains became mine.

Using a damp towel and a sprinkle of Bar Keeper's Friend, I'm able to quickly wipe away the stains inside the tub and porcelain sink with the barest amount of elbow grease. Hard to believe that what used to take half a bottle of the pricey commercial cleaners and a boat load of time and scrubbing can now be done in a few minutes without breaking a sweat!

Oh, and it doesn't gag you with an overpowering chemical smell.  Yay!  In fact, it barely smells at all.

Some other ways this amazing little powder has been used in my house is removing mineral stains off my dishes, inside the dishwasher, kitchen sink, bottom of the oven, glass stove top, crayon drawings on my walls, as well as removing any stains you would otherwise use a Magic Eraser.

Farm Hands Companion Faith and Farming Interview

The Farm Hand’s Companion Faith & Farming Interview

Farm Hands Companion Faith and Farming Interview
Farm Hand Companion Logo

About Farm Hand's Companion

In the below interview, we hear from Gary McWiliams ("Pa Mac"), a respected conference speaker, fellow homesteader, and the creator of the Farm Hand's Companion website and YouTube Channel. It is a privilege to know Gary and a blessing to receive his experienced counsel in the joint areas of faith and farming.

Follow Farm Hands Companion:    

1. Describe your farm/homestead.

The best description of our small farm and the type of farming I’m demonstrating on The Farm Hand’s Companion Show, would be that of a “subsistence farm”. This type of farm was prevalent in the first half of the 20th Century, and represented those who farmed and performed a number of other tasks and chores that they lived or “subsisted by”. Though many did occasionally sell some of their goods or produce commercially, their chief aim was to provide food and comforts for the immediate needs of their own family. Many of the things they did, the tools they used, and the methods they employed are my main interests and passion...and the focus of the FHC Show. Now having said that (and with all honesty) my family and I are NOT making a living solely from what I produce on the farm, but the things I’m able to produce do contribute a great deal to the things we eat throughout the year. Some of my main enterprises currently include garden produce (for eating fresh and/or canning), chickens, eggs, cow’s milk, honey, beef, and a good deal of pork. (Don’t get between me and a barbecued rib.)

2. Why did you choose to begin farming/homesteading?

It was the kind of living I was brought up around. I grew up in southwest Arkansas, on the same 40 acres that my Daddy’s daddy, the original “Pa Mac”, farmed and lived on from about the 1930’s till he passed from this world in 1972. My parents (though not earning a living as commercial farmers, but having both grown up subsistence farming and continuing to live the lifestyle of the southern traditional farm) passed on to my brother, sister, and me a knowledge of country ways that had been taught them, as well as good work ethics and biblical teaching. My Daddy taught my brother and me all about hand tools and woodworking. We had the self-sufficient surroundings of southwest Arkansas country life back in the 1970’s: raising livestock like chickens, cows, and the occasional hog, as well as workin’ a big vegetable garden. Like most young ‘uns, I was a lot older before I realized “the enjoyment of hard work” was not the contradiction I sized it up to be. That didn’t stop my parents from sticking a hoe in my hand and pointin’ out which row of beans was “mine” for the next hour. Lookin’ back, I now know that you can love things without liking ‘em, and even without realizing you’re loving ‘em. Then at some point, the day comes when you like ‘em. I can’t tell you when exactly that happened for me, but that’s where I find myself today all the same: I like “loving” farming.

3. In your experience, what has been the hardest part of farming/homesteading?

Findin’ the time to do everything that needs doin’—when it needs doin’. But through proper organization, that problem can be overcome...or at least greatly minimized.

4. What have been some of your biggest mistakes or failures in farming/homesteading?

Tryin’ to manage too many enterprises while attempting to master ‘em at the same time. (It ends up bein’ the biggest of discouragements)

5. In your experience, what has been the best part of farming/homesteading?

The challenge of resourcefulness. On a farm, there’s usually always a need for tools or materials; and that lack of tools or materials can be an obstacle between you and success. The easiest way to overcome these obstacles is to simply go buy what you need. But to me personally, it’s satisfyin’ to see what little you can get by with, by usin’ the materials or resources around you. This is what resourcefulness is. Really, it’s relyin’ on ideas—some old ones, and some right out of your own brain. But the real power behind resourcefulness is not merely havin’ the right materials to work with, but in one’s desire to accomplish things with whatever materials are at hand.

