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This forum covers everything you do with your bounty after you harvest, such as canning, preserving, etc, as well as the harvesting itself.
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9,414 Garden Web Discussions | Harvest & Canning
Citron Melon -- anyone use these, have recipes?
Posted by denninmi(8a)
10 Comments
keen101 (5a, Loveland, Colorado)Updated Alum is totally still used in commercial store bought pickles! And yes, it is used to make crunchy pickles. Not all of them do, but the ones advertised as being extra crunchy do. Whether it is harmful or not i can't say, but comme...
Score!!!
Posted by gardengalrn6
11 Comments
annie1992Updated gardengal, we do that too, one of my favorite "fast" suppers. Congratulations on the kraut. I've been packing kraut for more than 40 years, and am always astounded by how easy it is and how few failures I get in spite o...
Canned bone-in chicken thighs...my experience
Posted by pqtex
4 Comments
pqtexUpdated One of the reasons I left the bones in for this trial run was I thought it might add flavor. On the other hand, I would have used the bones to make stock, so I was debating with myself if I was wasting the bones in the canned ch...
Beans, Dry, with Tomato or Molasses Sauce
Posted by food_lover
5 Comments
gardengalrn6Updated I'm thinking of making the NCHFP beans using the molasses sauce. Would it be safe to add dried onion flakes, allowing that they would absorb more of the liquid? I know that one can add dried herbs, would onion or garlic powder b...
HELP!... Canning Novice, looking for best Pickle Variety! Fast Mature
Posted by swede1234(4)
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Here is a list of the best varieties put together from all of the previous discussions of this question on this forum. They are in order of most recommendations. The search will pull up those discussions for you for more details...
Canning Pickles in 4oz Jars
Posted by mawkhawk5
8 Comments
mawkhawk5Updated Thank you, sir.
preserving horseradish
Posted by dangould
8 Comments
LoneJack Zn 6a, KCUpdated Nancy...the horseradish in won tons sounds really good. I will have to try it next time I cook Chinese. Not so sure about the lemon yogurt dip though? We use it a lot in cocktail sauce with shrimp or fish. On roast beef or the ...
Can I add more suger to my picked beets?
Posted by peanutone
2 Comments
peanutoneUpdated Dave I used Cider Vinegar, Thank you for taking the time to answer my question, I may try 1 1/4 cup of vinegar to the one cup of water and 1 cup of sugar, that would be closer to the older recipe my mother used.
Green beans cooked in pork stock, no meat.
Posted by pqtex
2 Comments
pqtexUpdated Since my beans were all prepped and ready to go, I went ahead last night and processed half my jars with plain water. For the other half, I included the stock that had been chilled, fat removed, then double strained. And I did e...
Reuse Canning Lids?
Posted by bellamart
58 Comments
trabold49Updated I do have to say that you have to be real careful doing this. I have found if I do it for too long that it affects the rubber and it does not seal. You do know it right away, but it is a hassle. Your probably better off getting n
Can shelled beans be brine-fermented?
Posted by rredbbeard(SE CT USA/zone 6b)
6 Comments
rredbbeard(SE CT USA/zone 6b)Updated Providing I don't poison myself, I'll let you know how they do! (j/k!) --Rr
Pressure canning mixed ingredients for the longest time...
Posted by pqtex
5 Comments
pqtexUpdated Updating this post... FYI, I just purchased the newest Ball Blue Book, 37th edition, which is dated 2014. I was reviewing the basic info on canning and thumbing through the pages and came across this information: On page 98 (the ...
Help quick! Canning chicken tomorrow need question answered...
Posted by Pepfun1-2(8)
4 Comments
pqtexUpdated Just a note, because I've been following the rule of using only the tested recipes and avoiding "process for the food with the longest time" because i believed it was outdated information. In the new Ball Blue Book, 37t...
Siphoning...my near-perfect streak just ended!
Posted by pqtex
6 Comments
pqtexUpdated Thank you! That makes me feel better. They turned out very good. The funny thing is that I only recently canned beans for the first time. I've read all the comments that losing liquid or absorption was a common problem, and th...
Can botulism grow in a fermenting vessel?
Posted by harvestingfilth(6-6B)
6 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated So your question "what if c.bot is in the cabbage to begin with, would the fermentation process destroy both the spores themselves as well as any toxin they might have produced?" Correct? If so then the answer is a qual...
Ball's 2008 Blue Book edition still calls for flour
Posted by seaglassgirl
14 Comments
pqtexUpdated Update on the flour issue of the recipe for mustard pickles. The newest version of the Ball Blue Book, 37th edition, published 2014, still has the mustard pickle recipe that includes 1/2 cup flour, page 80.
How long do YOU eat "old" canned food?
Posted by ekgrows(5 - Northern Illinois)
17 Comments
nancyjane_gardener(Zone 8ish North of San Francisco in the "real" wine country)Updated I would open the older jars, taste/smell them then take the older things to a pot-luck! You get lots of compliments and get rid of the older stuff! Nancy
Annie's Salsa Recipe and Notes 2012
Posted by malna(NJ 5/6)
72 Comments
CherylUpdated Thank you Dave!
I really need to do an invertory on my pantry more often!
Posted by wertach zone 7-B SC
2 Comments
LoneJack Zn 6a, KCUpdated I had a can of mandarin oranges bust the can seal in the back of my pantry a few months ago...the smell was quite unpleasant!!
Sauerkraut
Posted by marricgardens(5a Barrie)
18 Comments
drmbearUpdated I typically make about a 5 gallon bucket worth when I make sauerkraut, usually one red cabbage to about every 5 green cabbage heads - makes it a nice color. I do 5 lbs at a time, mixing it with the salt in a large bowl, then pres...
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