Harvest Forum - GardenWeb

Posted by Spin_86 July 22, 2013

13 Comments

lisapat(8a)Updated July 24, 2013 Dave, I had that burping thing happen once with chicken stock after I took the jars out of the canner. The seals pinged up and down for quite some time. Do you know what causes this?

Is salt-free fermented kraut possible?

Posted by shambo July 23, 2013

3 Comments

shamboUpdated July 23, 2013 Thanks, Dave. I'll be reading the links over the next few days.

Need help with pickling peppers

Posted by squid4 February 4, 2010

10 Comments

cbfindlay(z6 OH)Updated July 23, 2013 SO frustrated trying to suss out what is safe. The recipe Dave posted from the NCHFP for sure leads to pepper mush. And what is with the 5/1 ratio of vinegar and the 10 minute processing time, when dilly beans only call for 5 minu...

Canning Jalapenos

Posted by Christina818(7- PNW) July 23, 2013

2 Comments

Christina818(7- PNW)Updated July 23, 2013 Thanks Dave! I looked into what the NCHFP had to offer but I wasn't sure about substituting things. I will check out the Cowboy candy. When I made the one I was talking about it was probably 20 years ago. I don't even remember whe...

What kind of plum is this??

Posted by kriswrite(zone 8) July 21, 2013

5 Comments

kriswrite(zone 8)Updated July 23, 2013 Yes, after more poking around online, I think they are cherry plums. I canned some in light syrup and plan on making jam from the rest :)

Sauerkraut question

Posted by gardenmom(z4 WA) July 22, 2013

6 Comments

digdirt2Updated July 23, 2013 Be sure to let us know which cutter model you got and how you like working with it. I have a really old family inherited one I used to use but my wrists just won't take the pressure any more so I went back to the big sharp knife. ...

Blueberry Bonanza

Posted by uaskigyrl(7) June 24, 2013

17 Comments

myfamilysfarmUpdated July 23, 2013 I can tell you that the longer you cook syrup, the thicken it will get.

Canning Question-Need Help

Posted by SaratogaFarmer67 July 20, 2013

7 Comments

readinglady(z8 OR)Updated July 22, 2013 Also if you raw-packed the peppers and poured boiling brine over, there's an additional risk that portions of the peppers are not fully penetrated so there's varying acidity in the contents of the jar. Carol

How long will citric acid last?

Posted by girlbug2(z9/10, Sunset zone 24) July 22, 2013

3 Comments

readinglady(z8 OR)Updated July 22, 2013 Since our air tends to the humid, with citric acid and pickle crisp, at the end of the season I vacuum-seal the jar as double insurance. Other than that it's kind of like the honey in Egyptian tombs - good indefinitely. Carol

What rack do you use when stacking jars?

Posted by TxMarti(8a DFW) July 22, 2013

4 Comments

readinglady(z8 OR)Updated July 22, 2013 Amazon sells the Presto canning rack for under $10.00. Here Ace Hardware carries them. Carol

Freezing tomatoes for canning later

Posted by happyhelper July 22, 2013

3 Comments

digdirt2Updated July 22, 2013 I have taken to coring mine first. Not required just easier to do I think than after they defrost. I don't peel them though since once they thaw the peels slip right off so none of the dipping in boiling water then in ice is neede...

substituting jar size

Posted by AiliDeSpain(6a - Utah) July 21, 2013

9 Comments

myfamilysfarmUpdated July 22, 2013 I gave the information from the NCHFP's website from today. they state pints OR 1/2 pints, same amount of time.

Want to pickle banana peppers but...

Posted by AiliDeSpain(6a - Utah) July 19, 2013

13 Comments

myfamilysfarmUpdated July 22, 2013 Thanks Dave for re-assuring me. I always error on the safer side of anything. Why take a chance?

Canned Bell Peppers--uses?

Posted by pqtex July 21, 2013

1 Comment

digdirt2Updated July 21, 2013 They work well in any cooking recipe that calls for peppers. Spaghetti sauce, chili, Italian sausage dishes, on pizza, scrambled in eggs or in omelets, smothered porkchops, meatloaf, chicken cacciatore, beef stew, swiss steak, lot...

I finally made Annie's salsa

Posted by TxMarti(8a DFW) July 21, 2013

2 Comments

digdirt2Updated July 21, 2013 Yes the 1/3 cup was from way back when the recipe had been approved for pressure canning. The approval was later withdrawn. 1 cup is required. But I will add that many of us have found we prefer it with 1/2 cup vinegar and 1/2 cup...

jar tipped over while canning

Posted by honey.jeanne July 15, 2013

12 Comments

myfamilysfarmUpdated July 21, 2013 That's what I thought, but when you start learning almost before you start walking, you forget that some people aren't raised with it. I starting my grandkids today with pressure canning, ages 11, 9 and 5. The 2 older ones got the...

Canning eggplant salsa is it safe?

Posted by bloomingjoy July 17, 2013

4 Comments

readinglady(z8 OR)Updated July 21, 2013 It's undiluted vinegar so assuming the final mixture isn't dry and the previous salting exudes the majority of liquid from the eggplant, it's probably OK. That being said, it's a good idea to email or IM the poster and get further...

Oops--shortened canning time

Posted by balloonflower(5b Denver CO) July 20, 2013

3 Comments

readinglady(z8 OR)Updated July 21, 2013 Well, there's still no health issue per se as long as you don't see mold, but definitely shelf life will be shortened. In fact, even properly processed there are studies showing a reduced shelf life for low-sugar preserves. But I ...

How Much Ascorbic Acid or Fruit Fresh should I Use?

Posted by PlantsAndYarn(5) July 17, 2013

5 Comments

myfamilysfarmUpdated July 21, 2013 I usually add ginger, cloves and nutmeg or whatever combination of those that I grab, all taste great. They will give you a darker color. Oh, and don't forget cinnamon.

Black Raspberry Recipes

Posted by rocketjeremy June 25, 2011

21 Comments

berrybusyUpdated July 21, 2013 Picked 14 pints yesterday morning, another 8 or so this morning from another patch. Jams and jellies and YUM! Good times ahead.

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