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9,414 Garden Web Discussions | Harvest & Canning
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...
Homemade vinegar from grape skins
Posted by pqtex
9 Comments
sleevendog (5a NY)(5a NY)Updated Important to note that it is not recommended to use this method vinegar for home canning. "Homemade vinegar can only be safely used for pickling if it has at least 4.5% acetic acid. All commercial vinegars are that acidic or ...
Apple Cranberry Chutney
Posted by sweide(z4a wisc)
2 Comments
sweide(z4a wisc)Updated Thanks a bunch, that was kind of what I was thinking. Sharon
Practicing with colored water - how much headspace?
Posted by 2ajsmama
13 Comments
2ajsmamaUpdated Oh, I thought raw pack also referred to things like green beans covered with boiling water. 10 min at 15 psi is for Standard Tomato Sauce according to USDA Handbook (the new one 2011 edited by Linda Z), I just picked it as an exam...
Hard Cider into Apple Cider Vinegar
Posted by johnd3322(7bSC)
13 Comments
seysonn(8a WA/HZ 1)Updated Let me chip in my pennies: I have made wine, from grapes and grape juice. The process is just how John (OP) started: -- add wine yeast to the juice (in a food grade bucket)stir it: You will see foaming. keep stirring. (If you are ...
Applesauce flavors
Posted by kerryv
11 Comments
malna(NJ 5/6)Updated Apples are rich in natural pectin. Same principle as jelly or jam - it's "free moving" when it goes into the jars and, after processing and cooling, it sets and gets thicker. No worries. If it's too thick for your liking...
Newly Harvested Wheat
Posted by skeip
1 Comment
skeipUpdated Sorry for the double post, computer problems. SK
Is it bad that my fementing green beans are cloudy?
Posted by NilaJones(7b)
3 Comments
NilaJones(7b)Updated Thank you!
Pickled Garlic Delicacy
Posted by seysonn(8a WA/HZ 1)
8 Comments
readinglady(z8 OR)Updated I was joking. Carol
pickling and vinegar acidity
Posted by aztraea(9)
5 Comments
seysonn(8a WA/HZ 1)Updated If a recipe' calls for 50% water and 50% vinegar with 5% acidity, then the new mixture has 2.5% acetic acid.(slightly less) But let us say that you have a vinegar with 4.5% acetic acid. At what proportion you have to mix it with w...
what can I do with these peaches?
Posted by casi(5)
4 Comments
missemerald(7 (Virginia))Updated I'd make jam or syrup. Just finished making a batch of syrup from a bunch of peels, in fact... the kids love it on pancakes and the hubby loves it for peach flavored tea. I'd cook them down the way Deanna suggests.
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