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9,414 Garden Web Discussions | Harvest & Canning
Thank you
Posted by backyardbum
2 Comments
seasydeUpdated I must have missed the original thread so I just looked it up. I never even thought of canning french fries! I admit to buying the bags of frozen - and they take up valuable freezer space. I don't grow potatoes, but they often go ...
Fig Balsamic Jam and Peach Bourbon Jam
Posted by mindy2010
2 Comments
digdirt2Updated Don't normally recommend using recipes from blogs unless the blogger is a noted authority. Otherwise the risks are too high. But with jams the concerns, the risks, are molds not "poisons" and such. I don't see anything w...
no pop popcorn
Posted by wannabbefarmer(5)
2 Comments
digdirt2Updated Agree with Carol. Overly dry kernels is the standard explanation for failure to pop. Dave Here is a link that might be useful: Rejuvenating popcorn that won't pop
Best Tomatoes Ever for Dicing!!!
Posted by lyndapaz(6)
14 Comments
seysonn(8a WA/HZ 1)Updated The terms "diced" and "chopped" mean different things to different people but generally diced is a much finer chop and results in much smaller pieces (approx. 1/4") than chopped (3/4") and coarse chop...
Help me name this zucchini
Posted by mrsmoosepants(Zone 6)
5 Comments
mrsmoosepants(Zone 6)Updated ah, ok, thank you :)
Canning Caponata
Posted by Digginlife
6 Comments
malna(NJ 5/6)Updated I froze some a couple of years ago using those Gladware type plastic containers. Just found one hiding in the back and it was still delicious. I just washed off the frost on top and then defrosted it. I'm embarrassed to admit how ...
Canning "Stories"
Posted by sosusie
3 Comments
digdirt2Updated Cool. If it has to break at least it told you it was sorry. :) Dave
Canning salsa ?s
Posted by dancingolive3
2 Comments
digdirt2Updated Agree with Carol 100%. One of the most difficult things for all of us to accept when we first start out canning is that we can't can our personal recipes safely. But sometimes recipes can be adjusted to work. If you'd care to post...
Safe zucchini recipe
Posted by sosusie
2 Comments
sosusieUpdated Thanks NilaJones...not sure how I missed seeing the onion variation was still there! When canned in quarts (35 minutes!), the zucchini is amazingly still separate from the tomatoes, although the tomatoes do get a bit saucy. I &quo...
Pressure cooker/canner
Posted by 2ajsmama
17 Comments
sunderbug(minnesota)Updated omg! I was trying to finally find parts for this all American old no. 7 that my husband picked up for me at an auction for a buck. I thought I was looking for a gasket and alteration parts so I could use a weight... had I known th...
What would you do/say? (tomato soup w/flour)
Posted by berrybusy
7 Comments
calliope(6)Updated I had to do that once as an advisor to our extension board who was a resource for our farmer's market. It wasn't with foodstuffs, but another product the state has mandatory procedures for sales. It affected a lot of vendors, but ...
New Presto PC on its way and altitude question
Posted by 2ajsmama
30 Comments
seysonn(8a WA/HZ 1)Updated Elevation and pressue: PSIG variation(for example) from 1000 ft to 2000 ft elevation translate to about 0.65psig difference . So for couple of 100 ft it is not significant at all, as it relates to the temperature inside the PC.
Salsa Question
Posted by thirsty_dirt_77(3a)
17 Comments
morz8(Washington Coast Z8b)Updated There has probably been enough said already but I don't find anything gender specific or aggressive about Dave's typical communication. I find him patient beyond words, complete, and thorough. I don't want to criticize the OP, but...
Pressure Canning Question
Posted by lyndapaz(6)
4 Comments
digdirt2Updated Now I just have to find where to get the weighted guages from and how to use them. Part # 50332 is a 3 piece weight set (not weighted gauges). Some have ordered it from Ace hardware and it is available online from several sources ...
Did I Do Something Wrong?
Posted by theforgottenone1013(MI zone 5b/6a)
8 Comments
myfamilysfarmUpdated Crab applesauce is great if you like tart applesauce. I would have canned the applesauce, but that's me.
Did I just mess up my green beans?
Posted by missemerald(7 (Virginia))
12 Comments
thatcompostguyUpdated They'd be baked beans. Or possibly somewhat steamed in their self contained steamers if the beans were juicy enough. Should be tender-crisp or slightly shriveled after 25 minutes at 257F. Water won't evaporate out of the jar since...
Can Grilled corn?
Posted by ekgrows(5 - Northern Illinois)
5 Comments
ekgrows(5 - Northern Illinois)Updated Thanks everyone. Dave - that is kinda what I was thinking. I do it with peppers. But I also peel off the char on the peppers. I didn't think of the mushy / chewy corn part though. I have never made a corn relish before - so I doub...
Certo Question
Posted by missemerald(7 (Virginia))
8 Comments
seasydeUpdated I unwittingly used a year-out-of-date Certo last year for Apricot jam. It never did set up, even thought the liquid usually sets almost too well for me. I don't think I'd take the chance unless I had an abundance of fruit that had...
Caramel Pear Butter processing time for pints
Posted by cme10ae(usa)
7 Comments
malna(NJ 5/6)Updated Deanna, In response to your question "What is the source?", I did not note who originally posted it years ago, but I did note that it was a recipe from a 1970's Sunset magazine. To the OP, I'm thinking pints would be fin...
my jams!
Posted by dolivo
24 Comments
myfamilysfarmUpdated Wouldn't the jar companies just love it if we had to buy new jars every time? It wouldn't be worth canning. I've used 'mayonnaise' jars for years, but they DO break easier. For the longest time, I used them for pressure or BWB.
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