My delightful billy goat made this delicious soup with ingredients that came from our basement (mostly). We’re not participating in the Dark Days challenge, but it almost qualifies, depending on how you classify the pears. We used fresh pears from a not-terribly-local-or-organic source, but if you want to be exceedingly virtuous, you could make this […]
Happy Thanksgiving, everyone! When you’re done eating that turkey, be sure to make a stock. BUT—and this is a big but—unless you have a pressure canner, please don’t attempt to can it. Unlike fruits, tomatoes, and tomatillos, stock is a low acid food, which means that the temperature of boiling water is not enough to […]
Split pea may possibly be my absolute favorite winter food. The leaves fall, the rain comes, and it’s time for a big bowl of green goodness. In the past, I’ve made it in the crockpot, but sometimes it ends up tasting a little overcooked—especially if bacon is involved. This version, in the pressure cooker, will […]
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 […]
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 […]