How to Cure and Smoke Salmon

I have been blessed with a freezer full of sustainably harvested salmon. Unlike my venison, I’ve had to pay for it, but I couldn’t ask for better quality than the stuff that’s been arriving in our CSS (community supported seafood) subscription through Otolith. Being a Midwesterner, it’s taken me several months to get the hang […]

Ask the Goats: Why Ovens Don't Count

Ask the Goats is a (mostly) weekly feature in which we, the goats, attempt to answer your food preservation questions. Got a question? Drop us a line at dorisandjilly@gmail.com.

Q. I made a beef stew in a 350°F oven. That’s hotter than a water bath, so why can’t I just can the stew as is? Why […]

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. […]

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 […]

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, […]

Tomato Sauce Under Pressure

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. […]

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 […]

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, […]

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