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9,414 Garden Web Discussions | Harvest & Canning
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
Annie's salsa mix...big hit
Posted by gardengalrn(5KS)
159 Comments
daisydawnny62Updated Best stuff in the world. I put my own twist on it and use ghost peppers. Big hit.
Is this Taco Sauce safe?
Posted by cookiemon5(z5 MO)
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated It is basically just a slight modification of the standard NCHFP recipe for Tomato Taco Sauce. All they did was reduce the amounts, switch to roasted cumin seeds, and add roasting of the tomatoes and peppers. All of that could b...
Should I eat these canned vegetables?
Posted by Brittany McPherson
7 Comments
morz8(Washington Coast Z8b)Updated Brittany, please toss all. And I know it can be awkward, but your friend in her generosity is gambling with peoples lives/health. You'd do her a favor by telling her of her procedure errors before she learns the hard way.
New format issues
Posted by kayrae2(FraserValley)
2 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Depends on your browser - type in term and in some cases (Firefox and Chrome) a drop down menu appears with a list of where to search - just click on Harvest forum.
Canning curry sauces?
Posted by Ellie
3 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated < If I take a tried and tested chilli sauce recipe (Bernardin) can I just add a tsp or so of curry powder without it affecting any safety issues? I always stick exactly to the recipe and never add or omit anything. Would I be r...
How long will brine last?
Posted by theforgottenone1013(MI zone 5b/6a)
2 Comments
theforgottenone1013(MI zone 5b/6a)Updated Thanks Dave. The recipe is from the NCHFP site and the vinegar to water ratio is about 5:1. I left a bunch of peppers that weren't quite full sized on the plants so I can probably use the leftover brine within the week. Rodney
Re-canning pickles
Posted by nancyofnc
3 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Wow, beggars and choosy ones at that! Rather than dumping them into pints, only give them a 1/2 pint jar. Maybe then they will realize how good they had it. :-) Dave
Pressure canning jam?
Posted by fearlessem
19 Comments
mswantanewhouse3Updated I have been searching for directions for pressure canning pear jam. I only have 3 jars and didn't want to find the BWB and I plan to do some spaghetti sauce with sausage next. I use 10 pounds (because the pressure went up this hig...
Canning smoked peppers
Posted by KSprairie
2 Comments
KSprairieUpdated This will be the first time for me to smoke peppers. I didn't know if they would char or not. The habaneros are so thin walled I didn't think I would be able to peel those. is it ok to not peel? I think some charred peel can ad...
ripe cucumber something? and what about tomato basil sauce...
Posted by Marie-Annick Pilon
1 Comment
booberry85(5)Updated This is a long thread with lots, LOTS of great recipes. You may want to check here.Greatest recipes for Leesa
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