6. What have been some of your biggest breakthroughs or successes in farming/homesteading?

Firstly, earthworms (or night crawlers) and the realization of what I call the “Little Kingdom” in our soil. The best thing that ever happened to my gardening or raising of vegetable crops is the realization that I’m not nurturin’ the crop or the soil as much as I’m nurturin’ the things that live in the soil...and their “king” is the worm. When that kingdom is thriving, all is well elsewhere, too.

Secondly, homemade lumber, or supplyin’ your own wood needs by acquirin’ the skills and tools to learn to use your own trees well. (And yes, there are ways to make lumber without a sawmill.)

7. Describe what you believe are the key elements to successful farming/homesteading.

An attitude of “can do” must be developed and maintained. Sometimes folks new to homesteading can be overwhelmed or intimidated by the mass of homesteading knowledge so readily available on the Internet through blogs or videos. And when they see somebody doin’ things so well or successfully they think, “I’ll never be that good so why try?” But think of this: Birds fly, fish swim, and humans “tend” the earth; it’s natural. Your chicken, goat or tomato plant doesn’t have access to all that knowledge either; in fact, you’re all startin’ off together. A lot of people might know a lot more about certain facets of homesteading than you—but nobody can love it like God created YOU to love it.

And don’t be intimidated by mistakes—they’re the biggest part of learning. Thomas Edison said “I have not failed. I’ve just found 10,000 ways that won’t work.”

The aged Thomas Jefferson once wrote: “Though an old man, I am but a young gardener.” You’re never too old to learn something about the vast field of homesteading. In fact, become a diligent student of nature and your husbandry efforts. Journal everything (planting dates, harvest dates, animal births, weather, etc.). It’ll be useful reading to you later (and priceless reading to your grandkids).

Lastly, time and resource organization/management are key elements to successful farming. A big part of that is makin’ and usin’ “to do” lists. I keep a running list (sometimes a very long one) of things that need doin’ around the farm. Just about every morning, I have a meetin’ with myself to go over the list and check at least 3 things that I’d like to have done and able to mark off the list at the end of the day; things that if marked off, will represent to me a day well used. Havin’ a list helps you to consistently prioritize the things that really matter. If this is not done, too many minutes, and then hours, and ultimately days will be wasted by bein’ filled with activities that should have waited until more pressing tasks were done. The second part of good organization/management is that of “a place for everything, and everything in its place”. Have a place for everything you need, and have it where you need it. Sometimes the majority of my thinking is used in figurin’ how I can do everything that needs doin’, and take the least number of actual footsteps to do it. The third organizational strategy is that of “seasonalizing” farm or homestead tasks. When we break down farm chores and give them “times” of the year where they fit best, it helps to simplify the sometimes “overwhelming-ness” of farming. For example, I use a lot of firewood in winter. But I don’t cut wood all year. I try to cut it up at the end of summer when the gardening slacks off. I also butcher hogs in the freezing-est time of the year, when I want to do practically nothing else. I try to gather in mulch materials for the garden in May and again in September. If I were to do all these things all the time, I would soon be overwhelmed and moving to the city. Well, it wouldn’t get that bad...but you get my point. In doin’ these things seasonally, I actually look forward to each of ‘em, and am happier than a pig in mud when I get to do ‘em.

8. What would your biggest piece of advice be for first-time farmers/homesteaders?

Starting only a few enterprises (perhaps no more than two or three at a time each year), startin’ ‘em small, and then if need be, increasing a particular enterprise only if it’s been mastered well. If you’re a homesteader, I know you...because I know me; you’re interested in only about a thousand different homestead enterprises that you’d probably like to try some day. But the reality is, to start too many enterprises at the same time, and to start ‘em too big to boot...ends up bein’ the biggest discouragement to homesteading you could dream of. But thankfully, the opposite is true: To start only two or three enterprises modestly, all the while learning to master ‘em well, and then increasing their output the following year becomes the biggest boost and encouragement. Better to start with a 10 foot by 10 foot garden done well, than to have a 1,000 foot by 1,000 foot garden that is overrun with weeds to the point you don’t even want to go outside to see it. Next year, your 10 foot by 10 foot garden can be 20 foot by 20 foot (and chances are, your wife’ll have to run you out of it to get you to come in for supper).

