It’s true. I’ve slipped down the slippery slope of food preservation: meat. With the encouragement of Mrs. Wheelbarrow and The Yummy Mummy, I’ve thrown my hat in for a year of charcuterie. It helps that it’s my kind of challenge: you can participate, or not, as the mood strikes. And since I always have a […]
Ask the Goats is a weekly feature in which we attempt to answer your questions about growing, making, preserving, and eating food. Got a question for the goats? Drop us a line at email@example.com.
Q. Last week I canned a few quarts of crushed and whole tomatoes. I thought I had done everything correctly, including […]
Ask the Goats is a weekly series in which we attempt to answer your questions about growing, making, eating, and preserving food. Got a question for the goats? Drop us a line at firstname.lastname@example.org.
Q. Hi. I am not new to canning. But something happened this year that has never happened before. […]
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 email@example.com.
Q: When you have a boiling-water bath recipe, how much do you adjust the processing time for different size jars? Most jam […]
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, […]
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, […]
The best part of any food preservation class (besides the food) is always the discussion. Usually, I have quick answers for a fairly regular set of questions about food poisoning, the physics of pressure cookers, storage, and the differences between jams, preserves, conserves, and compotes. But recently, I’ve started to hear some new ones. This […]
Attention all canjammers! The focus of the February Tigress Can Jam is CARROTS.
The Tigress and I made this choice with both excitement and trepidation. The excitement because vegetables are new territory for many water-bath canners; the trepidation because carrots are a low-acid food, and therefore come with certain […]