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Keeping these rules in mind will help you create safe, tasty canned goods. Wash your hands, wash your tools, wash your food! Your preserves won’t get cleaner in the jar. Wash everything that will touch the preserves right before you start – spoons, pots, funnels, jars/lids/screwbands, etc. Even if I think everything’s clean, it gives me peace of mind to do it again. When in doubt, throw it out! If you open a jar . . . → Read More: Our Unbreakable Rules of Canning Note: This is for peace of mind. Every time I get a little worried about the amount of produce just hanging out on my guestroom bookshelf, I remind myself that this is a process backed by science and very safe if done correctly. Most fresh foods have a very high water content, which makes them deteriorate quickly due to micro-organisms, food enzymes, contact with oxygen, and moisture loss. Canning slows this decay by vacuum-sealing jars . . . → Read More: The Science of Canning Last March, I decided to can a tiny bit of rhubarb rosemary jam. Just as an experiment. I had spent the last five or six years studying for professional exams and I suddenly had time on my hands and needed a hobby. The jam itself was a failure, because it stayed syrupy (but it makes great cocktails), but I was hooked! I canned like a crazy person. We bought 90 pounds of tomatoes. The . . . → Read More: My Ode to Canning Now that we’ve introduced you to the Farm, please say hello so some absolutely delicious pork. Everything we’ve had from Flying Pigs Farm has been juicy, flavorful, and addictive, but we had really only eaten their sausage and bacon before. We used our trip to try a few new things – namely pork belly, blade roast, leaf lard, and tenderloin. The Surgeon General would not have approved of the amount of meat we ate that . . . → Read More: Feasting at Flying Pigs Farm  Comments are closed  Travel  All-Natural Breakfast, bacon, brunch, Canning, eggs, local food, milk, pork, sausage Pizza is a definite DIY situation. It’s cheaper, less likely to be delivered cold, and only covered in surplus commodity cheese if you like that kind of thing. The most time-consuming part is making the dough, which has to rise for an hour or so (although you could cut this to 30 minutes if you were in a big hurry). Because of this, we usually save pizza for weekends and plan to work out, . . . → Read More: How to Make Pizza 4 comments - (Comments are closed) Dark Days, Techniques Canning, dark leafy greens, how to, leftovers, local flour, mushrooms, Recipe, sausage, Why Buy? D-I-Y! |
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