Old Time Knowledge

Easy, Old-Fashioned Recipes & Traditional Skills

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I can boneless chicken breasts AND bone-in-chicken breasts and I use them for different things. The bone-in chicken breasts are ideal for anything where you would normally stew chicken for a long time, such as chicken and pastry, chicken and rice soup, enchiladas, casseroles, etc. The coolest thing about this is you only add RAW CHICKEN and SALT to the jars and then pressure can at the recommended pressure for your area at the prescribed time. To read more about the rules for canning chicken, check out the National Center for Home Food Preservation (https://nchfp.uga.edu/how/can_05/chicken_rabbit.html)

I can boneless chicken breasts AND bone-in-chicken breasts and I use them for different things. The bone-in chicken breasts are ideal for anything where you would normally stew chicken for a long time, such as chicken and pastry, chicken and rice soup, enchiladas, casseroles, etc.

The coolest thing about this is you only add RAW CHICKEN and SALT to the jars and then pressure can at the recommended pressure for your area at the prescribed time.

To read more about the rules for canning chicken, check out the National Center for Home Food Preservation (https://nchfp.uga.edu/how/can_05/chicken_rabbit.html)

YouTube Video VVVXRFVmVnBnYVF3OEE5XzYxQUhKVU1nLjI4OUY0QTQ2REYwQTMwRDI=

Pressure Canning Bone-In Chicken Breast - Makes its own bone broth in the jar!

Making chicken and pastry can be a time-intensive task, but I can show you how to get delicious, homemade chicken and pastry cooked and on the table in well under an hour with pressure canned chicken and homemade pastry! INGREDIENTS - 1 jar home-canned, bone-in chicken breast (https://youtu.be/wV7hn40Zlb0) - Self-rising flour - Chicken bouillon

Making chicken and pastry can be a time-intensive task, but I can show you how to get delicious, homemade chicken and pastry cooked and on the table in well under an hour!

YouTube Video VVVXRFVmVnBnYVF3OEE5XzYxQUhKVU1nLjAxNzIwOEZBQTg1MjMzRjk=

Make QUICK Chicken & Pastry (aka Chicken & Dumplings) in a little over a half hour!

This super simple, old-timey recipe for peach cobbler is a traditional favorite here in eastern North Carolina. The ingredients are so easy you can remember them without even writing them down! Read more below... Traditional Ingredients: - About 2 to 3 cups of fresh sliced peaches (or any favorite fresh fruit filling) - 1 cup flour (self-rising OR all purpose, your choice) - 1 cup sugar - 1 cup milk - 1 stick butter You can also add: - 1 egg (optional) - Splash of vanilla (optional) To learn how I make my own vanilla, check out this post on my website: https://www.oldtimeknowledge.com/make-your-own-vanilla-extract/

This super simple, old-timey recipe for peach cobbler is a traditional favorite here in eastern North Carolina. The ingredients are so easy you can remember them without even writing them down! Read more below...

Traditional Ingredients:
- About 2 to 3 cups of fresh sliced peaches (or any favorite fresh fruit filling)
- 1 cup flour (self-rising OR all purpose, your choice)
- 1 cup sugar
- 1 cup milk
- 1 stick butter

You can also add:
- 1 egg (optional)
- Splash of vanilla (optional)

To learn how I make my own vanilla, check out this post on my website:
https://www.oldtimeknowledge.com/make-your-own-vanilla-extract/

YouTube Video VVVXRFVmVnBnYVF3OEE5XzYxQUhKVU1nLjUyMTUyQjQ5NDZDMkY3M0Y=

How to Make Old-Fashioned Peach Cobbler

*** IMPORTANT SHOW NOTES *** Two clips got inadvertently left out of this video. 1) I DID add the 2 Tbsp of lemon juice to the peaches before cooking the jam. 2) There is a rack in the bottom of the canner. I should have mentioned it, but you never can anything without some sort of rack in the bottom of your pot. About this video: I fell in love with my grandmother's peach jam as a little girl. Now I'll show you how to make it using 3 lbs. of fresh peaches, 5 1/2 cups of sugar, 2 Tbsp. lemon juice and 1 box of Sure Jell. For all of the canning safety rules, please visit the National Center for Home Food Preservation at https://nchfp.uga.edu/how/can_home.html For more canning videos, I absolutely recommend Moore2Life and Suttons Daze. Moore2Life https://www.youtube.com/channel/UCGT1AF2RI15m7D4RoebOQzA Suttons Daze https://www.youtube.com/channel/UC_JPNIxSg8llJJTOupC86jQ

*** IMPORTANT SHOW NOTES ***
Two clips got inadvertently left out of this video. 1) I DID add the 2 Tbsp of lemon juice to the peaches before cooking the jam. 2) There is a rack in the bottom of the canner. I should have mentioned it, but you never can anything without some sort of rack in the bottom of your pot.

About this video:
I fell in love with my grandmother's peach jam as a little girl. Now I'll show you how to make it using 3 lbs. of fresh peaches, 5 1/2 cups of sugar, 2 Tbsp. lemon juice and 1 box of Sure Jell.

For all of the canning safety rules, please visit the National Center for Home Food Preservation at https://nchfp.uga.edu/how/can_home.html

For more canning videos, I absolutely recommend Moore2Life and Suttons Daze.

Moore2Life
https://www.youtube.com/channel/UCGT1AF2RI15m7D4RoebOQzA

Suttons Daze
https://www.youtube.com/channel/UC_JPNIxSg8llJJTOupC86jQ

YouTube Video VVVXRFVmVnBnYVF3OEE5XzYxQUhKVU1nLjA5MDc5NkE3NUQxNTM5MzI=

Old Fashioned Peach Jam (My grandmother's recipe!)

