It’s the time of year when the days get longer, the crocuses start to bloom, and intrepid gardeners put in their peas. And as our larders from last year grow thin, we start to think about how, what, and how much to preserve from the coming year’s harvest. This projecting business is the hardest part—how [...]
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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 dorisandjilly@gmail.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 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 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 [...] 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, [...] 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. [...] 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) [...] The best part of any food preservation class (besides the food) is always the discussion. Usually, I have quick answers for a fairly regular set of questions about food poisoning, the physics of pressure cookers, storage, and the differences between jams, preserves, conserves, and compotes. But recently, I’ve started to hear some new ones. This [...] |
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