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9,414 Garden Web Discussions | Harvest & Canning
growing popcorn
Posted by peoniesandposies
9 Comments
chervil2(z5 MA)Updated The moisture test would be interesting to do with popcorn, since it may pop while doing the test! Here is a link that might be useful: testing moisture
Peach Salsa
Posted by teauteau(KC5/6)
2 Comments
teauteau(KC5/6)Updated Thank you Carol. I will take your advice. I really appreciate that you took the time to lend your advice. Happy Holidays!
Pressure Canning Hot Sauces
Posted by gator_9a
8 Comments
readinglady(z8 OR)Updated Until then check out the NCHFP home page for a Free self-paced online home study course in food preservation. It's a good way to spend some winter down time. Carol Here is a link that might be useful: Preserving Food At Home
Jerusalem artichoke relish
Posted by timothina(7a)
7 Comments
timothina(7a)Updated Hi Flora. I live in Michigan, so the soil certainly does freeze solid. I am moving to Maryland, though, at some point, and will keep your tip in mind. Just tried my first bit of a root and will see how I react!
Cranberry Ketchup
Posted by cannond
9 Comments
readinglady(z8 OR)Updated You can use either. Honey has a bit of water in it, so sugar will yield a slightly drier mixture. But here the amount is so minimal, it doesn't matter. The sugar (or honey) is for flavor only and can be adjusted up or down. Corn s...
Fermented food, heating and other questions
Posted by wertach zone 7-B SC
8 Comments
oliveoyl3Updated Have you tried kefir (milk product made with special grain-like globby cultures)? It is fermented at room temperature & stored in refrigerator if not consumed after straining. Holds in frig well if you want to stop making it f...
To Strain Or Not? Homemade Hot Sauce
Posted by mrswaz(Z5A NE WI)
2 Comments
mrswaz(Z5A NE WI)Updated Thank you for your reply! I was just coming back to answer my own question, as I asked a community of hot-heads what they thought, and I was told that straining is purely for aesthetic reasons. If you want the sauce to be free-flo...
pressure cooker venison
Posted by granniemable(7 middle tennessee)
1 Comment
digdirt2Updated Canning venison and canning soups have very different instructions. So I really can't answer your question without some more information. Did you follow the 1/2 and 1/2 rule required for soups? 1/2 solids and 1/2 liquid? If the ja...
Pea Soup recipe -using- canned peas
Posted by berrybusy
1 Comment
noinwiUpdated DH misses the green pea soup that Campbell's used to make(he doesn't like split-pea). It's been years since I've been able to find any. I wonder if you could use frozen peas in this? I'm not a fan of canned peas, but I like fresh ...
Can I thaw marinara and then pressure can it?
Posted by austinb82(USDA 8)
4 Comments
digdirt2Updated Agree that with the corn, very unusual for marina, the issue changes. Density - time required for full heat penetration - is the most important issue with pressure canning, not just the corn but the thickness of the sauce over-all...
Local grocery store selling pickled quail eggs
Posted by pqtex
9 Comments
chervil2(z5 MA)Updated I saw pickled eggs for sale at a farmers market in Vermont. While the bottles, looked attractive and the folks appeared friendly, I decided to pass on by.
Jalapeno jam sets hard
Posted by yardkat(z5 Utah)
16 Comments
yardkat(z5 Utah)Updated "My fear of having a jelly not set always kept me from cutting the pectin, So I'm trying to not beat myself over the head for not trying only 1 packet sooner. I will only use 1 packet from here on out." Exactly! for me i...
What to do with beet greens and chard?
Posted by 2ajsmama
14 Comments
chervil2(z5 MA)Updated I have no guilt about composting the majority of my beet greens. I was very satisfied with a beet green kimchee that I made this summer. Ingredients: - the chopped greens from 6 beets - 3 cloves of garlic, peeled and minced - 2 in...
pumpkin skins edible? If drying and powdering the pumpkin...
Posted by merrybookwyrm
7 Comments
chervil2(z5 MA)Updated Pumpkin and squash skins are excellent for your diet. I used to throw them away. Now that I am prediabetic, I am eating them to help manage my blood sugar and to increase my fiber intake.
Double batch of jam without pectin?
Posted by ekgrows(5 - Northern Illinois)
3 Comments
ekgrows(5 - Northern Illinois)Updated Thank you both. I was hoping to avoid pectin, but I did end up using it. I had a bulk package of pectin with very basic guidelines in it. Wish i would have gotten bulk pectin in the past! it basically said for 2 jars of jam, use 1...
Help me evaluate this ginger marmalade
Posted by veeta
4 Comments
iice9Updated I made this marmalade but used pure apple juice I'd made instead of water. I was too lazy to grate it so pureed it in my food processor. I also added some candied ginger. It's quite lovely.
GardenWeb needs your feedback!
Posted by gwannouncements
7 Comments
gardenman101(Z6 Spingfield, Ma)Updated I want a video forum/section where people can post videos about thier gardens, projects, how-to's, canning, harvesting, planting, cus sometimes to watch it is so much easier then to read it. I hope we see more then just editing. A...
Pressure Canning Chili Pepper Sauce
Posted by jbmia
3 Comments
readinglady(z8 OR)Updated If you use an approved 100% vinegar recipe for canned peppers (of which there are many), you can safely add the garlic and the dried herbs, process as directed (BWB) and blend after opening. More versatile and the blended product ...
Pressure Canning Spaghetti Sauce Recipe
Posted by Outdrgirl
10 Comments
digdirt2Updated I can my sauce according to the item that needs the longest time. In my case the ground beef needs pressure canning at 10 lbs of pressure for 75 min.(pints) and 90 minutes (quarts) So I go with that for the whole sauce. Researchin...
After canning, kraut isn't submerged in brine
Posted by gunnarius(5)
2 Comments
gunnarius(5)Updated I took the kraut straight from the crock and put it in the hot, sterile jars, then into the BWB for 15 min. (As called for in the book I was using.) I did have extra brine ready and used it to top off all the jars, then I'd bang t...
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