Harvest Forum - GardenWeb

Posted by pixie_lou September 24, 2012

6 Comments

pixie_louUpdated October 14, 2012 I have made tomato jam in the past. Which is why I thought of trying syrup. But maybe I can double heck my notes re acidification. Though there is still the issue of cooking down the syrup. I'll probably be trying this in about a ...

Would this be safe to make to keep in the fridge?

Posted by ahbee01(z5 OH) October 14, 2012

4 Comments

2ajsmamaUpdated October 14, 2012 Oh, I didn't know it was that chunky - like a salad (never eaten anything like that)! I assumed it was 2 gallons (a peck) of whole peppers that would be diced and mixed in, so a chunky-type ketchup or salsa (without onions). Canni...

Anyone have a good recipe for Kale Chips that's not too salty?

Posted by aftermidnight Zone7b B.C. Canada October 13, 2012

4 Comments

aftermidnight Zone7b B.C. CanadaUpdated October 14, 2012 Rachel thanks, how long at 300, parmesan does sound yummy maybe one could omit the salt altogether using the cheese? Annette

Source for pint and a half canning jars?

Posted by farmerboybill February 12, 2008

87 Comments

2ajsmamaUpdated October 13, 2012 I wish they packaged them in dozens. Boxes don't go all the way to front of my shelves, I hate the wasted space. I wouldn't mind paying $12-$13 for a dozen. $1 a jar is a good price. BBB often has 20% off coupons (and the stores h...

Pressuer Canner Almost Ran Dry.....

Posted by sosusie October 12, 2012

3 Comments

readinglady(z8 OR)Updated October 12, 2012 If you were using a Presto the manual will state limits on the temperature. It's not designed for high heat. The bottom is thin and it can fracture. Warping is also possible with a dry canner. At excessive pressure the plug would ...

Dilled Green Tomatoes

Posted by Mary Bendel October 12, 2012

2 Comments

Mary BendelUpdated October 12, 2012 Thanks for the suggestion! I'll chunk them up.

What happened to my beets?

Posted by cannond October 10, 2012

8 Comments

cannondUpdated October 11, 2012 Name That Beet, eh.... How about a label that says: Beet Blanc (It Doesn't Turn Red in the Jar!) Deborah

Help - my marinara sauce siphoned

Posted by moogies(z8, D/FW Texas) October 9, 2012

14 Comments

readinglady(z8 OR)Updated October 10, 2012 I am a pretty good searcher but I cannot find this recipe online. Maybe it's been pulled. Under the circumstances, it's not a recipe or a process to feel comfortable with. As you said, it is a learning experience. We've all gone t...

Fall Rhubarb

Posted by zensojourner September 18, 2012

7 Comments

flora_uk(SW UK 8/9)Updated October 10, 2012 sandy0255 - at the beginning of the season lots of people here force rhubarb under covers. In fact there is quite an industry in forced rhubarb which is kept in large sheds with no light. It produces very tender pale pink stems. L...

Tomatoes left on stovetop

Posted by dian57(M-H Valley NY-5) September 25, 2012

5 Comments

Mary BendelUpdated October 10, 2012 OK. I was curious, and it's better to be safe than sorry!

Everyone needs a stove with a built-in canner...

Posted by farmerboybill October 9, 2012

5 Comments

2ajsmamaUpdated October 9, 2012 Is that a pot that can be removed from the well? If not, how do you drain it? I've never seen anything like that - of course, I have only seen really old wood or gas ranges (1930's and earlier) or 60's and later electric in any of...

Seal failure - canned meat

Posted by joy_unspeakable(7NC) October 9, 2012

3 Comments

readinglady(z8 OR)Updated October 9, 2012 Just a thought for your own comfort - an unsealed jar allows for air and botulism spores proliferate in an air-free environment. So the worst form of food spoilage is unlikely. Nevertheless, refrigeration followed by speedy use is...

Tomatoes & Peppers- rinse in vinegar?

Posted by bcjen(2b) October 6, 2012

3 Comments

bcjen(2b)Updated October 9, 2012 Thanks for the replies! I don't know why I didn't make the cider-vinegar/fruit fly connection, I have a trap set up in my own kitchen! I have a friend that swears by rinsing her tomatoes and strawberries in vinegar, she never seem...

Canning jam - two questions

Posted by jennieboyer(8) October 8, 2012

6 Comments

flora_uk(SW UK 8/9)Updated October 9, 2012 If you make a lot of jam a preserving pan is the way to go. It has a very wide base and flairs out at the top to accommodate the expanding boiling jam. I have to say I never find I can turn the heat down if I want to get it up to ...

Can I can this Jalapeno Sauce?

Posted by bart1(6/7 Northern VA) October 9, 2012

7 Comments

digdirt2Updated October 9, 2012 You can freeze it with no problems. Dave

Are My Home-canned Tomatoes Going to Kill Someone???

Posted by PlantsAndYarn(5) September 13, 2012

25 Comments

PlantsAndYarn(5)Updated October 9, 2012 Used 2 of my pints to make a batch of chili last night. It was so good! And 13 hours later, no one is sick or dead, lol.

hospital steam autoclave for canning?????

Posted by mayfly-1970 November 2, 2008

21 Comments

digdirt2Updated October 8, 2012 A very old thread to be resurrected after 4 years but the bottom line is still the fact that no testing has ever been done on the safety, or lack thereof, of this method. Not to mention that few have access to using one so it is e...

Freezing Hubbard Squash

Posted by twoyur October 7, 2012

3 Comments

twoyurUpdated October 8, 2012 Thank you both for your responses. I think I am gong to to do both. Chunks and puree.

Has anyone tried the Marinated Pepper recipe from Joy of Pickling

Posted by michelelc October 7, 2012

2 Comments

laceyvail(6A, WV)Updated October 8, 2012 It was too sweet for me. I wasn't crazy about it.

what to do with onions?

Posted by casi(5) October 6, 2012

6 Comments

ottawapepperUpdated October 7, 2012 Ditto jxbrown re freezing caramelized onions. For dried, like spices, you don't have to freeze as long as you store in an air tight jar and store away from heat in a dark location. I have a Mason jar attachment for my FoodSaver so...

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