Country Lifestyle
December 2017 Profile: John Jennings
By Laci Jones
Raised under the city lights of California, John Jennings is not your typical Californian. Born in El Centro, Calif., Jennings considered himself a “redneck,” spending many days hunting and fishing on the many California golf courses in Palm Springs, Calif.
“I would get kicked out of golf courses,” he said followed by a chuckle. “The security guards would run us off, and we would go to a different one.”
He was always “tinkering” with knives, guns and other items. Jennings recalled using circular saws as a child, saying it was “second nature.” At 17 years old, he dropped out of high school and began working full-time. Like his father, Jennings worked in construction.
“I was making $500 per week 30 years ago, which was pretty good money,” Jennings explained. “I moved out to my own apartment and just started doing my thing. Looking back, I wish I had gone to school because my son’s going to Oklahoma Baptist University, and he’s got so many opportunities.”
Jennings “bounced around” from job to job, never working at the same place for more than 18 months. His career took a backseat when he was diagnosed with Idiopathic thrombocytopenic purpura in his mid-20s. ITP is an auto-immune disease where the immune system sees blood platelets as foreign object.
“We were fixing to deer hunt out in the desert,” Jennings began. “I had these big ole bruises, and I didn’t think much of it.”
Jennings chalked the bruises up to clumsiness, but his wife suggested he visit the doctor to be sure. After his results came in, his doctor told him he needed to stay home, but Jennings was in denial.
“I felt 100 percent perfect. There’s nothing wrong with me,” he said. “I said, ‘No, I’m going deer hunting.’” They said, “Well, go ahead, but even a jar against a seatbelt could kill you.”
Jennings underwent many surgeries and chemotherapy treatments as well as took a daily concoction of pills to cure ITP. One chemotherapy treatment increased his appetite, causing his weight to rise to 250 pounds.
“I did this for like three years, and it finally just went away,” Jennings added. “By the grace of God, it went away.”
The southern California native said the experience changed his outlook on life. Ten years ago, Jennings and his family moved to Shawnee, Okla. He said the expense, traffic, regulations and the mounting doctor bills as well as his parents’ influenced his decision to relocate to the Sooner state.
“My parents wanted out of California 30 years ago, so they headed east on I-40 to look around,” he explained. “They originally were going to look in Arkansas, but they got stuck in a hail storm in Shawnee and stayed the night.”
Jennings said he lived in Shawnee, Okla., when he was eight years old, but moved back to California following the oil crash in the ‘80s. His parents later retired in Oklahoma.
“When I was kind of fed up with California too, my mom called and said, “There’s this really cute little house right across the street,” Jennings recalled. “It was a dump. My wife cried when she first saw it.”
Moving to Pottawatomie County allowed the California native to meet Bill Madole, a local bit and spur maker and neighbor of the Jennings family. Madole owned the land adjacent to Jennings, which overlooked the North Canadian River.
“[Madole] owns three corners of this river,” Jennings explained. “Once I found that out, I thought, “Man, I would like to hunt that.”
Jennings worked out a trade with the landowner for hunting privileges. The construction worker completed projects like fixing Madole’s roof or installing a new door. Jennings began watching Madole work and thought it would be “cool to try.”
Jennings was quickly discouraged once the talented blacksmith told him how much the equipment cost. After, he didn’t give spur making as a side-business another thought. Then things changed. Four years ago Madole was preparing to leave for the National Finals Rodeo where he had a booth.
“I said, ‘I’ll help you get ready for the NFR, and you show me how to make spurs,’” Jennings recalled. “He was sitting there, engraving while we were talking, and he said, ‘okay.’”
The apprentice was tasked with filing spur rowels, which he described as “monotonous” tasks. He continued to learn from the expert, copying his style of spur making.
“We do what is called ‘Texas-style spurs,’” Jennings explained. “The Texas-style is a bit more utilitarian than the Mexican or California-style spurs.”
The Mexican and California-style spurs are more ornate with more silverwork, and they have a larger rowel than the Texas-style, he added. The Texas-style is more subdued. Jennings said he did not experiment with other styles, contributing most of his influence from his teacher.
“I rely heavily on his style because, to me, that’s how it gets passed down,” he stated. “There’s a guy named Kevin Burns whose spurs are pretty expensive. He learned from a guy named Jerry Cates. If you look at a Burns spur, it looks a whole lot like Cates.”
