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9,414 Garden Web Discussions | Harvest & Canning
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...
help~pressure cooking question
Posted by Jeanne52
4 Comments
digdirt2Updated There are only 3 approved brand names of pressure canners - Presto, All American, and Mirro. Mirro is no longer recommended as the company was sold and while the older models are good the newer ones are full of problems. The most ...
how to store beets
Posted by michelelc
10 Comments
bdot_z9_caUpdated I have not tried roasting and freezing, though it sounds intriguing. What is best for reheating those? I have steamed in pressure cooker, quickly peeled and diced, then covered with raw vinegar while still quite hot and put them i...
Does this sound like a deal?
Posted by 2ajsmama
8 Comments
bdot_z9_caUpdated I would jump at $1 per lb for grass fed beef bones. Around here, local pastured pork and lamb bones are $2 per lb, and a nice, meaty beef knuckle bone is $5 per lb. I also really like the beef shank crosscuts at $4 per lb, nice le...
Pecan pie, what's your favorite recipe?
Posted by wertach zone 7-B SC
14 Comments
bdot_z9_caUpdated Anyone tried xylitol in pecan pies? I use it for one pumpkin pie and one batch of cranberry chutney at Thanksgiving, for my MIL. It works well for those, and it is a 1 for 1 crystallized substance, so maybe??
Wanted: canning recipes w/curry!
Posted by Monique_CA(z9 CA mothrlode)
13 Comments
magician176(Rep ie)Updated Hello Monique, Here is a traditional South Africa curried fish recipe that can be canned! There are different recipes, but good one's like this is hard to come by. Please go to this website! http://www.food.com/recipe/curried-pick...
New to pressure Canning - help me troubleshoot
Posted by cjzimmer
18 Comments
mccallUpdated If you notice what I said in my first post the Fagor 10 qt is SAFE to use for canning as directed. I did not say it was the IDEAL canner, a lot of this thread had to do with if it was even safe. It Is. As I said I have a 23 qt Pre...
Pawpaw jam
Posted by CaraRose
17 Comments
myfamilysfarmUpdated I don't have pics and won't until August, if I can find them before the animals do. Our ripen in August, must be different trees.
Heritage Ball Jars
Posted by malna(NJ 5/6)
11 Comments
2ajsmamaUpdated Just got an email - they have blue and green lids and bands now. I was excited until I clicked the link and saw the price - almost $1 each ($5.95 for 6)! Now, if they brought out a replica of the old zinc lids I might be tempted t...
Protecting your garden
Posted by twolips(z6AZ)
8 Comments
twolips(z6AZ)Updated Thanks Donna, smaller critters are what I'm aiming at, as well as the birds. Being able to take it down/apart/store, easy to get into for harvest, and still allow for sun and rain.
Harsch Crocks Gone From Market
Posted by cannond
14 Comments
cannondUpdated This is a follow up on the Ohio Stoneware European style crock. I decanted it today, which is a much longer time than the original six week ferment. I did this on the advice of a seasoned fermenter who insists longer time in the c...
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