Houzz Discussions
GardenWeb Discussions

9,414 Garden Web Discussions | Harvest & Canning
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
Pressure canning tomatoes and applesauce
Posted by vschlaff
6 Comments
pixie_louUpdated One thing to keep in mind is that pressure canning will not necessarily save you time. The processing times may be shorter than the BWB processing times. BUT with PC'ing, you need to bring up to steam, vent for 10 minutes, bring t...
Brokenbar Oil Packed Tomatoes
Posted by skeip
7 Comments
digdirt2Updated save this post bump
Canning jars with glass lids and screw rings
Posted by cme1(5a)
1 Comment
digdirt2Updated Try the link below instead as your link doesn't work. First, if it is a gallon size (rather than a quart) it cannot be used for canning anything anyway. They are used just for dry storage. There are no provisions or guidelines or ...
Ready to use bags of ingredients
Posted by dspen(5b/6a)
3 Comments
dspen(5b/6a)Updated Thanks, I probably will not use any of the packages for pickles or salsa, but husband wondered about the ketchup. Not sure if it would be worth my time. There are only two of us and we don't use much ketchup! But I wanted to ask f...
Devices to help clean root crops
Posted by naturegirl_2007 5B SW Michigan(5B SW Michigan)
7 Comments
seysonn(8a WA/HZ 1)Updated A simple plastic scrub brush can do. If not good enough, how about a brass metal brush ? I use one of those some times to clean russet potatoes for baking under running water.
Freezing Kale into Cubes
Posted by judydel
1 Comment
hawaiisamUpdated I blanched and froze excess kale per the BBB instructions. I spread the kale in freezer bags and stacked them in the freezer. Whenever I don't have fresh kale for our smoothies I just break off a chunk. It works great. As you poin...
Ferment Cow/crowder peas?
Posted by wertach zone 7-B SC
8 Comments
wertach zone 7-B SCUpdated Thanks Rodney, I will give that a try! Dave, yes, I like hummus the kind with garlic and tomatoes from the grocery store deli. I'm not sure if I would want to try to make a big batch though. It would spoil before I could eat it al...
Going to try Dilly Beans - questions
Posted by 2ajsmama
6 Comments
2ajsmamaUpdated Well, mine aren't crisp - but I may chop them up and put them in potato salad or something. If I had 1 more kind of bean I could have made 3-bean salad but I only had 2 kinds of beans. Maybe I'll have to add canned kidney beans!
Did I ruin my green beans?
Posted by zazgrama
1 Comment
digdirt2Updated The excess water in the canner changes the volume of air, the pressure and the temperature achieved according to the standard guidelines. How much of an effect depends on altitude. If less than 24 hours they should be re-processed...
Can I swap agave for honey?
Posted by kerryv
2 Comments
kerryvUpdated Oh good thanks!!!
5 15 25 35 45 55 65 75 85 95 105 115 125 135 145 155 165 175 185 195 205 215 225 235 245