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9,414 Garden Web Discussions | Harvest & Canning
One more question about raw-pack meat...
Posted by 2ajsmama
10 Comments
myfamilysfarmUpdated 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
10 Comments
readinglady(z8 OR)Updated 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)
25 Comments
sidhartha0209(KY_6a)Updated 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)
6 Comments
theforgottenone1013(MI zone 5b/6a)Updated 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
28 Comments
myfamilysfarmUpdated Yes, late 50s. I'll email you as far as the sewing and GS stuff.
Pizza sauce
Posted by AlyssaLee
10 Comments
twolips(z6AZ)Updated 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)
3 Comments
myfamilysfarmUpdated 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)
9 Comments
seysonn(8a WA/HZ 1)Updated 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
8 Comments
seysonn(8a WA/HZ 1)Updated 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)
23 Comments
indigobleuUpdated Thank you, Carol... sorry I didn't get right back in, but that is what I did was refrigerate them immediately to eat first. :)
Floating Applesauce?
Posted by orffbear
3 Comments
orffbearUpdated Thanks everyone. It does move in the jars as in previous years, just a different textural thing, I guess. Since it was just a small batch (all sealed), I put it in the refrigerator anyway. It will be used for cooking in the near f...
Homemade Pectin
Posted by myfamilysfarm
4 Comments
myfamilysfarmUpdated I don't do any of that, but I do have a facebook page now. Not much, just basically what I'm doing and what I would have at market each week. It has helped with the market side. Also have found many friends that I lost along the w...
Pressure canning raw pack beef
Posted by 2ajsmama
9 Comments
myfamilysfarmUpdated Ok, when I canned meat, was before I found the NCHFP, and I overcanned (90 minutes for any beef), and always turned out fine, I still have some as emergency supply, over 4 years ago. I wished I had canned some of the cow that we h...
Pecans harvested early
Posted by sally2_gw
7 Comments
seysonn(8a WA/HZ 1)Updated We all know how squirrels are, don't we. But when it comes to NUTS, they will take away down to the last one that can find. I have observed to work from down to dusk at this time of nuts season. They are very hard workers. They wo...
shagbark hickory nuts
Posted by hankjrfan(6a)
30 Comments
bcskyeUpdated Can't give info on when they are ready to shell, but I know the ones we've done were very difficult to get the meat out of the shells. We have shagbark hickorys on the back of our woods, but I haven't ever collected the nuts from ...
Canning Safety Question
Posted by apoem(NM)
2 Comments
myfamilysfarmUpdated I always allow at least 10 minutes to bring to boil, sometimes it takes longer. I check at the 10 minute and then if not boiling, again in another 10. I would be leery to give as gifts since some people have immune issues (even so...
Custom Jelly making
Posted by myfamilysfarm
12 Comments
myfamilysfarmUpdated That's exactly what I plan on doing, she gets them Friday. At this time, there is nobody doing any jellies or jams, the other gal is done for the season.
I have a non-preserving food safety question
Posted by NilaJones(7b)
11 Comments
NilaJones(7b)Updated Thank you, myfam :). I have not moved this one. I turned it on this morning. It's now down to 52 degrees -- started at 61.
Heirloom tomatoes not ripening so well indoors
Posted by 2ajsmama
4 Comments
bananastandUpdated I had good luck wrapping my green heirloom tomatoes in newspaper and storing in a box in a single layer on my counter. Slowly they are ripening. I did notice that one is slightly wrinkled on the end, but it tasted fine. Worth a tr...
Jar Sterilizing Questions
Posted by theforgottenone1013(MI zone 5b/6a)
9 Comments
theforgottenone1013(MI zone 5b/6a)Updated Thanks again. Rodney
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