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Canning Sauerkraut
Remember my pink sauerkraut experiment? It worked! And it’s delicious! And it made 2 1/2 quarts! Fortunately, sauerkraut cans well, so it’s now safely tucked away in jars. It will also keep well for...
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Roasted Cabbage and Brussel Sprouts
The more dedicated readers among you may remember that a few months ago I found myself the proud owner of a bumper crop of red cabbage. I turned most of them into spectacular pink sauerkraut, but I...
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Canning on the Hudson
I’m baaaaack! Posts on gardening, cooking, and canning soon to follow—but first, an announcement. This June I’ll be offering a three-day, four-course sustainable food preservation workshop on the...
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Three Ways to Preserve Greens
Based on your recent Google searches, I gather that I am not the only one drowning in beet greens, turnip greens, collar greens, chard, and kale. Earlier this week I went out to my garden and cut...
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Giveaway: Put ‘Em Up!
Earlier this summer, the nice folks over at Storey Publishing sent me a copy of Serri Brooks Vinton’s Put ‘Em Up. Sometimes, when I sit on a review copy, it’s because I’m trying to decide what, if...
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The Accidental Salt Mine
This has to be the coolest thing I’ve ever found growing in my basement. Fermented things, as you probably already know, require a lot of salt. To make sauerkraut, for instance, you mix approximately...
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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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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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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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