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9,414 Garden Web Discussions | Harvest & Canning
Home Canned Tomato Soup Recipe, Please!
Posted by plsgrow(7A TN)
63 Comments
digdirt2Updated Yes they can be roasted first. Just measure before as the roasting will shrink them some. Dave
Fermented pickle question
Posted by JBo.73
1 Comment
digdirt2Updated If you have to cut them up some then spears work much better than slices. Slices go mushy pretty fast when fermenting. Quartering the cukes into spears is best. Dave edited to add that big chunks is another option This post was ed...
Gazpacho
Posted by yolos - z 7b/8a Ga.
1 Comment
nancyofncUpdated I puree mine more so it is more "drinkable". I also love cantaloupe gazpacho and it is almost harvest time - can't wait. Nancy
canned relish looks very thin
Posted by casi(5)
1 Comment
digdirt2Updated Casi - I don't know where you got the recipe from but cornstarch?? Are you sure this is a safe recipe to use? Generally speaking cornstarch isn't allowed in canning. It is on the list of restricted thickeners. It not only breaks d...
problem today with canning dill pickles
Posted by casi(5)
3 Comments
cinsay(z5 OH)Updated If jars had previously been knocked together, even though they look good right now, they will have a weakness at the place they had been hit. If the person who used them previous to you or during transport allowed them to be knock...
Refrigerator fig jam
Posted by MrClint
5 Comments
nancyofncUpdated Meyer lemons are a cross between oranges and lemons and are not as acidic as lemons. With all the figs you have, try taking small portions, like a half cup or so, and adding a quarter teaspoon of your flavorings. Keep notes becaus...
Processing Time
Posted by blondiesc
2 Comments
blondiescUpdated Dave, thank you very much!
New Canning Contest Regs at the County Fair
Posted by malna(NJ 5/6)
3 Comments
malna(NJ 5/6)Updated Well, I had to laugh when I saw this "addendum to the rules" yesterday afternoon: "The goal of our Home Canning Show rules is to make sure that the proper processing guidelines are followed for food safety reasons. ...
puzzled over canning tomatoes method
Posted by rosajoe_gw(8)
13 Comments
digdirt2Updated Yes you can sub vinegar for the bottled lemon juice as the NCHFP instructions say. Four tablespoons of a 5 percent acidity vinegar per quart may be used instead of lemon juice or citric acid. However, vinegar may cause undesirable...
Rules of thumb for converting to low sugar using Pomona?
Posted by minuteb
4 Comments
digdirt2Updated Dave, is there a particular brand of low/no sugar pectin you would recommend for recipes with alternative sweeteners? Yes we work with the Ball Lo/No Sugar all the time with excellent results. Wife has found it to be the very best...
lemoncello question, again
Posted by usmc0352
12 Comments
minutebUpdated So, I've done a dumb thing with my recent attempt at making Lemoncello. I slavishly and carefully zested my lemons and followed the recipe for the first phase and then completely forgot about it. I had carefully put in in a nice d...
Help rescue Spiced Tomato Soup!
Posted by pqtex
6 Comments
tishtoshnm Zone 6/NMUpdated I would consider canning as is and then when ready to eat, doctor it up, like a can of crushed or pureed tomatoes plus some cream, etc.
canning with canned tomato's
Posted by yellowtines(Zone 6)
1 Comment
digdirt2Updated For fresh eating, sure. But for re-canning it isn't recommended by the guidelines. Re-canning already canned foods results in a sharp decline in the texture, consistency, and over-all quality. Plus there is sometimes the duplicati...
Canner not working, can I save jars till I get a new canner
Posted by newuanda
4 Comments
digdirt2Updated How long are we talking about? If less than 24 hours, fine. Longer than that and they fall outside the safe-to-do guidelines. It not only becomes very risky but also leads to a notable decllne in quality. You'd do better to remove...
Want to start canning, where to start
Posted by mfran12345 (Zone 6b, northeast PA)
3 Comments
dgkritch(Z8 OR)Updated Welcome to the forum! Dave's advice is spot on as usual. I would add that you might look up your local extension office and see if they offer any classes. It should be under the County listings for your area. Just jump right in an...
halfing a recipe?
Posted by tracik
4 Comments
matsubzero(6)Updated I even pulled a recipe down to 3/5 because that's all my cooking pot will hold. I had to use a calculator tho... Plus, my garden isn't big enough to reap a full recipe at a time...
Sugar in recipes.....
Posted by tracik
5 Comments
Siobhan101(7)Updated I HATE sweet pickles (and relish). It's a personal preference thing, I just find it disgusting. So I try to find a recipe with very little sugar in it so I feel confident that the vinegar is what's doing the preserving and recipe ...
Radish beans??
Posted by kerryv
3 Comments
kerryvUpdated Thanks! They're very tasty!
Help! Lumpy Jelly
Posted by karma2009
1 Comment
digdirt2Updated Only thing I can think is that the pectin didn't get stirred well throughout. Did you stir continuously? I have used the Ball Lo/No Sugar several times with no issues. Next time mix it in with some of the sugar. Dave
The book Joy of Pickling
Posted by tracik
4 Comments
kastleUpdated I love the pickled grapes. It's something I tried on a whim & fell for it. It's perfect w cheeses
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