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9,414 Garden Web Discussions | Harvest & Canning
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...
Auntie Annes salsa
Posted by tracik
25 Comments
digdirt2Updated No it means add 8-16 oz of canned tomato paste. The amount is your choice depending on how thick you want it to be. Canned tomato paste comes in your choice of 4oz, 6oz, 8oz, and 16oz cans. Dave
Help - Fruit Fly larvae in pickle brine!
Posted by Cans25
1 Comment
digdirt2Updated It can happen. The odor is very attractive to them. Just clean and continue. How much actual skimming are you having to do? With most properly covered crocks every 3-4 days is more than enough. Tell me about your crock. Is it a re...
Stupid question
Posted by scott123456(5)
4 Comments
2ajsmamaUpdated I asked Linda and she is checking into it again, but says that acetic acid will boil off, citric acid doesn't. She said it used to be common advice given on extension sites not to boil vinegar solutions for longer than the recipe ...
dehydrated/dried zucchini
Posted by jrslick (North Central Kansas, Zone 5B)
10 Comments
donnaroeUpdated kriswife, how do you use your dried zucchini that you store in the glass jars? Just wondering if I would actually use this if I go to all the work.
Dehydrating okra - questions
Posted by jennieboyer(8)
4 Comments
jennieboyer(8)Updated I think I have an idea! I will take the dehydrator to work with me. Then it won't have to be turned off more than about 30 minutes while I transport it. New question - I rinsed and dried the okra as best as I could, but some of it...
Spremy Electric tomato strainer
Posted by dgc1
1 Comment
digdirt2Updated If I was going to spend that kind of money ($250.00) for a tomato strainer I'd at least get the model with the largest hopper for feeding. I would also plan to protect the surrounding area well as even my Victorio hand crank model...
Refrigerator pickled peppers and PH
Posted by CaraRose
2 Comments
CaraRoseUpdated Thanks Dave. I just used dried pickling spice and dill seed. I tried one once I saw your response... not bad :) It's only a pint jar so I should be able to use them quickly.
frozen jalapenos & anaheims
Posted by KSprairie
2 Comments
KSprairieUpdated Thank you malna! I enjoy using the frozen peppers in cooking, but I still have quite a bit left from last year. With the new crop coming up, it would be good to use the old and make room for this year's peppers. I may as well try ...
Pickling brine - how to "evenly divide"?
Posted by jennieboyer(8)
1 Comment
digdirt2Updated With that recipe that is about all you can do - divide as best you can. Use tea strainer or skimmer to skim the spices and solids out and divide them and then pour in the brine. Other recipes call for placing them all into a spice...
Big green beans (1/4 inch dia or so)
Posted by 2ajsmama
3 Comments
2ajsmamaUpdated OK, I've got just under 3 lbs of these big (some are a little bulgy) beans snapped, rinsed, drained and in the fridge. I have to pick up DD, but I picked these 24 hours ago and want to do something with them when I get home. I dec...
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