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9,414 Garden Web Discussions | Harvest & Canning
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...
what have you put up in 2013
Posted by misskimmie(z4b Central NY)
150 Comments
seasydeUpdated Took a step away from the produce and canned 7 qts + 4 pts chicken stock. I used to just freeze the stock, but canning has freed up a lot of space in my freezer. Made a minor error when I neglected to check the jars carefully. I f...
Canning Asian Pears
Posted by eboone_gw
7 Comments
NilaJones(7b)Updated I haven't canned asian pears, but I have cooked them in a pie, cobbler, etc., and they are amazing! When cooked they have this carmelly flavor, way more intense than when raw. And I don't mean I let them get brown :). I think they...
Safe Pickles
Posted by chickachee(3/MN)
2 Comments
digdirt2Updated Yeah onions makes a big difference. it changes the pH substantially. So does the celery? How much onion and celery? is the dill dried or fresh? That makes a difference too. Most pickles when using a tested and approved recipe are ...
Canning non-vine-ripened tomatoes?
Posted by 2ajsmama
14 Comments
myfamilysfarmUpdated Around here, we've done the newspaper thing for decades. We also seem to have some green, but mature, fruit at frost time. If the fruit is not mature size, they will not ripen as nicely. Better to make green tomato stuff with it. ...
bad lids
Posted by rockiecarol(4 to 3)
1 Comment
myfamilysfarmUpdated I reported this previously. I tried both BWB and pressure canning. the jars did seal, but I'm using those first. I have also found at least 1 jar that the rings will not tighten.
Canned peaches not firm
Posted by bananastand(4b)
6 Comments
digdirt2Updated Any time you want them firmer you can always just add Pickle Crisp to the jars. Dave
15% off at Ace 2 more hours
Posted by 2ajsmama
7 Comments
myfamilysfarmUpdated They may have sold all and when that happens on some website, the item will disappear.
tatume squash canning feedback
Posted by pqtex
2 Comments
digdirt2Updated As long as you follow the directions for canning winter squash I don't see a problem. I have never done that particular variety but it works fine with my Red Kuri, Butternuts, Acorn, and Lakota squash. Dave Here is a link that mig...
Pickled--OK to re-use pickling juices??
Posted by mainegrammy(4)
1 Comment
digdirt2Updated Per NCHFP Pickling FAQs: When making quick process pickles, can I store any leftover pickling solution for future use? If the pickling solution is fresh and has not been used to make pickles, cover it and store it in the refrigera...
confused at Ball Blue Book instructions
Posted by dolivo
13 Comments
dolivoUpdated edie, that sounds really tasty :) I'll have to try that. Dave and everybody, thanks for the great discussion and info. I've decided that for my first jam making attempt, I am going to do a traditional recipe with all the sugar. La...
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