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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Yes, yes, yes, I know. The tomato can jam entries should be posted next week, not this. Consider this post a safety intervention. The most important thing to consider when you’re canning is whether your item is a high-acid or low-acid food. Most food-born pathogens, including yeasts, molds, and most bacteria, can be killed at 212°F. [...] 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 [...] 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, [...] |
  
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