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9,414 Garden Web Discussions | Harvest & Canning
Floating fruit - solution?
Posted by cme1(5a)
1 Comment
malna(NJ 5/6)Updated I usually use the "French Plunge" method (recommended by Carol (readinglady), Melly and Annie among others) and that has solved my personal floating fruit problem. Here's part of my post from an old Strawberry Rhubarb ja...
Ball Blue Book Chili Sauce
Posted by ellen_inmo(6)
25 Comments
2ajsmamaUpdated I figured as much. It's a small amount, unless you're dumping the whole 3/4C of mix into the preserving pot, but why use if you don't need to? I've never had a problem with my salt or garlic powder caking in this house. I'm assumi...
Fermented dills not fermenting?
Posted by cme1(5a)
4 Comments
cme1(5a)Updated Thanks to you both - I'll try to calm down ;)
canning
Posted by Bettylcb
3 Comments
dgkritch(Z8 OR)Updated No way I'd can that! It freezes beautifully. Deanna
About to Pick a Peck of Pickled Peppers
Posted by HotHabaneroLady(7a Central MD)
2 Comments
HotHabaneroLady(7a Central MD)Updated Thank you! I noticed that the pickled pepper recipe from Colorado State did not call for blistering the skin, so I assume it must be an optional step. In other respects, it is very much like the USDA recipe. I also noticed that th...
'nother dumb question - canteloupe jam or jelly?
Posted by ediej1209(5 N Central OH)
12 Comments
2ajsmamaUpdated Does anybody have Linda Z's recipe for pickled cantaloupe? It is supposedly in the 2nd edition of Joy of Pickling and I have the 1st. It calls for liming the melon cubes/balls. That's all I know.
Really Messed Up My Pickle Brine
Posted by jim6918
5 Comments
2ajsmamaUpdated You mis-read the NCHFP recipe. The 2 gal of water (and 3/4C of salt) is for soaking the cukes in to dehydrate them a little before pickling (draw some water out and they'll soak up more of the vinegar solution later). The brine re...
True Lemon Product
Posted by cannond
4 Comments
digdirt2Updated I was addressing it from the safety aspect. If you are using it primarily for flavoring then like malna I sure wouldn't see it as any problem. As for the soy, as malna said they make it clear on their website that it is no longer ...
Beans
Posted by gardengalrn(5KS)
3 Comments
naturegirl_2007 5B SW Michigan(5B SW Michigan)Updated Most pole bean varieties will continue to produce pods throughout the growing season if you pick regularly. Since yours are maturing you would need to pick off ALL the large beans, and then the vines are likely to resume flowering...
Pickling
Posted by StewartMichael
31 Comments
2ajsmamaUpdated Check the Joy of Pickling - I believe Really Quick Dills is a small batch - smaller than NCHFP recipes anyway. And there's always Small Batch Preserving by Ellie Topp. Marisa McClellan of Food in Jars just came out with a book cal...
When CAN I change the jar size safely?
Posted by vedabeeps
5 Comments
digdirt2Updated When CAN I change the jar size safely? This particular recipe aside and to answer your title question, future readers need to note the point Deanna made - your cannot increase jar size in any situation. You can always safely reduc...
help with ingredent in this pepper recipe
Posted by ahbee01(z5 OH)
2 Comments
AmyinOwasso/zone 6b(6b)Updated I got some in the bulk section of Whole Foods,
Canning TVP products?
Posted by msmarieh(Z5/N IL)
4 Comments
unclezillionUpdated Seems to me there is loads of misinformation going around about soy products. It seems to me that Dairy councils have been working overtime spouting complete and utter rubbish. How to make TVP Soak soy beans in water for 8 hours b...
Roasted red pepper spread question
Posted by ahbee01(z5 OH)
5 Comments
ahbee01(z5 OH)Updated Ok, cool! Has anyone tried using different kinds of peppers for the spread?(thanks)
I missed the vinegar:water pickling memo
Posted by katiekatie
4 Comments
ahbee01(z5 OH)Updated Have you tried any of the recipes here?
Is this recipe safe for BWB pickles?
Posted by PlantsAndYarn(5)
3 Comments
digdirt2Updated Like skeip said it meets the minimum safety requirements. More vinegar or added citric acid would be safer. Agree about the onion powder. Also if you use slices I would also add Pickle Crisp as slices will not be at all crisp othe...
Want to can jalepenos but don't want mushy
Posted by sundrops(Z6 SW Indiana)
18 Comments
digdirt2Updated I don't think safety would be the issue but I would question the quality of the end results based on my fermentation experience. 1 1/2 c salt for 2 gallons of water it a very high salt ratio and that much vinegar isn't going to al...
sour cherries
Posted by Sami56
2 Comments
malna(NJ 5/6)Updated Another avenue might be asking around at a local Farmer's Market. I found a source for local sour cherries by asking a fruit vendor - he didn't grow them anymore, but he knew someone who had three or four trees producing more than...
citric acid?
Posted by karijo73
3 Comments
karijo73Updated ok. thanks guys!
What's is happening?
Posted by scott123456(5)
3 Comments
skeipUpdated Sounds like you are cold packing the peppers. Try a hot pack method, it generally results in a better final product, and less liquid loss when you BWB. Worth a try on a few jars. Steve
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