Harvest Forum - GardenWeb

Posted by farmerboybill October 18, 2012

16 Comments

farmerboybillUpdated October 21, 2012 The house was built in 1929. The foundation is glazed tile and they lath and plastered over the tile. It was built without plumbing or electricity, but the way the house is built gives you the impression that the original owner ha...

Questions about Canning Pork and Beef

Posted by kriswrite(zone 8) October 20, 2012

2 Comments

kriswrite(zone 8)Updated October 20, 2012 That makes perfect sense about the bones. Thanks!

malna spiced pear butter, help

Posted by cannond September 6, 2012

17 Comments

plantfreek(5b/6a)Updated October 20, 2012 I'm wondering if you have been able to identify your pear tree that's 100 years old etc. If you haven't I may be able to help. I grow 13 different types of fruits & berries and have worked for an old old museum here in town th...

What types of fruit butters are safe to can?

Posted by jennieboyer(8) October 17, 2012

3 Comments

readinglady(z8 OR)Updated October 19, 2012 Citrus make fabulous curds (for freezing). Carol

Another candied fruit question

Posted by missrumphius(5b) October 17, 2012

2 Comments

missrumphius(5b)Updated October 18, 2012 Thanks Carol. I do have a nice plum cake recipe - these may end up there instead of in my holiday candy assortment (which was the intent). The pears, however are either getting sliced and drizzled with chocolate or becoming part o...

Dehydrating Peaches and Tomatoes

Posted by OldHippieMomma October 16, 2012

3 Comments

david52 Zone 6Updated October 17, 2012 I should have described the process better - run a knife around the circumference of the peach, down to the pit. Then twist off half of it.

Canning kraut

Posted by joy_unspeakable(7NC) October 15, 2012

2 Comments

joy_unspeakable(7NC)Updated October 17, 2012 Thanks Dave! As long as its not a safety issue, that was my main concern. I didn't drain it. I fermented in a gallon glass pickle jar, and it remained under the brine while fermenting. After I dumped it into a big pot, it just did...

applesauce

Posted by kayrae2(FraserValley) October 16, 2012

3 Comments

thatcompostguyUpdated October 17, 2012 How many trees does it take to produce that many apples? How old are they? Just wondering. My burgeoning orchard should start producing in the next couple of years.

Just trying to figure a few things out

Posted by kalindi615 September 12, 2012

7 Comments

readinglady(z8 OR)Updated October 17, 2012 I don't like the 5 minute processing time because based on my experience the seal is weaker resulting in a higher risk of failure if the preserve is stored where temperatures will fluctuate (like a garage). I only use the 5 minute...

hot pepper mustard

Posted by ahbee01(z5 OH) October 16, 2012

3 Comments

readinglady(z8 OR)Updated October 16, 2012 Since the peppers are cooked in the mixture that should pretty thoroughly acidify them. But it's so thick it's hard to imagine 10 minutes would achieve adequate heat penetration. Basically you're just sealing the jars, at least in...

Storing peeled garlic cloves

Posted by Mary Bendel October 14, 2012

10 Comments

david52 Zone 6Updated October 16, 2012 This year I've become quite fond of a tahini 'sauce' made by diluting the sesame seed paste with water and lemon juice, then having it on sliced tomatoes.

Fermented dills ?

Posted by kilguts(z5 IN.) August 28, 2011

19 Comments

2ajsmamaUpdated October 16, 2012 Oh, if they're only an inch diameter I wouldn't bother. I'm sure they're done. I was thinking you may have had some twice that girth!

home canned celery

Posted by joval(4MN) October 6, 2012

10 Comments

Randy.CanadaUpdated October 16, 2012 Thank you Sheila and Carol. I will be comparing the frozen celery (never done that before) to my Excalibur-dried celery. I never met a celery I did not like (cutting celery, celery root/celeriac...).

Beans hit by frost

Posted by lmdjc(z6 NY) October 14, 2012

3 Comments

lmdjc(z6 NY)Updated October 15, 2012 thank you both We already picked them but next year I'll try leaving them on the vine For this batch, I'm going to start using or freezing! Lisa

My first try at canning just-butchered chicken

Posted by farmerboybill October 13, 2012

11 Comments

2ajsmamaUpdated October 15, 2012 Wow, here I pay $1 per inch at Sur la Table, I bring my Santuko knives in once a year, I think that's expensive but I don't trust DH to sharpen those. Can the Work Sharp handle Santuko - or chainsaw blades/chains? Heck, around her...

Deer apples

Posted by backyardbum October 14, 2012

5 Comments

2ajsmamaUpdated October 15, 2012 Overripe fruit is less acidic, so maybe they figure if it's ripe enough to fall instead of having to be picked, it's riper? Then there is the bruising, which I guess causes a drop in acidity, and finally the bacterial contaminatio...

Help With Too Much Cider

Posted by cannond October 14, 2012

7 Comments

2ajsmamaUpdated October 15, 2012 Apple/raspberry - mmmmm! I'd still can it as juice, and make jelly or syrup later. If I lived closer, I'd take some of that off your hands!

Ball Fig Preserves

Posted by mapleleafquilt(z9CA,Sunset15) October 12, 2012

6 Comments

readinglady(z8 OR)Updated October 15, 2012 Traditionally one definition of a preserve is whole or large pieces of fruit cooked in sugar until translucent or glace and suspended in the syrup. While the syrup is thickened, the gel is weaker and the consistency is not that of...

This can't be safe......

Posted by missrumphius(5b) October 8, 2012

8 Comments

sheila0(7a So. MD)Updated October 14, 2012 I also believe it has a lot to do with the fact that there are so many that are NEW to canning. The first thing "newbies" need to learn is how important it is to keep everything clean and free of botulism, and many were ...

Annie's Salsa Recipe

Posted by malonanddonna(z7 NC) July 21, 2005

108 Comments

digdirt2Updated October 14, 2012 Yes, they both drop in as time allows. Dave

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