Harvest Forum - GardenWeb

Posted by nick_b79(4/5 Southeast MN) October 20, 2013

3 Comments

digdirt2Updated October 21, 2013 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 October 21, 2013

1 Comment

sidhartha0209(KY_6a)Updated October 21, 2013 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 October 21, 2013

3 Comments

myfamilysfarmUpdated October 21, 2013 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) October 20, 2013

3 Comments

readinglady(z8 OR)Updated October 21, 2013 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 October 21, 2013

4 Comments

readinglady(z8 OR)Updated October 21, 2013 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) October 16, 2013

15 Comments

myfamilysfarmUpdated October 21, 2013 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 October 19, 2013

19 Comments

2ajsmamaUpdated October 20, 2013 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 jalapeï¿½o's

Posted by mamajanna October 17, 2013

10 Comments

2ajsmamaUpdated October 20, 2013 Just search for Cowboy Candy - they're candied jalapenos.

Do you process hot pepper sauce?

Posted by donnabaskets(Zone 8a, Central MS) October 17, 2013

7 Comments

seysonn(8a WA/HZ 1)Updated October 20, 2013 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) September 1, 2013

30 Comments

readinglady(z8 OR)Updated October 19, 2013 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...

One more question about raw-pack meat...

Posted by 2ajsmama October 18, 2013

10 Comments

myfamilysfarmUpdated October 19, 2013 Snakes, yea I would had problems with that. I just know that I'm raising the grandkids and raised my sons, to taste at least a full sized bite before downgrading anything. After the taste/meal, we vote whether we needed to fix it ...

Can I use green Roma tomatoes for Piccalilli & Hot Dog Relish

Posted by oletimer September 15, 2011

10 Comments

readinglady(z8 OR)Updated October 18, 2013 I have Joy of Pickling. She specifically says you can substitute and it's a 100% vinegar solution, so as long as the mixture doesn't get too dry (requiring more vinegar/sugar syrup) there's no problem. Ziedrich is a reliable sourc...

Are my fermenting green beans ok?

Posted by NilaJones(7b) October 10, 2013

25 Comments

sidhartha0209(KY_6a)Updated October 18, 2013 Ah, you are distorting what I said; and I'm not attacking you, and I think this is not worth it, so I'm going to drop it. Not going away mind you, just dropping it, it ain't worth it.

Eating any/all pumpkin or squash seed?

Posted by beesneeds(zone 6) October 16, 2013

6 Comments

theforgottenone1013(MI zone 5b/6a)Updated October 18, 2013 Question: Do you eat the pumpkin seed whole or do you shell them? I've found that all squash and pumpkin seeds taste good (with the exception of a white pumpkin I bought which had seeds that were entirely shell and nothing inside)...

Pressure canning help ASAP - weights, but pressure climbing?

Posted by 2ajsmama October 17, 2013

28 Comments

myfamilysfarmUpdated October 18, 2013 Yes, late 50s. I'll email you as far as the sewing and GS stuff.

Pizza sauce

Posted by AlyssaLee October 15, 2013

10 Comments

twolips(z6AZ)Updated October 18, 2013 I was canning last week and had a little left over, so added "some spices" and cooked it down and used it for pizza sauce. My husband LOVED it! So I made more, just cooking it down as much as I could, leaving the seeds a...

Tips On Handling Fruits and Veggies , From Garden

Posted by seysonn(8a WA/HZ 1) October 18, 2013

3 Comments

myfamilysfarmUpdated October 18, 2013 Most of time, just a good washing off with good water will do the same thing. If you don't think your water is 'good' enough, then use distilled water.

What the heck happened to my grape jam?!

Posted by NilaJones(7b) October 15, 2013

9 Comments

seysonn(8a WA/HZ 1)Updated October 18, 2013 Tanning exist in most fruits, espacially if not quite ripe. It exists in red wines(from grape itself ) and it is added intentionally to wine to give it a DRY taste. Tannin adds bitterness and astringency as well as complexity to w...

Blue book pickled beets, refrigerate after opening?

Posted by wertach zone 7-B SC October 16, 2013

8 Comments

seysonn(8a WA/HZ 1)Updated October 17, 2013 No because you didn't include the pH of the beets or the water they contain or the other contents of the jar - all of which contribute to the pH of contents. (Dave) ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^...

Help...jar of pickles didn't seal

Posted by kent4489(5) July 31, 2011

23 Comments

indigobleuUpdated October 17, 2013 Thank you, Carol... sorry I didn't get right back in, but that is what I did was refrigerate them immediately to eat first. :)

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