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Ask the Goats is a weekly feature in which we, your loyal goats, attempt to answer your questions about growing, making, eating, and preserving food. Send us your questions at dorisandjilly@gmail.com. Q. I am new at canning! My confusion comes from this: I make my own fire roasted salsa. I fire roast the fresh tomatoes, [...] For the August canjam, I made what I made almost exactly a year ago today: salsa verde. And because I am creature of habit, I’ll say pretty much what I said in last year’s post: there are shockingly few published instructions available for canning tomatillos. Most of these recipes treat tomatillos like tomatoes, adding acid, [...] This adorable little book and matching DVD arrived through my mailslot this week, thanks to the kind people at Voyaguer Press. The author, Ana Micka, calls herself “The Fresh Girl,” but all that I can tell you about her is that she’s based in Minnesota—her blog appears to be defunct. The book itself is chipper, [...] A note from the goats: This blog used to have a weekly feature called “Ask the Goats.” At the time, most of our readers were people we knew in real life, and we quickly ran out of questions. Since then, our audience has grown, and we’re now getting a steady stream of questions on Twitter, [...] Yes, yes, yes, I know. The tomato can jam entries should be posted next week, not this. Consider this post a safety intervention. The most important thing to consider when you’re canning is whether your item is a high-acid or low-acid food. Most food-born pathogens, including yeasts, molds, and most bacteria, can be killed at 212°F. [...] |
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