9. What role does faith play in farming/homesteading?

There exists a wrong attitude toward farming and raising crops and livestock that even we Christians can be guilty of: That of “taking” from the soil—rather than “asking what God is willing to provide for you out of the soil”. We tend to look at soil as just another tool like that old hatchet we’ll keep usin’ till it finally gives up and the handle breaks. Perhaps we should be more diligent to nurture the soil and put more back into it than we expect to take out...and then leave the results in God’s hands. For example, take the harvesting of trees. Some YouTubers get on to me in the comments sections of my videos about cutting trees as if that’s bad stewardship; their problem is they’re (whether they realize it or not) tending towards worshipping the creation rather than the Creator. If we read what the Creator God has revealed in His word, we see that His material creation is a gift to us to steward and use. There’s worship found in the using of a tree, as much as there might be sinfulness in the indiscriminate cutting and wasting of too many trees; but how many trees are too many for me to cut? That’s for the Holy Spirit to tell each of us individually—the same as it is for Him to tell each of us how many helpings are too many at supper. There can be gluttony out in the woods as well as the supper table.

10. What role can a farm/homestead play in serving the Lord?

Thomas Jefferson once wrote that the "Cultivators of the earth are the most virtuous and independent citizens." Of course he was speaking in a generality, but saying that those who husband the earth on their farms tend to have a more honorable character (virtuous) and are more self-sufficient (independent). I would agree with him on that. I half jokingly say that God has planned 51% of the things you grow, raise, or produce on your farm to work out well...and I consider that success. God has engineered our successes and failures for our good. The hardships encountered on the farm or homestead certainly builds a virtuous character. As for the self-sufficiency, there’s no better place on earth to learn that if something on your farm is gonna get done, it’ll have to be by you; but allow me to explain what I mean when I say “self-sufficient” or self-sufficiency in general: It’s NOT sole-sufficiency, i.e., the hermit attempting to live with no outside resources whatsoever. That type of total sole-sufficiency may not even be possible. God’s design often allows for (if not always allows for) the fact that we need others—and they need us. Homesteaders are ever seeking MORE self-sufficiency, but with the understanding that whatever degree we are successful, even that has been granted to us by the hand of Providence, and He often uses others toward that end (and masterfully so). The practice of good husbandry on the farm or homestead also makes for a good citizen, which the Bible most certainly advocates in Romans chapter 13. Self-sufficiency is closely tied to independence, and independence requires liberty, and liberty requires personal responsibility. The self-sufficient lifestyle is perhaps one of the greatest mediums for nurturing these concepts and these concepts are the opposite of Socialism (which is ultimately mass dependency). We have a real problem today: “Doing” for one’s own self (instead of waitin’ for someone to “do” for you) is becomin’ way too rare, perhaps because the farming and homesteading lifestyle is way too rare. Think about this: Many of the more liberal folks among us would perhaps get all worked up and upset about feedin’ animals in a wildlife preserve. They would maintain that to feed bears, for instance, would ultimately result in the bears becoming dependent on sandwiches and chips from tourists rather than foraging for their food as they’re designed to do. Well, I would agree with ‘em on that. I wouldn’t want a mean hungry bear comin’ up to my truck lookin’ for a free handout. But these very same people who would get worked up over this would probably support the feeding of children from one to two meals per day in school at the expense of a state or federal agency. Yet this would serve to foster a generation of kids that think they’re owed sustenance by someone other than themselves or their families. Then that child will more than likely grow up to be an adult liberal with an “everybody-owes-me” mindset. And what if that liberal-minded adult runs for and is elected to a government position? I’d rather take my chances with wild hungry bears. America not only needs homesteaders livin’ the self-sufficient lifestyle, but teachin’ their kids self-sufficiency as well.

