Harvest Forum - GardenWeb

Posted by emmy_2006 October 12, 2006

8 Comments

digdirt2Updated November 5, 2012 The Ball Blue Book gives directions for raw packing vegetables and then covering in boiling water or liquid, so doing the soup this way would not seem to be any different to me. The BBB gives directions for raw packing SOME vegeta...

Beautyberry jelly recipe

Posted by oukay October 28, 2012

3 Comments

oukayUpdated November 4, 2012 Just an update. I made the jelly yesterday with the recipe that Dave found. It is delicious and looks beautiful! Thanks for the help!

Pumkin Seeds long term storage

Posted by ellen_inmo(6) October 25, 2012

2 Comments

ellen_inmo(6)Updated November 3, 2012 Thanks Deanna. I did dry them and froze them. Surprisingly, they dont even appear frozen or cold at all in the freezer. I can pick them up individually, they are just cold and must be thawed. But I expected them to be more clumped...

Dehydrators

Posted by mrs_tlc November 1, 2012

3 Comments

Konrad___far_north(3..just outside of Edmonton)Updated November 2, 2012 Agree, I wouldn't worry a bit, ...if I would, then I shouldn't wear any nylon socks or stay in my heated home. Temperatures are very low in dehydration, ... well below temperatures needed in the deforming of plastics and releasing...

Just got my copy of So Easy To Preserve

Posted by farmerboybill October 25, 2012

1 Comment

digdirt2Updated October 31, 2012 So Easy to Preserve is a great book to have, especially for all the basic recipes. Good to know that it can always be trusted. Not sure I'd fully agree that little has changed since 1978 as a lot of research has been done since th...

Canning our well water

Posted by nancyofnc August 22, 2011

23 Comments

digdirt2Updated October 31, 2012 However, is it really a problem to drink stored water that hasn't been treated if it was stored in clean containers? "Clean" doesn't equal sterile. Bacteria can grow in "clean" containers. How much depends on h...

Linda Lou, help with fermenting, please.

Posted by cannond October 23, 2012

14 Comments

readinglady(z8 OR)Updated October 31, 2012 The Bulgarian recipe was small whole red tomatoes and large pickling cucumbers with dill and garlic. So basically dilled red tomatoes+. The cucumbers were fine. The tomatoes I didn't enjoy. But again, that's a personal preference....

Parsley Persillade--refrigerator safe for 6 months?

Posted by pqtex October 30, 2012

2 Comments

digdirt2Updated October 30, 2012 Agree with all Carol said. Apparently they have never heard of anaerobic bacteria like c. botulinum. Indeed some of the most health risky bacteria thrive in a sealed-off-from-air environments. And even IF it was acidified enough 3...

How to keep leftover cornbread moist?

Posted by wertach zone 7-B SC October 26, 2012

4 Comments

Tracy93(6)Updated October 30, 2012 Cool it then package it in individual servings and put it in the freezer. Tuck a frozen slice in your lunch bag; by the time lunch time rolls around it will be thawed and still as fresh as when you first baked it.

Root Cellar Vent?

Posted by Konrad___far_north(3..just outside of Edmonton) August 8, 2010

16 Comments

Konrad___far_north(3..just outside of Edmonton)Updated October 28, 2012 Thank you David! Here is a link to the build, I'm not done yet, ..hopefully next year, the extension [walk in] will be the worst part. Here is a link that might be useful: Build a root cellar into the side of a hill

high seal failure rate

Posted by lana_lang October 20, 2012

28 Comments

readinglady(z8 OR)Updated October 28, 2012 Yes, it's totally normal for some foods to take longer to seal. The headspace, the size of the container and the density of the product can all play a role, so I don't see anything abnormal about a few minutes or even an hour. Car...

Hot Dog Chile Sauce

Posted by Tracy93(6) October 26, 2012

4 Comments

Linda_Lou(SW Wa.)Updated October 27, 2012 No, since no tomato products are safe to thicken before cannning. Not even with Clear jel. Only for pie fillings or for jams.

bluebeery jam problem?

Posted by jomuir(z5 detroit) October 25, 2012

4 Comments

jomuir(z5 detroit)Updated October 26, 2012 thanks everyone! I followed the recipe & instructions that was inside the box of Ball jars, it had crushed fresh berries, sugar, lemon juice & powdered pectin. (The recipe may have been on the pectin, but it was ball brand...

Effect of Pressure canning time

Posted by rdgalh October 25, 2012

6 Comments

readinglady(z8 OR)Updated October 26, 2012 First, be aware that many published sources are unreliable also. There are horror stories on this forum alone about the terrible advice promulgated in published canning books. Even formerly reliable canning books I now regard with...

Green tomatoes - ripened?

Posted by berrybusy October 24, 2012

2 Comments

skeipUpdated October 26, 2012 Not to hijack this thread, and I too have heard not to can tomatoes from vines that have been frosted, but why not? The past few years I have taken the green tomatoes from the frosted vines and made Salsa. You can tell if the frui...

Sourcing Apples

Posted by jennieboyer(8) October 12, 2012

17 Comments

spartan-appleUpdated October 25, 2012 Farmerboy: Sorry, perhaps I read your message wrong. I am near Milwaukee so I no longer get to Gays Mills. Years ago when I lived in SE Minnesota, I went there every fall with friends. Fantastic area as so many large orchards. Of ...

Plastisol lined caps?

Posted by jennieboyer(8) October 23, 2012

6 Comments

readinglady(z8 OR)Updated October 23, 2012 I have no idea how the pricing compares because it's been some time since I ordered, but it does give you an idea that there's more than one source for this kind of thing ranging from the very pricy (KitchenKrafts.com) to the mode...

Pressure canning soup question

Posted by eye_love_begonias(9a) October 23, 2012

4 Comments

readinglady(z8 OR)Updated October 23, 2012 Squash is low-acid, high water activity and high density, all issues in canning. Notice the processing time for a quart of squash is greater than the processing time for a quart of vegetable soup (90 minutes vs. 75 minutes). That'...

Need answer ASAP - Tuna, water or no?

Posted by Pepfun1-2(8) October 15, 2012

9 Comments

readinglady(z8 OR)Updated October 21, 2012 That clarification is very helpful. It makes sense. Still, it's unfortunate the sources aren't more explicit. Carol

Is this sealed?

Posted by jxbrown October 21, 2012

1 Comment

digdirt2Updated October 21, 2012 Since it is so old, toss it. A lid may seal and release, seal and release under those conditions and that allows air and contaminants into the jar. When it reseals it now has the perfect environment for those anaerobic bacteria to...

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