Collards with corn meal dumplings is a very traditional dish here in eastern North Carolina. I learned to make it from my mother, who learned it from her mother. My grandmothers and great-grandmothers also made collards this way, served with corn meal dumplings and sometimes potatoes. Learn more about the dish and options for serving in the video and visit the blog at this link: https://www.oldtimeknowledge.com/how-to-make-collards-with-corn-meal-dumplings/‎ Here is a vegetable chopper like the one in the video: https://amzn.to/2ZaVHrN The collards we grow is Morris Heading, which is an heirloom variety that was developed in Scotland County, NC back in the 1930s by Elisha Morris and his son, Fairly Morris. Read more about the variety here: http://info.ncagr.gov/blog/2019/12/31/scotland-county-farm-still-delivers-a-go-to-collard-variety-developed-in-n-c/ The ones I grow are from my mom's jar of seeds, but I did a quick search online and found this seed company sells them. https://www.seedsnsuch.com/product/morris-heading-collard-seeds/

Collards with corn meal dumplings is a very traditional dish here in eastern North Carolina. I learned to make it from my mother, who learned it from her mother. My grandmothers and great-grandmothers also made collards this way, served with corn meal dumplings and sometimes potatoes. Learn more about the dish and options for serving in the video and visit the blog at this link: https://www.oldtimeknowledge.com/how-to-make-collards-with-corn-meal-dumplings/‎

Here is a vegetable chopper like the one in the video:
https://amzn.to/2ZaVHrN

The collards we grow is Morris Heading, which is an heirloom variety that was developed in Scotland County, NC back in the 1930s by Elisha Morris and his son, Fairly Morris. Read more about the variety here: http://info.ncagr.gov/blog/2019/12/31/scotland-county-farm-still-delivers-a-go-to-collard-variety-developed-in-n-c/

The ones I grow are from my mom's jar of seeds, but I did a quick search online and found this seed company sells them. https://www.seedsnsuch.com/product/morris-heading-collard-seeds/

YouTube Video VVVXRFVmVnBnYVF3OEE5XzYxQUhKVU1nLjEyRUZCM0IxQzU3REU0RTE=

Make Collards and Corn Meal Dumplings the way we do here in eastern North Carolina

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Latest from the Blog

How to Can BONE-IN Chicken Breast – No precooking! It cooks right in the jar!

Ingredients - There are just two! Bone-in chicken breasts - About 2 lbs. will fit in each quart jar (About 1 lb. per pint)Salt - 1 tsp. per quart jar (For pints, it would be 1/2 tsp.) Instructions from the National Center for Home Food Preservation Raw pack – Add 1 teaspoon salt per quart, if desired. Fill jars loosely* [see my note about this below] with raw meat pieces, leaving 1-1/4 ... Read More about How to Can BONE-IN Chicken Breast – No precooking! It cooks right in the jar!

How to Make QUICK Chicken and Pastry (aka Chicken and Dumplings)

Making chicken and pastry can be a time-intensive task, but I can show you how to get delicious, homemade chicken and pastry cooked and on the table in well under an hour! Ingredients Jar of home-canned bone-in chicken breast (or any canned chicken breast) - You can obviously make this with fresh chicken, but it will add about an hour to the cooking time.Flour - I prefer Daily Bread ... Read More about How to Make QUICK Chicken and Pastry (aka Chicken and Dumplings)

How to Make Old-Fashioned Peach Cobbler

This super simple, old-timey recipe for peach cobbler is a traditional favorite here in eastern North Carolina. The ingredients are so easy you can remember them without even writing them down! Traditional Ingredients About 2 to 3 cups of fresh sliced peaches (or any favorite fresh fruit filling) 1 cup flour (self-rising OR all purpose, your choice) 1 cup sugar 1 cup milk 1 stick butter ... Read More about How to Make Old-Fashioned Peach Cobbler

How to Make and Can Peach Jam (My grandmother’s recipe!)

I fell in love with my grandmother's peach jam as a little girl. Now I'll show you how to make it using 3 lbs. of fresh peaches, 5 1/2 cups of sugar, 2 Tbsp. lemon juice and 1 box of Sure Jell. *** IMPORTANT NOTES ABOUT THE VIDEO *** Two clips got inadvertently left out of this upload. I DID add the 2 Tbsp of lemon juice to the peaches before cooking the jam. There is a rack in the bottom ... Read More about How to Make and Can Peach Jam (My grandmother’s recipe!)

Canning Recipes

I've been so busy this summer, not only with my garden, but also with getting my pantry well-stocked for what I expect might be a very bumpy fall. In particular, I've been shifting a lot of my preps away from frozen foods to dehydrating and canning. Every year it seems we have at least one hurricane and there is always a chance the power will go out. The last thing I want to worry about is ... Read More about Canning Recipes

Make Your Own Vanilla Extract

Who knew it was so easy to make your own vanilla extract? Who doesn't love a good quality extract? What may be surprising is just how easy it is to make your own — not to mention it's a great way to save money. I make mine with a fifth of 100 proof vodka (the cheapest kind) and Madagascar Vanilla beans. Once it's ready, you'll have about 150 teaspoon servings of delicious, ... Read More about Make Your Own Vanilla Extract

Five cheap & easy ways to protect plants in your garden

The items I will describe below can be useful against a variety of garden dangers. Obviously, nothing is foolproof against everything that could bother your plants, but these strategies can help you defend against the usual suspects. Defend against uninvited furry and feathered garden guests Clothes baskets - I use clothes baskets over all kinds of plants to protect them against birds, ... Read More about Five cheap & easy ways to protect plants in your garden