Houzz Discussions
GardenWeb Discussions

9,414 Garden Web Discussions | Harvest & Canning
Exploding rhubarb chutney in England
Posted by lisapat(8a)
3 Comments
calliope(6)Updated The article might be a bit misleading. Seems there have been a rash of exploding refidgerators in the U.K. and those have been linked to the use of a new refrigerant called isobutane. It is ozone friendly but supposedly quite flam...
Dark jam top
Posted by dian57(M-H Valley NY-5)
15 Comments
balloonflower(5b Denver CO)Updated Personally, I would freeze too. Ever smelled baby food bananas? Neither look nor smell like bananas--couldn't get past the smell enough to taste them. I imagine a canned jam, even with the acid and sugar could end the same.
Annie's Salsa - Can garlic cloves be substituted using minced ?
Posted by lesa0915
101 Comments
billbird2111Updated Just got done with a 5X batch of the original Annie's salsa -- somewhat modified to include roasted garlic and roasted bell peppers. This year we tried something new -- we added three Ghost peppers. I'm not sure if the heat will s...
What to do with green beans too big for eating?
Posted by NilaJones(7b)
8 Comments
NilaJones(7b)Updated Thanks, Dave :).
Tomato juice: Can I add cucumbers?
Posted by coffeehaus(7a Central VA)
4 Comments
readinglady(z8 OR)Updated Plus there have been studies that show better results (i.e. vitamin retention and flavor) with pressure canning of tomato products. Sounds counter-intuitive, but there it is. Carol
Want to pickle pepperoncini peppers
Posted by laceyvail(6A, WV)
2 Comments
malna(NJ 5/6)Updated Here's another recipe I found years ago that I use (making a batch today). Pickled Pepperoncini Source: Harvest Forum 50-60 medium pod peppers 6 cups vinegar (I use white, but cider is good, too) 1 1/2 cups water 1 1/2 tablespoons...
Is this recipe safe to keep in the fridge?
Posted by laceyvail(6A, WV)
5 Comments
laceyvail(6A, WV)Updated Thanks for the replies. Yes, I was concerned about the garlic because I knew that storage in oil even in the fridge was not recommended. I make this in 1 cup amounts, but I live alone, so it may last a couple of months.
rainier cherries - what do i do with them?
Posted by jodikay
3 Comments
jodikayUpdated 17 pints and 2 pies later. Delicious, and beautiful on my shelf. Tomorrow its canning Bing cherries, freezing and a couple more pies. Yeah! and thanks for the marschino cherry idea! Jodi
Is this recipe really safe?
Posted by laceyvail(6A, WV)
2 Comments
digdirt2Updated but this is a really strange recipe. And I made a jar this morning. I agree with Carol's comment about canning questionable recipes. If it seems 'off' to you then it may very well be. So why make it or then ask if it is safe after...
Yellow cukes-mustard pickles
Posted by pkramer60
2 Comments
readinglady(z8 OR)Updated Linda Ziedrich has a traditional Senfgurken in her pickling book. IIRC, the recipe uses only mustard seeds, not dry powder or wet mustard and can be standard boiling water bath or pasteurized. I remember the other day I saw a reci...
Fish Stock
Posted by WazzyWaz
6 Comments
WazzyWazUpdated What a great resource for Oregon residents (and for the rest of us)! The Cooperative Extension service in Delaware is fantastic for soil tests and some other services but not so robust in terms of food preservation or safety.
Pressure canning 1st time question!
Posted by LAMOO
5 Comments
LAMOOUpdated Yep followed the guide and it worked well. I am less nervous and excited to learn more!
Harvesting year round...
Posted by pinknika
10 Comments
NilaJones(7b)Updated Why do you want to grow indoors? It is much, much more difficult and will probably take you many years to get to the point where you can harvest year round. Can you get a community garden plot, if you don't have a yard? In your cl...
New to canning - serious safety question
Posted by eclecticgardner
3 Comments
digdirt2Updated Is there some overkill in the guidelines? Sure, some if only to try to cover all the unanticipated things folks will try to do and the mistakes that could be made. And with some foods some of that excess caution could likely be el...
Excalibur Dehydrator Question - Does the fan always run or not?
Posted by Adam734
8 Comments
readinglady(z8 OR)Updated I have two "elderly" Excaliburs and have never had a problem with either but if you have any opportunity whatsoever to return for refund, I would do that. My original I inherited from my MIL after her death and the secon...
botulism case confirmed i
Posted by Linda_Lou(SW Wa.)
14 Comments
readinglady(z8 OR)Updated I didn't see the "topping off with water" comment and certainly agree that would be a bad idea. For myself I'd probably use Jan Roberts-Dominguez proportion of acid to water from her corn relish - 4:1.5, which eliminates...
Pressure canning: floaters in broth & venting times
Posted by lisapat(8a)
10 Comments
readinglady(z8 OR)Updated Bits of meat and fat in the canned stock are normal and nothing to be concerned about as long as appropriate processing times and pressures have been followed. Some residual elements are allowed for in the recipe. Carol
Can you make ice cream without an ice cream maker?
Posted by eahamel(9a)
8 Comments
Christina818(7- PNW)Updated I know this is an older post but maybe someone is still looking for an answer. Years ago when my 21 year old son was in preschool they made ice cream on the play ground. What they did was they used 2 coffee cans one small and one ...
Watermelon Jelly
Posted by retsec
5 Comments
myfamilysfarmUpdated I understand, but as a vendor, you never know who will be your competition the following year. Different people will have different recipes, basically little 'tweaks'.
Kimchee kraut
Posted by gardengalrn(5KS)
3 Comments
gardengalrn(5KS)Updated I've made my cabbage kimchee but had another question. Is it possible to steal BJ's method of a loose fitting cap instead of weighing down the material with a brine bag? I have lots of juice on top.
5 15 25 35 45 55 65 75 85 95 105 115 125 135 145 155 165 175 185 195 205 215 225 235 245