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 email@example.com.
Q. Hi. I am not new to canning. But something happened this year that has never happened before. […]
My grandmother used to make and sell the most astonishing hot pepper relish. This isn’t that recipe—some family secrets are meant to be kept—but it’s almost as good. It has a proven track record in winning over zucchini doubters, relish doubters, and hot pickle doubters. It’s also an excellent use for leftover, end-of-season yellow squash […]
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 firstname.lastname@example.org.
Q: When you have a boiling-water bath recipe, how much do you adjust the processing time for different size jars? Most jam […]
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 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 email@example.com.
Q. I just purchased my first pressure cooker; a 6 quart. Can I also use this to can small batches of bounty instead […]
Has anyone else noticed the skyrocketing cost of pine nuts, when you can find them at all? The going rate in Philadelphia seems to be somewhere around $25/pound. I think I’m not the only one with this problem—I noticed that the pesto at my local “boutique” grocery is made from pecans, not pine nuts.
Yet no […]
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 firstname.lastname@example.org.
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, […]