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9,414 Garden Web Discussions | Harvest & Canning
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...
Drying corn...
Posted by DVTO2
6 Comments
DVTO2Updated Thanks, Dave!
Savory Tomato Jam
Posted by lyndapaz(6)
23 Comments
lyndapaz(6)Updated Sounds great, ajsmama! Think I'll try your method with the remaining tomatoes in the freezer. It's so nice having that fresh tomato flavor in the middle of this deep freeze.
Mexican Style Pickled Carrots
Posted by simplicitygardens(z8 pacific N.W.)
3 Comments
readinglady(z8 OR)Updated I've seen lots of wine vinegar that's less than 7%, including 3 gallons of 5% on my shelf. Just my experience. You might consider halving the recipe as-is and refrigerating for optimal texture and the freedom to use the recipe as ...
Can I pressure can on an uneven stove burner?
Posted by elisa_z5
7 Comments
myfamilysfarmUpdated We collect fresh snow when the water is out. This time, we're lucky, the water's been dripping/running for about 2 days now. We dropped below zero F over 36 hours ago, and hope to be above 0 late today. got down to -22 air temp an...
Black on lid of corn
Posted by tanner27
7 Comments
calliope(6)Updated I had a spot like that on one of my jars too this year. The first thing I thought of was that mold had developed in the applesauce, but the vacuum was still good and I can process applesauce in my sleep, and I know I did it correc...
Did you use any of your home canned foods for holiday meals?
Posted by kathy_in_washington(Zone 8 Sequim,WA)
20 Comments
2ajsmamaUpdated Tried some tomato jam on a cracker with Laughing Cow light Swiss and yum! I had thought it too sweet on turkey sandwich, may still cut down on the sugar when I make it again. Can't beat the HG (or version using other chiles) but s...
Can I mess around with spices in pickle recipes?
Posted by NilaJones(7b)
26 Comments
malna(NJ 5/6)Updated I would use Linda Z.'s Jardiniere recipe from the Joy of Pickling. She notes "you needn't stick with the vegetables here; alternative ingredients might include cauliflower florets, onion chunks, green beans in 2-inch lengths,...
Pressure canning - submerged jars OK?
Posted by carter.home
6 Comments
readinglady(z8 OR)Updated I agree. Same thing happens to me when I can tuna or salmon. It's not a problem any more than it would be with a boiling water bath. The jars (product) will be safely processed regardless and will seal just fine. Carol
What have you put up in 2013? Page 2.
Posted by NilaJones(7b)
48 Comments
diane5770(4)Updated I'm almost scared to post what crazy things I did this year. ;) I canned: 400 Quarts of Peaches 400 Quarts of Pears 70+ Quarts of Dill Pickles (No one even waits for the 6 weeks to be over before they start eating them) 35 Quarts ...
Butterfly Bush Jelly?
Posted by jhawes
4 Comments
digdirt2Updated Buddleia Davidii is listed as "assumed safe" but "ingestion as teas, herbs, or medicines" is not recommended on U of CA Safe and Poisonous Plants website. Dave Here is a link that might be useful: U of CA Safe ...
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