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9,414 Garden Web Discussions | Harvest & Canning
Do I need to peel the tomatoes for canned salsa?
Posted by bananastand(4b)
9 Comments
bananastand(4b)Updated Thanks everyone! I blanched and peeled them the old fashioned way, but I may try roasting next time!
Unripe peaches froze in fridge
Posted by bluebird888(7)
5 Comments
NilaJones(7b)Updated I think all the ideas here are good! How unripe were they? Green? Or colored up but just not fully sweet yet? If the latter, I have also used such peaches to make a fruit topping for waffles, etc., by cooking them up with honey or...
Adding cinnamon to applesauce
Posted by rosegarden3(5)
7 Comments
rosegarden3(5)Updated Thank you so much for all the replies! I'll be making applesauce tomorrow!
Cherry Salsa recipe?
Posted by CathyChex
3 Comments
digdirt2Updated Check out Peach Apple Salsa at http://nchfp.uga.edu/how/can_salsa/peach_apple_salsa.html and sub more tomatoes for the apples and the cherries for the peaches. And somewhere here is another Peach-Tomato salsa recipe that the searc...
adapting NCHPF recipes
Posted by nancybeetoo(wOR USDAz8)
5 Comments
nancybeetoo(wOR USDAz8)Updated Thanks, Carol, for the tomatillo reference. That is exactly the kind of article I am interested in reading. And Dave, thanks for the reference to the NCHFP online training. I have requested the course and will give it a try. I als...
Canning Barbeque Sauce
Posted by katiebbq87
7 Comments
readinglady(z8 OR)Updated Prepared mustard does have a lot of vinegar. When I look at the label on French's mustard I see (in order): distilled vinegar, water, mustard seed, salt, spices, natural flavors and garlic powder. There is no thickening beyond the...
canning tomatoes
Posted by grams33
4 Comments
readinglady(z8 OR)Updated There are approved instructions for tomato paste but it's in a separate USDA/NCHFP document. I've linked to it below. Due to the density of the paste the processing time for a half-pint jar is 45 minutes and some find the energy c...
Probably dumb pepper question
Posted by donnabaskets(Zone 8a, Central MS)
5 Comments
donnabaskets(Zone 8a, Central MS)Updated Thank you! That is just exactly what I wanted to know!
Using Old Jars & 3/4 full jar
Posted by PlantsAndYarn(5)
6 Comments
Chris_from_EnglandUpdated Not sure whether this tip is helpful here. If one has a partially used jar - whether it is a cook-in sauce or a jam or almost anything either commercial or home-made, there is a way to re-seal it without it going off or becoming m...
Jar fell over while processing
Posted by CaraRose
4 Comments
dgkritch(Z8 OR)Updated Agree. If it was not cooled down and was reprocessed immediately, you're fine. Sorry I made assumptions that it was removed from the canner with the other jars and "fixed" later. Deanna
Green Tomato Salsa or Condiment Anyone?
Posted by cannond
17 Comments
kerryvUpdated Can someone post the ball hotdog relish recipe or the enchilada verde sauce?? Thanks!
please recommend a pressure canner
Posted by mabeldingeldine_gw
11 Comments
mabeldingeldine_gwUpdated Thanks all. I am going down to the local hardware store where I bought it to see if they can return it. If not, I'll just get rid of it. I hate to do so but would be concerned if someone with little canning experience got it and d...
Question about 5% acidity and pickles
Posted by IAmSupernova(SE Texas 9A)
7 Comments
myfamilysfarmUpdated Mrs. Wages carries the spice mixes and pickling spices/salt. Just like Ball, just a different company.
Do I Need to Pitch These Dill Pickles?
Posted by PlantsAndYarn(5)
7 Comments
PlantsAndYarn(5)Updated Thanks Carol. I was wondering if I could do something like that. I will it a try. Would the finishing brine be half vinegar, half water?
what to do with overgrown green beans?
Posted by dolivo
9 Comments
2ajsmamaUpdated My bush beans didn't do that well but the pole beans are going crazy. Just came back from BBQ at my parents', my dad let his squash and beans go (I picked 2 trash bags full of baseball-bat sized golden zukes, to compost, didn't ev...
Using home recipes
Posted by Anner(6)
6 Comments
readinglady(z8 OR)Updated Many state Extension agencies offer an "Ask an Expert" service for questions about food preservation, food safety, nutrition, gardening, emergency planning, etc. Here in Oregon we have one of the most active in the natio...
Taste of Home Canning Contest
Posted by thatcompostguy
4 Comments
readinglady(z8 OR)Updated That is great to hear about Taste of Home. Kudos to them for their methods for vetting recipes and also for their thorough response. Thank you for sharing that with us. Carol
QUART pickled beans
Posted by judydel
4 Comments
dgkritch(Z8 OR)Updated I use the tall, quilted, 12-oz. jars to get the longest beans possible. Process same as pints. My original recipe is for quart jars, but comes from an unapproved source. I no longer use quarts, however. Although the recipe would b...
Peach Raspbery jam questions
Posted by ediej1209(5 N Central OH)
6 Comments
ediej1209(5 N Central OH)Updated Well, here's what I did: Peach-Raspberry as is, using Ball No/Low pectin & artificial sweetener (for the Diabetics in my life) Spiced Peach with 1-1/2 TBSP Amaretto. Supposed to make 6 jars, but I got about 1/2 C more so I put...
So good it's wicked
Posted by calliope(6)
7 Comments
calliope(6)Updated That's a good question. I'm a retired nurseryman (owned g'houses and a nursery) so I know that crab apples really run the gamut from as large as a small eating apple to really tiny and hard as rocks. They were bred that way so the...
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