Learn to Can Beets

Hey kids! There’s still time to sign up for the “Beets Two Ways” class on Saturday, June 26th, at 1 PM. Beets can well, but because they’re a low-acid food, you can’t just pop them in a water bath. In this introductory class, we’ll cover how to pickle beets (making them safe for water-bath canning) […]

Three Ways to Preserve Greens

Based on your recent Google searches, I gather that I am not the only one drowning in beet greens, turnip greens, collar greens, chard, and kale. Earlier this week I went out to my garden and cut about 5 pounds of kale, turnip greens, and beet greens. This seemed like a manageable project. That’s when […]

Home Canning FAQ

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 […]

Beets for Everyone!

Beets! They’re beautiful! They’re delicious! They’re in season! And they’re red!

It’s been a veritable beetfest over here at goat central. We’ve been shredding them, pickling them, and pressure canning them. And, very importantly, teaching other people how to do these things, too. I love a good beet salad in season—one of my favorites follows below—but […]

How to avoid a Dal FAIL

Last week I tried to make my favorite yellow split pea dal in my crockpot. It was an utter FAIL. Really and truly nasty—by the time the peas were finally edible (sort of), they had turned a disgusting brownish green color, which is why I’m skipping the photo. However, dear readers, I want to spare […]

Canning Beef Stock and Vegetable Soup

A belated Happy New Year to all! I am finally beginning to unfurl from my winter break hibernation. What better way to start the new year, I thought, than with a canning double feature: beef stock AND beef-vegetable soup? As an added bonus, the soup is the perfect vehicle for any number of vegetables that […]

Canning Onion Confit

There are some spectacular onion confits and jams floating around the internets right now. This one is an onion and rosemary confiturra from Serious Eats, via The Kitchn, that I heard about through a round-up post on Consider the Pantry (got that?). It’s a luscious combination of red onions, balsamic vinegar, red wine vinegar, white […]

Happy Thanksgiving! (and about that stock...)

Happy Thanksgiving, everyone! When you’re done eating that turkey, be sure to make a stock. BUT—and this is a big but—unless you have a pressure canner, please don’t attempt to can it. Unlike fruits, tomatoes, and tomatillos, stock is a low acid food, which means that the temperature of boiling water is not enough to […]

Split Pea Soup in the Pressure Cooker

Split pea may possibly be my absolute favorite winter food. The leaves fall, the rain comes, and it’s time for a big bowl of green goodness. In the past, I’ve made it in the crockpot, but sometimes it ends up tasting a little overcooked—especially if bacon is involved. This version, in the pressure cooker, will […]

Applesauce vs. Applesauce

Last year, you may recall, I made a lot of applesauce. When I had time, I canned it; when I was lazy, I just stuck it in the freezer. Nine months later, we’ve been eating lots of each. The results?

No contest.

The canned applesacue is sooooo much better than the frozen. It has excellent texture, a […]

Archives