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9,414 Garden Web Discussions | Harvest & Canning
Refridgerator pickles question
Posted by NilaJones(7b)
1 Comment
myfamilysfarmUpdated Sugar dissolves better when warm, or put into warm/hot liquid. If the directions say boil, then boil.
Need some feedback on Tomato Soup recipe.
Posted by allyn12
7 Comments
allyn12Updated Thank you. I always check my seals.
armenian cucumber overload
Posted by washit3
1 Comment
Christina818(7- PNW)Updated No. I tried to look at it but the site was having problems and it said to try later.
Can I reuse water in canner?
Posted by allyn12
3 Comments
myfamilysfarmUpdated I also re=use the water in either of my canners, replenishing when needed. No need to waste water in my opinion, I live too long paying a water bill or packing water to waste much. Each day, I do change out the water, just me too.
Whole kernel pressure canned resembles creamed canned, but....
Posted by ellen_inmo(6)
25 Comments
myfamilysfarmUpdated Dave, my jar of FruitFresh (purchased a month ago) says to use 1/4 tsp per pint, instead of 1/2 tsp. So I might not get the 'lemon' taste.
Ball instructions for red cinnamon pickles using pickle crisp
Posted by mom2wildboys(RI zone6)
3 Comments
digdirt2Updated Oh, never heard of anyone using Pickle Crisp as a pre-soak. Eliminating the lime in a pre-soak and using just a plain salt pre-soak is common regardless of the recipe. Then just add PC to the jars. Dave
A Question for Readinglady
Posted by teauteau(KC5/6)
3 Comments
readinglady(z8 OR)Updated You are very welcome. I'm sure Dave or Linda_Lou or others could have answered just as well. I thought afterwards that if you have no objection to the alcohol a chocolate liqueur might be a nice addition (plain liqueur not crème...
Will it look good in a year?
Posted by blackcows
3 Comments
myfamilysfarmUpdated I've found that the lighter colored jellies may turn darker, but my dark jellies from 8 years ago still look as good as the week after processing.
Canning potatoes--fresh or cured first?
Posted by pqtex
6 Comments
Christina818(7- PNW)Updated Thank you both for the help. ~Tina~
problem with canned potatoes
Posted by backyardbum
16 Comments
pqtexUpdated Here's some more feedback on the water levels. I just processed a canner load of potatoes, in quarts, coincidentally while this thread was going on. I was careful about packing loosely. I was very careful to have the proper headsp...
Dried/Dehydrated Okra "Chips"
Posted by grandad_2003(9A/sunset 28)
1 Comment
wertach zone 7-B SCUpdated I cut them in about 3/8 " slices and fry them with just a tiny bit of oil until crunchy without any breading. Just salt and pepper. I have tried a recipe, link below, that is very good also. Here is a link that might be usefu...
sugar free (splenda) peach jam recipe??
Posted by bela67
19 Comments
2ajsmamaUpdated Not really low-sugar (she didn't test Ball's No/Low Sugar pectin), but just to compare taste and yield,FYI. Here is a link that might be useful: Linda Z's blog - pectin comparisons
Summer Squash Relish
Posted by judydel
7 Comments
AiliDeSpain(6a - Utah)Updated There is one in the ball blue book 2012 that only requires two hours in the salt bath.
Used Too Much Pickle Crisp
Posted by bmeloy
2 Comments
Linda_Lou(SW Wa.)Updated They may taste bitter, too.
Vinegars, condiments, chutneys - your fave approved recipes!
Posted by Monique_CA(z9 CA mothrlode)
8 Comments
digdirt2Updated Thanks Waz for the reminder - roasted red pepper spread is real winner here too. Dave
Is your corn ready? in 5a??
Posted by sturgeonguy(5a ON)
1 Comment
myfamilysfarmUpdated We had corn in 5b for over a month.
How to fix my canning mistake
Posted by BananaPancakes
22 Comments
digdirt2Updated I think that is a wise decision. Trying to save something that probably shouldn't be salvaged in the first place often only leads to more serious problems. A hard lesson to learn but at one time or another we have all been in that...
Splotchy pickles?
Posted by coffeehaus(7a Central VA)
2 Comments
coffeehaus(7a Central VA)Updated Thanks, Carol. We tasted one and it was delicious! Crisy and zingy from the garlic and hot pepper. I used Morton pickling/canning salt so that is not the culprit. So, as you suggest, I will make a finishing brine for longer term s...
Christmas Help! Herb infused vinegar, safe without BWB, etc?
Posted by aeleva(USDA-9 CA)
4 Comments
balloonflower(5b Denver CO)Updated I realize that the original thread concerned gifts, which have probably long been given by now. I make a lot of herbed vins to play with, and the Herb Guild I'm part of sells them for the Denver Botanic Gardens. Putting sprigs of ...
what is your favorite thing to can?
Posted by mathchick(5 - WI)
12 Comments
balloonflower(5b Denver CO)Updated I'd second the posting about making your own all fruit or low sugar jams. I started last year, and since jams are pretty safe to play with, I can make my own recipes, and generally add herbs or liqueur or both. Personally, I've ha...
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