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9,414 Garden Web Discussions | Harvest & Canning
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
Would this be safe to do?
Posted by laceyvail(6A, WV)
1 Comment
malna(NJ 5/6)Updated I can't think of a reason that your canned puree would pose any problems. As long as the quality (since it's three years old, but I've used canned tomatoes that were about that age) is still good, I'd go for it.
Cucumber Marmalade
Posted by kalindi615
4 Comments
ahbee01(z5 OH)Updated How about a cucumber salsa? There is a fiesta salsa in the ball complete book of home preserving. I'm going to try it this year!
Green Concord Grapes
Posted by mrsg47
2 Comments
mrsg47Updated I knew I would find a kindred soul here! Won't the juice be terribly sour? These are un-ripe black concord grapes. Thanks! Mrs. G
My mistake
Posted by luvncannin
5 Comments
kriswrite(zone 8)Updated It is not a hot salsa recipe, if you follow the original recipe exactly. So I would tell your friends to add more hot peppers after opening, if they like.
Pressure cooker question
Posted by annew21(7b NC)
4 Comments
annew21(7b NC)Updated I really don't want to throw them out, especially since I grew the beans in my garden. Since you added a cautionary note to your recommendation, I looked on the CDC's website. They gave a blanket recommendation for all home-canned...
Modifying tested recipes
Posted by scott123456(5)
10 Comments
pattypan(z6b CT)Updated thanks, dave ! i will try some of those recipes that look so tempting.
Steam blanching versus Boiling water blanching
Posted by matthias_lang
3 Comments
digdirt2Updated That seems to be a personal preference issue - some find steam blanched slightly crisper but if so the difference is minimal IMO. It is not-blanched that really go limp as the wilting enzymes were not destroyed. Dave
Mirro Canning Help
Posted by Gossie
18 Comments
digdirt2Updated Kathy - lots of discussions here about "best" or "favorite" pressure canners. There are only 3 brands approved - Presto, Mirro, All American. The Presto models, 16 or 23 qt, and the best deal for the $$. The 23...
Newbie needs help with Kosher half sour/dills
Posted by GreenFire
9 Comments
2ajsmamaUpdated I've fermented in quart jars with a brine bag pushed into the neck - works fine. Just put the jar on a plate or in a bowl in case of overflow.
BBB Green Pepper Jelly
Posted by KSprairie
9 Comments
KSprairieUpdated I read Linda Ziedrich's article. Thank you so much. That was really informative. I need to buy her books! Thank you also for your tips on sugar and pection amounts. Gives me a good place to start. I've been curious about the relat...
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