Jennings said the same could be said of Billy Klapper, who learned from the “Godfather” of Texas-style spurs, Adolph Bayers.
“I remember I sold a couple pair to a guy in Stillwater, Okla., who was a trader,” he recalled. “He was carrying a pair of mine around a big spur show in Abilene, Texas. Another spur maker said, ‘Oh, you’ve got a pair of Madole spurs,’ and he said, ‘No, this is Jennings’ spurs, but he learned from Madole.’ This is how distinctive my buddy’s style is.”
He said the distinction of the spurs could be seen in the details. Many spur makers do not engrave in the steel, but Jennings and Madole make individual cuts in the steel to create a distinct design. Also, the area between the band and the shank is squared off, which requires more effort.
While he is inspired by Madole’s work, Jennings also has more resources available than his mentor had.
“I look all the time on the Internet, seeing what’s out there and getting ideas,” Jennings explained. “If [Madole] wanted to see spurs, he had to drive to Amarillo, Texas, to a show. I think it’s just easier for people to get started across the board nowadays.”
Jennings said he never thought he would pick up the art of spur making because his background did not include horsemanship. The spur maker sent a pair he was proud of to a friend, who took them to a horseman. The horseman complimented the spurs, and Jennings’ friend mentioned he does not ride horses. The horseman said, “Well, that’s kind of a fraud.”
“My take on it is the guy who builds NASCAR cars probably can’t drive them or a pilot does not work on the airplane that you’re flying across the country,” the spur maker explained. “A good horseman does not equate to being able to do silverwork and vice versa.”
Jennings said his first pair of spurs were “good” for a first pair, but overall, they are “okay.”
The spur maker has improved since then, stating a good set of spurs takes time and attention to detail. Lately, Jennings has been inspired by old-fashioned designs including the 100-year-old design, gal-leg spurs.
“The gal-leg spurs are a really old-fashioned patterned, but every guy has to draw his own,” he explained. “Every guy’s gal-leg spurs are a little bit different.”
On average, Jennings spends 20 to 100 hours on a pair of spurs. The process begins with design. His background in sculpting ceramics helped him become the spur maker he is today.
Jennings traces his new designs on paper, then copper before cutting it out. The design is traced on the steel, which is then cut with a bandsaw. Once the bands are cut, the spurs are placed in the forge until the metal is red-hot. They are then formed into the shape of a spur. Then the shank is welded to the band and filed to smooth out any indentions.
The design for the silver is planned, then cut with a small saw and soldered on the spur. Once the spur maker cleans the spur, it is ready for engraving.
“It’s like another well-known spur maker said, ‘You want to have a really nice, delicious cake,’” Jennings explained. “The metaphor is about having a real quality spur before you ever put silver or engraving on. The decoration is just that, the icing on the cake.”
Jennings said what differentiates his and Madole’s spurs from other spur makers is their spurs are sterling silver mounted while others use nickel silver. For a swan-design spur, Jennings uses 925 silver or pure silver, which is considered more malleable than other metals.
In the past four years, the spur maker has completed more than 50 projects ranging from buckles to spurs. While buckles take less time, his spurs earn Jennings more money. His spurs cost anywhere from $650 to $2,500. Jennings has also competed in spur shows, stating winning is what drives him forward.
“When I’m sitting here, thinking filing on all of these spurs sucks, I think about how I want to win,” the spur maker commented. “That’s why I do it. That’s what keeps me going.”
Jennings earned the first place prize at the Cowboy True Art Show in Wichita Falls, Texas, and plans to compete again next year.
The spur maker attributed his patience to listening to old outlaw country including Waylon Jennings and George Jones while working on projects. He is currently working on spurs featuring a horse head, which he has invested 20 hours in thus far.
Jennings still works in construction full-time. However, he said rainy days and other construction delays allow him ample time to devote to his craft.
Jennings still lives in Shawnee, Okla., with his wife, Candace, who also helps contribute to his side-business. Together, they have four children ranging from ages six to 26—Char, John, Kate and Ella.
When asked what advice he would give to a new spur maker, he referred back to the advice given by his mentor.
“[Madole] told me a while back, ‘Slow down, do a nice job, which we both know that you can do,’” he recalled. “Don’t be in such a hurry.”
To order, call 405-249-6920 or email jenningsbitsandspurs@gmail.com.
