Dehydrator Woes

This is a post about dehydrators. All summer, as I posted one entry after another on canning, I had a nagging feeling that the blog was no longer a true representation of what was happening in my kitchen. We dehydrate about as third as much as we can, and I’ve been wanting to share my […]

Ask the Goats: Pinging Vegetable Stock

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 dorisandjilly@gmail.com.

Q. Hi. I am not new to canning. But something happened this year that has never happened before. […]

Hot Zucchini Relish

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 […]

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 […]

Poor Man's Pesto

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: 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, […]

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