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9,414 Garden Web Discussions | Harvest & Canning
What to do with SauerRuben?
Posted by gardengal19
34 Comments
DaveCornerUpdated This is a little late but as fermenting is a passion of mine I thought I'd put my two cents in. 1) Regarding whey: it's completely irrelevant when fermenting cruciferous vegetables. The bacteria in whey are milk lovers not cabbage...
Collard Greens
Posted by pqtex
2 Comments
pqtexUpdated haha. That's the same link I posted! Anyway, I didn't get around to picking the collards until today and here's what I did. I canned one batch per the NCHFP instructions. Just plain. The second batch will be canned next, per the s...
Fruit Butter Recipe Especially Strawberry
Posted by PlantsAndYarn(5)
13 Comments
pixie_louUpdated I can it like applesauce. Strawberries in the pot. Sugar to taste - not much. Summer until the berries are soft. Then purée with my immersion blender.
Preserved Oranges Fermenting
Posted by uaskigyrl(7)
3 Comments
CA Kate z9Updated Sorry, you made me smile. Check out the " Preserving oranges, Lemons, Limes" thread on this site. If you go to my post you will read about my fortunate, accidental fermented lemons.
Stuffed Sweet Pepper Pickles - Possible to home can?
Posted by uaskigyrl(7)
3 Comments
readinglady(z8 OR)Updated I made something like this from Farm Journal's canning and preserving book (more years ago than I care to think about). Some old recipe books call these stuffed pickled peppers "mangos" (not sure why). When I get a chanc...
Whats your liquid preference for canned tomatoes
Posted by muddynurse(5b)
11 Comments
muddynurse(5b)Updated Thank you everyone for the responses!! I have decided to crush and can my tomatoes this year, seems like the obvious choice and not such a hassle to do large amounts at a time. Thanks again!!
Inadequate Water in WB Canner
Posted by Stoneturtle(6)
8 Comments
suzanne876(8 to 9)Updated I have looked all over for a 33 quart, 9 quart jar rack with dividers, and I can't find one. My old one had a top circle that fit on the rack with nine spaces. I really don't want to buy another canner just for the rack. Stainless...
ClearJel for making jams and jellies?
Posted by another_buffalo(6)
28 Comments
another_buffalo(6)Updated Wow, Linda Lou. That is an interesting article and I'll have to try a recipe using clear jel for jelly. Thanks for the update.
Freezing Chard/kale?
Posted by nancyjane_gardener(Zone 8ish North of San Francisco in the "real" wine country)
7 Comments
muddynurse(5b)Updated Nancy- I usually have a HUGE amount of swiss chard every year....in fact the 10 foot row I planted last year is now growing and producing swiss chard! All I did was put a basic hoop house on the bed about a month ago, I never pull...
Dill pickles
Posted by Thr1ceup0natime(7)
4 Comments
Thr1ceup0natime(7)Updated Ok it doesn't bother me that much if they aren't soft but I really want them flavorful, I thought the softer the pickle the more time the brine needs to soak in. I guess I'll try a couple batches at different weeks and test flavor...
sauerkraut newbie.
Posted by washit3
9 Comments
digdirt2Updated Apologies but for some reason i didn't see your above post with all the info when I last posted. So feel free to ignore me. :) But I'd say yes, at that temp 3-6 weeks would be about normal. The link Carol gave you is excellent for...
Substituting Pomona's Pectin for Ball Pectin
Posted by MarilynShipley
5 Comments
malna(NJ 5/6)Updated First, Pomona is a "different" kind of pectin than Ball. It relies on calcium for the jelling process (that's what the other, smaller packet in the box is). So, step by step: I sterilize my jars by boiling them in the BW...
What to do with asparagus ends
Posted by psittacine
4 Comments
psittacineUpdated I'm hoping Dave will read this because late last night unable to sleep, I read through more posts on asparagus and read one that I'm pretty sure was his. Dehydrate and powder ends?? How did it turn out? Anyone else do them and, wa...
Crunchy picked Asparagus - not sweet
Posted by mrsrobinson08(5)
2 Comments
washit3Updated I do asparagus every year. I use the recipe for dilly beans and add lots more garlic and a little less salt. These are a fav at my house.
Sugar snap pea soup
Posted by MrClint
2 Comments
MrClintUpdated This was my first year growing sugar snaps -- been growing shelling peas for a while now and decided to give them a try. I'm completely sold! Shelling peas are great but these sugar snaps produced more pods and were a bit easier t...
Sunshine Dill Pickles
Posted by another_buffalo(6)
2 Comments
another_buffalo(6)Updated Thank you, Malna for the link. I did not realize this was what is called a fermented pickle. That link pretty much tells me all I need to know. Carol
Pickling cukes
Posted by Thr1ceup0natime(7)
3 Comments
Thr1ceup0natime(7)Updated Yes they are going to be fresh grown. It says they mature in about 53 days. The package says it makes 7 quarts. 9-11 lbs of pickling cukes, 3 1/2 cups white vinegar 5% acidity, 7 1/3 cups water and the package of mix. I like softe...
Low Sugar Pectin with Sugared Jelly?
Posted by kriswrite(zone 8)
5 Comments
kriswrite(zone 8)Updated No dandelions? I thought they grew everywhere! You can do it with any edible flower, really. Dandelion petals just have a nice, sweet flavor.
FoddSaver Gasket
Posted by jgarb
9 Comments
jmcgraw16(z8 GA)Updated I ordered part # T910-00075 from Jarden and it fits my v2420. It took a lot of searching before I found a place that said it would fit but boy am I happy I did!! $4.00 verses a new foodsaver. Here is a link that might be useful: J...
Herb drying with silica gel?
Posted by bejay9_10(zone 9/10)
6 Comments
AeneejillUpdated Uhh, I've already heard about this packs. But I am a little confused as there is a stuff that is in colored blue but the other is in white. Which one is it is to be purchased? Which one is cobalt free? I want to use them to elimin...
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