This article originally appeared in the December 2017 issue of Oklahoma Farm & Ranch.
Country Lifestyle
Canning 101
By NTFR Staff
It seems to happen every summer. The garden suddenly produces more tomatoes, cucumbers and green beans than anyone could possibly eat, and before long someone asks, “Maybe I should learn to can?”
For many families, canning is a tradition passed down for generations. For others, it’s a new hobby that offers the satisfaction of stocking pantry shelves with homegrown food. Either way, getting started can feel overwhelming. Pressure canners, boiling water baths, jars, lids, processing times and safety recommendations are enough to make anyone wonder where to begin.
Home canning isn’t difficult once you understand the basics.
Canning preserves food in sealed jars by heating them to destroy microorganisms and create a vacuum seal. The USDA approves only two methods for home canning: boiling water bath canning and pressure canning. Which one you use depends entirely on what you’re preserving.
A boiling water bath is exactly what it sounds like. You submerge filled jars completely in boiling water and process them for a specific amount of time. Because boiling water only reaches 212 degrees Fahrenheit at sea level, this method is safe only for foods that are naturally high in acid or have enough added acid to prevent dangerous bacteria from growing.
That makes water bath canning a good fit for jams, jellies, fruit preserves, pickles, chutneys, fruit butters and many tomato products that have the proper amount of bottled lemon juice or citric acid added according to a tested recipe.
Pressure canning works differently. A sealed canner traps steam, and the temperature climbs well above the boiling point of water to about 240 degrees Fahrenheit. That higher temperature is necessary to destroy Clostridium botulinum spores, which can survive ordinary boiling and produce the toxin that causes botulism.
Because of that, you must pressure can low-acid foods such as green beans, corn, carrots, potatoes, meats, poultry, seafood and soups. A boiling water bath isn’t safe for these foods, no matter how long you boil the jars.
For most beginners, water bath canning is the easiest place to start. The equipment costs less, the process is simpler and recipes like strawberry jam or dill pickles are forgiving enough to build confidence. Many people who enjoy preserving fruit eventually buy a pressure canner once they want to put up vegetables or homemade stock.
Pressure canning doesn’t need to be intimidating, either. Modern pressure canners include multiple built-in safety features and are far different from the exploding canners in the old stories many people heard decades ago. Like any kitchen tool, they’re safe when used according to the manufacturer’s directions and with tested recipes.
Whichever method you choose, one rule never changes: always use recipes that have been scientifically tested. Family recipes may taste wonderful fresh, but they aren’t always safe for canning. Changing ingredient amounts, thickening soups with flour, adding extra vegetables or reducing vinegar can all affect the safety of the finished product. The USDA and the National Center for Home Food Preservation remain the gold standards for home canning recipes and processing recommendations.
Today’s recommendations may also differ from the ones your grandparents followed. Research has improved over the years, and food safety guidance has changed with it. Methods like open-kettle canning, oven canning and sealing jars by turning them upside down are no longer considered safe for shelf-stable foods.
If you’ve never canned before, you don’t have to preserve an entire garden your first weekend. Start with one recipe. Learn how to prepare the jars, measure headspace, remove air bubbles and process them correctly. Once you hear that satisfying “ping” as the lids seal, you’ll understand why so many people find canning rewarding.
Opening a jar of peaches in January or serving homemade salsa long after the tomatoes are gone is a special kind of reward. With a little knowledge, the right equipment and a commitment to tested recipes, anyone can preserve the harvest safely for months to come.
Country Lifestyle
The Price You Pay
By Bryce Angell
My eyes are glued up to the shelf, a brand-new pair of Mucks. They’d be in my possession, but I lack the certain bucks.
I could go without my Pepsi for a month or maybe two. But the headache would be pounding like a freight train passin’ through.
I’ve got my Visa plastic for emergencies and such. The boots are kinda spendy. Do I really care that much?
I grab my precious cargo and I’m tingling to my roots. The clerk says, “Hundred eighty.” Must be gold in them there boots!
To purchase I can justify. It’s more than just a treat. No more sittin’ in the saddle with my cold and frozen feet.
I’ve waited days to wear them. Time to saddle up Ol’ Blue.
But my boots won’t fit the stirrups. What’s a broke cowboy to do?
The boots ain’t never goin’ back. I burned the dang receipt. My wife will never know the cost. Is that what’s called deceit?
