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Hot Corn Relish, Yet Again
The October CanJam focused on peppers. Though I thought about doing jars and jars of pickled peppers (and in fact put up one basic jar Monday night, following Marisa’s instructions over at Food in...
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Ask the Goats: Canning Kimchi?
Ask the Goats is a semi-regular Monday feature in which we, the goats, attempt to answer your food preservation questions. Got a question? Drop us a line at dorisandjilly@gmail.com. Q. I would like to...
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How to Cure and Smoke Salmon
I have been blessed with a freezer full of sustainably harvested salmon. Unlike my venison, I’ve had to pay for it, but I couldn’t ask for better quality than the stuff that’s been arriving in our CSS...
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Ask the Goats: Sterilizing Jars
Ask the Goats is a semi-regular Monday feature in which we, the goats, attempt to answer your questions about growing, making, eating, and preserving food (though you probably don’t need much help with...
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Salt+Meat=Love
It’s true. I’ve slipped down the slippery slope of food preservation: meat. With the encouragement of Mrs. Wheelbarrow and The Yummy Mummy, I’ve thrown my hat in for a year of charcuterie. It helps...
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Ask the Goats: Sugar Substitutes
Ask the Goats is a semi-regular Monday feature 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...
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Canning on the Hudson
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,...
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The Preservationists Vs. the Artisans
Sometimes the New York Times annoys me. Yesterday—in case you missed it—the Dining and Wine section featured a “D.I.Y. Cooking Handbook.” For most of the day, at least until nuclear fears and March...
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Ask the Goats: Off-Season Canning?
Ask the Goats is an occasional Monday feature 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...
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Spring Loaded Carrot Kimchi
Last weekend I pulled up the carrots I had left to overwinter at my community garden. The boards on the raised bed were rotten, and my billy goat had offered to build me a new frame so I could put in...
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