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9,414 Garden Web Discussions | Harvest & Canning
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...
Canning jars sucked in when pressure canning...
Posted by rhonda_m
13 Comments
tracik3Updated I had a jar of purple hull peas do that to me! I'm not sure of the brand though. It was only one jar. I threw it out.
canning question
Posted by luv2pepper(5)
3 Comments
myfamilysfarmUpdated I do, I make sure that as much air as possible has been removed. I usually don't have enough time/energy to do both prepping and canning on the same day.
Pressue Canning Tomato Sauce - Did i do it wrong??
Posted by abetterdaughtr
10 Comments
2ajsmamaUpdated How about posting the recipe for review? Like Dave said, the wine should acidify (though we don't know how much, Ellie Topp's Chunky Tomato Basil sauce uses red wine and red wine vinegar). How much oil?
Pls help - time sensitive canning question
Posted by T.Hart
9 Comments
readinglady(z8 OR)Updated If you had a no-added-pectin old-fashioned full-sugar jelly you might want to go 5 minutes because the product can be very delicate and you risk breaking the jell. Otherwise I'd do just what Dave says. Carol
What can I make with these chilies
Posted by terrybug
4 Comments
digdirt2Updated Marinated Hot Peppers Uses oil and vinegar and after some shelf time makes a good spicey salad dressing or hot sauce. If you mix in sweet peppers too you get a sweet n' hot sauce. Hot Pepper Sauce Again you can use mixed sweet and...
Saurkraut Novice
Posted by solomani
1 Comment
digdirt2Updated Sorry I thought I answered your question on another thread but I guess it was someone else's question. 1 week (7 days) is minimum for full fermentation. 4 days is only 1/2 fermented and will have a short storage time before molds ...
watermelon rind preserves
Posted by myfamilysfarm
9 Comments
myfamilysfarmUpdated They are only after the ripe fruit usually on the trees/shrubs. We haven't seen any yet, but they are supposed to be coming north. South of here is really worried about it. IL told us about them last year, but IN didn't announce a...
BWB: Towel in pot under jars?
Posted by NilaJones(7b)
7 Comments
annie1992Updated I spent years canning with a towel in the bottom of a soup pot. It works, although the towel invariably floats up. Someone here made a rack for their stockpot by wiring together some canning rings. Now that, I thought, was ingenio...
3 questions on canning potatoes
Posted by oldpot
4 Comments
Linda_Lou(SW Wa.)Updated No, not safely anyway. They need to be hot packed.
"Bendy" cukes and squash - compost?
Posted by 2ajsmama
9 Comments
2ajsmamaUpdated That must be what the Grange did (not sure where the produce came from), there was nutrition info on the labels. Just strange that the "preserves" weren't really preserves and the jelly would have been too runny for a ri...
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