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 [...]
Let’s see. What did I do the past month, while I was on blog and Twitter and Facebook hiatus?
I had a nice visit with my mom.
I played a lot of piano.
I wrote (but not enough).
I edited (more than enough).
I cooked lots of boring, repetitive things that used stuff in the freezer.
I gardened nearly continuously.
Somehow, I [...]
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 [...]
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?
The canned applesacue is sooooo much better than the frozen. It has excellent texture, a [...]
(Thanks to relaxing for the photo, via Flickr.)
IgnitePhilly was awesome! Thanks so much to the crew for inviting me, to all of you who came out to pack the room, and to the other presenters for putting on such a great show. There was so much clamour and din at Johnny [...]
Like regular canned pears, only drunk.
5 pounds ripe, yet firm, pears
Sugar syrup, at your preferred level of sweetness (I like 1 sugar: 2 water)
Several cups brandy
1) Put on a pot for a boiling water bath and sterilize your jars. I used 2 quarts and 2 pints. Life will be easier if you use wide-mouth [...]
Normally, I am a fan of the hot-pack approach to canning fruit, as it helps you fit more fruit into each jar. A recipe in last month’s New York Times, however, convinced me that it’s silly to poach pears separately, since a water-bath canning process will effectively poach the pears for you. I found their [...]
Harvest season is winding down—within a month or so we’ll be posting on what we did with all that food we canned, instead of how to can it. Meanwhile, it’s our last chance to squirrel away some seeds for next year. This is my first time attempting to save seeds, so I’m winging it. Here’s [...]
This is a slightly tweaked version of the Ball Blue Book classic. My grandmother used to make a corn relish that was a little more on the sweet and sour side. What I like about this one is that it’s only sour enough to make water-bath canning OK, but not so sour that you can’t [...]