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9,414 Garden Web Discussions | Harvest & Canning
Please Help Me Prepare Chilli Paste for Pressure Canner
Posted by pinkscarf80
4 Comments
2ajsmamaUpdated Ball Complete book has a recipe for Harissa Sauce, BWB not pressure canned, but it does include tomatoes (says you can use drained canned (commercially) tomatoes). Recommends stirring in some olive oil before serving. This is the ...
Some Pickles way too salty!
Posted by Siobhan101(7)
2 Comments
Siobhan101(7)Updated I think you hit the nail (pickle?) on the head! We'd never made pickles before so we were a little overwhelmed by how quickly there seemed to be a million pickles to can! I mostly made relish out of the older ones, but some cute l...
Why am I so scared to eat my canned goods?
Posted by mtam0707
5 Comments
thatcompostguyUpdated The thing that worried me about pressure canning was the boom factor. Just knowing that thing was there and was building pressure and was sitting mere feet away from me while I watched that gage was unnerving the first time or two...
Down time
Posted by gardengalrn(5KS)
2 Comments
uaskigyrl(7)Updated I came across a "recipe" (more like a one pan method because I've made it with so many different veggies and even apples) with day old bread and chicken. I've made it with the pickled cauliflower I had. Before I came acr...
Just made mar malade, how long should it "cure"?
Posted by eahamel(9a)
3 Comments
readinglady(z8 OR)Updated It's "cured" as soon as it's finished. Whether it sets at that point is another issue. But as Dave mentioned, it might benefit from some resting time. It really depends upon the recipe, the proportion of peel and the met...
Is it safe for a pressure canner weight to jiggle continuously?
Posted by steve22802(7a VA)
3 Comments
readinglady(z8 OR)Updated Mainly it's an issue of running out of water during the processing time, as Dave mentioned. However, another risk is too high a heat can fracture the PC as the Mirro and Presto vessels are pretty thin. I actually ended up with a c...
Hot sauce recipes
Posted by kerryv
4 Comments
mrswaz(Z5A NE WI)Updated This is the hot sauce recipe I used this year. I used a large variety of hot peppers from my garden- not just the peppers called for- and I also didn't strain it once the three months were up. The sauce tastes AMAZING, and we've b...
How to store mixed salad greens?
Posted by John__ShowMe__USA(5/6)
10 Comments
jenalind(10b)Updated I know this is an old thread, but I thought I would add to it. Spritz your lettuce with lemon juice. It works very well in preventing lettuce turning brown or mushy. The lemon taste it adds is very light and mostly unnoticeable. I...
F.R.O.G Jam
Posted by jenalind(10b)
4 Comments
digdirt2Updated If adding jalpenos (small amount just for heat) would that really effect the acid ratio? What about increaseing lemon juice by a small amount? Really affect it? Yes because jalapenos are very low acid (5.6-5.9) and because pH incr...
using a canner for pot-in-pot cooking
Posted by davidrt28 (zone 7)
8 Comments
readinglady(z8 OR)Updated Asians (particularly Indians) use pressure cookers a lot and a number of their companies offer a range of pot-in-pot inserts in both stainless and nonstick (not that I'm planning on using nonstick myself) and varied capacities. A ...
Pickled Veges all too Vinegary
Posted by robyn_tx(8 Dallas)
18 Comments
david52 Zone 6Updated I'll look for it. It must be a relatively new product, there aren't many sources with a quick google.
Best way to store rendered beef fat - and to render it
Posted by liz_h(7/8 DFW Texas)
20 Comments
liz_h(7/8 DFW Texas)Updated Gosh, I've enjoyed re-reading this! People who cringe at ox-tail are probably aware of the gourmet dish osso bucco, even if they have no idea what it is! We're getting another 1/2 cow in April, and I look forward to a lot of good ...
New to canning - strawberry jam?
Posted by clubcracker
10 Comments
readinglady(z8 OR)Updated The growing conditions of hollow berries are inferior and the berries that result are also inferior. The occasional naturally occurring hollow berry crushed into jam wouldn't make much of a difference but a batch largely consistin...
Turkeys Revenge question
Posted by daisydawnny(5)
11 Comments
daisydawnny(5)Updated Thanks all...next time I have a question I will try to provide more information. I was in a bit of a rush that day. I apologize.
Presto Air Vent/Cover Lock Help
Posted by Radiance
1 Comment
digdirt2Updated Sounds like the gasket may need to be replaced or at least cleaned and oiled. Lime from water can build up there if you have hard water. I have never heard mine squeal but it does spit and vent for a bit until fully engaged. That'...
Sauerkraut Fermenting Canning
Posted by tucker303(z5CO)
13 Comments
eahamel(9a)Updated Don't be afraid of fermentation, gardenman. I was, too, until I tried it and was really impressed with the flavor. Actually, I threw out the first batch of kraut that I made because I was afraid to taste it. I know now that it was...
Ever Feel Overwhelmed?
Posted by ekgrows(5 - Northern Illinois)
30 Comments
msmarieh(Z5/N IL)Updated Norwayaha, First, I wouldn't assume that they are making fun of you. It might just be gentle teasing (and as stated, you can choose to think of it as a compliment - you don't have control over their comments, but you do have contr...
Jelly comes apart
Posted by subtrop(10b)
6 Comments
gmgdvmUpdated I know this thread is a couple of months old, but if you are at all interested in passionfruit jam, rather than jelly, I can share the recipe that I found recently...no pectin required. It is beautiful, and delicious!
Help with pickling Pepperoncini
Posted by denninmi(8a)
11 Comments
digdirt2Updated Has anyone had any luck canning pepperoncini? I just read the article Dave posted and am going to buy Greek pepperoncini seeds but am not sure I want to do the fermenting process. Any other ideas? Sure. Lots of discussions here ab...
Dehydrator repair?
Posted by melva02(z7 VA)
10 Comments
digdirt2Updated What brand of dehydrator? What is the door made of - metal, glass, plastic, etc. No way to know for sure how to fix it without seeing it. I'd suggest contacting the manufacturer. Dave
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