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9,414 Garden Web Discussions | Harvest & Canning
Yet Another tomato soup question
Posted by 5tomatoacres
3 Comments
5tomatoacresUpdated Thank Your for Knowledge!!
Need a pickle recipe for huge Armenian cukes
Posted by tracydr(9b)
5 Comments
tracydr(9b)Updated Omg, the lacto-fermented garlic dills turned out good! Also made kimchee with them which is awesome! Made some eggplant lacto-fermented pickles, too. Delicious, too!
Plum Sauce - BBB or Topp?
Posted by amysrq(5)
15 Comments
tracydr(9b)Updated I have some plums I canned and don't like the texture. Can I use them for plum sauce?
Tips on putting up carrots?
Posted by thenewby
2 Comments
JohnDeereGalUpdated I would use beef bouillon instead of salt in the standard carrot recipe. This will give you a similar flavor to what you get with the pot roast gravy. Jams and jellies only need a water bath (if that) but this will require pressur...
Chunky Basil Pasta Sauce
Posted by shandalee
6 Comments
jxbrownUpdated I buy Gallo red and white wines in 4-packs of the little bottles (188mL or 3/4 c.) for cooking. That way i don't have to waste it.
how much is 1 dill head?
Posted by michelelc
3 Comments
JohnDeereGalUpdated I know what you mean, some flowers are the size of a rose bud and others are the size of a mum. I choose about a golf ball size or maybe a little bigger and if the head is bigger than that, I divide it.
Keeping Beets
Posted by bcskye
8 Comments
digdirt2Updated How soon after pulling must they be cooked to retain color? Varies with the variety, the size, the storage temp, and if trimmed or not. Trimmed and refrigerated Ace and Detroit's will hold color for 4-5 days IME before beginning t...
How to cook frozen tomatoes?
Posted by michelelc
3 Comments
digdirt2Updated You can do it either way but it would take a lot longer in the oven and use a lot more electricity if you put them in the oven frozen. I thaw them first, drain them a little, then spread them all out on pans/cookie sheets and stic...
It's getting to be apple time ...
Posted by cziga(Zone 5 -Toronto)
5 Comments
cziga(Zone 5 -Toronto)Updated Thanks you both for the tip on Cider ... I didn't know you should freeze instead of can although I guess that's why I had trouble finding a good canning recipe for it, lol! I appreciate it :)
Quick check - is this an approved source/recipe?
Posted by cziga(Zone 5 -Toronto)
6 Comments
digdirt2Updated The "tart" is just a flavor component. Use whatever variety you prefer but the end flavor will vary with the variety used. Never heard of this particular book before. No prior discussions here on it that I can find. 2009...
Tomatoes still be good for canning ?
Posted by bebet
3 Comments
digdirt2Updated Very common practice. Many here do it regularly either to save up enough to make digging out all the canning equipment worthwhile or to save the tomatoes so they can do their canning in the fall when it is cooler. When thawed the ...
Help! Need Smokey Chipolte Ketchup Recipe
Posted by kyrsyan(z7 AL)
14 Comments
annie1992Updated I did mine in 3 pints and the rest in half pints because I can't imagine anyone using a quart of catsup, but I thought we might use a pint for a family cookout or in lieu of BBQ sauce. It doesn't keep indefinitely, a month in the ...
Peach Problems
Posted by grlsixx
6 Comments
got_bullmastiffUpdated boy do I wish I read this thread last night. I, too, followed the book and filled to far up and had major siphoning issues.. except, of course for the last jar that had fewer peaches
Green tomato pickles/salsa question
Posted by 2ajsmama
8 Comments
digdirt2Updated You asked. We answered. Apparently you don't care for the responses you got so feel free to do as you wish. But for future readers - since I don't 'think' I am speaking in ancient Greek here - university published research on Late...
canning chipotle s in adobo sauce?
Posted by kerryv
1 Comment
digdirt2Updated See previous discussion below where Carol explains the problems with trying to can it. Here is a link that might be useful: Can you can adobo sauce discussion
Mango hot sauce
Posted by Ronata
3 Comments
digdirt2Updated safe recipe for water bath canning a mango habanero salsa? Not that I am aware of as such. This would be considered a niche' food and the most likely source I can think of for such a specific recipe would be Small Batch Preserving...
#10 can
Posted by tim45z10
1 Comment
readinglady(z8 OR)Updated 603x700 is the industry standard, i.e. 6 3/16 inch diameter x 7 inch high. Carol
Changing pickle recipe - please help
Posted by MindaM
3 Comments
readinglady(z8 OR)Updated It is a fermented pickle. I make a similar one and I do brine for one week then follow with an alum soak, so the directions are correct for this sort of old sweet pickle. I'm sticking with the alum for my one recipe, the only one ...
Could I can this spaghetti sauce?
Posted by shandalee
1 Comment
digdirt2Updated I'm sorry but that is a cooking recipe, not a canning recipe. In most cases cooking recipes cannot be canned but they can be frozen with no problems. Since there has been no lab testing of this recipe there simply is no way to kno...
sloppy joe sauce
Posted by kristlindgren(4 WI)
3 Comments
kristlindgren(4 WI)Updated You both make very good points. I thank you for the advice and will just do as each of you say. Thanks agian, Kris
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