Warning: Good Doctrine vs Good Counsel

Under this same subject of “What role can a farm/homestead play in serving the Lord?”, I’d be remiss if I didn’t mention a caution that many a well-meaning Christian homesteader needs to take heed of; and that is a prideful attitude towards self-sufficiency that is so tempting for those of us who’ve chosen that lifestyle for our families. I have many good friends and close brothers and sisters in Christ that have no desire to raise or grow their own food or be self-sufficient. We who love the homestead life seek more and more of it—and often look with bewilderment at those who don’t. But it’s at that point that we may be tempted to make our lifestyle a point of “good doctrine”, by erroneously suggesting (or even implying through our words or actions) that folks who don’t feel the way we do about homesteading are not living Biblically. Some Christian homesteaders even go so far as to say that others who don’t grow their own food are in sin for not doing so. I see this attitude in various degrees pop up in Christian homesteading chatrooms and conversations, etc. I had a wise pastor friend point out the centrality of the issue. These well-meaning Christian promoters for self-sufficient living, he said, are “confusing good doctrine with good counsel.” For example, I might feel that all believers should at least be aware of the fact that they one day might need to be somewhat familiar with, for instance, self-sufficient food production, in the event they need to provide for their families during hardship (mass economic depression or some such event). I might even suggest that to those folks, which would be my “good counsel” to them. But I would err to suggest that they, in neglecting their development of homestead skills, are void of “good doctrine” and therefore “in sin” for not heeding my advice. The Christian farmer should be happy in his or her homesteading, but at the same time be careful not to make our self-sufficient lives a measuring stick for everybody else.

Canning Chicken

Our friends at Fishnet Ministry ran into a huge problem recently.  They received two shipments of chicken days apart from each other adding up to a total of 63,000 pounds of frozen meat.  The problem for Fishnet was that they didn't have the freezer space for all the food.  Every walk-in frig was converted into temporary freezers and calls sent out to churches and organizations begging them to come as quickly as possible to take the food off their hands so it wouldn't be wasted.  Our family was given so much frozen chicken breasts after working our volunteer shift last week that I had no extra room inside my home freezer for anything else.  What a perfectly wonderful problem to have!  Haha!  So this week I went into "can-everything-inside-the-freezer" mode in order to make room.

Although the thought of canning raw chicken might seem daunting to most people, it really is quite easy.  Honestly, I think it's easier to can chicken than it is garden green beans.  The benefits to being able to can your own chicken are numerous.  My favorite are the quick meal preps when needing diced chicken for a casserole or whipping together a cold chicken salad for lunch.   Just pop open a jar and you are ready to go!  It's the convenience of store-bought canned chicken but way less expensive.  Stock up on chicken breasts when they go on sale (or when given a trunk full!) and save money and freezer space by canning it all.

The "juice" in the jars is 100% chicken broth since no liquid is added before processing in the pressure canner.  You can either use the juice in the meal prep with the canned chicken, or set aside and store inside the refrigerator for 3-4 days.

Step-by-Step Instructions

Step 1Prep your pressure canner and lids

Pour 2 quarts of water and 2 tablespoons of white distilled vinegar into pressure canner.  Place lids inside a small pan of water to heat on stove.  Do not boil the lids!


Step 2Pack raw chicken

Fill clean, sterile jars halfway with chicken then pack down.  Fill remainder of jar with chicken leaving a 1 1/2 inch space at the top.

Step 3Add salt

Add 1 tsp. salt per quart jar (1/2 tsp. for pints).


Step 4Clean rims

Use a clean, damp cloth to clean rims and check for any dings or cracks.


Step 5Place lid and band

Place lids on jars tightening with a band.


Step 6Place inside canner

Place up to 7 quart jars inside your pressure canner.  Cover and lock lid.  Process quarts for 90 minutes (up to 20 pints for 75 minutes)  at *11 pounds pressure.

*Check your canner instruction booklet to ensure correct pressure based on your altitude.

Step 7Remove jars

After canner has cooled enough to remove the lid safely, take jars out and place on a towel to rest for 24 hours.  Remove bands checking to see if each lid sealed before storing in a cool, dark place.  If processed correctly, canned chicken is shelf-stable for 2 years.  If a lid didn't seal, place the jar inside the frig and use within 5-7 days.

