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9,414 Garden Web Discussions | Harvest & Canning
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
Your Greatest Hit Recipes for Leesa
Posted by zabby17(z5/6 Ontario)
150 Comments
Nancy zone 6(6b)Updated Thanks booberry! I don't have a problem at all with blackberry seeds, although if I gave it as a gift (which I may very well) I think I would run it through a food mill. It always surprises me that a food mill gets so many seeds o...
Red/green toms?
Posted by gardengalrn(5KS)
1 Comment
digdirt2Updated Yes but you may have to include acid if none is called for or increase the added acid. Green tomatoes are more much acidic than ripe tomatoes. So if it is something like pickled green tomatoes, no problem. But if it is a salsa or ...
Best cukes/recipes for pickles
Posted by lisamann
11 Comments
seysonn(8a WA/HZ 1)Updated Of course. NCHFP provides all the instructions for how to can (either BWB or pasteurization) fermented foods. %%%%%%%%%%%%%%%%%%%%%%%%%%%% I know BWB. You practically cooking pickles. How does one pasteurize pickle ?
Could I put up tomatoes without salt?
Posted by barb_roselover_in
1 Comment
seysonn(8a WA/HZ 1)Updated Sure thing. Salt is optional for flavoring and plays no role as preservative in this case.
What can I do with a Victorio Food Mill
Posted by lee53011(5)
1 Comment
digdirt2Updated The ones you list are probably the most common but you can also use it to make seeded or seedless jams and preserves, apple and other fruit juices/cider, grape juice, any fruit or vegetable purees/sauce, baby food, relishes, chutn...
Spaghetti squash?
Posted by nancyjane_gardener(Zone 8ish North of San Francisco in the "real" wine country)
9 Comments
AmyinOwasso/zone 6b(6b)Updated I freeze avacados if I can find them for a good price. I just cut in half and freeze. I have seen people say they mash theirs. It will darken, and I find the part next to the peel stays fresh looking and helps offset the darker cu...
Re-Canning question.
Posted by BryanDanks
1 Comment
digdirt2Updated The ones you did last night you can re-do as they fall within the standard 24 hours allowed for re-processing (with new lids). I am assuming they will also need the required acidification of had you already added it? Technically, ...
Deferred canning of fermented foods
Posted by ekgrows(5 - Northern Illinois)
2 Comments
ekgrows(5 - Northern Illinois)Updated Thanks Dave! None of my books mentioned anything about canning it later. I thought it would not be an issue, but just wanted to make sure :)
Free apricots - blemished skin
Posted by kristadarin
5 Comments
kristadarinUpdated That sounds like a solution! Thanks. (The roasted ones have turned out well!)
What to do with beet stems/greens?
Posted by cme1(5a)
7 Comments
digdirt2Updated Blanching is recommended to neutralize the spoilage enzymes. You don't have to but they will store longer and in better condition if you do it. Dave
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