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9,414 Garden Web Discussions | Harvest & Canning
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...
Did I ruin the pickles?
Posted by kriswrite(zone 8)
3 Comments
digdirt2Updated The guideline reads that anything processed for 10 mins. or longer does not require pre-sterilized jars. The sterilization is done during the processing. Anything that calls for LESS than 10 min of processing does require the use ...
Can sauerkraut be saved?
Posted by jwangelin
7 Comments
digdirt2Updated If this kraut is only one week old then it needs more fermenting time to approach the right balance of flavor and fermentation. The salty flavor will decline as more water is drawn from the cabbage and the probiotic levels will ri...
Pink Pearl Apples
Posted by peachymomo(Ca 8)
3 Comments
peachymomo(Ca 8)Updated Pink Pearl apples are very hard to find for sale, I've seen them in a specialty super market once but those had very little color to them and looked like they were getting past their prime. I learned about red-fleshed apples years...
what did I do wrong
Posted by terrybug
3 Comments
myfamilysfarmUpdated Fresh peaches, not cooked really like to float. I had strawberries that way, I marked the jars with the title of "strawberries on top", I would say your jars are 'peaches on top', sort of mix between jam and jelly.
making peach jam
Posted by terrybug
2 Comments
myfamilysfarmUpdated I read it to say not to exceed 10 JARS. Yes, if you go to website, it will show you exact measurements for the 10 jars. Unfortunately that pectin jar will only make about 25 1/2 pint jars. I bought bulk pectin this year, but still...
xpost cooking:help i have an abundance of cukes and don't know
Posted by loves2cook4six
1 Comment
lizgross144(5a)Updated relish? use some of them in the Ball recipe for fiesta salsa if you also have tomatoes and onions? All the fresh cucumber-tomato salad you could eat?
Recipe for Pickling Whole Hot/Sweet Peppers
Posted by rcapostman
2 Comments
nancyofncUpdated I don't blister the peppers, I blanch them, then slit them. I figure the boiling water will kill most of the bacteria on the outside of the peppers and the vinegar will do a great job for the rest. I have tons of very small jalape...
Canner Operation Question
Posted by GeneTheNewGuy
16 Comments
digdirt2Updated Linda Lou makes several vital points you really need to note. Forced fast heating up to pressure is just as bad as forcing a cool down. Both invalidate the processing time. And proper venting time is indeed 10 min, not 7. No canne...
does jam jar size matter?
Posted by thefishers
7 Comments
pattypan(z6b CT)Updated carol, thanks for easing my mind...especially since i don't have many 8 oz. jars. but now i have to disagree about mold being easily detectable. everything is, when there's enough of it . ever look at mold or fungus under a micros...
Size of jar
Posted by terrybug
4 Comments
terrybugUpdated Thank you all for your replys. I put dry pasta in quart jars, but something i need two for one package of pasta so i think the half gallon would hold more. Dave, I was thinking same day , prep them then get everything else ready. ...
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