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9,414 Garden Web Discussions | Harvest & Canning
dehydrating tomatoes after a frost?
Posted by mikevicki
4 Comments
myfamilysfarmUpdated Even covering with cotton sheets could have saved them if it didn't blacken the plant. Live and learn. Now is the time to look forward to next year and start saving recipes.
Roasted Garlic storage
Posted by beeman_gardener(5)
1 Comment
readinglady(z8 OR)Updated It's just as well it did have that lovely fungal growth because otherwise you might have tried to eat it and made yourself very sick. Roasting doesn't extend the life of garlic (is food preparation, not preservation). Garlic itsel...
Do you need Bernardin Snap Gem Lids - 73mm?
Posted by kathy_in_washington(Zone 8 Sequim,WA)
1 Comment
myfamilysfarmUpdated You could post on Craigslist in Canada, I'm not sure how far the posting could go, but it might find others that aren't on this forum. I forwarded your post on the market side, there are several Canadians there. This post was edit...
Crabapples This Afternoon
Posted by bcskye
3 Comments
myfamilysfarmUpdated If you get a chance at them early next year, you could try some homemade pectin. And picking some off early will make the later ripe apples bigger. Tip, make sure you use the 70% alcohol to test versus the 50% cheap stuff.
Sweet tato's
Posted by calm1(6)
2 Comments
thatcompostguyUpdated Half or quarter them long ways and they make good fries. If they're just fingerling size, you could fry them as they are after a good scrubbing. Mine didn't do good at all this year. Last year, over 50 buckets. This year, less tha...
canning apples today - dumb questions
Posted by nettie3
22 Comments
myfamilysfarmUpdated Whose orchard, since we are in the same state?
Still 1 jar in batch siphoning - ideas?
Posted by 2ajsmama
21 Comments
myfamilysfarmUpdated I don't use anything larger than my 22 qt PC, but I do use my sink (after giving a good scrub, just to be sure). You need a big stock pot, anything smaller than 12-16 qt is a waste (plus it should fit inside of your PC for storage...
What is the shelf life of canned potatoes?
Posted by hobbiest
13 Comments
hobbiestUpdated I have always understood that the skin holds the highest value of nutrients. When I have just dug up fresh spuds, I leave the skin on and cook them in that state....the same with store bought potatoes. I read in another post that ...
Green tomato pickles
Posted by lisaincolumbus
3 Comments
digdirt2Updated Agree that it would change the taste significantly. Don't know that book at all since no one here uses it that I know of. So posting the recipe would be needed when asking about questions of safety. Dave
Guesstimating Your pH
Posted by seysonn(8a WA/HZ 1)
15 Comments
2ajsmamaUpdated Enjoy your asparagus.
Is my salsa safe for long-term storage?
Posted by nick_b79(4/5 Southeast MN)
3 Comments
digdirt2Updated Boiling water bath, immersed for 20 min. Then no problems. Just out of curiosity, since you have the equipment available, it would interesting to know how much, if any, the pH increased when you open a jar. Could you let us know? ...
Chestnuts
Posted by judydel
1 Comment
sidhartha0209(KY_6a)Updated Were the nuts 'cured' at ambient temp before being refrigerated? IME, a curing time of 2-3 weeks where the nuts dry out some and gives any weevils time to bore out is important. We have bookoo chestnuts every year but mostly they'...
Subbing low-acid veggies in canned sauce
Posted by 2ajsmama
3 Comments
myfamilysfarmUpdated I will tell you that unless you don't mind the skins of the peppers, you might try to skin them. It's not easy, IMHO. I made some tomato juice with onions and peppers a few years ago, 90% tomatoes with just a few onions and pepper...
Preventing green tomato rot with bleach solution?
Posted by milehighgirl(CO USDA 5B/Sunset 2B)
3 Comments
readinglady(z8 OR)Updated 10% solution is standard. If you want to give it a shot and see how it works for you, it's a little effort but almost no expense so why not? Carol
acidifying vegetables
Posted by glenda60
4 Comments
readinglady(z8 OR)Updated The old idea of canning vegetables with some limited amount of vinegar to ensure suitability for BWB canning has long been discredited. A small amount of vinegar is insufficient and a large amount, as already mentioned, turns it i...
Help ASAP- jars fell off counter
Posted by balloonflower(5b Denver CO)
15 Comments
myfamilysfarmUpdated I was 18 when married and 19 when first son arrived. I was raised as the wife/homemaker type of woman, not working after any children arrived. So I learned the old ways from OLD women, at least 50 years older than me. 2 and 4 are ...
Using wrinkled indoor-ripened tomatoes?
Posted by 2ajsmama
19 Comments
2ajsmamaUpdated The jar on the left int he 1st pic is the jar on the right in the last. So all the jars that sealed, and had the solids pushed up into the necks, didn't siphon and all the extra HS is from the raw pack. Good. I wouldn't have used ...
Looking for ways to use jalape�o's
Posted by mamajanna
10 Comments
2ajsmamaUpdated Just search for Cowboy Candy - they're candied jalapenos.
Do you process hot pepper sauce?
Posted by donnabaskets(Zone 8a, Central MS)
7 Comments
seysonn(8a WA/HZ 1)Updated Sid ... looks good. I made something similar couple of weeks ago with yellow manzano and yellow bell beppers, with straight cider vinegar(5% acidity). With a dash of salt and some sugar (to hide to sour taste of vinegar) They are ...
Listeria?
Posted by NilaJones(7b)
30 Comments
readinglady(z8 OR)Updated The highest rate of soil-borne botulism in the U.S. is west of the Rockies. So if fresh vegetables were an issue, there'd be a lot of us sick (or dead). I know you mentioned prioritizing health and life-quality issues according to...
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