Strength Amidst Adversity

October is breast cancer awareness month, and I wanted to shine a spotlight on the cancer warrior who taught me so much by her life and death how to show strength amidst one of the hardest adversities – breast cancer.

My mom passed away in March 2016.  Unlike so many individuals who receive the dreaded cancer diagnosis and have five or less years before the end, Mom fought for close to 16 years.  She outlived every treatment available to fight breast cancer and, in the end, passed away from it metastasizing throughout her entire body.

I was a junior in college studying for mid-term exams when my mom called to tell me she had been diagnosed with breast cancer. She made it through the first surgery and following year able to hold the cancer back with just dietary changes before having to take more drastic measures of treating the disease.  When I arrived home late at night for Christmas break my senior year, I set my bags down inside my bedroom and turned to find my mom standing inside the doorway holding a light bulb above her bald head and a huge smile on her face. (Her version of Uncle Fester.)  It was the first time for me to see her after she had started chemo treatments having lost all her hair.  I wanted to cry, yet she had me laughing uncontrollably when she gave me a big hug and welcomed me home.  Not once did she make a huge deal about being bald. Instead she remarked that it was extremely nice not having to shave her legs anymore and she could finally have the exact hair style/color she wanted wearing a wig. She found the positive in every situation!

Cancer treatments were so hard on Mom’s body, yet through it all, she refused to sit back and let life slip by without a fight.  Whether it was dragging herself out of bed every Wednesday evening after having chemo/radiation treatments so she could play piano for church service or continuing to teach piano lessons throughout the week along with working as the office manager at Dr. Joe’s chiropractic office, Mom lived her life to the fullest.   At different periods during her battle, she would have to stop during the days to run to the bathroom and be sick, but then she’d go right back to work.  Her reasoning was, “I’m going to feel sick lying in bed so I mine as well feel sick while doing something productive.”  She never quit!

Even though Mom/Grandma had to wear a face mask to attend birthday parties, she made it a point to drive down to Arkansas to be here for as many birthdays and special events as possible.  She made it a priority to be with her grandkids and to build happy memories with them.  The last time Mom was at our house visiting, she was so sick she could barely move, yet every evening she would push herself to get up and sit at the kitchen table so she could play a game with the older grandkids or sit on the couch watching a cartoon with the little ones.

My kids don’t remember how sick she was, they remember all the fun times they had with Grandma. They remember her hiding candy all over the yard and letting them hunt for it. They remember all the homemade pajamas she would give them every Christmas.  They remember the surprise packages arriving in the mail filled with special little things unique to each of them that Grandma had thought to send.  They remember her sitting at the kitchen table or working in the kitchen laughing or telling jokes.  They remember Christmas times with Grandma letting them decorate or make special cookies with her.  They remember how much she loved them.  She made every moment count!

Yes, cancer won in the end, but Mom still feels like the real victor.  She took those 16 years and made the absolute most of them.  Cancer tried to hold her back, but she fought with everything she had and ended up gifting all those lives she touched with love and memories.

No, she is no longer here on earth physically, but she lives on in our memories and shared stories.  She was a warrior!

Homemade Yogurt

If you own a slow cooker and happen to have some plain yogurt hiding in the back of your fridge along with some milk, you're in luck!  You can take the dwindling remains of your yogurt and multiply it into a fresh batch of plain yogurt to be further changed into Greek yogurt, sour cream or a variation of cream cheese (aka Yo-cheese).  The health benefits are substantial and the ways to use homemade yogurt are only limited by your lack of imagination.

The process alone is so easy and only takes up three chunks of time throughout the day (2 1/2 hours, 3 hours, 8 hours).  I love being able to eliminate two items off my monthly grocery list - sour cream AND yogurt.  My brood loves yogurt and typically consumes about 12-24 ounces a day.  I could easily spend more than $20/month on flavored yogurt, so it's a blessing that I can make it from scratch for a fraction of the price and still have yummy flavored yogurt.

