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9,414 Garden Web Discussions | Harvest & Canning
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
Confused about cornstarch
Posted by l pinkmountain
2 Comments
annie1992Updated I agree with Dave, I think the cornstarch is more a quality issue than a safety issue, as it is not necessarily stable when heated. If you like the looks of the recipe, I'd say go for it. Topp and Howard are both recognized foo...
Freeze or can apples for apple pie filling
Posted by Peter (6b SE NY)
18 Comments
annie1992Updated Dave, I got my instructions from NCFHP, on line, and their instructions for canning slices does not mention lemon juice or citric acid, unless I'm really missing something, and I've read it several times. My issue with lemon juice...
Ellie Topp "Your Basic Multi-Use Tomato Sauce" - Sundried toms in oil?
Posted by Joe Ratushniak
2 Comments
Joe RatushniakUpdated I know we're not supposed to can oil but I was sort of hoping some one would say, oh just a bit of oil in a large batch will be safe. I wish I could ask the two authors about this!
What to do with flowering peach fruit?
Posted by Amanda Wenger(6b/7a CT)
Amanda Wenger(6b/7a CT)So this year has been an exceptional one for my peach trees, to the extent that even our ornamental flowering peach has a pile of ripe fruit on it (which has never happened for us before). I'm a big fan of not wasting free food when...
Eggplant Meatballs
Posted by Peter (6b SE NY)
7 Comments
Peter (6b SE NY)Updated I'm glad my post was useful. :)
canning salsa
Posted by Kayla Lafernier
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Hi Kayla - sorry but no. This link explains most the underlying issues but the main issue is that there is no way to know how much acid would need to be added to make it safe to can. All I know for sure is it would take more tha...
Annie's Salsa - the approved/tested recipe
Posted by chickachee
9 Comments
l pinkmountainUpdated My experience with freezing stuff with hot peppers in it is that the peppers lose a lot of their oomph, but if you're not really into the "oomph" part, then you will probably like it. It doesn't go completely away, just ...
Canning with presto 403A pressure cooker.
Posted by Ben Riekeman
3 Comments
Ben RiekemanUpdated Ok, thank you for the advice. I dont want to risk hurting myself or anyone else. I will hunt for a 16qt canner in the meanwhile before pressure canning and just use this one to cook food with
Onions with some of brown skin missing
Posted by twoyur
3 Comments
twoyurUpdated Convinced me I will pick up 3 boxes or about 60lbs of onions tonight
Sweet Hot pepper relish leaving out onion
Posted by twoyur
6 Comments
twoyurUpdated I made it and it didn't last long. I did not use onion or the bell peppers. Just the cherry peppers. Most of the time it was used to put on sandwiches with deli meats. There was also the hot dogs, burgers, as well as all the maca...
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