Ask the Goats: Off-Season Canning?

Ask the Goats is an occasional Monday feature 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. Fresh green beans are out of season and are very expensive at the moment. Have you ever heard of using [...]

Ask the Goats: Leaking after Processing?

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 dorisandjilly@gmail.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: 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: 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, [...]

Ask the Goats: Blue Garlic

Sometimes garlic turns blue when I cook it. Why? Is it safe to eat?

(Andrew, Philadelphia)

When you first asked me this, I thought it was an easy question. So easy, in fact, that I planned on conducting a little kitchen experiment to document both the reaction and its counter-reaction. But things didn’t work out that way, [...]

Ask the Goats: Precision Egg Cookery

I just made a batch of egg salad and something is seriously wrong. I can only describe the texture as furry. The eggs are fresh from the farm yard, so that’s not the problem. The only ingredients are eggs, mayonnaise, salt, pepper, and majoram. I added some vinegar and mustard and that helped, but just [...]

Ask the Goats: Split Peas in the Pressure Cooker?

Q: All of the pressure cooker instruction books say that you shouldn’t cook split peas in your pressure cooker. But Doris, you told me you did! What happened? Is it safe?

(a conversation between Doris and Jilly)

Well, Jilly. No, you really shouldn’t do this. I tried, and it’s the only time that I have been frightened [...]

Ask the Goats: Premature Seal?

Q: I tried canning chicken stock, and followed the directions on your blog, but the lids made the “pop” sound as soon as I poured the liquid in and seemed to sealĀ (I hadn’t heated them up yet). Then I processed them. Is this OK? Are the jars safe to eat?

(from Christina, Philadelphia)

Yes! If you had [...]

Ask the Goats: Canning black bean soup?

Q: I make a lot of black bean soup but don’t have much room in my freezer. Can I can it?

(Another one from Doris’s co-worker J)

I’m so glad you asked. Like they say on Facebook, it’s complicated. The short answer is yes, BUT only in a pressure canner. Beans are the classic low-acid botulism-breeding food. [...]

DIY: Are you creme curious?

Welcome to the first installment of our new weekly feature, Ask the Goats!

Q: Tell me more about creme fraiche. It seems expensive. What’s all the fuss about? Is there a version I can make myself?

(Courtsey J, one of Doris’s co-workers)

Friends, it is time to examine a dairy product you may be lacking in your life. [...]

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