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9,414 Garden Web Discussions | Harvest & Canning
Low Sugar Pear Jam Recipe?
Posted by melodydf1953
4 Comments
myfamilysfarmUpdated I've made several batches of Splenda jams and jellies. I don't notice a big difference between the Splenda ones and the regular sugar except, the color doesn't keep as much with the Splenda ones. AND I do use the low sugar pectin....
question about canning "Annie's salsa"
Posted by luv2pepper(5)
12 Comments
2ajsmamaUpdated If you used all Roma tomatoes and overcooked it, then yes it could be too thick - as Dave has said many times (about tomatoes, applesauce, etc.) the air bubbles could be a sign it's too dense. I will let him and Linda Lou comment ...
Harvesting winter squash
Posted by dMuse
7 Comments
myfamilysfarmUpdated Squirrels are crafty critters and figure things out much faster than us humans realize. Shooting a gun (even a pop gun) deters for awhile, make sure that you are not aiming at the same point each shot. Also make sure that it's leg...
What to do?
Posted by twolips(z6AZ)
12 Comments
twolips(z6AZ)Updated This is so great to know Nila, thank you! And a huge thanks to everyone else. Now to go and harvest a bunch of my basil to freeze. I am going to be gone for several weeks in the next 8 weeks and have told just a couple of friends ...
why do my canned tomatoes taste stale?
Posted by blueberryjen
4 Comments
Linda_Lou(SW Wa.)Updated They had too much air space left in the jars. That could potentially do that, or they could even spoil. The best method I think, and the one we recommend using is the crushed tomato method from the Univ. of Georgia. The tomatoes a...
Can I substitute peaches for apricots?
Posted by kalindi615
4 Comments
kalindi615Updated Thanks as always Dave. Hubby thought it sounded better with the peaches also.
Green Tomatoes
Posted by uaskigyrl(7)
4 Comments
myfamilysfarmUpdated The green when ripe varieties usually aren't totally green when ripe, Green Zebra has yellow stripes and that plus the firmness tells you when to pick them.
Green Tomato Hot Dog Relish
Posted by lkzz(7b)
1 Comment
digdirt2Updated Sounds good. It is almost identical to the standard NCHFP recipe for Green Tomato Relish many of us use. Dave
Dumb Question, Canning Chicken
Posted by GeneTheNewGuy
7 Comments
4squaregardener(7)Updated I did some chicken thighs with the bone. Only because I wanted to try it. I had to strip the skin/fat off of them. (yuck) but they processed well. There is a lot of hidden fat on thighs. Just be prepared if you choose this cut of ...
Blanched the peaches- can I refrigerate and can tomorrow?
Posted by bananastand(4b)
5 Comments
Linda_Lou(SW Wa.)Updated It isn't a safety issue, but sure doesn't look good. You usually use a bowl of water with either Fruit Fresh or bottled lemon juice to keep the peeled fruit in until you pack the jars or heat for a hot pack. That, or use crushed v...
Canned one jar of peaches sideways...
Posted by bananastand(4b)
2 Comments
bananastand(4b)Updated Ah OK thanks, will do!
Plum & Red Onion Confit - Safe for canning?
Posted by missrumphius(5b)
9 Comments
missrumphius(5b)Updated The tomato chutney is not at all a family secret. Here's the recipe: Sweet Tomato Chutney 1 whole head of garlic, peeled and coarsely chopped A piece of ginger about 2" x 1" x 1" peeled and coarsely chopped 1 1/2 cu...
Juicing Apples
Posted by skeip
7 Comments
pqtexUpdated Yes, the roma sauce maker is similar to the old squeezo, although yours will be all metal and mine has some plastic parts. I use the screen designed for tomato/apples. The juice that comes through is pretty thick. I don't want pea...
Freezing shredded squash
Posted by judydel
8 Comments
kriswrite(zone 8)Updated I do it every year and it's perfect for zucchini bread and cookies (and other baked goods), or for tossing into spaghetti sauce, soups, or stews. Just be sure that when you're using it for baked goods, you allow it to drain - just...
Green bean liquid
Posted by memo3
6 Comments
sidhartha0209(KY_6a)Updated More: "Q. Why do my jars lose liquid during processing? A. Liquid is drawn from jars during processing for the following reasons: ⢠Jars were packed too solidly with food or were overfilled. Allow 1/2-inch headspace for a...
Apple Rum Jam?
Posted by cannond
6 Comments
cannondUpdated Thank you both for your help. We have four apple trees here, which suddenly decided to produce for the first time. I'm a little concerned about using those apples since most of them are a bit buggy. Are they still useful, do you k...
I am so proud...
Posted by skeip
4 Comments
readinglady(z8 OR)Updated I learned a great deal from my MIL and one of the biggest lessons I learned from her canning was to be willing to change. I still remember when the instructions for added acid in tomatoes was introduced. She was the one who told m...
Pickled zucchini recipe?
Posted by melmelmelmel(8)
3 Comments
melmelmelmel(8)Updated Great! Thanks so much!
"Return to boil" overcooks B&B pickles?
Posted by mainegrammy(4)
6 Comments
mainegrammy(4)Updated Many thanks for the detailed and helpful responses!
low-temp pasteurization at altitude
Posted by strayarrow
4 Comments
digdirt2Updated This is one of those situations where I would be severely tempted to compromise the guidelines on processing and go for a lower altitude processing time just to end up with a semi-quality pickle. Not that I am advocating it. I'm j...
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