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9,414 Garden Web Discussions | Harvest & Canning

Apple cider vinegar is ready--now what?
Posted by rredbbeard(SE CT USA/zone 6b)
rredbbeard(SE CT USA/zone 6b)I have a batch of ACV that I started about 10 weeks ago, and it finally smells like it's ready! It's actually 2 quart jars, started at the same time using organic macintosh, and the clear liquid is ~40% of the total volume: I would...
Strawberry Apples
Posted by jude31(6 E Tn)
12 Comments
Linda J NicholsUpdated When I was a kid, we had a very old strawberry Apple tree out in our pasture. Not a very tall tree and very knarled and bent but it had small strawberry looking apples with translucent flesh that tasted just like sweet strawberrie...
Juicer / Strainers
Posted by Coast Ranger
3 Comments
pqtexUpdated I have both. I have the kitchenaid strainer attachment that fits on my mixer's grinder attachment. I also have the Roma with all the extra screens. Both have their uses. Honestly, the kitchenaid has the easier cleanup. It is also ...
Have you canned any of these "Southern Pea" varieties
Posted by turnage(z8a TX)
4 Comments
turnage(z8a TX)Updated Thanks for the info Dave. I think I may can a small load of the Dixie butterpeas just to try them and freeze the rest, assuming I have a good harvest.
What is 'real' buttermilk?
Posted by keepitlow(6)
18 Comments
pqtexUpdated This is all interesting and informative! Enjoyed reading about the process and the differences.
What have you put up 2016
Posted by annie1992
26 Comments
iice9Updated Sounds delicious. If I get some time, I will try it.
Leftover bean liquid before processing the beans
Posted by pqtex
2 Comments
pqtexUpdated Thanks, that's what I planned on doing. I just had a lot more than I'll need to top off the jars, if I need to do that. I was careful about not putting too many beans in the first batch and having a lot of liquid, and I will do ...
Cabbage varieties for purple sauerkraut
Posted by brigid32(USDA 9, Western zone 14)
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Winningstadt is a great cabbage for slaws and kraut. It is German is origin but seeds for it can be difficult to find as it has been replaced by many of the more common hybrids. But it is green. Red Koda is an old German red as is...
Kimchee recipe?
Posted by gardengalrn6
16 Comments
brigid32(USDA 9, Western zone 14)Updated Also, I guess I should add that my recipe isn't for long-term, sterilized, sealed canning of kimchee, I only made it to store in the refrigerator and eat within a couple of weeks. So, this might not work right if you wanted to do ...
Shirley Veggie Juice Cocktail ???
Posted by digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)
15 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated The sugar is optional although it is a minimal amount. If you taste before you jar you'll know if you want it or not. I wouldn't call it an equivalent to V-8. Not only does it not have that many veges but it is not as thick as V...
Self-Defrosting or Not
Posted by bcskye
8 Comments
annie1992Updated Well, now, THAT'S a canner's blessing: "May all your lids seal". I second that thought. Annie
Foodsaver Problems... YIKES!!
Posted by lisb
34 Comments
ted4200Updated Sunbeam Food Saver repair. When it stopped sealing properly a close inspection revealed a small hole in the teflon strip over the heat sealing bar. An easy fix is to gently remove the teflon tape, starting at the ends where it goe...
What is this stuff in my pickle jar?
Posted by beesneeds(zone 6)
6 Comments
matthias_langUpdated Only four days of fermenting sure sounds short. But from the looks of the jar, they must have continued some fermenting even in the fridge. When I fermented green tomatoes they never had visible bubbles in the brine, so maybe y...
Fermentation pot
Posted by gardengalrn6
gardengalrn6If you followed the Kimchee thread, you know I got a new fermentation pot with a water seal. I currently have a small batch of kraut working, one large grocery store cabbage just to test it out and try to get a feel for it. My scales...
Rose Hips - Still Green
Posted by Leanne Daniele
3 Comments
floral_uk z.8/9 SW UKUpdated Usually rosehip tea, jelly etc are made from the hips of wild rose species, Rosa canina, R rugosa etc. If you have ordinary garden rose bushes (HTs, floribundas etc.) the hips won't hurt you but I am not sure they will be very ta...
Canning cheese sauce
Posted by John__ShowMe__USA(5/6)
28 Comments
matthias_langUpdated Delicia Ambrosina, please press our federal legislators to fund the USDA to expand upon the research for safe home food preservation. You are correct that there is more research to be done, but it takes money to do it. You may h...
Onions and Potatoes...how close is too close?
Posted by itsmce (zone 7a, Kansas)
2 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Agree with Nancy. I don't know that there is a specific spacing called for but as far apart as possible will help. But do keep in mind that variety of both also determines their storage life. Some varieties will store for month...
Advice on Canning Books
Posted by James Ormston
7 Comments
beesneeds(zone 6)Updated I use the Ball Book, and Food in Jars, and Preserving by the pint for print books. Online I use various sites, USDA and state extensions, universities. And then I have a small collection of various old canning recipes. Sometimes i...
Canning the clear juice
Posted by KSprairie
2 Comments
KSprairieUpdated Thanks!
I want to can a batch of spaghetti sauce and need help
Posted by phayes25
4 Comments
farm8654Updated And no one has mentioned the lack of acidity. Tomato products require added acidity (lemon juice, usually) unless you're using heirlooms with an established ph. Good advice before. Check out the website at Soeasytopreserve.com. ...
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