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9,414 Garden Web Discussions | Harvest & Canning
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.
Pressure canner won't cool down
Posted by terrynew
21 Comments
terrynewUpdated Hi, everyone. I finally got around to testing my pressure canner with a load of colored-water jars. After 10 minutes of jiggling, it took 30 minutes for the gauge to reach zero. I waited another 15 minutes to be sure, then slightl...
First time using steamer juicer
Posted by naomi162
6 Comments
seysonn(8a WA/HZ 1)Updated I was wondering and curious about the term " Juicer" and "steamer". So I did some search. The idea sounds interesting to me but the bottom line is not so much attractive. in this device the fruits are cooked. B...
Thoughts on this Tomatillo Salsa Recipe
Posted by ekgrows(5 - Northern Illinois)
4 Comments
ekgrows(5 - Northern Illinois)Updated So I just had to report back that I made BOTH tomatillo salsas - the one in the BBB ( I broke down and bought dried peppers even though my garden is full of fresh ones) and the one in the link. They are both awesome! I love the sm...
Canning on a Glass Top
Posted by kalindi615
4 Comments
kalindi615Updated ajsmama, to be honest I have never timed how long my stove takes to get up to pressure. Usually I am running around trying to clean up after one batch and either trying to start something else to taking care of my neglected kids b...
Pressure Canning tomatoes-good taste?
Posted by rathdrumid
25 Comments
2ajsmamaUpdated Thanks Dave. So given a glasstop stove with a burner that cycles (and I will practice/experiment with water first to see what pressures I can maintain for what times), would you say it's best to do 10 lbs for x minutes (in chart, ...
Accidentaly restarted pressure canner while cooling
Posted by sosusie
8 Comments
calliope(6)Updated I read it the same way Carol does and I would not personally have bothered to reprocess either if when I finally finished the cool-down the lids were all set and sealed. Here is why. There was no interruption in heat to finish the...
first time canning - dill pickles... fridge life after opening?
Posted by david883(5/6)
9 Comments
sidhartha0209(KY_6a)Updated digdirt" "...this sounds like one of those old time family-type recipes that haven't been recommended for use for decades." Decades? Could you cite your source for making this claim? "Presented at the Institute...
mirro pressure canner jiggling
Posted by timbowsr
5 Comments
digdirt2Updated So, to me it is ok if it jiggles after 30 secs or 1 minute. But if it continuously jiggles or takes several minutes, then your heat source is not well regulated. Different brands of canner weights are machined differently and each...
Vanilla Pears
Posted by lyndapaz(6)
5 Comments
balloonflower(5b Denver CO)Updated I generally use a vanilla bean paste instead of trying to keep beans on hand. Much easier, and I haven't noticed enough of a flavor difference in it, even with two snobby foodies in the house (and two budding ones).
Looking for Ground Cherry Recipes
Posted by thirsty_dirt_77(3a)
5 Comments
flowersnhens(Maine 4)Updated I will post the jam recipe shortly....sorry i almost forgot. :)
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