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9,414 Garden Web Discussions | Harvest & Canning
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. ...
Chicken stock, vegetable stock question.
Posted by allyn12
4 Comments
allyn12Updated To the freezer it goes. I'm afraid I made my stock like I usually do, oops! And I should know better. Ball has a recipe for chicken stock similar to mine which is what I modeled mine after, along with another recipe I found online...
Questions with canning green beans
Posted by tkeophet
4 Comments
Linda_Lou(SW Wa.)Updated The additional 10 min. wait after the pressure is at zero before opening the canner can really help with siphoning issues. Is this a new dial gauge canner ? Did you get the gauge tested before use ? If not, the food may be underpr...
Low sugar peach jam without pectin recipe.
Posted by allyn12
2 Comments
2ajsmamaUpdated Try Melly's Peach Vanilla Jam a la Ferber. I don't know how low-sugar you're trying to make it, but it does thicken using the macerate, boil, then let stand method.
Pickles to Relish book recipe
Posted by cindy_7(6b/7a)
12 Comments
cindy_7(6b/7a)Updated Thank you for the additional information. I am not adverse to reading the information contained in the introduction in the front of the book and have read much of it. And I didn't find the recipe difficult to understand. I just ne...
Harvesting potatoes
Posted by sheila83
12 Comments
miscindy(5 SW MI)Updated Glad to read these comments. It affirms what I did. I dug all my potatoes up earlier this week. The plants had totally been eaten by some mysterious bugs I never did see. I put paper bags on the bottom of some shallow plastic bins...
Canning chicken stock.
Posted by allyn12
3 Comments
myfamilysfarmUpdated If you could have got every bit of fat out, I would want to know how you did it. Use the lowered ones first.
Canning Beef Broth?
Posted by missemerald(7 (Virginia))
22 Comments
malna(NJ 5/6)Updated To get really OT, " I would start the crockpot full of 'bones'and water, and after the meat fell off, I gave the bones to the dogs..." Please don't ever give cooked bones of any kind to a dog. My vet is $1800 richer afte...
is this ketchup recipe safe?
Posted by laceyvail(6A, WV)
3 Comments
malna(NJ 5/6)Updated I saw your response on the Cooking Forum. I looked back at my notes and I had handwritten that I cut the sugar back to 2/3 cup and "might try 1/2 cup next time." I must have thought the first batch I made (don't remember...
Anyone ever roasted fresh crowder peas?
Posted by wertach zone 7-B SC
1 Comment
cindy_gaUpdated What a great idea! Thank you - I will try that! I roast a lot of veggies with olive oil, but never thought to try it with peas! Roasted garbanzos are supposed to be really good too - and on the South Beach diet. :)
Freakout while canning
Posted by ristau5741(6)
6 Comments
ahbee01(z5 OH)Updated You can use the "pasta" salsa as a base for sloppy joes, I bet that wold be yummy, and I also do that with my salsa just add a small jar of sauce and simmer best sloppy joe mix ever!! Way better than manwich!!
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