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9,414 Garden Web Discussions | Harvest & Canning
Anyone sell their jams, jellies, etc?
Posted by Lisa Hayes
15 Comments
lrcatzUpdated I live in Ohio & would like to eventually sell at our Farmers Market but I'm thinking that I'm seeing that the rules say you can't sell pepper jellies-is this true?-L
How To Tell When Zucchini Is Ripe?
Posted by mlpgarden(7)
14 Comments
tim45z10Updated Cookem up.
Balls Salsa Verde recipe question
Posted by LoneJack Zn 6a, KC
12 Comments
LoneJack Zn 6a, KCUpdated Thanks for the recipe! Unfortunately I just picked the remaining ripe Tomatillos and then pulled my 2 Tomatillo plants out last weekend. I made 2 more batches of the NCHFP recipe, and froze about 10 lbs for Chile Verde this winte...
Frozen green beans "peeling" and mushy?
Posted by 2ajsmama
3 Comments
2ajsmamaUpdated Ugh, same thing with this year's beans, though I was trying to do in small batches. We've been eating the more recently frozen beans (some I didn't even put in FS bags just ziploc since we weren't getting too many at a time, I'd ...
Newbie...Please review recipe for me
Posted by Kerrie Snell
6 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Thanks for getting back to us Kerrie. Appreciate it and glad you found one that works for you. Dave
Canning olive tapenade, yes or no?
Posted by cjt12
2 Comments
cjt12Updated Perfect, thanks for the info!
Mixed Fruit Jelly
Posted by Jillian Zone 4b/5 - west MI
3 Comments
Jillian Zone 4b/5 - west MIUpdated Thank you! I'll try this out this weekend!
sugar loaf and honey boat squash questions
Posted by pattypan(z6b CT)
2 Comments
pattypan(z6b CT)Updated yes, some beetles get to all the squash leaves, but some worm really likes the delicata fruit. my other winter squash are pristine in comparison. as to harvesting, dave, the stems on buttercups have been corky a while. the plant...
Some new canning toys I discovered today
Posted by digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)
10 Comments
Veda Beeps(9b/10)Updated I just showed a pic of the kale stripper to my honey and asked him to make me something similar in stainless (i dont do plastic.) That loooks really handy! We should be cool enough to start planting kale by the end of the month.
Applesauce Consistency
Posted by Judy
2 Comments
JudyUpdated Loved this Dave, thanks. Great visuals, lol.
mixing green and ripe tomatoes in tomatillo salsa
Posted by l pinkmountain
7 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Rodney beat me to it.
Jam and Jelly with Sugar Substitute
Posted by ediej1209(5 N Central OH)
7 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Cool! That is great info to have. Thanks for tracking down the info for the rest of us. Dave
Canning peppers in the style of Calabria
Posted by Ashley B
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Can't speak for how it is done in Italy but as with many commercially canned foods in the US, they are first irradiated. Irradiation eliminates over 97% of the bacteria or fungal spores according to the USDA. The remainder is elim...
Canning Question
Posted by Wanda K
3 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated While the open kettle method itself is not approved as safe t is because most of the old open-kettle recipes did not call for processing and that is the problem. They just filled the jars, put on lids and let them seal themselves...
Jars tipped and seeped
Posted by Judy
3 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated No, the bubbles are somewhat common in applesauce. Not ideal as they usually mean it was a little too thick when put in the jars. But they can be tolerated. If you decide to reprocess then thin it down just a bit when reheating...
Apple butter... Does this sound safe?
Posted by food_lover
6 Comments
theforgottenone1013(MI zone 5b/6a)Updated http://forums.gardenweb.com/discussions/1970823/confused-about-lemon-juice-processing-time-for-applesauce The link is to a discussion from several years back about using lemon juice with windfalls when making applesauce. It's quit...
Question about pear preserves
Posted by francienolan
11 Comments
rjmontUpdated My MIL slices enough pears to fill a large blue speckled roasting pan, completely covers them with sugar, puts the lid on and cooks in the oven overnight. She gets up to stir every couple of hours. (Or daytime if you don't work)...
apple butter in the oven?
Posted by bluejean(z6 OH)
9 Comments
geoduckUpdated I used to work at a bagel bakery. My favorite personal invention there was: a sliced bagel (raisin bagel hot out of the oven is best!), peanut butter, apple butter, and toasted walnuts. I hoped they would name this sandwi...
Just wondering.
Posted by Barb Conrad
2 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Sounds like you have less than an ideal dehydrator since it has no temp adjustment ability so that will be your biggest problem. Other than proper storage after drying, temp used has the most effect on end quality. Give us the ...
Jam/Jelly without pectin question
Posted by ediej1209(5 N Central OH)
2 Comments
ediej1209(5 N Central OH)Updated Thanks... you know, my Mom never used pectin and here I am, 60 years old and have never tried making jam or jelly without it. Always time to learn something "new"!! Edie
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