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9,414 Garden Web Discussions | Harvest & Canning
Why a plastic or wooden spatula to go around the edge of jar?
Posted by elisa_z5
7 Comments
readinglady(z8 OR)Updated If you wish to check further the Virginia Tech document at the link re-iterates the recommendation to avoid metal. I might add that statistically one person's experience, even 45-years' worth, is not sufficient to disprove a point...
Best white beans for canning
Posted by pixie_lou
4 Comments
elisa_z5Updated much longer shelf life than dried? I thought dried lasted nearly forever, no? I just did my very first pressure canning, and I'm ready to branch out. I've got so many dried beans from my garden, and never end up eating them becaus...
Canning venison - raw pack
Posted by ryseryse_2004
5 Comments
2ajsmamaUpdated Haven't hot packed meat yet but based on raw pack beef cubes I did I have to say hot pack is probably better. Just looking for clarification since you said hot pack needed for defatting, and venison called for *added* fat!
Fermenting question - salt quantities?
Posted by pixie_lou
19 Comments
digdirt2Updated Have used both. Never noticed any difference in the results. Good point Steve but it also helps if one uses the type of salt called for in the instructions since that is what the weight/measurement in the recipe is based on - the ...
Climbing spinach and climbing okra
Posted by jude31(6 E Tn)
6 Comments
myfamilysfarmUpdated Do not eat Malabar spinach if you take digitalis. They interact.
VERY small batch of butter - hand mixer?
Posted by jennieboyer(8)
6 Comments
seasydeUpdated Do you have a blender? It works well for us.
Pear Juice using Breville Juicer
Posted by orphanannie(6b Ontario)
5 Comments
myfamilysfarmUpdated I prefer to strain my juice thru cheesecloth or cotton before I can the juice. I had never heard of Breville juicer.
Marmalade question
Posted by cloud_swift
10 Comments
bustergordonUpdated cloud_swift, what proportions/method did you use for the lime marmalade and the orange/lime/lemon mix? I have many pounds of persian limes that I need to can this weekend... Thanks!
Serving breakfast for 20 people, how much sausage to buy?
Posted by wertach zone 7-B SC
13 Comments
thatcompostguyUpdated You could make your own and save even more. Pork shoulder/butts have been on sale recently for as little as $1.25 or $1.50 per pound. They were out when I got there last time, but it does happen. Pork Loins hit $1.99 quite often. ...
Botulinum confusion.
Posted by ChileKat
5 Comments
calliope(6)Updated Yep, botulism spores are actually a natural part of the garden environment. It's just when they proliferate and start producing toxin one becomes ill ingesting them. There is also wound botulism, where the spores enter a wound and...
Cherry Tomatoes
Posted by hostaholic2 z 4, MN
4 Comments
ekgrows(5 - Northern Illinois)Updated Tomatoberry is a very nice cherry tomato. Taste is more like a big tomato than a cherry, and the texture is quite firm - not real juicy like a lot of cherries. It is quite productive, and never cracks. Black cherry and Sunsugar ar...
rusty racks
Posted by Krista86
8 Comments
myfamilysfarmUpdated I can understand the term 'double boiling', because you are 'boiling' a jar in water plus the product inside of the jar gets boiled too. Just had never heard the term.
Cauliflower doesn't look right.
Posted by TreeHuggingGirl(AZ)
2 Comments
myfamilysfarmUpdated Should have been picked earlier. Old spots turn brown. Cut them off and use it.
Salsa without Onions
Posted by lauren56
2 Comments
digdirt2Updated Standard tomato sauce canning instructions linked below. Nothing but tomatoes and lemon juice or citric acid. Neither garlic nor onions are required for tomato sauce - ever. It is just tomatoes and lemon juice or citric acid. For ...
Enchilada Sauce for canning
Posted by mabeldingeldine_gw
13 Comments
digdirt2Updated Reeney - your question isn't completely clear to me. The pH of canned tomatoes isn't relevant. It is sufficiently acid for it to be commercially canned, yes. But it doesn't provide acidification of anything else. Are you asking if...
Apple jelly from store bought juice?
Posted by CaraRose
15 Comments
myfamilysfarmUpdated I've done cranberry jelly, but none of my family liked it. Same with grapefruit. Now Tangerine, Pineapple and lemon jelly went over great. I haven't had good luck with store bought apple juice. I do a Apple Cider jelly that works ...
canning enchilada sauce without tomatoes
Posted by jensimons73
3 Comments
readinglady(z8 OR)Updated Not only that, but aside from the safety issues for an untested recipe, I doubt the roux would hold up well to pressure canning. It would probably break down. Nor does it sound like it's worth the effort and expense of canning whe...
Pickle Paranoia (are these safe?)
Posted by kgreene
59 Comments
digdirt2Updated Calculating the pH of a strong acid is fairly simple math: pH = - log[H3O+]. But first you have to know the concentration of the hydronium (in moles per liter) to use the formula. 5% vinegar varies in mol/liter depending on the ma...
Recipe quantities and yield
Posted by cloud_swift
6 Comments
readinglady(z8 OR)Updated Some few recipes do use weights and for a time there was a move to transpose recipes to weight measures but unfortunately the resources are lacking to continue. Ball/Bernardin could do so but why mess with a good thing? Their prof...
Dave (digdirt), I've got a question.
Posted by CuriousCanner
10 Comments
seysonn(8a WA/HZ 1)Updated I just listed the facts about botulism and did not express any personal opinion about it. It is up to every individual to prioritise. Sure , I don't like to be one of the "one in 10,000,000" who dies of food related botu...
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