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9,414 Garden Web Discussions | Harvest & Canning
Annie's salsa mix...big hit
Posted by gardengalrn(5KS)
159 Comments
daisydawnny62Updated Best stuff in the world. I put my own twist on it and use ghost peppers. Big hit.
Is this Taco Sauce safe?
Posted by cookiemon5(z5 MO)
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated It is basically just a slight modification of the standard NCHFP recipe for Tomato Taco Sauce. All they did was reduce the amounts, switch to roasted cumin seeds, and add roasting of the tomatoes and peppers. All of that could b...
Should I eat these canned vegetables?
Posted by Brittany McPherson
7 Comments
morz8(Washington Coast Z8b)Updated Brittany, please toss all. And I know it can be awkward, but your friend in her generosity is gambling with peoples lives/health. You'd do her a favor by telling her of her procedure errors before she learns the hard way.
New format issues
Posted by kayrae2(FraserValley)
2 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Depends on your browser - type in term and in some cases (Firefox and Chrome) a drop down menu appears with a list of where to search - just click on Harvest forum.
Canning curry sauces?
Posted by Ellie
3 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated < If I take a tried and tested chilli sauce recipe (Bernardin) can I just add a tsp or so of curry powder without it affecting any safety issues? I always stick exactly to the recipe and never add or omit anything. Would I be r...
How long will brine last?
Posted by theforgottenone1013(MI zone 5b/6a)
2 Comments
theforgottenone1013(MI zone 5b/6a)Updated Thanks Dave. The recipe is from the NCHFP site and the vinegar to water ratio is about 5:1. I left a bunch of peppers that weren't quite full sized on the plants so I can probably use the leftover brine within the week. Rodney
Re-canning pickles
Posted by nancyofnc
3 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Wow, beggars and choosy ones at that! Rather than dumping them into pints, only give them a 1/2 pint jar. Maybe then they will realize how good they had it. :-) Dave
Pressure canning jam?
Posted by fearlessem
19 Comments
mswantanewhouse3Updated I have been searching for directions for pressure canning pear jam. I only have 3 jars and didn't want to find the BWB and I plan to do some spaghetti sauce with sausage next. I use 10 pounds (because the pressure went up this hig...
Canning smoked peppers
Posted by KSprairie
2 Comments
KSprairieUpdated This will be the first time for me to smoke peppers. I didn't know if they would char or not. The habaneros are so thin walled I didn't think I would be able to peel those. is it ok to not peel? I think some charred peel can ad...
ripe cucumber something? and what about tomato basil sauce...
Posted by Marie-Annick Pilon
1 Comment
booberry85(5)Updated This is a long thread with lots, LOTS of great recipes. You may want to check here.Greatest recipes for Leesa
Food Mill toms for multi-use sauce?
Posted by minuteb
9 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated In this particular case it is first, that it is Ellie's Topp's recipe and they have all been tested and well within the margins of safety so a bit of flex is allowed. Then second the large amount of the wine and vinegar added is n...
blanching beans HELP!
Posted by wiringman(ZONE 4)
11 Comments
carol_the_dabbler(Z5/6 Indiana)Updated According to this article in the Christian Science Monitor, the purple color comes from anthocyanins, which can be either red or blue, depending on pH levels. (So I'm guessing that anthocyanins may also be responsible for those m...
Using Vinegar with the Mother
Posted by gardengal19
18 Comments
mblam69Updated I have some acv with the mother I got from an apple farm. The jug is very low so I was wondering if I can just add some regular acv to the jug?
looking for pimento relish recipe to can
Posted by sandy0225(z5 Indiana)
4 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Could be and the instructions "can when cold" on that recipe should raise a red flag. :-) Plus it is only a 1:1 vinegar to water ratio which is the borderline minimum of vinegar allowed for untested recipes. Plus the p...
Tabasco hot sauce
Posted by taz6122(N.W. AR.6b)
22 Comments
chewy2uUpdated I think the oak gives up some tannic acid to the wine or mash. one can get tannic acid from simple tea. if you make the tea strong then a few drops might do it. I dont bother with oak because I dont think I could taste any dif...
mixed fruit juice
Posted by chigardenlady(5b)
chigardenlady(5b)Wonder if anyone has any experience canning a mixed fruit juice? I have apples pears and grapes that I would like to make in to a mixed fruit juice. Also I would like to can it in some quart jars if its possible. I looked online and...
Jars already sealed
Posted by Judy
4 Comments
JudyUpdated Ohhhhhh thanks so much for explaining! I'll lower them down right away from now on. The main thing to remember is that as long as they are securely sealed in the end, it doesn't matter if they were fake sealed before going into th...
Getting to the end of tomatoes..
Posted by beesneeds(zone 6)
5 Comments
Peter (6b SE NY)Updated Tomato soup?
Copper Pickles or 'Slippery Jacks' ???
Posted by denninmi(8a)
13 Comments
josewgoodUpdated My mom's recipe was quite different for what we called "slippery jacks." 10 large cucumbers 4 cups white vinegar 4 cups white sugaro 2 tbsp.mustard seeds Peel and seed cucumbers. Cut into spears. ( I would get about 12 p...
Pressure canning prep question
Posted by food_lover
3 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated All that matters is that they are hot enough to prevent thermal shock breaking when filling. They don't have to be boiling hot or even too hot to touch. Dave
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