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9,414 Garden Web Discussions | Harvest & Canning
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.
dehydrating green beans
Posted by tracik
6 Comments
kriswrite(zone 8)Updated I think I know what you're talking about. They are crispy green beans that are seasoned and used as a snack - like these http://www.nuts.com/snacks/fruit-veggie-chips/green-bean-chips.html. If you read the package, they are baked,...
Bean Frencher Instructions??
Posted by chickachee(3/MN)
3 Comments
chickachee(3/MN)Updated Dave, thanks for the info. Yeah, I was planning on canning them, but that does make sense that they'd turn to mush. Maybe I'll just stick to canning them in pcs. and use the frencher for making them fresh.
Reprocessing Tomatoes?
Posted by TamTram
7 Comments
pixie_louUpdated Assuming her dishwasher has an actual sterilizing cycle - If you put the non processed jars in the refrigerator right away, I think they would be fine for a couple weeks. But non sterilized jars and sitting on the counter, I would...
apple juice concentrate
Posted by lisamann
1 Comment
digdirt2Updated Concentrate it how? The guidelines for doing it - 24-48 hours sitting to separate, pour off clear liquid, double strain, etc. already concentrates quite a bit. You don't want it to ferment by leaving pulp in it. Dave Here is a lin...
Food processor - what to look for?
Posted by jennieboyer(8)
22 Comments
msmarieh(Z5/N IL)Updated I have a KitchenAid which hubby had bought me several years ago. For regular cooking I don't use it all that much. However, for large scale cooking, I definitely pull it out (and I do that fairly regularly). I use the slicing and ...
What is chutney and how do you use it?
Posted by momto6
19 Comments
msmarieh(Z5/N IL)Updated The Apricot Chutney in the Ball Complete Book of Home Preserving is WONDERFUL!!! I love it, especially served with roast pork or chicken (and if the meat ended up a little dry or overcooked, the chutney REALLY improves it). Tomato...
Canning Leek & Potato Soup help pls
Posted by Amanda_KG
5 Comments
msmarieh(Z5/N IL)Updated I personally would feel comfortable canning that soup. The guidelines given by the National Center for Home Food Preservation certainly seem to indicate that when it comes to soups, so long as you follow the general guidelines (no...
Thinking out loud...
Posted by gardengalrn(5KS)
2 Comments
gardengalrn(5KS)Updated Thanks Dave, after looking on the NCHFP site and gandering at the processing times, these are probably something I would more enjoy as a refridgerator item. The meat is already processed so I can't feature they would be very good ...
why snap off green bean tips?
Posted by thatcompostguy
6 Comments
DeebyUpdated Oh. Thanks.
A picture of the days harvest
Posted by ricman(7)
6 Comments
gardengalrn(5KS)Updated Looking good! We've had some peas, beets, onions and greens but on a small scale so far. I can't wait for a good garden tomato or yellow squash!!
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