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9,414 Garden Web Discussions | Harvest & Canning
propane burner for outdoor canning
Posted by KSprairie
5 Comments
KSprairieUpdated Dave - Thanks so much for the insight. This information is going to be very helpful. I am going to do a bit of checking at our farm supply stores and see if what they have is comparable in quality and price. I think a single burne...
I used regular pectin for a low sugar recipe - result?
Posted by jennieboyer(8)
3 Comments
jennieboyer(8)Updated Thanks! It looks like it set up pretty good actually. Glad to hear there is not a safety concern :-)
Why didn't my Mom's preservation tactics not kill us! ;)
Posted by wertach zone 7-B SC
21 Comments
SpicebushUpdated I still have her book but just as a keepsake. I don't use it! She never did can with a pressure cooker. she was afraid of them.
Using thick apricot jam?
Posted by commgardener11
6 Comments
floral_uk z.8/9 SW UKUpdated A pass along recipe from my Mum: 1/2 pint double (thick) cream 1 jar apricot jam (1 pound jar) Some flaked almonds - as many as you fancy. Whip the cream. Fold in the jam and nuts. Freeze. That's it. You can sub some of the cream ...
recipe for pickled green tomatoes
Posted by garden_fool(zone 9 TX)
1 Comment
digdirt2Updated Do you want sweet, dilled, or bread & butter flavored? Spiced Green Tomato Pickles Pickled Sweet Green tomatoes B&B Pickled (just sub same amount of green tomatoes for the zucchini) And the link below is to several discuss...
freezing beans
Posted by calm1(6)
6 Comments
nancyjane_gardener(Zone 8ish North of San Francisco in the "real" wine country)Updated Dave, thanks for that link! I'm pretty good about picking about every other day or so, but they do hide! LOL John- I love my foodsaver! Nancy
does a little bit of butter mean no canning my soup??
Posted by Miz.P
7 Comments
Miz.PUpdated thank you much Dave. I do have a couple of different copies of the Ball Blue book and have been looking at them. I didn't get any sense of the pH issues, seemed more towards the sterilize issue but they likely thought folks were g...
Trying to get some meat to rot with no luck!
Posted by wertach zone 7-B SC
8 Comments
myfamilysfarmUpdated Those are very short trees. It doesn't take much to draw the flies. Our trees are probably 20' tall or more.
2 questions about storing things at room temp
Posted by judo_and_peppers(Tampa FL)
2 Comments
digdirt2Updated is honey safe to use in canning for room temp storage? In limited amounts, yes when using tested and approved recipes. But as morz8 said, would have to see the whole recipe, the proportion of honey to other ingredients to know if ...
Is it true that glass canning jars can be frozen?
Posted by lucillle
6 Comments
myfamilysfarmUpdated My freezer will hold the 25# tomato boxes without a lid, plus I have hundreds. I have/can put about a months worth of food in one box. I stack them in the deep freezer, or slide them on the shelves for the upright. Just another us...
remove green stain from jars
Posted by matthias_lang
4 Comments
matthias_langUpdated I thought about denture cleaners, but did not have a chance to investigate ingredients before finding that the cream of tartar worked. To save energy, I did not boil the solution, but let the jars soak at room temperature for thre...
Pickles
Posted by lucillle
7 Comments
Julie RacsterUpdated Last year was my first experience with canning, and I didn't have a ton of any one type of vegetable in my garden (there are only two of us). Every few days I'd spend a bunch of time pickling or processing a lot of different thing...
Question about pressure cookers (not canners)
Posted by 2ajsmama
9 Comments
2ajsmamaUpdated That's what I figured. While I never noticed if the water in the canner was still boiling after a natural depressurization, I have seen the food boiling in the jars. Worries me that when I just tried PCing 2C of water in the elect...
Cleaning/seasoning enameled cast iron?
Posted by 2ajsmama
10 Comments
nobananasUpdated An easy way to remove staining from an enameled cast iron pot is to add a small amount of bleach (about 1/4 cup), dilute with tap water and (optionally) squirt in a little dishwashing liquid. Let the pot sit out over night. Discar...
Black spot on lid
Posted by judydel
3 Comments
judydelUpdated Dave, That's exactly what I hoped YOU would say :) I really didn't want to throw two jars away in one night! I think I've had to throw a total now of 3 jars away in my whole life so two in one night woulda killed me lol. Thanks fo...
Red Oranges and Satsumas. ?? recipe
Posted by apoem(NM)
1 Comment
digdirt2Updated Bon Appetit - Blood Orange Marmalade Food in Jars - Small Batch Blood Orange Marmalade Beety Crocker - Blood Orange Marmalade Satsuma Orange Marmalade I have never personally tried any of these but all the past discussions here ab...
How long is commercially canned crab good?
Posted by 2ajsmama
4 Comments
2ajsmamaUpdated I don't think I could find a small stovetop cooker for $12, I like that this is "set and forget" and almost as big as my slow cooker. But did the hambone last night, washed the (white, silicone?) gasket twice and it stil...
Consistency of Chili
Posted by jenswrens
5 Comments
digdirt2Updated Sure, we have lots of recommended books discussions here the search will pull up if you want a whole list. Personally I have So Easy to Preserve (the NCHFP book), the Ball Complete Book, Putting Food By, Joy of Pickling, Small Bat...
Annie of Annie's Salsa Need some help please
Posted by gardnpondr(Zone 8)
1 Comment
digdirt2Updated If you mean the 3 piece weight set for the Presto canners the part number is 50332 and is $11.99 at amazon.com and other suppliers. Dave.
Tray Repair
Posted by SamMartin
2 Comments
emmers_m(9a/Sunset 7 N Cal)Updated dehydrator?
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