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9,414 Garden Web Discussions | Harvest & Canning
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.
Roasted Tomato Garlic Soup, another Q
Posted by KSprairie
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated No safety issue that I know of but it will be a different taste and different texture result. Dave
Want to freeze small pears.
Posted by Barb Conrad
4 Comments
theforgottenone1013(MI zone 5b/6a)Updated Agree with ekgrows. The pears should soften if left on the counter if you want to eat them fresh. Of course freezing them as they are (using instructions in the link Dave gave) will cause them to be softer once thawed. Rodney
Can I prep beans in advance?
Posted by blujen_gw Zone 6b Wichita KS
8 Comments
LoneJack Zn 6a, KCUpdated Just don't make the mistake of putting them in your beer frig if you have one. The temperature needed to keep beer at the optimum temp of just above freezing will turn the poor green beans to brown mushy beans!!
Pickled beets
Posted by food_lover
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated See the NCHFP recipe: http://nchfp.uga.edu/how/can_06/pickled_beets.html 2:1 is sufficient for including onion. Dave
Shelf life of Jam
Posted by Judy
7 Comments
grandad_2003(9A/sunset 28)Updated I keep regular sugar jams in a storeroom refrigerator so that they may retain their color and flavor for several (5+) years. No experience with no//low sugar jams & jellies but I'd guess the refrig would also extend their life...
Dehydrating celeriac
Posted by shermthewerm(8 PNW)
5 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Carrots are just like carrots except the rehydrated slices maybe a smidge crooked in appearance. The turnips and especially the ruts are strong flavored but we like it. Use them in soups and stews and such where the flavor is di...
Can I put them together?
Posted by Barb Conrad
2 Comments
beesneeds(zone 6)Updated Personally, I would put the spinach and kale into one bag, the gus in another, and the carrots into a third. They rehydrate a bit differently, and flavor up differently, so by the time your carrots are rehydrated, your gus could b...
Mexican salsa canning recipe safety
Posted by Matthew F.
2 Comments
Matthew F.Updated Fantastic information, thank you. I'll do some homework.
Canning Spiced Apple Juice
Posted by chickachee
3 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated If the recipe came from one of the Ball books then it would have provided the needed processing time IF the recipe is supposed to be canned. Most canning recipes are for juice or spiced juice, not cider as cider can ferment when ...
Implications for canning a yellow tomato sauce?
Posted by lilyd74 (5b sw MI)
3 Comments
annie1992Updated I find that adding citric acid instead of lemon juice doesn't affect the flavor of tomatoes nearly as much. I canned a lovely soup last year with Great White Tomatoes and sweet red peppers. I have only three jars left and sadly,...
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