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9,414 Garden Web Discussions | Harvest & Canning
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...
Candied jalapenos leftover syrup ideas???
Posted by scottcalv
3 Comments
canfanUpdated If it were me I'd just add vinegar to the "syrup" until it came to an agreeable flavor. The amount of brine for the eggs would depend on how many eggs you want. I usually boil a dozen and may need to use an old pickle ...
Apple sauce prep
Posted by Jillian Zone 4b/5 - west MI
2 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Yeah quarter them at least. Even with one of the apple corer and peeler machines that removes the entire core you would still need to cut what is left into quarters. Dave
Lacto-Fermented Tomato Balls
Posted by crafting4goddess(5)
17 Comments
mellyofthesouth(9a FL)Updated There is a UC Davis method for storing dried tomatoes in oil that involves using vinegar. I still keep them in fridge. http://ucanr.edu/sites/fresnonutrition/files/14349.pdf
Ellie's Multi-Use Sauce question
Posted by minuteb
minutebHi all, I made Ellie's sauce from her Small Batch Preserving book last night. I'll be canning in a pressure canner. I did my vegetable prep for 2 batches, but made a single recipe for a taste test first. It seemed like a whole lot...
My son didn't follow safe pickle recipe!
Posted by Judy
3 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated <Or doesn't this come in to play when you pickle whole cucumbers?> Not really. There are many whole cuke pickling recipes that don't call for pre-soak. Only way it can work is when you cut some slits in the whole cukes to ...
Can salt be reduced?
Posted by Judy
2 Comments
JudyUpdated Dave, I really need to take a course so I don't have to keep asking you, lol. I assume UCONN's Extension Service must hold classes, but I haven't called them yet.
Your Greatest Hit Recipes for Leesa - The Condensed Version...
Posted by ccaggiano
36 Comments
moonchild77(8b East TX)Updated Great recipes and ideas that needed to be bumped again, looks like it's been a year
Yesterday Just Wasn't My Day
Posted by bcskye
5 Comments
bcskyeUpdated That's exactly what I've told him, annie. But, he's a typical male, sorry Dave, and doesn't listen to me. Prayer and good thoughts are what have gotten us through this far, I truly believe and I thank you for them.
Pickling Hot Peppers - Brine Level in Jars
Posted by marymd7
3 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Yeah it really isn't much additional heat - 30-45 secs is all - if you are quick. :)
Grape Jelly Much Too Sweet!
Posted by Helen Zone 6 Ohio
5 Comments
Helen Zone 6 OhioUpdated Thanks Dave, those are good ideas. I did think the pancake syrup would work and also my daughter could use it when she makes muffins for the school lunches.
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