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9,414 Garden Web Discussions | Harvest & Canning
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
Two more pickling questions
Posted by NilaJones(7b)
3 Comments
NilaJones(7b)Updated Thanks, folks!
Pickled beets, beans- without heat- safe??? Botulism?
Posted by angiepangie
17 Comments
sidhartha0209(KY_6a)Updated Angiepangie, it just occurred to me that I intentionally omitted this step from the recipe I gave: "Blanch green beans in boiling water for 2 minutes," Most other lacto recipes for pickled green beans also do not call fo...
Pressure canning Jalape�os
Posted by Mary Bendel
5 Comments
Mary BendelUpdated I will definitely use the lemon juice. Thank you for your help!
Processing
Posted by blondiesc
2 Comments
blondiescUpdated Thank you, Dave! That's what I was hoping to hear.
I Need a New Gizmo-Recommendations?
Posted by malna(NJ 5/6)
11 Comments
calliope(6)Updated I also hang my garlic to dry successfully. If it's a good homegrown garlic (especially hardneck) and harvested properly and stored in the right place, it should be good for months on end. I also do the same routine she does with t...
canning recipeis with measures in weight
Posted by ristau5741(6)
7 Comments
ristau5741(6)Updated so I did get my scale in time, measured, 24lbs of tomatoes worked out to be 8 quarts 1 pint. so I was pretty close to what I had worked out.
Help me with figs recipe?
Posted by NilaJones(7b)
6 Comments
NilaJones(7b)Updated Thanks, folks! >I came across a nice fact sheet for figs from Utah State which was posted on the UC Davis site. Yes, those are the recipes from the NCHFP site, all on one page. Except, interestingly, they deleted the 'optional'...
??s re: Making Peach Jam with remains after Steam Juicing Peaches
Posted by kathy_in_washington(Zone 8 Sequim,WA)
1 Comment
myfamilysfarmUpdated I don't have the steamer, but do things the old way. I juice them by crushing and straining thru a bag. I use the pulp for jam, and the juice for jelly. I also use the pulp for butters.
fruit puree - Fig - NCHFP vs Ball Blue book
Posted by pqtex
7 Comments
pqtexUpdated It can sure get confusing. Sometimes I feel like the more I learn, the more I don't know! I was so focused on the word "figs" that I never even thought about tomatoes being in that statement and having made tomato paste....
Help a newbie with his canned tomatoes.
Posted by nokitchen
6 Comments
nokitchenUpdated All right then. Thanks for the handholding. Hopefully I can do one more test batch, maybe of crushed, before doing a huge batch right before the season's over.
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