Harvest Forum - GardenWeb

Posted by Radiance July 3, 2013

2 Comments

RadianceUpdated July 3, 2013 Haha, well it looks like there's a bumper crop of devil's claws in my garden...I'm not sure what to make of that. Thanks for identifying it trudyjean82!

Canning lids- not the reusable ones

Posted by kerryv July 2, 2013

12 Comments

digdirt2Updated July 3, 2013 Great info to have Marla. Thanks for passing it on. Dave

Anyone else use liqueur in jams?

Posted by balloonflower(5b Denver CO) June 23, 2013

11 Comments

susytwoUpdated July 3, 2013 I've made amaretto peach butter a few times, and it is wonderful. It was a fabulous treat on scones or in crepes.

potatoes canned or frozen

Posted by borderokie(7) June 29, 2013

10 Comments

psittacineUpdated July 2, 2013 We only use reds or purples for the same reason stated by myfamilysfarm above, I'm diabetic. We've discovered we really like using the canned reds for quick potato salads in the summer when we do extremely minimum indoor cooking. ...

Canning peaches

Posted by eboone_gw July 2, 2013

4 Comments

myfamilysfarmUpdated July 2, 2013 Never thought of using the Pickle Crisp. Good idea. I'm making peaches preserves as we speak, from my Reliance tree. It's loaded this year, 1 tree probably 10 bushel.

Dill seeds

Posted by breasley(7) July 16, 2008

12 Comments

Cin50Updated July 2, 2013 How long does dill flower heads stay in the green swollen stage? I've heard it's best to use them at this stage for pickles and we're at the yellow flower stage right now, and I understand that the yellow flower stage can last abo...

Cippolini Onions - how to preserve

Posted by pamchesbay June 23, 2013

4 Comments

nancyofncUpdated June 30, 2013 I made Pink Onion Jam from red cippolini onions. It's very different but delicious as a condiment on cold pork, ham, poultry, and beef. I've chopped up all kinds of fresh onions - I froze them on sheet pans, then plopped them into...

Hot water bath method cooks pickles

Posted by badmajon June 29, 2013

3 Comments

digdirt2Updated June 29, 2013 I will put the safety issues of that recipe for canning aside. That is your risk to choose. Is this a recipe you made up yourself? It is apparently some sort of attempt to combine fermentation with quick pack pickling? Very weird....

Thin-walled Peppers

Posted by gardengal19 August 22, 2012

8 Comments

bakerbethrnUpdated June 28, 2013 I roast them on the grill until black, wrap them in foil for 10-15 minutes. Slide the skins off, cut out the stems and seeds, and freeze any I am not using in the next few days. When I need some, I take them out of the freezer wha...

pickling fennel stems

Posted by timothina(7a) June 28, 2013

2 Comments

timothina(7a)Updated June 28, 2013 Thank you, Dave. I probably should have mentioned that the stems are about one inch in diameter! Should that affect processing time?

pic of pineapple jam and questions

Posted by tracik3 June 16, 2013

11 Comments

tracik3Updated June 28, 2013 Glad you liked it!! Its my new favorite kitchen tool! I love to grill pineapple slices. This is perfect for that.

still new to canning - forgot a step

Posted by lolear(5b - Chicago) August 24, 2010

7 Comments

digdirt2Updated June 28, 2013 I made some dill and garlic pickles this morning, and also forgot to let the air bubbles out. Do I need to throw the batch out? Just as indicated above, since this is an acidified food, yes they will be safe. That is assuming you ...

Pickled Garlic Scapes

Posted by malna(NJ 5/6) June 24, 2013

2 Comments

malna(NJ 5/6)Updated June 28, 2013 We love scapes, but I've never tried pickling them before. Usually just grilled, steamed, sauteed or in stir-fries. I had a good crop last year and expanded our garlic row this year to about 75 plants, so that was just a few too m...

tomatoes: freezing, drying or canning?

Posted by zippity_duda(6) September 18, 2009

19 Comments

nancyofncUpdated June 27, 2013 If you have "watery" tomatoes (slicing) make juice! It freezes nicely in canning jars but do leave at least an inch at the top for expansion. Add some seasonings and you have Spicy Tomato Juice or Bloody Mary Mix. Defros...

Cherry Pit Poisoning in Vinegar

Posted by nancyofnc June 24, 2013

5 Comments

nancyofncUpdated June 26, 2013 Yes morz8, I know that, but these are "whatever" seeds/pits that I don't want in my compost and I suppose some wild mice or other harvesters might want them for food so they can get spread for sprouting or not - Eh! I ha...

Honesty/Money plant

Posted by solusumbra June 26, 2013

1 Comment

morz8(Washington Coast Z8b)Updated June 26, 2013 Can you see the seeds (dark) through the papery pod? If so, they are ripe... Here is a link that might be useful: borrowed photo, ripe lunaria seed pods

home veg stand

Posted by burnt2daground_garn June 9, 2013

14 Comments

myfamilysfarmUpdated June 26, 2013 After being a vendor at our local farmers market, I'll give you my advise. Check the market out, see what rules they have, how much insurance they require and what their fee is. Not all (actually very few) markets are the kind whe...

Rusty canning rings - ? reuseable

Posted by Han123(5a) June 24, 2013

7 Comments

skeipUpdated June 25, 2013 I agree, hand wash only, but then air dry thoroughly and store in zip top bags. Steve

What is Tomato Sauce (sorry, confussed)

Posted by Han123(5a) June 24, 2013

5 Comments

Han123(5a)Updated June 25, 2013 Thanks guys, Its also great to see that I can omit it. I prefere the chunky style as aposed to the smoth thick style.

Saving rutabagas

Posted by cejay(z9bFL) April 8, 2013

7 Comments

myfamilysfarmUpdated June 25, 2013 Rutabagas are the ideal root cellar vegetable. Waxing will just help keep them longer, but not really needed. Just keep them in an area that you would potatoes that don't sprout. You can also use the same as potatoes, with alittle...

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