The Co-Op might be open. I’ve seen stirrups there to buy. They close at 6:00 p.m. It’s 6:05 p.m. No use to even try.
I’ll drive out to the shoppin’ mall. They’ve got a western store. But their prices are extravagant, not for the country poor.
I’m riflin’ through the stirrups. Find a pair that fits my Mucks. I take ’em to the clerk. She says, “Two hundred twenty bucks.”
This time I cough and choke on down my Wrigley’s Spearmint chew. The clerk said, “Sure they’re spendy, but they’re made for guys like you.”
I wonder what she meant ’cuz I ain’t got the cash to spare. I swear she meant hi-rollers with their nose up in the air.
Still, I bought the brand-new stirrups with my plastic, once again.
Does it hurt to use my Visa card, every now and then?
The smuggish patrons, back in line, are giving me the stare.
They’re prob’ly thinkin’, “Poor cowboy.” I hurry out of there!
I’m addin’ up my purchases. Looks like four hundred bucks. And with the Gov’ner’s share I’m in the class of stupid clucks.
I burned the Visa card receipt, so that should take care of it from where I stand. I’m wonderin’ now if my warm feet are worth the half a grand?
Country Lifestyle
Garden Water Woes
By NTFR Staff
If you’ve spent any time on social media this summer, you’ve probably seen the debate. Some gardeners insist you should water only before sunrise. Others swear by evening watering. A few even claim watering during the heat of the day will burn your plants.
With temperatures climbing into the 90s and often higher in Oklahoma and North Texas, it’s easy to second-guess yourself when your tomato plants start drooping by lunchtime. Timing matters, but it’s only one part of keeping a garden healthy, and how you water can make a bigger difference than when.
For most gardens, early morning is the best time to water. Between about 5 and 9 a.m., temperatures are cooler, winds are usually lighter and less water evaporates. Plants have time to absorb moisture before the hottest part of the day, which helps them handle the afternoon heat. Any water that splashes onto the leaves also has time to dry, which reduces the chance of fungal diseases.
Not everyone has time to water before work or before the sun comes up. If evening is the only time that fits your schedule, don’t worry. A garden that gets a thorough watering in the evening is far better off than one left dry while you wait for the “perfect” time.
If you water late in the day, aim the water at the soil instead of spraying the foliage. Leaves that stay wet overnight can encourage certain plant diseases, especially when humidity is high.
Midday watering is fine, too, despite a long-standing gardening myth. Water droplets generally do not act like tiny magnifying glasses that scorch leaves, and research shows it isn’t a significant concern in home gardens. The drawback is efficiency. During the hottest part of the day, more water evaporates before it reaches the root zone. Still, if a plant is badly wilted and the soil is dry, don’t wait until evening. Watering right away beats letting the plant keep suffering from heat and drought stress.
Many gardeners make the mistake of watering on a schedule instead of checking the soil. Plants can wilt temporarily in extreme afternoon heat even when they have plenty of moisture underground.
Before reaching for the hose, push your finger a couple of inches into the soil. If it still feels cool and moist, your plants probably don’t need water yet. If it’s dry, give them a drink.
How you water matters as much as when. A slow, deep soaking encourages roots to grow farther into the soil, where moisture lasts longer. Frequent light watering keeps roots near the surface, which leaves plants more vulnerable in hot weather.
Soaker hoses and drip irrigation systems are excellent choices because they deliver water straight to the roots and lose very little to evaporation.
Mulch can become one of your best summer gardening tools. A two- to three-inch layer of shredded leaves, straw, untreated grass clippings or wood mulch keeps the soil cooler, slows evaporation and cuts down on weeds that compete for moisture. In many gardens, mulch can noticeably reduce how often you need to water.
Every garden is a little different. Soil type, plant varieties, sunlight, wind and rainfall all affect how fast moisture disappears. Sandy soils dry out faster than heavy clay, and containers often need water much more often than plants growing in the ground.
Pay attention to your garden instead of following a strict calendar. Check the soil regularly, water deeply when needed and don’t panic if your vegetables look a little tired during the hottest part of the afternoon. Many will perk right back up once temperatures fall.
Consistency matters more than perfection. Whether you water before sunrise or after supper, giving your plants the moisture they need and delivering it deep to the roots will help your garden stay healthier through the toughest days of summer.
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