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9,414 Garden Web Discussions | Harvest & Canning
Mixing canning times?
Posted by HungryGuy
2 Comments
HungryGuyUpdated Thank you for the response! I am glad you pointed out the quality aspect. That is truly the reason I am preserving my own food.
Canning apple slices question
Posted by eye_love_begonias(9a)
8 Comments
readinglady(z8 OR)Updated There are times when it's just darned hard to do without the sugar and this is one of them. Everyone's taste is different though and you may find these slices satisfactory. If not, drain off the water and puree for applesauce. Tha...
Clementines
Posted by cannond
4 Comments
cannondUpdated Bless you, Carol. I bought two cases on sale for $5.27 each. Having put the cart before the horse, I was fretting. Deborah
Looking for fresh lemon curd recipe
Posted by 2ajsmama
10 Comments
Linda_Lou(SW Wa.)Updated MICROWAVE LEMON CURD 2- 3 fresh lemons 1/4 cup butter 3/4 cup sugar (Splenda works well, too, for diabetics) 2 eggs Finely grate the lemon peel. Squeeze lemons to make 1/2 cup lemon juice into a microwaveable 4 cup container. Stir...
Sunset Canning Book
Posted by tim45z10
3 Comments
digdirt2Updated I have a 1975 edition. Is this an accepted source today? No, very outdated. While the instructions for some acidic foods may not have changed much, there have been several major changes in other canning guidelines since 1975. Unfo...
apple cranberry butter
Posted by kerryv
2 Comments
kerryvUpdated great thanks Dave! Happy thanksgiving!
Pressure Canning Tomatoes
Posted by lyndapaz(6)
41 Comments
digdirt2Updated I canned my own spaghetti sauce with ground beef and pork italian sausage a while back and it went well. So this time I did it again and used the citric acid. The jars are about a month or so old now, we opened one the other night...
Recanning Jam
Posted by water2wine
1 Comment
readinglady(z8 OR)Updated It doesn't matter. You can re-process your jam now. (This applies only to jams, not other foods.) Carol
Kitcen Aid Processor
Posted by Turner52
3 Comments
Turner52Updated Thanks for the replies. gin gin please let me know how it goes for you with the frozen ones.
Canning Cranberry Sauce
Posted by missemerald(7 (Virginia))
4 Comments
nancyofncUpdated I just toss the bags of cranberries into the freezer. Pull them out when you need some and usually don't even have to defrost, just rinse quickly and cook. I cannot tell the difference whatsoever. Nancy
Bubbles in My Jam
Posted by nancyofnc
8 Comments
bluegrassmamaUpdated I did multiple batches of Prickly Pear jelly and 2 of the batches contained these very small bubbles as well. I opened one and the jelly was not completely set. Tastes wonderful but not perfectly jelled. I have tried finding a re-...
What Happened?
Posted by moosemac(Z5 NH / Z3-4 ME)
5 Comments
moosemac(Z5 NH / Z3-4 ME)Updated Thanks all. I did reprocess per Carol's instructions. I still can't believe I daffed out and made that mistake. Oh well...
Honey in applesauce
Posted by nosnowtn
2 Comments
Linda_Lou(SW Wa.)Updated You can put it in applesauce as long as you do not feed to small children.
Buddha hand jelly?
Posted by timothina(7a)
2 Comments
timothina(7a)Updated Thank you for answering. I don't know what the basic marmalade recipes are, so I just wanted to check that it is safe. Now that I know it is, I am looking forward to making some.
Black and Decker Freshguard
Posted by jonfrum(6)
1 Comment
digdirt2Updated No personal experience with it as I tend to buy into the "you get what you pay for" philosophy. So I wouldn't trade my Foodsaver model for anything. If you Google "Black and Decker Freshguard reviews" you get a...
Blue Hubbard Squash - to store or freeze?
Posted by kriswrite(zone 8)
1 Comment
digdirt2Updated If you don't have proper storage then freezing would be the best option. Detailed instructions on how to cook and freeze below. Some cooking will be required first just to get it out of the shell but how much depends on how you do...
It's November! Eek!
Posted by jxbrown
1 Comment
kriswrite(zone 8)Updated I can't answer your mincemeat question, but as for the candied orange peel, any orange will do as long as it doesn't have a very thin skin. There are nuances to the flavors, but it's all a matter of personal taste. You can also ca...
Looking for a good hot pepper vinegar/fermented sauce
Posted by 2ajsmama
13 Comments
david52 Zone 6Updated An update - Its been so unseasonably warm here, I put the fermenting crocks in my outside pantry, where its been 55-60F. Today I pulled the crock with the red peppers out, ran them through a food processor again, ran them through ...
baby carrots
Posted by linda_tx(z7bTx)
18 Comments
2ajsmamaUpdated Just bought some (not regular grocery shopping, just picking up milk, OJ, carrots after voting). $3.49 for 2 lbs - but a bunch of 5-6 (12 oz) with tops were $1.99/lb so bagged and precut was a better deal. I told the kids we are d...
tomatillo salsa
Posted by food_lover
2 Comments
digdirt2Updated NCHFP has a good one that can be made with either green or red tomatillos. Dave Here is a link that might be useful: Green Tomatillo Salsa
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