Houzz Discussions
GardenWeb Discussions

9,414 Garden Web Discussions | Harvest & Canning
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?
Need tomato advice
Posted by veicken
10 Comments
readinglady(z8 OR)Updated You're right, Dave. Like you I was focused on the acidity, not the processing method and time. But my original advice stands assuming they're used for well-cooked sauces (like an Italian-American Sunday "gravy"). Carol
applesauce--from home kitchen to factory production
Posted by jgikegami
5 Comments
balloonflower(5b Denver CO)Updated I think since you're using straight fruit, the flavor will be more affected by the quality of apples. I would imagine that there is some room for scorching, which would be disastrous in a large batch affecting flavor. I wish you l...
use a blender for strawberry jelly?
Posted by judo_and_peppers(Tampa FL)
13 Comments
myfamilysfarmUpdated I have should joint problems and sometimes just the amount of stirring that you do with jelly/jam incorporating the sugar is enough to send me into intense pain. That's why I was asking about the automatic stirrer. I'm glad to hea...
canning apple pie filling
Posted by mamajanna
7 Comments
myfamilysfarmUpdated Totally understand about over abundance of apples, I've canned 73 qts and still have a full tree and part of another.
My Jarring Venture
Posted by seysonn(8a WA/HZ 1)
1 Comment
myfamilysfarmUpdated Looks very pretty. Personally I don't like peppers, but they look wonderful, my uncle would have eat them up in a heart-beat.
The dreaded "is this safe?" question
Posted by gardengalrn(5KS)
7 Comments
readinglady(z8 OR)Updated That proportion of sugar is akin to jam as opposed to a butter, which is the lowest-sugar of all traditional preserves. However, it's the old "What's in a name" conundrum. If it works for you, that's what matters. I do i...
Heating canning jars
Posted by lisaincolumbus
3 Comments
lisaincolumbusUpdated Our hot water is SCALDING hot, so I'm thinking jars in the sink is the way to go for me. Thanks!
Canning jar breakage - WTF?
Posted by scaffnet(5b)
23 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated I just presented a case example, showing that after cooking and boiling tomato sauce for hours and immediately filling the jars and placing in the BWB, all needed is a seal. I was not talking about PCing that requires higher tempe...
Sweet and sour green beans
Posted by lyndapaz(6)
4 Comments
myfamilysfarmUpdated For me, the correct sweet/sour taste comes from equal amounts of sugar versus vinegar, if that helps.
Temp for drying tomatoes?
Posted by nancyjane_gardener(Zone 8ish North of San Francisco in the "real" wine country)
11 Comments
nancyjane_gardener(Zone 8ish North of San Francisco in the "real" wine country)Updated Well, no way am I going to spend $400 for a dehydrator! Mother Earth News has a plan for one in this month's issue. It's solar and has a few racks. I think I'll stick to my oven's LOW setting for now, look for one at a thrift stor...
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