Step-by-Step Instructions

Step 1Pour milk into slow cooker

Pour 8 C. milk into the slow cooker and heat on low setting for 2 1/2 hours.


Step 2Unplug slow cooker

Unplug the slow cooker, leave the cover on, and let sit for 3 hours.

Step 3After 3 hours have passed

After 3 hours have passed, scoop out 2 C. of the warm milk and pour into a bowl. Whisk in 1/2 C. live/active culture plain yogurt along with the 1/2 C. powdered milk.  After combined, dump back into the crockpot and stir to combine with the rest of the milk.


Step 4Wrap with towel

Replace lid (leaving unplugged!) and wrap a heavy bath towel all the way around the slow cooker for insulation.  Let set for 8 hours.


Step 5Strain out whey

To make either Greek yogurt or Yo-cheese, pour the finished yogurt into a strainer lined with cheese cloth or a thin linen napkin/towel that is placed over a large bowel to catch the whey.  Place inside the refrigerator until enough whey has been strained off to reach the consistency you desire.


Step 6Blend with flavors

Blend with your favorite fruit flavors for fruit yogurts or add spices to your Yo-cheese and spread on crackers for a yummy snack.


Step 7Store in refrigerator

Store in containers in the refrigerator for 7-10 days.  Set aside 1/2 C. in a separate container to use as your starter for your next batch of yogurt.

Homemade Flour Tortillas

Whether you’re a taco fan, enchilada lover, or breakfast burrito guru, homemade tortillas are the best way to enjoy your favorites and save a little extra in your pocket book at the same time.  Or simply make them because you forgot to pick up a pre-made package at the grocery store and find yourself on Taco Tuesday without the needed shells.  Aaah!

You can make these in bulk and freeze until you're ready to eat.  Either lay the shells out in a single layer on cookie sheets inside the freezer and once frozen place inside a gallon zipper bag or layer with parchment paper and place inside a gallon zipper bag.  When you are ready to use for a meal, take out as many as you need and warm inside the oven at 225 degrees for 10-15 minutes or place inside the microwave with a damp kitchen towel covering the plate for 1-2 minutes.

The money saving breakdown.... Ten tortilla shells in the store cost $2.99 for the good ones (29.9 cents each).  You get 12 shells out of the homemade recipe.  Compared to the store, the homemade recipe is equal to the savings of $3.58.  If you go the inexpensive generic route at $1.29 for a package of 10, it still saves you $1.54.

Step-by-Step Instructions

Step 1Wisk Dry Ingredients

Whisk together all the dry ingredients.

Step 2Add Shortening

Add shortening by mixing in with fingers until you have little pea-sized balls of shortening.

Step 3Add Water and Mix

Add water and mix until a dough ball forms.

Step 4Lay Out Dough

Lay dough ball out onto a lightly floured surface.

Step 5Knead

Knead a few times.

Step 6Let Rest

Cover and let rest for 10 minutes.

Step 7Divide and Roll

Divide dough into 12 pieces and roll into ball (if you want smaller shells, divide into 24 pieces).

Step 8Flour

Lightly flour your work surface.  Flatten your ball into a disk.  Flip the disk over so that both sides are floured.

Step 9Roll Flat

Roll with floured rolling pin and turn disk.

Step 10Cook in Skillet

Place shell in an ungreased 10-inch cast iron skillet (or non-stick skillet).  Cook on one side until it bubbles up some and is slightly browned.

Step 11Flip and Repeat

Flip and cook on the other side.

Step 12Cover Until Served

After cooking, place on a plate and cover with a kitchen towel until ready to serve.  I placed these in a zipper bag and put inside the oven until it's time for dinner.  The steam keeps them warm and soft!

Canning Dried Beans

With two bags (4 pounds) of free red beans given to me, my choices were to either let them sit in the back of my pantry collecting dust or can them for quick meal additions. The greatest thing about canning dried beans is how easy it is to complete and the amount of money that can be saved.  What would ordinarily cost you $8 for 8 pints only costs $2 for the same amount.  I love having jars of different types of beans on hand to throw into a quick pot of soup or added to a pound of ground beef to bulk it up for taco night.

