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9,414 Garden Web Discussions | Harvest & Canning
It's the pits!
Posted by berrybusy
6 Comments
gardengalrn(5KS)Updated Berrybusy, could you tell me the recipe you used for the pie filling? I've got to finish up with these tart cherries too.
This just doesn't look right
Posted by gardengalrn(5KS)
5 Comments
gardengalrn(5KS)Updated Dave, yes, it was that it didn't look tomatoey enough nor did it seem to have enough liquid. I went ahead and added another pint of canned crushed tomatoes...came out pretty nice and more like what I'm used to. I think that rather...
Doubling Annie's salsa canning recipe
Posted by AiliDeSpain(6a - Utah)
14 Comments
digdirt2Updated Pressure makes anything softer, more mushy. Much more of a "cooked" texture. How much effect all depends on the food. Since salsa is pretty mushy to begin with it would just make the larger particles softer. But it would...
Sun-fermented dill pickles
Posted by sharber
16 Comments
WendingWayUpdated The method you are describing - where cukes in brine topped with bread are set out in a jar in the sun - is exactly that of Hungarian "kovászos uborka," which when I lived in Hungary, were produced in abundance by virt...
recipe for chow chow
Posted by garden_fool(zone 9 TX)
4 Comments
thatcompostguyUpdated The shredded kind, sort of sweet like a bread and butter relish, is good with a bowl of pinto beans and cornbread in the fall and winter.
Approved recipes
Posted by tracik
6 Comments
gardengalrn(5KS)Updated I just go by Ball's, Joy of Pickling and several others recommended here. I love to can but am not at all an expert and come here often for advice. Personally, I listen to what the experts say here and would probably not on other ...
Ball's Blackberries in Framboise/Chambord
Posted by thatcompostguy
4 Comments
pqtexUpdated Juice. Just plain juice. There's just so much jelly and jam we can eat, and after I've made several loaves of blackberry bread, I juice and can the rest of them. If time is an issue, I freeze them until I have time to process. The...
What's the best way to prepare mulberries to freeze?
Posted by wannaflower(5)
2 Comments
digdirt2Updated Or you can just freeze them plain. Just wash, let drain, pack in ziplock bags and lay flat in freezer till hard. Weh thawed they will already be half macerated for you and you can use them however you want. Dave
I Hit Gold!
Posted by wertach zone 7-B SC
13 Comments
wertach zone 7-B SCUpdated I used the lids that came on the jars.They seemed kind of thin. They distorted in the PC. I will probably have to reprocess them. I am waiting for them to cool and see if they seal. Edited to add, It appeared to be that they were ...
Favorite salsa recipes?
Posted by bman123(7b/8a DFW TX)
3 Comments
digdirt2Updated If you mean make 6 pints of the above recipe then it has been tested and approved for canning and shelf storage so no problem. If you mean make 6 pints of an unapproved/untested recipe then yes you can keep it refrigerated (or fro...
A couple of questions....
Posted by tracik
3 Comments
2ajsmamaUpdated Actually now Ball is saying you don't need to simmer the lids. I still like to put them in a small bowl and pour a jar of the hot water from the canner over them and let them sit in it while I fill the jars (and skim foam, free bu...
just made chow chow have question
Posted by tracik
3 Comments
digdirt2Updated Yeah the mashing them down probably resulted in over-packing. That may be safe to do with a pickling recipe but not with many other things so it is a lesson to learn. Without that you would have easily gotten the 8 jars and much l...
Chinois, food mill, jelly bag or pillow case?
Posted by wannaflower(5)
4 Comments
kriswrite(zone 8)Updated You probably don't need either! I strain using a flat bottomed colander/steamer lined with reusable cheesecloth. And when I make applesauce, I use an immersion blender. (Like this: http://www.proverbsthirtyonewoman.blogspot.com/20...
How old is too old?
Posted by luvncannin
3 Comments
luvncanninUpdated Thanks y'all. I guess I will do just that. Thaw smell taste and hopefully have enough good stuff to make a batch of jam. Sandplums, my favorite to jam, did not make again this year. I am desperate for something to can. I have prob...
Pickled tomatoes
Posted by tracik
5 Comments
dgkritch(Z8 OR)Updated Adding a tiny bit of sugar can decrease the tang of the vinegar too. Not enough to make them sweet, but just to offset the vinegar and "green-ness" of the tomatoes. No safety issues with adding a little sugar. Deanna
25 lbs of peaches and no clue what to do!
Posted by jennieboyer(8)
10 Comments
ryseryse_2004Updated I was not very happy with freezing them last year. If you don't eat the thawed ones right away, they turn brown. This year I will try canning them.
Greens w/ Holes in Leaves: Ok to Eat?
Posted by aubade
13 Comments
luvncanninUpdated I am glad to know about the salt soak too. I usually use vinegar if the produce is store bought. kim
weighing for recipes
Posted by tracik
3 Comments
tracikUpdated Here is a picture of them
Just want to confirm these are mulberries
Posted by wannaflower(5)
3 Comments
theforgottenone1013(MI zone 5b/6a)Updated You're welcome. The berries will come away from the tree very easily when ripe. A time saving way to harvest them is to put a tarp or old sheet (old being the key word; the berries stain) on the ground under the tree and give the ...
In regards to Apple Sauce, Pressure vs. Water Bath?
Posted by bksinaz(z9 AZ)
3 Comments
kriswrite(zone 8)Updated By the time you vent, bring the pressure up or down, etc., it's not faster to pressure can applesauce. However, PC does keep the kitchen cooler. It's really just a personal choice.
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