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 firstname.lastname@example.org.
Q. Fresh green beans are out of season and are very expensive at the moment. Have you ever heard of using [...]
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 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 firstname.lastname@example.org.
Q. We have canned peaches and jam that have been in our attic for over 20 years. The seals are [...]
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, [...]
Sometimes garlic turns blue when I cook it. Why? Is it safe to eat?
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, [...]
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 [...]
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 seal (I hadn’t heated them up yet). Then I processed them. Is this OK? Are the jars safe to eat?