What You Will Need

  • Pressure canner
  • 7 Quart or 20 pint jars
  • Canning lids and bands
  • Water
  • Dried beans of your choice (2 pounds of beans = 4 qts or 8 pints)
  • Salt

Step 1

  • Place all your jars inside the dishwasher and run through the "sani" cycle or high temp cycle.
  • Fill pressure canner with 3 quarts of water and 2 tablespoons white vinegar. (The vinegar helps keep the jars from getting cloudy on the outside.)

Step 2

  • Sort and wash all your beans. I like to do this by scooping out 1/2 a cup at a time, sifting the beans into a strainer before rinsing and then pouring into a large bowl. I keep count of how many half cups I measure out so I know how many pints I will be canning.

Step 3

  • Pour 1/2 cup rinsed beans into each pint jar (1 cup if using quarts).

Step 4

  • Add 1/2 tsp salt to each pint jar (1 tsp for quarts).

Step 5

  • Cover with warm water leaving a 3/4-inch head space.

Step 6

  • Clean the rim with a damp cloth checking for any cracks. Place hot lid on top and tighten with a band. Place inside the canner which will fit all 7 quarts or 20 pints (if using a 23-quart pressure canner).

Step 7

  • Place canner lid on top of canner in the locking position. Process pint jars at 11 pounds of pressure for 75 minutes; 90 minutes for quarts.

Step 8

  • After canner has cooled, remove jars to finish cooling on a towel. Let rest for 24 hours before removing bands and storing in a cool, dark place.

Canning Potatoes

I knew purchasing a pressure canner would one day pay off, and it truly has. Slowly but surely I have been adding more and more different foods to can all thanks to this convenient kitchen tool….after I overcame my fear of blowing up the kitchen, that is.  I found mine over at Amazon for a reasonable price.

So on top of saving quite a bit of money canning my own black, pinto and red beans as well as the garden green beans, I’ve finally tried my hand at potatoes. Waaaaay easier than I thought it would be!

What You Will Need

  • Pressure canner
  • 7 quart (20 pint) jars
  • Canning lids and bands
  • Large pots for cooking potatoes and boiling water
  • 18-20 pounds of potatoes
  • Salt

Step 1

  • Place all your jars inside the dishwasher and run through the "sani" cycle or high temp cycle.
  • Fill pressure canner with 3 quarts of water and 2 tablespoons white vinegar. (The vinegar helps keep the jars from getting cloudy on the outside.). Let the water heat up while you move on to the potatoes.

Step 2

  • Wash and peel all the potatoes removing any bad spots. Rinse again before dicing. Place cut potatoes in a large stockpot with water to keep from browning. After all potatoes are inside the pot, cover completely with water then strain. Refill the pot covering potatoes and boil for 2 minutes.

Step 3

  • Bring a large pot of clean water to a boil and heat a small saucepan of water with the canning lids.

Step 4

  • Drain and rinse the potatoes a few times to help remove as much starch as possible.

Step 5

Remove one jar at a time from the dishwasher and fill as tightly as possible with potatoes. Pour 1 teaspoon salt (per quart) on top and cover with boiling water leaving a 1-inch head space.

  • To ensure that there are no air bubbles inside the jar, run a small instrument (spoon handle, butter knife, chopstick, etc) around the edges.
  • Clean the rim with a damp cloth checking for any cracks. Place hot lid on top and tighten with a band. Place inside the canner which will fit all 7 quarts. (If using a 23-quart pressure canner and pint jars, you can stack the pints to fit all 20.)

Step 6

  • Place canner lid on top of canner in the locking position. Process quart jars at 10 pounds of pressure for 40 minutes; 35 minutes for pints.

Step 7

  • After canner has cooled, remove jars to finish cooling on a towel. Let rest for 24 hours before removing bands and storing in a cool, dark place.
  • I’ve read that canned potatoes make quick side dishes such as potato salad, mashed potatoes and even delicious fried potatoes. So the next time our friends over at Fishnet Ministry send us home with another free crate full of potatoes after a morning of volunteer work, I know exactly what to do with all the food so it won’t go to waste.

Remember, waste not; want not!

