Harvest Forum - GardenWeb

Posted by another_buffalo(6) May 16, 2013

3 Comments

digdirt2Updated May 23, 2013 Don't know what "Lyle's syrup" is but if it has a different water content than corn syrup you'd be increasing the risk. With honey you definitely would increase the bacterial risk just as you do anytime you sub with hone...

Preserved Oranges, Lemons, Lime

Posted by nancyofnc February 3, 2009

19 Comments

CA Kate z9Updated May 21, 2013 Merrybookwymn: I don't care much for Ethnic foods in general... with rare exceptions. I'm learning. My lemon syrup fermented and became a liquour. It started out as an experiment.

Rose Petal Jam - Low Sugar

Posted by nancyofnc May 16, 2013

5 Comments

nancyofncUpdated May 21, 2013 I'd think it is supposed to say juice of 1/2 a lemon. That is anywhere from 2 tablespoons to 1/4 cup. I'm going for the 1/4 cup because back then all you could get were very large lemons, as are those that grow in Greece. The 1/2 ...

salt preserved lime rinds turning brown on cut edges?

Posted by merrybookwyrm May 20, 2013

2 Comments

merrybookwyrmUpdated May 20, 2013 Huh. I never knew this. Thank you. Maybe that was the problem. We'll see how it goes. Don't have a ceramic knife (yet).

Christine Ferber fans, you are in good company

Posted by mellyofthesouth(9a FL) May 14, 2013

1 Comment

iice9Updated May 19, 2013 Melly: As soon as I win the lottery, I will hire a jet and whip by and pick you up on the way.. *colour me green with envy*

Rice Wine Vinegar

Posted by Siobhan101(7) May 17, 2013

2 Comments

digdirt2Updated May 17, 2013 Since you are already using a 1:1 brine mix which is the lowest recommended there is a potential risk with shelf time (ph rises with time). If it were me I'd go to at least a 2:1 ratio. Dave

Canning Mint Sauce

Posted by uaskigyrl(7) May 10, 2013

10 Comments

uaskigyrl(7)Updated May 16, 2013 So, I decided to make mint jelly with half the pectin and when I want to use it I'll just thin it out with vinegar... I don't know how I feel about this mint jelly. We shall see!

vegan recipes for non-vegans

Posted by nancyjane_gardener(Zone 8ish North of San Francisco in the "real" wine country) May 11, 2013

11 Comments

grlsixxUpdated May 15, 2013 Here's a few ideas (copy & paste links) Thick Chewy Granola Bars (just sub olive, coconut, or veg oil for butter) http://smittenkitchen.com/blog/2010/02/thick-chewy-granola-bars/ Blueberry Coconut Pecan Breakfast Cookies http:...

Vegan ideas for non-vegans?

Posted by nancyjane_gardener(Zone 8ish North of San Francisco in the "real" wine country) May 11, 2013

2 Comments

nancyjane_gardener(Zone 8ish North of San Francisco in the "real" wine country)Updated May 12, 2013 Sorry! Nancy

Wrong info online

Posted by robinkateb(z4 VT) May 8, 2013

7 Comments

digdirt2Updated May 11, 2013 Gullible is a 'nice' word for it Carol. :) Same goes for YouTube - if someone made a video tape of it it must be accurate. I'm always reminded of the State Farm commercial - "They can't put anything on the internet that isn't...

Is it safe to pressure can shrimp?

Posted by Charcuterie May 9, 2013

6 Comments

CharcuterieUpdated May 10, 2013 These are for my mom, she can't cook any more but loves seafood. She's really not particular about food texture at all.

Most Delicious

Posted by ristau5741(6) May 9, 2013

1 Comment

uaskigyrl(7)Updated May 10, 2013 I enjoy radish greens as well! I will mince them up and mix them in meatloaf!

Pickled Asparagus in 24oz jars

Posted by grlsixx May 4, 2013

5 Comments

grlsixxUpdated May 5, 2013 thanks for the great idea Deanna! I usually end up freezing the ends for soup or stir fry... pickling sounds yummier!

i did it! i pressure canned!

Posted by uaskigyrl(7) May 4, 2013

2 Comments

digdirt2Updated May 5, 2013 Way to go! Now you can become an addict just like the rest of us. :-) Dave

Purpose of the olive oil?

Posted by gardengalrn(5KS) May 1, 2013

3 Comments

gardengalrn(5KS)Updated May 3, 2013 Thanks for the info. I knew the author was well respected here, that is why I bought the book (which I love love love). I will probably leave out the oil as well and experiment adding it later. I'm one of the few people who, while...

Putting Up Spinach

Posted by uaskigyrl(7) May 3, 2013

3 Comments

digdirt2Updated May 3, 2013 No dehydrating spinach is done at about 125-135 in the dehydrator. Dave

violet Jelly, Candy and Syrup

Posted by cannond March 25, 2013

11 Comments

cannondUpdated May 2, 2013 We've had a late spring, but on April 30th I noted the first violets, not very many, but promising. Then, yesterday, we got an inch of snow. I think I'll have to wait for next year's violets. There cherry blossoms have turned brow...

Canning Tomatoes

Posted by missemerald(7 (Virginia)) April 17, 2013

13 Comments

4squaregardener(7)Updated May 1, 2013 "The National Center for Home Food Processing and Preservation was established with funding from the Cooperative State Research, Education and Extension Service (CSREES-USDA) in 2000 as a multi-institutional effort with The U...

Looking for a couple of recipes

Posted by gardengalrn(5KS) April 17, 2013

3 Comments

gardengalrn(5KS)Updated May 1, 2013 Oh, thanks a bunch! I'm actually going to try some of his other recipes as well.

Blueberry banana jam

Posted by zemmaj(z5 QC CAN) October 23, 2006

3 Comments

pqtexUpdated April 29, 2013 Carol (or anyone else...), would you share your blueberry banana jam recipe that uses the powdered pectin? I'm out of liquid pectin. Thanks! Jill

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