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9,414 Garden Web Discussions | Harvest & Canning
Best canning/ preserving books?
Posted by Christina818(7- PNW)
40 Comments
2ajsmamaUpdated I've got to spend some time with New Generation - I was just saying, Linda Z already has different Asian and other "exotic" pickles. As far as plum sauce, Small Batch Preserving by Ellie Topp has a great recipe. So I don...
Peaches - cling vs freestone
Posted by ediej1209(5 N Central OH)
3 Comments
ediej1209(5 N Central OH)Updated Wonderful - thanks so much for the answers. Guess I'll make some spiced peaches after all!! Thanks again, Edie
Help with first time pressure canning Tomato Sauce
Posted by rcapostman
7 Comments
digdirt2Updated I checked the PYO instructions. They are fine and include the acidification too. So it was the pressure fluctuations that most likely caused the siphoning. If you convert your canner to a weighted gauge canner you'll have less pro...
Pickle hot pepper mix First time canning
Posted by rcapostman
6 Comments
readinglady(z8 OR)Updated I would check the NCHFP regarding use of your waterbath for most up-to-date info. Other than that it sounds like you're good to go. Give your peppers time to equalize and mellow in the pickling solution and they'll be fine. Carol ...
Bell peppers for jelly
Posted by myfamilysfarm
2 Comments
myfamilysfarmUpdated Thanks Carol, I knew someone would either tell me it would be OK, or definitely be a problem.
Peeling carrots
Posted by mallory28
7 Comments
mallory28Updated Thank you, everyone. I don't have to worry about eating them with dentures, but I can't guarantee I will eat them within six months, so I think I am going to peel.
nlon stocking verses Jelly bag & cheese cloth
Posted by xcaret(Calgary Alberta)
10 Comments
nancyofncUpdated I use a nylon gallon sized paint strainer. new of course, sterilized. Nancy
Storage of canned goods question
Posted by Christina818(7- PNW)
3 Comments
Christina818(7- PNW)Updated Thank you for your responses. I thought the way I was doing it was fine but then my friend said it wasn't ok and I started to think maybe it wasn't. I looked on the NCHFP site but couldn't find anything about stacking jars. I coul...
canning sweet banna and green peppers
Posted by chucksplot
1 Comment
readinglady(z8 OR)Updated There's a marinated pepper recipe and pickle crisp could be added for firmness. Alum only works for a fermented product, not added to the jar. If you decide to try the recipe at the link, you could leave out the onion, oregano, ho...
Ball's Jalapeno Salsa recipe too vinegary?
Posted by AiliDeSpain(6a - Utah)
8 Comments
readinglady(z8 OR)Updated You can always sub lemon or lime juice for vinegar but not the other way around because lemon and lime juices are more acid than vinegar is. Carol
Can I pre boil the beans less time if......
Posted by catherinet(5 IN)
3 Comments
catherinet(5 IN)Updated Thanks Dave and Carol. I was reading that some people aren't blanching at all.......but I was too afraid to try it, and possibly have all my beans taste bad. I did blanch for 3 minutes, but they'll probably take no time to cook wh...
Strawberry Lemon aid
Posted by Christina818(7- PNW)
3 Comments
readinglady(z8 OR)Updated You're welcome. I just entered "strawberry lemonade" without "concentrate." It's probably the spelling that did it. Carol
small batch sauerkraut
Posted by joy_unspeakable(7NC)
17 Comments
coffeehaus(7a Central VA)Updated Beautiful! Looks good enough to eat. It is stupidly easy, isn't it? Just follow a few simple rules and through the magic of our little bacterial friends, we end up with a delicious product. Once you feel comfortable with kraut, yo...
Baked Kale is so yummmmmmmy
Posted by judydel
4 Comments
digdirt2Updated They are talking about dried kale chips stored in the freezer. That's common. From your description of what you are making it is a totally different thing. Sure you can make your baked kale and then freeze it if you want. It will ...
Old All American Canner
Posted by ekgrows(5 - Northern Illinois)
12 Comments
myfamilysfarmUpdated I now have a 22 and 23 qt. Love both of them. Only bringing the 16 out when don't plan on having more than 8 pints or 7 qts. I say 8 pints because of wide mouth pints, only 8 will fit. Happens very rarely. I'll probably hand the s...
Passion Fruit?
Posted by Kippy(SoCal zone 10. Sunset Zone 24)
6 Comments
Kippy(SoCal zone 10. Sunset Zone 24)Updated Very interesting Jill I think next batch I will do with just a little bit of sugar and see how that goes.
I Need a Chunk Pickle Recipe
Posted by cannond
15 Comments
readinglady(z8 OR)Updated All those old 14-day recipes are basically candied cucumbers. Great in very small quantities. I think the sugar and successive cookings are crucial to texture. A less sugary pickle would be the bread and butter. Carol
CanWhole Kernel corn in 1/2 pints??
Posted by junelynn(7NC)
5 Comments
myfamilysfarmUpdated I canned for my mother last year and put everything in 1/2 pints for her. She's diabetic and portion control is important. 1/2 pint is usually the perfect portion per person.
Fermenting cucumbers
Posted by canfan
21 Comments
judydelUpdated Uh oh. Yesterday I put in about 2/3 cucumbers and 1/3 yellow squash. We'll see I guess, lol. I wonder if I should have made a saltier brine then? I made a 3.5% brine. This post was edited by judydel on Sun, Aug 11, 13 at 17:44
Yellow squash relish - Keeps how long?
Posted by judydel
5 Comments
judydelUpdated I used Linda_Lou's zucchini relish recipe and substituted yellow squash. I'm in the process of making some right now.
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