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9,414 Garden Web Discussions | Harvest & Canning
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...
Does anyone have a tried-n-true Raisin pie filling
Posted by momagain1
5 Comments
momagain1Updated I always get the names mixed up; the one specifically to make pie fillings :-)
Has anybody ever tried Ball's Zucchini Marmalade?
Posted by 2ajsmama
3 Comments
pixie_louUpdated For a different take on zucchini bread, try Martha Stewart's zucchini Parmesan bread. It's a savory quick bread. Freezes well. Super yummy as a base for a tomato sandwich. Here is a link that might be useful: Zucchini Parmesan Bre...
Thought You Might Get A Kick Out Of This
Posted by theforgottenone1013(MI zone 5b/6a)
13 Comments
kalindi615Updated Ahh. Lawyers. Well, at least someone is making money from all these labels. I still don't think my jar of peanuts needs to be labeled "Allergy warning: contains nuts" though.
Canning Peach Pie Filling without Clear Jell
Posted by kriswrite(zone 8)
4 Comments
myfamilysfarmUpdated I do plain fruit, only in their own juice.
tomato jam or preserves recipe for canning
Posted by mabeldingeldine_gw
4 Comments
readinglady(z8 OR)Updated If you placed the chopped ginger in a muslin bag or stainless bouquet garni ball and cooked it with the rest of the mixture then removed it when the flavor has reached the desired point, you'd have all the ginger essence without t...
Preserving squash
Posted by crab_grass(5)
7 Comments
malna(NJ 5/6)Updated This is from Johnny's Seeds: "Butternut squash (C. moschata) are easier to judge by sight because they don't acquire their characteristic tan color until late in development, 35 days or more after fruit set. If the weather st...
Apple syrup?
Posted by Nancy zone 6(6b)
7 Comments
pixie_louUpdated Ngraham - sorry about that. 219 is syrup and 220 is jam. I could never get the right consistency trying the plate test, so found the candy thermometer gives me the right temp and right consistency.
Corn Salsa
Posted by val_s(z5 central IL)
37 Comments
allyn12Updated I love corn relish.
Measuring peaches question
Posted by ediej1209(5 N Central OH)
6 Comments
myfamilysfarmUpdated I can all my fruit without sugar, I use a lot of it for jams and jellies, that way I don't have to remember how much sugar I add to the fruit. I just add the lemon juice or Fruit Fresh.
Something different with grapes?
Posted by NilaJones(7b)
13 Comments
digdirt2Updated To Dave, digdirt: The link you have for the Grape & Orange Chutney takes me to a Cranberry Orange Chutney which, while it sounds good, isn't what I wanted to check out. __________ Kathy it is the same recipe, you just sub grap...
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