Harvest Forum - GardenWeb

Posted by matthias_lang March 24, 2014

4 Comments

matthias_langUpdated April 4, 2014 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 March 21, 2014

7 Comments

Julie RacsterUpdated April 2, 2014 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 March 21, 2014

9 Comments

2ajsmamaUpdated March 22, 2014 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 March 10, 2014

10 Comments

nobananasUpdated March 22, 2014 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 March 21, 2014

3 Comments

judydelUpdated March 21, 2014 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) March 19, 2014

1 Comment

digdirt2Updated March 20, 2014 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 March 18, 2014

4 Comments

2ajsmamaUpdated March 20, 2014 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 March 14, 2014

5 Comments

digdirt2Updated March 18, 2014 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) March 16, 2014

1 Comment

digdirt2Updated March 16, 2014 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 March 13, 2014

2 Comments

emmers_m(9a/Sunset 7 N Cal)Updated March 16, 2014 dehydrator?

Sun-dried tomatoes... large watery ones.

Posted by flo9 March 15, 2014

2 Comments

digdirt2Updated March 16, 2014 Flo - as I mentioned on your other post, White Wonder isn't a cherry tomato variety. It is a ind. beefsteak. So can I ask where you are getting the seeds? Where they are calling any cherry tomato White Wonder? There is a Snow Whit...

Mustard recipes for canning?

Posted by 2ajsmama December 28, 2013

6 Comments

Monique_CA(z9 CA mothrlode)Updated March 15, 2014 The Lemon Sage mustard is fabulous! I made that one last summer as a demo for a Master Food Preserver class.

What is this white stuff in my beef stock?

Posted by jenswrens March 1, 2014

11 Comments

calliope(6)Updated March 10, 2014 Blood is what makes meat look red. The pigment in blood is heme, and if you look closely at meat you have boiled too long, it's white around the edges from where it looses the pigment. Any little shards of meat, separated from the...

Wow, homemade vinegar. Curl your toes!

Posted by denninmi(8a) May 16, 2011

33 Comments

ToulouseLePlotUpdated March 8, 2014 I've been making cider vinegar for 3 years or so. Learning by doing because there is not a lot of reliable information, so I applaud the forum for sharing experiences - that's the way to accelerate the learning curve. Picture at b...

Trichanosis in Pastured Pork?

Posted by cannond March 4, 2014

13 Comments

cannondUpdated March 7, 2014 This recipe looks lovely. Thank you. Deborah

New old stock 1996 MIRRO

Posted by 2ajsmama February 25, 2014

45 Comments

myfamilysfarmUpdated March 2, 2014 You will, just not as much. Remember we are just a family of 2 now, but with the kids' family, we can say a total of 12 if count everyone.

Canning storebought cider (unfiltered apple juice)

Posted by 2ajsmama March 1, 2014

14 Comments

myfamilysfarmUpdated March 2, 2014 No, I think it's raspberry juice.

Canned greens safe to eat?

Posted by IAmSupernova(SE Texas 9A) February 27, 2014

7 Comments

pqtexUpdated February 28, 2014 Dave, thanks for the follow-up. Since I had siphoning in the entire batch...both batches, I will revisit all steps when I process more greens. Although I didn't think I overpacked the greens, especially since after processing the ...

What next?

Posted by 2ajsmama February 27, 2014

5 Comments

2ajsmamaUpdated February 27, 2014 I guess I haven't bought it in a while - I never even looked at the corner of the package, never thought it would be anything but plain ground turkey. I usually add cumin and garlic to turkey (even if not cooking Mexican, cumin ma...

Pressure Cooking Times for Broth/Stock

Posted by jenswrens February 26, 2014

3 Comments

digdirt2Updated February 26, 2014 Go at it this way. Exactly what cut of meat or bones are you cooking? That will determine how long it is cooked. As we discussed in the other thread on this question stock is normally made from a carcass or a bunch of bones. Norma...

9,414 Garden Web Discussions | Harvest & Canning