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9,414 Garden Web Discussions | Harvest & Canning
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...
Does ph matter if I PRESSURE can?
Posted by woohooman San Diego CA zone 10a
14 Comments
2ajsmamaUpdated I don't ferment anything except cucumbers so I won't address the mash - there have been discussions here on it. Just didn't know where you were headed with the reference to "recipes" - yes, canning plain tomatoes (crushe...
Tomatillo recipe ideas
Posted by AiliDeSpain(6a - Utah)
21 Comments
Slimy_Okra(2b)Updated I prefer Pasilla peppers in salsa.
space between jars in canner
Posted by pqtex
3 Comments
pqtexUpdated Thanks. My Joy of Cooking is the edition that was revised in 2006. No knowledge if the canning section was completely revised to up-to date standards, but a quick glance seemed to indicate they put a big emphasis on safety. I have...
Placing jars in canner
Posted by annew21(7b NC)
2 Comments
annew21(7b NC)Updated Thanks! I'll keep doing what I've been doing.
pickle relish question
Posted by AmyinOwasso/zone 6b(6b)
4 Comments
AmyinOwasso/zone 6b(6b)Updated Thanks Dave. That is the relish recipe that I used. I believe I had too much water in the canner. I had read the instructions about heating to 180 before putting the jars in and then starting the timing when it boiled. Eventually ...
heating in an electric skillet.
Posted by AmyinOwasso/zone 6b(6b)
3 Comments
AmyinOwasso/zone 6b(6b)Updated I'm leaning toward dehydrating. Nice and light when you're done. And mostly unattended. I dehydrated some cucumbers the other day, which were really good that day, but got kind of chewey later, not as good texture. It is yet anoth...
Will the experts please check this Bloody Mary Mix for safety?
Posted by ellen_inmo(6)
11 Comments
ellen_inmo(6)Updated Thanks Dave. I couldn't fathom processing anything for 90 minutes! Mixed vegetable products requiring that much time would just get frozen in my kitchen. I did inform my friends of your information. What they do with it is up to t...
Dried fruit jam - preservatives
Posted by purplepetals
2 Comments
dgkritch(Z8 OR)Updated I use purchased, dried apricots in my Habanero Gold jelly with no adverse effects. I agree with Dave that for many of us the purpose of preserving is to control contents in addition to being able to use summer's bounty all winter....
jelly recipe safe?
Posted by scott123456(5)
2 Comments
scott123456(5)Updated Thanks Dave. All the pineapple jelly recipes I have seen do not call for any vinegar and the jalapeño jellies calls for one cup of vinegar for about 15 peppers, so I doubled that. All the jelly recipes seem to call for 5 cups of...
Can I eat immediately after canning?
Posted by aimeentanner
5 Comments
digdirt2Updated The OP hadn't planned to eat it the next day. Thus the canning. The question only arose when she discovered that what she had just canned shouldn't be canned and needed to be dealt with immediately. Dave
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