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 firstname.lastname@example.org.
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, the goats, attempt to answer your questions about growing, making, eating, and preserving food. Got a question? Drop us a line at email@example.com.
Q: When you have a boiling-water bath recipe, how much do you adjust the processing time for different size jars? Most jam […]
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. […]
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 […]