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9,414 Garden Web Discussions | Harvest & Canning
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.
Yield for Katie's peach salsa recipe?
Posted by bananastand(4b)
3 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated I have lots of bookmarked and saved past discussions and links to reference. :-) Dave
Infusing Cayennes in Cider Vinegar
Posted by Judy
4 Comments
JudyUpdated Dave's correct. I am infusing the cayenne pepper's capsaicin medicinal qualities (and flavor) into the cider vinegar. I'll try using it sparingly in salad dressing (I'll add just a teas or so).
Cucumber Pie
Posted by harcourt
12 Comments
tim45z10Updated Apple cider or hard cider.
Green tomato chutney recipe
Posted by food_lover
2 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Since it is a straight, undiluted vinegar recipe it would be considered safe IF (big IF) it isn't too thick for such a limited processing time. You'll note that most of the approved recipes call for much more vinegar so ir has a ...
Large but unripe apples
Posted by matthias_lang
1 Comment
matthias_langUpdated Well, I've done some reading now and see that we can keep pectin for later. I'm still wondering about how the starchiness of these apples is going to affect things I would do with them. We've made jelly, apple sauce, apple butt...
Korney's Tomato Chart
Posted by Judy
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Not as far as I know. So many subsequent studies done on the difference in pH based on variety seem to continue to find that they all fall within a very narrow band of pH. The significance of the difference is considered scienti...
Canning tomatoes with bacterial spot
Posted by missrumphius(5b)
4 Comments
missrumphius(5b)Updated Thanks Dave. I did taste one and it seemed fine. I'm making and freezing sauce tomorrow. Incidentally, before I posted here I put a call into my local (Ithaca, NY) cooperative extension office. I only got a response this afternoon...
Size of bwb pot
Posted by food_lover
3 Comments
thatcompostguyUpdated even lower profile would be a pizza screen, available at restaurant supply stores. jars tend to move around sometimes without a full load, but they don't tip over, so that's what i use. so much easier than a traditional rack. t...
No pectin hot pepper jelly
Posted by Judy
2 Comments
JudyUpdated Music to my ears! Dave, if you say it's safe to can I believe you because I know you err on the side of caution. Btw, I've been thinking of taking an approved course so I can teach canning. I haven't researched yet but plan on ...
steam juicer
Posted by jwangelin
24 Comments
machetemanUpdated I forgot to mention I'm using a steamer juicer. The link above from digdirt2 didn't take me to anything.
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