Houzz Discussions
GardenWeb Discussions

9,414 Garden Web Discussions | Harvest & Canning
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
Stinky Potatoes While Drying
Posted by soilent_green
9 Comments
soilent_greenUpdated "...at the time I didn't feel I was being unsafe." - Yes, it is so easy to become complacent especially if you have never had any problems, like me. Everything seems to be working right so you just keep on doing what you...
Can I crush berries day before making jam?
Posted by jennieboyer(8)
10 Comments
myfamilysfarmUpdated Yes, don't forget the lemon juice with blueberries, unless you only want syrup. Even with pectin and lemon juice, it will take awhile for the jam/jelly to set. Patience is not one of those plentiful things for me. I want it to set...
Interesting "teaser" in today's USA Weekend
Posted by 2ajsmama
9 Comments
seysonn(8a WA/HZ 1)Updated Sorry, It was a typo. Should have been 60, 000. lbs, as mentioned.
Lemon juice citric acid substitution
Posted by twoyur
4 Comments
twoyurUpdated Thank you for your response I used 3 Teaspoons for the whole batch. I did not use the clear gel and did use citric acid. If I like it I will do it that way from now on. If not I can always go back to the Clear gel and lemon juice....
canning interruptus
Posted by cannond
23 Comments
cannondUpdated sorry to have not responded sooner, folks. Nilla, have you tried your idea, yet? did it work? my cast comes up past my elbow and covers all but my thumb and the tips of the three longest fingers. I quit taking pain meds on Thursda...
Foodsaver recommendation
Posted by potterhead2(z5b NY)
10 Comments
harveyhorses(7 Midlothian Va)Updated I am sooo happy right now! We have had rain for what seems ilke forever, so we were cleaning closets out. A large cardboard box was on the very tip top shelf, when we got it d own, it was a never used Foodsaver my brother had boug...
Ball Basil-Garlic Tomato Sauce
Posted by lisaincolumbus
8 Comments
seysonn(8a WA/HZ 1)Updated But some recipe ingredient lists say things like "5 lbs. tomatoes cored, peeled and chopped" rather than "5 lbs. tomatoes, core, peel and chop". See the difference? ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^...
You need canner rack? Check out this one
Posted by digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)
21 Comments
myfamilysfarmUpdated We normally still have late strawberries, seascape is one variety. I still have alot of strawberry jam and jelly, but only a few bags left in freezer to make up this winter. I don't want to make it too early, since I'm only suppos...
Salsa Fair Entry
Posted by 2ajsmama
8 Comments
2ajsmamaUpdated Well, the Jr salsa in quarts got the blue and so did my salsa in pints (they never remove the bands to see that the headspace isn't clean - I always have trouble with tomato-based stuff bubbling up and leaving residue, even if it ...
ARGH - Did I do it again??? Better than Bouillon
Posted by nettie3
11 Comments
morz8(Washington Coast Z8b)Updated Nettie, you'll get there;) We all have to start learning someplace and look at it this way, your freezer is appearing bountiful just now, don't you think?
5 15 25 35 45 55 65 75 85 95 105 115 125 135 145 155 165 175 185 195 205 215 225 235 245