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9,414 Garden Web Discussions | Harvest & Canning
Sun-dried tomatoes... large watery ones.
Posted by flo9
2 Comments
digdirt2Updated 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
6 Comments
Monique_CA(z9 CA mothrlode)Updated 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
11 Comments
calliope(6)Updated 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)
33 Comments
ToulouseLePlotUpdated 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
13 Comments
cannondUpdated This recipe looks lovely. Thank you. Deborah
New old stock 1996 MIRRO
Posted by 2ajsmama
45 Comments
myfamilysfarmUpdated 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
14 Comments
myfamilysfarmUpdated No, I think it's raspberry juice.
Canned greens safe to eat?
Posted by IAmSupernova(SE Texas 9A)
7 Comments
pqtexUpdated 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
5 Comments
2ajsmamaUpdated 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
3 Comments
digdirt2Updated 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...
Papaya and semi-ripe mango? Chutney? Salsa?
Posted by NilaJones(7b)
2 Comments
NilaJones(7b)Updated Thanks Dave! I can't eat the papaya right now, due to some dietary stuff, so that's why I was looking at preserving it. Your recipe does sound very tasty!
Condiment Shop in Highlands,NC
Posted by ophelia3556
7 Comments
hisfamilyUpdated The Condiment Shop in Highlands, NC is no longer in business, as you know. The granddaughter of the woman who owned it makes the onion relish and iced green tomatoes still. There is a beauty parlor in Cashiers called Shear Sensati...
Is this chili recipe okay?
Posted by jenswrens
6 Comments
digdirt2Updated With out looking up all the recipes I can't say which approved source says which. But canningusa.com is NOT considered a reliable source of recipes. Each recipe has to be evaluated individually. This particular recipe has a number...
How Old is Too Old?
Posted by jenswrens
6 Comments
digdirt2Updated Please note there are two separate paragraphs in my original post. One addresses the age of the jars, the decline in quality that happens, and the underlined assumption of proper processing done in the first place (we have no way ...
Why skim the foam off jam?
Posted by pixie_lou
3 Comments
myfamilysfarmUpdated Next time, add a small pat of butter just after the boiling time, it's amazing how much foam disappears with that little bitty bit of butter. I use stick butter, 1/4# stick, about 1/4" thick.
Fermented Pickles
Posted by thatcompostguy
2 Comments
digdirt2Updated Was hoping someone who made this type of sweet pickle would reply. I haven't made any sweet ferments (brined) in many years and only make fermented dills. But from what I have read in the past discussions I don't think you need to...
Mulberries
Posted by gardengalrn(5KS)
18 Comments
nyboyUpdated The leaves of the mulberry make great feed for rabbits and other livestock.
French Fries from a jar !
Posted by Linda_Lou(SW Wa.)
14 Comments
diane5770(4)Updated Hi All, So who tried this and had success? I'm a French Fry freak so this would be my dream come true. I mean can you say comfort food? ;) What kind of potatoes worked for everyone? Did you find early potatoes worked better or wor...
BBB recipes - now what?
Posted by jodikay
17 Comments
myfamilysfarmUpdated The look with less sugar/no sugar fades after awhile, it is the same color right after processing.
How much brine to include when jarring sauerkruben?
Posted by ScottDouglas
1 Comment
digdirt2Updated Jarring for canning I assume? Then "firmly" is the word used in the instructions. I fill my jars less 'firmly' then I fill the crock. Best way i can describe it is packed but loosely packed and the rest is brine. My jars...
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