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9,414 Garden Web Discussions | Harvest & Canning
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.
What to do with unripe muskmelons
Posted by lyndapaz(6)
7 Comments
myfamilysfarmUpdated my grandkids will 'try' almost anything 1 time.
some questions about bottling hot sauces
Posted by judo_and_peppers(Tampa FL)
15 Comments
seysonn(8a WA/HZ 1)Updated Thanks Dave, What you said, give me a guide line. I don't do much canning/jarring , maybe some pickling and hot souce. Just for my curiosity, I will check the pH of my pickles(in frige) to see. I don't have my pH meter handy now. ...
What's the deal with the zinc lids on old-style canning jars?
Posted by NilaJones(7b)
8 Comments
thatcompostguyUpdated When I got it, it was horse pasture on a hill. My garden spot was in the middle on one of the terraces they created when the pasture was created. Long and narrow, 20 ft x 60 or more long. I believe it was all trees at one time. I ...
raspberry jam seperating
Posted by dolivo
5 Comments
dolivoUpdated ok thanks Carol! :)
Didn't pressure can tuna long enough
Posted by jamhar54
4 Comments
Linda_Lou(SW Wa.)Updated Tuna can be canned with water in the jars, so if you could add water before reprocessing, that would keep it more moist. It is in the BAll Blue Book on canning tuna with the water.
annie's salsa
Posted by tracik3
35 Comments
cristywistyUpdated Thanks Dave. My family prefers a more blended salsa, not like a Pace or Pico type salsa. Would it be possible to pressure can it instead of freezing if the salsa is thick?
Chili Sauce or Hot sauce
Posted by simsedward
7 Comments
simsedwardUpdated HA HA It's ok AJ's I liked reading about the topic. Thanks for the tips and recipes everyone. I made 24 pints of chili sauce today. Jars are making that relaxing POP sound on the kitchen counter as I type!
Confusion over pectin now, please help asap
Posted by dolivo
30 Comments
myfamilysfarmUpdated I've only used them once, but now I'm a fan. I didn't want to order the $75 (didn't have the money), but if I did, I would have ordered LOTS. I have the 'freebies'. Even with the shipping, it's SO much cheaper if you are going to ...
Sungold Tomato Sauce (reprint from old thread)
Posted by kathyb912_in (5a/5b, Central IN)
5 Comments
pixie_louUpdated Made this last night. Excellent. Used the immersion blender - no problem with skins or seeds. I used all sun holds, so my sauce was a brilliant orange. DD was not happy when she realized it was NOT Kraft Mac and cheese! We will ea...
grape juice and steam juicers...taking the plunge
Posted by pqtex
7 Comments
readinglady(z8 OR)Updated It's great that you don't have to stem the grapes. Keep in mind for other fruits and berries (I'm thinking of such fruits as currants) that steaming with the stems on can result in a "grassy" taste to the juice that's ve...
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