This adorable little book and matching DVD arrived through my mailslot this week, thanks to the kind people at Voyaguer Press. The author, Ana Micka, calls herself “The Fresh Girl,” but all that I can tell you about her is that she’s based in Minnesota—her blog appears to be defunct. The book itself is chipper, […]
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, […]
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. […]
Sour cherries are one of those ephemeral gifts of nature: if everything goes right, and it’s not too hot, or too cold, and it rains just enough, but not too much, and it doesn’t hail, cherry growers (and eaters) are rewarded with about two weeks of sweet-tart perfection. Because they are so precious, I had […]
OK, all you beet doubters! I’m offering a tomato canning class on Sunday, July 25, at 1 PM. We’ll make some salsa and stuff some tomatoes in jars. You’ll learn the difference between a hot pack and a cold pack. We’ll also discuss pros and cons of water-bath versus pressure canning for tomatoes and how […]
I had no idea that so many people had such a strong aversion to beets. My beet class last weekend was somewhat under-enrolled, and I kept getting e-mails that said, more or less, “I really want to come and learn how to can, except that I can’t stand beets!” How can I convince you that […]
Hey kids! There’s still time to sign up for the “Beets Two Ways” class on Saturday, June 26th, at 1 PM. Beets can well, but because they’re a low-acid food, you can’t just pop them in a water bath. In this introductory class, we’ll cover how to pickle beets (making them safe for water-bath canning) […]
Beets! They’re beautiful! They’re delicious! They’re in season! And they’re red!
It’s been a veritable beetfest over here at goat central. We’ve been shredding them, pickling them, and pressure canning them. And, very importantly, teaching other people how to do these things, too. I love a good beet salad in season—one of my favorites follows below—but […]
Sorry, folks, no pictures. This month’s can jam gave me an excuse to do two of my favorite things: eat stuff from the freezer and experiment with rhubarb. Everybody loves strawberries and rhubarb together, right? And since strawberry season has already started, it’s time to clear out the rest of the berries from the freezer, […]
I like papayas. They remind me of the Dominican Republic, where I spent a week two years ago sitting on the beach, drinking rum cocktails, and watching people kite surf. (No kite surfing for me, thanks. I like my neck.) Here in West Philly, where we’re blessed with a large immigrant population, you can find […]