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9,414 Garden Web Discussions | Harvest & Canning
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seasydeUpdated I unwittingly used a year-out-of-date Certo last year for Apricot jam.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.
Sharing experiences - pricing, selling Jams,Jellies,etc
Posted by kathy_in_washington(Zone 8 Sequim,WA)
19 Comments
myfamilysfarmUpdated Mine are just the plain old-fashioned flavors. I haven't experimented with mixing flavors, even if I want to eventually. Maybe next year. I'll be looking for clearance jars this year, but alot of places are sold out now. I think I...
Freezing sliced, cooked zucchini?
Posted by NilaJones(7b)
1 Comment
2ajsmamaUpdated I don't know if the soup will hold up to freezing - you won't have chunks/slices, you'll have mush upon reheating. Now, if you've got squash just sauteed with onions and not the coconut milk and stock. you could always briefly coo...
Salvaging the apple Pulp after making juice
Posted by calliope(6)
14 Comments
myfamilysfarmUpdated Mine too. Also, Splenda is the only artificial sweetener that can be canned. Only drawbacks I've found are the color fades and it takes 2x as much fruit per jar. I've heard from a fellow vendor that fructose does well in backing, ...
Need your advice
Posted by terrybug
8 Comments
readinglady(z8 OR)Updated I know what you mean. I've used a strap wrench on rings and I've also discovered my spade-style ice cream scoop is perfect for releasing vacuum when my AA canner lid sticks. We all have our tool chests! Carol
Canning "Non plum" tomatoes - 2 questions please.
Posted by PirateJeni
20 Comments
myfamilysfarmUpdated I'm using Heathkick paste tomatoes in alot of my juice this year. Supposed to be higher in vitamin C and are very large fruit.
Bottled Butter
Posted by skeip
10 Comments
PirateJeniUpdated "Cooler buried in snow works well for refrigerator, when the time comes." I was going to suggest that actually. I have an unheated porch that is enclosed. In the dead of winter, it gets (and stays) below 40 degrees. It's...
Canned a spaghetti sauce... with oil and parm
Posted by mastiffgrrl
16 Comments
NilaJones(7b)Updated >The only place in my house I have antibac soap is in my kitchen... just to make sure I don't move the bacs all around the kitchen! I hope this isn't horribly off-topic, but ALL soaps are naturally anti-bacterial. That is a lar...
processing already made refridgerator pickles?
Posted by dolivo
16 Comments
kathy_in_washington(Zone 8 Sequim,WA)Updated Dolivo, I hope by now that you've done the following: Telephoned Mrs. Wage's customer service number and gotten answers to your questions, and Been reassured that your pickles will be satisfactory to eat for the six months as Mrs....
Fermented Cukes Done!
Posted by skeip
2 Comments
skeipUpdated Thanks Carol! I appreciate all you do here. Steve
Nectarine Jam
Posted by terrybug
2 Comments
readinglady(z8 OR)Updated A nectarine is a hairless peach sport or naturally occurring mutation. They can be used in any peach recipe. I have made nectarine preserves. Those I did not peel but if you prefer peeled, of course you can. Carol
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