Giveaway: Put 'Em Up!

Earlier this summer, the nice folks over at Storey Publishing sent me a copy of Serri Brooks Vinton’s Put ‘Em Up. Sometimes, when I sit on a review copy, it’s because I’m trying to decide what, if anything, to say (on the theory of “If you can’t say something nice….”). But that’s not what happened […]

Ask the Goats: Adjusting Processing Times

Ask the Goats is a weekly feature in which we, the goats, attempt to answer your questions about growing, making, eating, and preserving food. Got a question? Drop us a line at dorisandjilly@gmail.com.

Q: When you have a boiling-water bath recipe, how much do you adjust the processing time for different size jars?  Most jam […]

A Peach Chutney for Picnics

With the gorgeous fall weather we’ve been having, shouldn’t the chutney get to go outside, too? Having simmered on the stove for more than two hours, I thought it deserved a moment of sunshine before being banished to a dark corner of the basement. Next time it sees the light of day it will be […]

Ask the Goats: Pressure Cooker as Pressure Canner?

Ask the Goats is a weekly feature in which we answer your questions about growing, making, preserving, and eating food. Got a question for us? Drop us a line at dorisandjilly@gmail.com.

Q. I just purchased my first pressure cooker; a 6 quart. Can I also use this to can small batches of bounty instead […]

Ask the Goats: Elderly peaches

Ask the Goats is a weekly feature in which we answer your food-preservation questions. It usually appears on Mondays, but, being the day after Labor Day, we’re considering today Monday-ish. Send us your questions at dorisandjilly@gmail.com.

Q. We have canned peaches and jam that have been in our attic for over 20 years. The seals are […]

Ask the Goats: Canning Salsa

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, […]

Salsa Verde Safe for the Water Bath

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, […]

Giveaway: The Fresh Girl's Guide to Easy Canning and Preserving

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, […]

Ask the Goats: Bad Seals in the Pressure Canner

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, […]

Tomato Sauce Under Pressure

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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