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9,414 Garden Web Discussions | Harvest & Canning
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.
1/2 pints in a pressure canner
Posted by Rose Pekelnicky
3 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated There is no reason why 1/2 pints cannot be covered with water. It isn't normal and you wouldn't do it unless really necessary of course. I'm trying to think of something that is pressure canned and done in 1/2 pint jars and can'...
How long do pickles need to set before eating?
Posted by karissa_lynn
12 Comments
ekgrows(5 - Northern Illinois)Updated Mike - any approved canning recipe that has been properly processed is meant to not be in the refrigerator until opening. That's the beauty of canning. It doesn't take up refrigerator space.
Just bought a pressure canner
Posted by Peter (6b SE NY)
28 Comments
Peter (6b SE NY)Updated I did the 15 lbs of pressure as it had a much shorter processing time. I thought it might turn out better. I guess not. I started the timer because the weight was showing 15 lbs by rocking heavily. I assumed it was more accurate t...
Are these tomatoes ok for canning?
Posted by Kristina Moellering
3 Comments
Kristina MoelleringUpdated Thanks Dave! Thats the extent on the damage on the majority if the tomatoes (there were a few i definitely wont use). I don't have a pressure canner unfortunately so it will be done in a water bath. I suppose I could freeze some i...
Pressure Canning Soup -- Am I reading this right?
Posted by fearlessem
66 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Check out the Split Pea soup instructions in the Ball Blue Book and follow its instructions. Otherwise, no. No, pureed foods require longer processing times because of the density and the soup instructions clearly say 1/2 liquid...
Need help with "jiggling weight" on pressure canner
Posted by chickachee
8 Comments
chickacheeUpdated Yeah Dave, they told me to get the vent pipe also. I'll give this type gauge a try and since I will have to leave my old gauge on as well, maybe it'll help to listen to the new gauge and see what # pressure the other one is at, a...
Problem Exhausting Pressure Canner
Posted by Mac McCarty
12 Comments
tim45z10Updated New tank of gas, problem solved?
in search of an approved recipe for zacusca
Posted by lilyd74 (5b sw MI)
5 Comments
l pinkmountainUpdated I tried her eggplant caponata recipe, (Ellie Topp) and after all that processing, the jars didn't seal! I froze them though, and they have been good. I too have a tiny freezer, but I say this is a good candidate for freezing.
Eating Broccoli Leaves
Posted by misskimmie(z4b Central NY)
13 Comments
laceyvail(6A, WV)Updated I adore Gailan (Kailan), a broccoli like plant that you eat like broccoli raab, tender stems, tiny heads, leaves. It's much milder than broccoli raab, much more like broccoli, and it's a direct sow in my zone 6 garden, with no ne...
Does Anyone Have FRozen/Fresh Grape Leaves?
Posted by treehugger101(6B)
24 Comments
bcskyeUpdated Thanks, chervil2. If I don't sell my place, I'll harvest a lot of them next year.
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