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9,414 Garden Web Discussions | Harvest & Canning
Apple butter not dark enough
Posted by blueridgemtngrl(6b)
8 Comments
zattooranUpdated Use Purple Ball Jars......seriously
What are Lime Pickles
Posted by gardengrl(Northern Virginia)
17 Comments
itsbeverleeUpdated now you know what I know. when we go to Arkansas for 'Dinner On The Grounds'....that is the first thing I ask about. I made them for years. love them more than anything!
Any Use for Green (Unripe) Figs ???
Posted by denninmi(8a)
15 Comments
Helle FrederiksenUpdated You can devide them i small pieces and boil them in very salted water for 10 minuttes. Use them in a olive oil/vinaigre dressing with garlic and tomatoes. They have a texture very much like firm potatoes and a taste much like gree...
Is it necessary to drain veggies?
Posted by ekgrows(5 - Northern Illinois)
2 Comments
ekgrows(5 - Northern Illinois)Updated It did help - thank you. Yes - I think I would need to double the vinegar to get the right consistency - or the one I'm wanting anyway. I'd have to double the sugar too then, as I love the flavor of it, and don't want it more vi...
Canning with recipe using butter
Posted by leonard_w
13 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated After 24 hours you will need to cook it well first before consuming so bake it well. Dave
Strawberry jam
Posted by luvncannin
6 Comments
annie1992Updated I agree, you could make freezer jam or a longer cooked jam/preserve recipe that requires no pectin. And that reminds me, I have frozen strawberries in the freezer that need to be made into jam now that the weather is turning cool...
Rotel-like Recipe
Posted by janisj
21 Comments
afeisty1(St. Louis)Updated I made two batches of this yesterday. Although it is a tad too hot for our liking, it is outstanding and tastes just like a can of Rotel. I do hope the heat dissipates a bit. I used mostly Poblanos, with jalapenos and Serrano ...
Canned Apple Butter from Frozen Apples?
Posted by Kristina Moellering
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Assuming an approved recipe is used to make it then there are no safety issues. But there are some quality issues in a very different texture results - more watery and with a grainy mouth feel. Dave
Can Botulism grow in the freezer? Tomato Sauce Processed then Frozen
Posted by Kristina Moellering
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated No the spores go dormant. They don't die but they don't replicate and produce toxin either. Just cook the sauce well before consuming. Dave
Chilli
Posted by Rose Pekelnicky
2 Comments
Rose PekelnickyUpdated We followed the recipe except did 11 # due to altitude for 90 min. The beans will be added when the jar is opened and heated.
Is barley okay to pressure can?
Posted by cream_please(z5 PA)
23 Comments
Rose PekelnickyUpdated I frequently cook a big batch of barley and freeze it in Ziploc bags. Then it is ready to add to soup. I think the taste and texture is better than the barley in commercially canned soup.
What to do with the last of the tomatoes?
Posted by Barb Conrad
4 Comments
lakelifer(5)Updated I had that problem all summer not enough to bother canning. Freeze them but a word of warning the texture of the fruit thawed is not what I call at all desirable. They do however make an excellent tomato juice base for chili etc. ...
Paw paws and Persimmons
Posted by l pinkmountain
4 Comments
lakelifer(5)Updated Paw paws I never really liked but persimmons are great and unique. Assuming it is a wild persimmon tree the key for a ripe fruit is they have to be soft/mushy to the touch and in many cases the fruit takes on a slight purplish hue...
Pecan Harvest
Posted by sarahjonwed
2 Comments
lakelifer(5)Updated The hull needs to split or separate in order for the nut to be mature. Harvest when the nut falls from the tree. The green nuts with hull intact are either immature or known as sticktights which in most cases are flawed and usuall...
I'm ashamed to admit it.
Posted by Barb Conrad
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Just taste it. They have very different flavors IME. Dave
Couple of more questions.
Posted by Barb Conrad
5 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated We do our onions coarse chopped and the fridge trick sherm mentioned works well. Then chop them in some sort chopper container. We use http://smile.amazon.com/Prepworks-Progressive-Food-Prep-Machine/dp/B0000DINF7/ref=sr_1_4?s=h...
Canning celery?
Posted by ilovepoco(z5 Boston USA)
25 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Very true and the most common recommendation it to do it using the tested instructions for carrots since they have approx. the same pH. Those instructions call for hot pack or raw pack with "jars filled with hot cooking liqu...
Package dill pickle mix -Ball or Mrs. Wage's
Posted by connie0751(z5 IN)
5 Comments
rbfnerUpdated The nice thing about the commercial mixes they are cheap, easy and tasty. You need to know how to but crisp in pickles. If you grow your own it's hard , if your like me you want to do 28 quarts at a time, that means 30 lbs of cucu...
Canning hot sauce using canned tomatoes?
Posted by crunkcrusher
3 Comments
crunkcrusherUpdated Thank you for your reply Dave. That first recipe has a LOT of vinegar in it considering the ingredients. Since it also calls for canned tomatoes it is pretty obvious that the excessive vinegar is for flavoring rather than safety. ...
Something extra for our grape jelly?
Posted by alison(6b/OH)
10 Comments
grammaduckUpdated When the grapes are poor or I don't have enough juice I just buy a bottle of no sugar added Welch's pure grape juice, always works & tastes great.
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