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Harvest Forum

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
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of using only the tested recipes and avoiding "process for the food with the longest time" because i believed it was outdated information.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...
Apple cider vinegar is ready--now what?
Posted by rredbbeard(SE CT USA/zone 6b)
rredbbeard(SE CT USA/zone 6b)I have a batch of ACV that I started about 10 weeks ago, and it finally smells like it's ready! It's actually 2 quart jars, started at the same time using organic macintosh, and the clear liquid is ~40% of the total volume: I would...
Strawberry Apples
Posted by jude31(6 E Tn)
12 Comments
Linda J NicholsUpdated When I was a kid, we had a very old strawberry Apple tree out in our pasture. Not a very tall tree and very knarled and bent but it had small strawberry looking apples with translucent flesh that tasted just like sweet strawberrie...
Juicer / Strainers
Posted by Coast Ranger
3 Comments
pqtexUpdated I have both. I have the kitchenaid strainer attachment that fits on my mixer's grinder attachment. I also have the Roma with all the extra screens. Both have their uses. Honestly, the kitchenaid has the easier cleanup. It is also ...
Have you canned any of these "Southern Pea" varieties
Posted by turnage(z8a TX)
4 Comments
turnage(z8a TX)Updated Thanks for the info Dave. I think I may can a small load of the Dixie butterpeas just to try them and freeze the rest, assuming I have a good harvest.
What is 'real' buttermilk?
Posted by keepitlow(6)
18 Comments
pqtexUpdated This is all interesting and informative! Enjoyed reading about the process and the differences.
What have you put up 2016
Posted by annie1992
26 Comments
iice9Updated Sounds delicious. If I get some time, I will try it.
Leftover bean liquid before processing the beans
Posted by pqtex
2 Comments
pqtexUpdated Thanks, that's what I planned on doing. I just had a lot more than I'll need to top off the jars, if I need to do that. I was careful about not putting too many beans in the first batch and having a lot of liquid, and I will do ...
Cabbage varieties for purple sauerkraut
Posted by brigid32(USDA 9, Western zone 14)
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Winningstadt is a great cabbage for slaws and kraut. It is German is origin but seeds for it can be difficult to find as it has been replaced by many of the more common hybrids. But it is green. Red Koda is an old German red as is...
Kimchee recipe?
Posted by gardengalrn6
16 Comments
brigid32(USDA 9, Western zone 14)Updated Also, I guess I should add that my recipe isn't for long-term, sterilized, sealed canning of kimchee, I only made it to store in the refrigerator and eat within a couple of weeks. So, this might not work right if you wanted to do ...
Shirley Veggie Juice Cocktail ???
Posted by digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)
15 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated The sugar is optional although it is a minimal amount. If you taste before you jar you'll know if you want it or not. I wouldn't call it an equivalent to V-8. Not only does it not have that many veges but it is not as thick as V...
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