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9,414 Garden Web Discussions | Harvest & Canning
Help! PC not venting properly
Posted by lyndapaz(6)
9 Comments
lyndapaz(6)Updated Well, replaced gasket, pop-up and tightened everything. Don't know which fixed it, but canner venting fine now and flapping sound is gone. Working like a well-oiled machine. Thanks again, Dave. Now on to the green beans. My grandm...
Onions versus celery
Posted by tishtoshnm Zone 6/NM
5 Comments
tishtoshnm Zone 6/NMUpdated That taco sauce sounds closer to Heinz 57 than it does to the chili sauce I am thinking of. But, it also sounds good so please report on any success you have with it.
Can canning lids be reused?
Posted by Deane-10
2 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Over the years, many people have used and reused things that 'shouldn't' but got by with Well said. People do lots of things they shouldn't do. Sometimes for valid reasons but usually just because they don't know any better. Just ...
Saute Bell Pepper Leaves & Toasted Garlic
Posted by zone8butteCA
11 Comments
wertach zone 7-B SCUpdated I've never thought about even trying the leaves of pepper or tomatoes! I do love to smell them and I'm going to give a try at cooking them after reading this post. Thanks for the links Jill and Rodney!
Method for ripening green tomatoes
Posted by bananastand(4b)
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated No it's been around since pioneer days and works, for the most part. Some will rot and some won't ripen but the majority will. The main problem is all the wrapping and unwrapping and re-wrapping to check them every few days. No bi...
Canning for a New Generation
Posted by lyndapaz(6)
21 Comments
readinglady(z8 OR)Updated I have a copy of So Easy to Preserve and like it because I prefer print for the kitchen. It's just nice to be able to refer to a book, but that's my orientation. The USDA guide is available online and can be downloaded by chapter ...
Preserving dried tomatoes
Posted by weedlady(Central OH 6)
7 Comments
weedlady(Central OH 6)Updated David52, while not really visible in either photo, the tomatoes are well-seasoned. Before roasting, I drizzle a very light layer of EVOO in the pans and once the 'maters are layered in, sprinkle the lot with a dried herb/garlic mi...
NCHFP "Choice Salsa"
Posted by mom2wildboys(RI zone6)
1 Comment
readinglady(z8 OR)Updated No, but thanks for posting the link. I did see one of their earlier studies testing how much lemon or lime juice would be needed for any amount of onions or peppers, so I'm not surprised to see their data now "translated"...
Help ASAP - Apple Cinnamon Jelly?
Posted by 2ajsmama
9 Comments
2ajsmamaUpdated We're going to have to try this with the store-bought juice (I've used it before with NS pectin for pepper jelly so I know it will work). Might cut sugar in half since candy has sugar and using the NS pectin - does seem like an aw...
is this a good deal??
Posted by ristau5741(6)
13 Comments
seysonn(8a WA/HZ 1)Updated Thanks marz8 I like tha Fagor. especially the ELECTRIC feature of it thay should be more energy efficient. I also like it SLOW cooker, RICE cooker feature,. Sounds interesting.
Green tomato salsa
Posted by jamie_e(4)
35 Comments
berrybusyUpdated Annie's Green Salsa with lime = a favorite!
Newbie canning mistake - can this be saved?
Posted by nettie3
19 Comments
Linda_Lou(SW Wa.)Updated It is not due to their research being better , it is due to the fact they have multibillion dollar equipment, chemical additives, etc. in those plants. You have at the most a canner worth about $200. Plus, most of us preserve food...
Winter Squash Questions
Posted by missemerald(7 (Virginia))
21 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated There was a vendor at a FM where we used to go who took the time to print up little string tags for all his various squash with a simple cooking recipe on them. He often commented on how many customers would say something like, &q...
Green Tomatoes
Posted by gardenbits
3 Comments
seysonn(8a WA/HZ 1)Updated Green tomatoes make the best fermented pickles, far better than cucumber, IMO. Because they have this natural mild sour flavor. And whats more, they will stay crunchy longer. I would pickle smaller ones(that easy fit into standard...
what to do with too spicy padrone peppers?
Posted by divine.miss.em(9)
3 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Don't know that you can mellow them out much after they develop the full flavor except by diluting their flavor by mixing them with other strong flavors. So using them sparingly in other words For example, you can dry them, grind ...
Annie's Salsa Secret
Posted by cottagedog
1 Comment
calliope(6)Updated LOL.........gasp.........so do I.
Yea! Crabapples!
Posted by bcskye
10 Comments
skeipUpdated After mother sold the big house and moved to an apartment, I never paid much to the very generic landscaping there, until this Fall. One crab apple tree in particular. The branches were loaded with fruit the size and color of wild...
How thick is thick? Chipotle Ketchup.
Posted by cannond
6 Comments
cannondUpdated I cooked this down considerably and re-canned it. The flavors intensified, of course, and it's pretty thick, though still moves quite easily within the jar. Good, deep flavor. I'm pleased. Thanks. Deborah
Confused about lemon juice, processing time for applesauce
Posted by ckknh(z5 NH)
33 Comments
tappahannock(z7 VA)Updated Thanks very much to both of you. This was my first adventure in canning, and I am happy to have learned something-- and not poisoned anyone.
Some people will try to 'can' anything!!
Posted by digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)
25 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Why couldn't you process it like any other meat? There are a couple of secondary concerns but the primary concern is all the fat it contains, far more than most other meats. Fats in canning coat and insulate any bacteria preventin...
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