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9,414 Garden Web Discussions | Harvest & Canning
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
digdirt2Updated 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...
Ball PCing Webinar Oct 10 noon PDT
Posted by 2ajsmama
4 Comments
2ajsmamaUpdated Just wondering since I had that siphoning problem with PCing tomatoes if a wrench would have helped. I won't spend $10 (even though they have free shipping today with code BEANS10) but for $7 or less I might have picked up the one...
Pressure canning soup
Posted by austinb82(USDA 8)
14 Comments
2ajsmamaUpdated I don't know rules about mentioning brand names here but it's a big chicken farm on the East coast, I believe they ship nationwide, Jim took over the business from his father Frank if that helps? Thanks for clearing that up about ...
Water seepage into kraut crock? What happened?
Posted by coloradocrock
14 Comments
coloradocrockUpdated Hi. No hairline cracks in the trough. I may try to get in touch with Gartopf to see about their manufacturing tolerances on the crocks. But more importantly, armed with a whole lot more information and some experience, I'm really ...
Help. what happened Dilly Beans?
Posted by Jomama2013
3 Comments
myfamilysfarmUpdated I had that happen with the WM Mainstay lids, just a few of them, and I had NOT tightened them too tight. I've talked to a couple of other people with the same problem, but only with the Mainstay WM lids.
Confused about pressure cookers/canners
Posted by JHarts
7 Comments
myfamilysfarmUpdated As a farmers market vendor for years, we love you as customers. If you ask, some of your vendors can help you with your questions. Many are long-time canners, lots of us can our excess. Most are NOT certified canners, just very ex...
Apple Chutney
Posted by murphy_zone7
3 Comments
murphy_zone7Updated Thank you both so much. Murphy
too much salt in pickled ginger
Posted by veeta
3 Comments
seysonn(8a WA/HZ 1)Updated I pickle ginger (sliced thins) in vinegar. Taste great and never a need to seal, can, or refrigerate.
Another Pickle Crisp Question
Posted by murkey(6)
3 Comments
seysonn(8a WA/HZ 1)Updated Calcium Chloride It is a FIRMING agent. It tastes like table salt(Sodium chloride) , even stronger and bitter. Amazingly, it is also used as foliar spray to combat calcium deficiency in plants like tomatoes, peppers. ................
Saurkraut
Posted by PaulaBlanch
8 Comments
gardenmom(z4 WA)Updated Congratulations. I didn't get any cabbages harvested last year, so this year we did quite a bit, too. I ended up canning 27 pints and 5 quarts. Since there's just the 2 of us anymore, pints suit us better. My daughter and her husb...
Urgently need canning experts opinion on what to do!!
Posted by maddy123
2 Comments
readinglady(z8 OR)Updated It really is an issue of your comfort level. Depending upon the size/thickness of the peppers they may or may not have been completely acidified by the vinegar. If the vinegar was heated, so much better. In that case, there's not ...
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