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Q: I tried canning chicken stock, and followed the directions on your blog, but the lids made the “pop” sound as soon as I poured the liquid in and seemed to seal (I hadn’t heated them up yet). Then I processed them. Is this OK? Are the jars safe to eat? (from Christina, Philadelphia) Yes! If you had [...] Y’all know I love my cabbage and pork. Once again, the picture doesn’t really do this meal justice. Imagine succulent cabbage melted onto the form of a giant pork meatball, equally sweet and sour. This recipe had the additional advantage of using up a variety of items filling my refrigerator, freezer, and winter pantry: homemade [...] Q: I make a lot of black bean soup but don’t have much room in my freezer. Can I can it? (Another one from Doris’s co-worker J) I’m so glad you asked. Like they say on Facebook, it’s complicated. The short answer is yes, BUT only in a pressure canner. Beans are the classic low-acid botulism-breeding food. [...] This soup is not unlike a liquid hummus. Depending on your preferences and what you have on hand, you can make it vegan or with chicken stock; with or without parsley; and lumpy or smooth. I use the pressure cooker both because the texture of the “sauce” in canned beans creeps me out and because [...] Several of you have asked (mostly off-blog) for more information on pressure cooking—and here at Doris and Jilly Cook, we aim to please! The Science First, take a listen to the “Chemistry In Your Cupboard” segment on the “Time” episode of Distillations, a podcast one of us is involved with. You’ll find out a little bit more [...] When my mother offered me my grandmother’s pressure cooker a couple of years ago, I only agreed to take it because it meant I could reclaim my freezer from the stockpile of chicken stock it had become. Unlike jams or even tomatoes, you can’t can meats or stocks in a water bath. Instead, you need [...] My massive collection of winter squash has been looking a bit soggy of late. Combined with the dreary weather, this seemed as good an excuse as any to make a warm winter stew. And since squash takes so long to cook, and since I couldn’t be bothered to plan ahead, this seemed like a good [...] |
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