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9,414 Garden Web Discussions | Harvest & Canning
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...
question about pH for a Master Preserver...
Posted by curiousfarm
6 Comments
sidhartha0209(KY_6a)Updated Because I have a meter, I tested the pH... I'm curious to know which type/model ph meter it is that you use, if you don't mind me asking. I intend to purchase one in the near future.
Can't reach proper pressure with small canner load - why?
Posted by nobananas
4 Comments
2ajsmamaUpdated AA doesn't have a gasket - though maybe lid wasn't clamped down evenly as Carol suggested? You didn't see steam leaking from one spot did you? I found my Presto was taking a long time to come to pressure last night with 4 quart lo...
NCHFP Green Tomato/Apple Pie Filling
Posted by strayarrow
2 Comments
readinglady(z8 OR)Updated Candied peel is certainly an option. Many sources sell candied lemon peel and candied orange peel as well as citron individually. However, I've also seen this same old USDA recipe reprinted in Southern Living using 2 T. grated lem...
New Wheat
Posted by skeip
3 Comments
skeipUpdated Thanks Malna, that's the information I was looking for! Seysonn, I have a grin grinder attachment for my Kitchenaid mixer. Does a brilliant job. Previously I have bought wheat already cleaned and ready to grind. This came to me fr...
Herbs in Jams?
Posted by gator_9a
6 Comments
gator_9aUpdated Thanks for the additional thoughts chrisb & seysonn! I looked at Ellie Topp's book and it does seem like it has a number of recipes I'd like to try!
Harvesting chestnuts question re: squirrels
Posted by scotwk
9 Comments
seysonn(8a WA/HZ 1)Updated To me, chestnuts have no resemblance to pecan, walnuts etc, in taste. Raw chestnut is soft and tastes very starchy. When roasted, it gets sweeter and without that starchy taste.
recipes for persimmon jam?
Posted by cabrita(9b SoCal)
6 Comments
seysonn(8a WA/HZ 1)Updated I liked the kraft's recipe. I will try it This post was edited by seysonn on Thu, Oct 3, 13 at 19:46
Newbie question Re: Pressure Canning Spaghetti Sauce
Posted by Jrakie
9 Comments
readinglady(z8 OR)Updated According to the NCHFP, 35 pounds of tomatoes will yield 7 quarts of sauce. That's 1 quart per every 5 pounds of tomatoes. So in the NCHFP spaghetti sauce without meat you would need 6 quarts of sauce to equal the yield from the 3...
Ball Complete Book of Home Preserving Two-In-One BBQ sauce
Posted by ellen_inmo(6)
25 Comments
canfanUpdated I canned up the Mandarin Sauce recipe posted here and I am really happy with the results. I did reduce the sugar in the initial part to 2 cups. Also for the clear gel I reduced the sugar to 1/2 a cup and used vinegar instead of wa...
Salsa recipe for canning similar to Green Mountain Gringo?
Posted by bananastand(4b)
9 Comments
bananastand(4b)Updated Here's the recipe I ended up making. I ate some of the cooked salsa when I ran out of jars, and I can already tell this is going to be closer to my preferred taste than the original Annie's! Worth trying for other fans of Frontera...
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