Gołąbki (Stuffed Cabbage)

If you are searching for a meal that can feed an army with minimal stress and maximum taste, look no further!  Seriously this dish is delicious and extremely filling.  Some other benefits is that it is gluten free and can be scaled to whatever quantity you desire with little effort.

My mom used to make this when we had several other families join us for dinner.  As a kid, I never liked the cabbage or bell peppers much, but now the cabbage is my FAVORITE part of the dish.

About a year ago I tried my hand at making this meal but didn't have my mom's recipe.  Instead I experimented with ones I found online that sounded like it matched what would be in my mom's.  WRONG!!!  I should have known better than to try to re-create a family recipe handed down from my full-blooded Polish great-grandmother.  Some things "old school" you just can't improve upon.

Hope you enjoy this treasure of a recipe from my family to yours. :-)

Gołąbki – by Toni Fuhrman


  • 5 lbs. hamburger, thawed
  • 2 C. uncooked rice (you want to have approx. 1 C. cooked rice per lb. of hamburger)
  • 5 eggs (1 per lb. of hamburger)
  • 1 box (2 pkgs.) onion soup mix
  • 2 sm. or 1 lg. head cabbage
  • 1-2 Green bell peppers
  • 4 cans condensed tomato soup
  • salt and pepper, to taste


Preheat oven to 350° F.   Cook rice and let cool. Boil large pot of water. Hold cabbage head under the boiling water with a large fork/knife pressed into the stem just until leaves loosen and are easy to peel. Do NOT overcook the cabbage. Peal leaves and let cool on a towel.

Mix hamburger, rice, eggs and onion mix a little at a time in a large bowl by hand. Taste a small portion and add salt and pepper to taste if needed. Scoop hamburger into center of cabbage leaf and roll like a taco (bottom-side-side –finish rolling) Place a toothpick in the vein. Layer tomato concentrate on bottom of a roasting pan. Make a layer of stuffed green bell pepper halves and cabbage rolls. Place a dollop of concentrate on each roll and bell pepper and sprinkle with salt and pepper. Start next layer like a lasagna. If you have picky eaters, roll filling into meatballs without the cabbage wrap and prepare as directed above. Use small leftover cabbage leaves to cover the pan. Spread tomato soup and salt and pepper on top.

Cover with foil or lid and bake for 3 hours (2-layer dish), 4 hours (3+ layers) or until cabbage is tender. Best if made the day before so it has time to soak up all the flavors. Yield: Feeds approx. 16 people

Money, Possessions, and Eternity

I have read a lot of material on the subjects of Christian stewardship and general money management.  While most have been helpful, none of the resources I've looked at so far have satisfactorily provided as comprehensive a treatment (both theologically and practically) of this important topic as Randy Alcorn's Money, Possessions, and Eternity.

How a person views matters of ownership, wealth, giving, saving, investing, debt, and other related matters all comes down to how they view life. More specifically, it comes down to how a person views life in relation to eternity. Either this life is all there is, and so we are all free to spend it in whatever ways make us happy, or this life is the prelude to something greater, which means we should spend our lives with an appropriate concern and long-term perspective for what follows.  Alcorn writes,

"The key to a right use of money and possessions is a right perspective - an eternal perspective. Each of our lives is positioned like a bow, drawn across the strings of a cosmic violin, producing vibrations that resound for all eternity. The slightest action of the bow produces a sound, a sound that is never lost. What I do today has tremendous bearing on eternity...The everyday choices I make regarding money and possessions are of eternal consequence."

I am still learning how to best apply this "eternal perspective" in life, but the influence of the basic theological motivations and practical disciplines promoted in this book has already been tremendous.

Book Description

"What does the Bible really say about money? This completely revised and updated version of the classic best-seller provides a Christian perspective about money and material possessions based on the author's painstaking study of the Bible. Randy Alcorn uses the Scriptures to approach this often touchy subject head-on. Thought-provoking arguments challenge readers to rethink their attitudes and use their God-given resources in ways that will have an eternal impact. Alcorn deals straightforwardly with issues of materialism, stewardship, prosperity theology, debt, and more."

Shopping cart0
There are no products in the cart!
Continue shopping