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9,414 Garden Web Discussions | Harvest & Canning
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. :)
2-in-1 Barbecue Sauce Question
Posted by malna(NJ 5/6)
3 Comments
malna(NJ 5/6)Updated Thanks for the suggestions. I have gallons of tomato puree in the freezer, so I can experiment a lot. It'll be fun to try a couple of different methods and see which one works best.
Pressing Styrian Pumpkin Seeds
Posted by hostaholic2 z 4, MN
4 Comments
coffeehaus(7a Central VA)Updated Yum! We were in Styria last fall and enjoyed this oil in many of the local specialties: soups, salads, pasta, etc. I brought back a small can and have been using it like the precious commodity that it is. The processing appears to...
Designing a Home Canning Kitchen
Posted by lamb_abbey_orchards(5A / Midcoast Maine)
27 Comments
woozer.007Updated I am hoping to see how this canning kitchen works.
Pickled eggplant recipe
Posted by CaraRose
2 Comments
seysonn(8a WA/HZ 1)Updated Eggplants is TOUGH. It should be cooked well before pickling. Otherwise it will be spongy. When you open it and taste it, if it is spongy and tough then probably did not cook it long enough.
I thought pureed was a no- no
Posted by PirateJeni
3 Comments
myfamilysfarmUpdated double post This post was edited by myfamilysfarm on Tue, Sep 24, 13 at 19:37
okra seed, can be roasted and eaten???
Posted by jeanwedding(6 ky)
1 Comment
digdirt2Updated I don't recall ever seeing a discussion here about it but who knows. Can't find one with the search. Sounds good in theory as other than their small size, if you can roast all sorts of other seeds why not okra? Put enough butter a...
Italian Beef
Posted by ekgrows(5 - Northern Illinois)
9 Comments
digdirt2Updated Glad to hear it was a success with your family. Been a favorite in ours for many, many years. Dave
How long to freeze tomatoes just to peel them?
Posted by 2ajsmama
15 Comments
seysonn(8a WA/HZ 1)Updated I think it is a matter of choice and convenience. If you want to make paste, and are using one of them crusher/juicer machines that separated the pulp, there would be no need to peel. If you want to can whole for your own use agai...
Ball's Dilly Beans-how spicy are they?
Posted by happygardener23
3 Comments
digdirt2Updated You can always just leave the cayenne pepper out of any recipe. It isn't required for any reason, just flavoring. Dave
Pressure canning apples
Posted by lyndapaz(6)
2 Comments
lyndapaz(6)Updated Thanks, linda lou. I thought that might be the case. But saw the times for PC and thought I'd double check. Will can without clear gel. Thanks again.
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