Harvest Forum - GardenWeb

Posted by NilaJones(7b) October 23, 2013

33 Comments

readinglady(z8 OR)Updated October 31, 2013 That might achieve both ends - greater retention of nutrients and more reliable results. Carol

Golden Gossip Chutney - anyone made it?

Posted by nancyofnc September 11, 2012

2 Comments

nancyofncUpdated October 30, 2013 The post disappeared but here I am a year later with the results. I used apple cider vinegar instead of malt vinegar to be gluten free, used 2 orange habanero instead of the "2 small red peppers" because I thought it nee...

Yield- Linda Lou's Apple Pie Jam

Posted by grlsixx March 9, 2012

15 Comments

myfamilysfarmUpdated October 30, 2013 Splenda doesn't help 'keep' it either. Preserves with Splenda will also loose their color easier and quicker than sugared preserves. I find within 2 months the color has faded and continues to fade with time.

Liquid smoke in chili sauce?

Posted by cannond September 25, 2013

16 Comments

malna(NJ 5/6)Updated October 30, 2013 Initially, it was about 1/8 teaspoon per pint. Or whatever 12 drops in a 3 pint batch works out to. I'll probably go about 1 teaspoon total for 3 pints next time. It wasn't nearly smoky enough. Nice thing about doing small batches...

white mold on sauerkraut?

Posted by lana_lang October 29, 2013

4 Comments

readinglady(z8 OR)Updated October 30, 2013 The brine forms naturally from the cabbage juices and salt (2.25-2.5% salt by weight). Carol

Fix for un-jelled jam

Posted by missrumphius(5b) October 18, 2013

10 Comments

missrumphius(5b)Updated October 29, 2013 Well I finally found time to try fixing my jam. And it worked. I did some (for me) complicated math to figure out how much green apple jelly would be equivalent to the 2T of pectin per quart of jelly in the Ball Blue Book fix. I t...

Approved Hot Pepper Relish

Posted by judydel October 29, 2013

4 Comments

digdirt2Updated October 29, 2013 NCHFP provides 3 approved recipes. Hot Pepper Relish Pickled pepper and Onion Relish that you can make with hot peppers if you just keep the measurements th same. Sweet Pepper Relish that can also be made with hot peppers or a com...

Basil plant that got hit badly by frost

Posted by miskinladi(Eastern Ont) October 25, 2013

7 Comments

sleevendog (5a NY)(5a NY)Updated October 28, 2013 Yeah, that seems pretty far gone. If it had a few solid fresh green leaves i would remove the damaged ones and bring it inside in a sunny, full all-day-sun, southern window. I've had basil plants last through the holidays in the N...

Sunchokes

Posted by arwen2 October 23, 2013

17 Comments

seysonn(8a WA/HZ 1)Updated October 28, 2013 They look a lot like what I have out by the barn. ^^^^^^^^^^^^^^^^^^^^^^^ It is EASY to find out: Just pull one out and check,

Not sure about this jar of produce - advise

Posted by dirtguy50 SW MO z6a(6a) October 22, 2013

17 Comments

dirtguy50 SW MO z6a(6a)Updated October 27, 2013 floral, that sounds like a great option. Thanks.

Preserving Kale

Posted by skeip October 20, 2013

14 Comments

tishtoshnm Zone 6/NMUpdated October 27, 2013 I blanch kale and then chop finely and then freeze. Most of the time I use it as an addition to soup or a pot of beans or whatever I want to give a nutritional boost to. I like this because there are some winter days where I reall...

Pickling beets now?

Posted by 2ajsmama October 27, 2013

8 Comments

digdirt2Updated October 27, 2013 We like onions, cinnamon and cloves in ours like the NCHFP pickled beets recipe. Dave

Canning recipes using apple peels/cores?

Posted by happygardener23 October 26, 2013

6 Comments

myfamilysfarmUpdated October 27, 2013 If the stems are still in it, you wouldn't want to use it for pectin.

How would you respond to this?

Posted by dirtguy50 SW MO z6a(6a) October 22, 2013

49 Comments

Randy.CanadaUpdated October 26, 2013 Beans for sale in a grocery store, to eat, what year were they grown? I think we would be shocked if we knew. I KNOW what year mine were grown! I know that they keep for MANY years.

Apples - drops mixed in

Posted by 2ajsmama October 25, 2013

8 Comments

2ajsmamaUpdated October 26, 2013 Thanks - sorted through what I think are Northern Spy and maybe Golden Delicious (not so much green, some yellow with red speckles on tops, I ate one and it was very sweet). Lots were cut or bruised so I'll be making sauce or butt...

Pickled beans? Not green beans, real beany-beans!

Posted by NilaJones(7b) October 24, 2013

23 Comments

Randy.CanadaUpdated October 26, 2013 Reading Lady, thank you! Sounds like a good book to have.

Shell bean harvest, canning, drying

Posted by Randy.Canada October 26, 2013

4 Comments

Randy.CanadaUpdated October 26, 2013 Nila Jones, I was surprised that my neighbour (Hungarian, who gave me the Romano seed a few years ago) eats them green!

Concord grapes froze

Posted by berrybusy October 25, 2013

4 Comments

seysonn(8a WA/HZ 1)Updated October 26, 2013 The sugar contents of grape is dissolved in water. So, It will take a deep freeze , for a prolonged time to separate the water and freeze it. A shallow frost won't do that.

Off Topic Discussions

Posted by theforgottenone1013(MI zone 5b/6a) October 24, 2013

5 Comments

myfamilysfarmUpdated October 24, 2013 maybe I should have said, thanks rodney for reminding me that I'm one to follow off course.

Garlic turned grey in peppers?

Posted by jennieboyer(8) October 23, 2013

4 Comments

dgkritch(Z8 OR)Updated October 24, 2013 As Carol said, that pickled garlic clove is perfectly good. And wonderful minced into a pasta salad! Deanna

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