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9,414 Garden Web Discussions | Harvest & Canning
Candied fruit question
Posted by missrumphius(5b)
3 Comments
missrumphius(5b)Updated Deanna: I wondered about oven drying. I use Peter Greweling's method from Chocolates & Confections and he only mentions air drying. Since the fruit is now completely sugar saturated I am somewhat worried about caramelization w...
need help preserving peppers
Posted by phantom_white(6)
4 Comments
merrybookwyrmUpdated Can you please post, or point me toward, instructions for drying peppers with rosemary, sage, and lemon grass? It seems you were making a spice mix? Thank you.
Green tomato chutney
Posted by oliveoyl3
2 Comments
cannondUpdated I don't know the answer, but since this thread is started I'd like to ask another question: Has anyone tried the Green Tomato Apple Chutney from Fancy Pantry? If so, did you like it? Deborah
quick headspace question
Posted by mpg2004
3 Comments
readinglady(z8 OR)Updated I wouldn't worry about it. It's likely the jam will keep just fine. It isn't a safety problem and if a seal pops, you'll know it but otherwise shelve and enjoy. Carol
Using and Freezing fresh shelly beans
Posted by cziga(Zone 5 -Toronto)
4 Comments
pqtexUpdated I'm not familiar with the term "shelly" beans, so I don't know what type of beans you are talking about. However, I like the flavor of speckled butter beans when they are fresh, and always harvest them that way, instead ...
Leftover Salsa juice - Safe?
Posted by tee_jay
4 Comments
cziga(Zone 5 -Toronto)Updated And yet, when canning crushed tomatoes, you boil the tomatoes and add the lemon juice to the jars separately ... If acid is absorbed better when thoroughly mixed with the ingredients, wouldn't it make more sense to add the lemon j...
Low sugar apple jelly recipe?
Posted by kalindi615
4 Comments
kalindi615Updated I am using Gala apples and they are very sweet. You are right, I just read the label on the pectin and it has citric acid added. I am still adding the lemon juice because I think your right, why take the chance and also because th...
Small Batch "Salsa Bruschetta-Style" subs?
Posted by 2ajsmama
4 Comments
2ajsmamaUpdated 80 pints? Wow! I had some Speckled Romans (did sell 3 lbs to a neighbor, I was saving or myself but she was making sauce), so made the Bruschetta anyway (1 Tsbp onion instead of shallot, no green onion/tops) and then used half rom...
Another tomato soup question
Posted by cj2015
5 Comments
digdirt2Updated Dave, maybe it's just me but that makes very little sense. You cook the soup to evaporate the moisture, then open the jar and just add it back in? Why not just leave it there in the first place and save time and electricity? Just ...
Tips on measuring by volume from confused in the UK
Posted by amanda1962
3 Comments
amanda1962Updated Thanks, both of you. I understand the recipe convention now, which is what I needed. I've had no problems converting measurements for cooking recipes, but you can't just guesstimate the amount of veg in a canning recipe. Just a fu...
Using yellow zucchini?
Posted by alison(6b/OH)
1 Comment
digdirt2Updated Yes, they are interchangeable with no problems. Both are just different colored squash. Check out the 101 things to do with zucchini thread here. There are several other recipes discussions to but that is one of the best. Dave Her...
pressure canning
Posted by vertigoxcured(8)
10 Comments
digdirt2Updated Good job. Now just get a weight set for your canner so you can ignore the gauge and you'll be all set. And yes, while NCHFP recommends that as an option, it isn't required for any reason. Moving the canner increases the odds of ti...
BBQ Sauce Recipe
Posted by cannond
11 Comments
thatcompostguyUpdated You might try a peach chutney. I did the peach/apricot from one of the good books this summer and substituted more peaches for the apricots and I thoroughly enjoy it. Great on pork loin in a crock pot for sure. I think you could p...
Applesauce question.
Posted by kalindi615
5 Comments
ltiltonUpdated To do a lot of apples without peeling, a Victorio or Squeezo strainer makes it easy. Wash the apples, cut them in half, steam until softened, then put through the strainer. Out comes applesauce. From there, you can proceed to can ...
Carrot Cake Jam
Posted by gardengrl(Northern Virginia)
26 Comments
jrslick (North Central Kansas, Zone 5B)Updated Thank you Annie, What would be the best way to prepare the pears for freezing? I read different places and does this sound good? Juice or Water Pack (Unsweetened Pack)- Blanch pears in fruit juice (apple or white grape) or water f...
Red water after blanching beans......??
Posted by catherinet(5 IN)
6 Comments
catherinet(5 IN)Updated Thanks.
canning apple pie filling-- help? No clear jell.
Posted by apoem(NM)
9 Comments
malna(NJ 5/6)Updated Be aware if you do order some, there are two types of Clear Jel available; "instant" and "regular". "Instant" does not require heat to thicken. The product will thicken once the liquid is added. "...
Dry Herbs in Ellie Topp's Chunky Basil Pasta Sauce
Posted by janisj
3 Comments
elvisUpdated Dried herbs are fine--except don't make basil, parsley, or cilantro pesto with dried. It's awful. If you want to preserve basil, you can prepare the pesto sauce with fresh and freeze it, or blanch the basil (15 seconds), and freez...
An Excess of Straight 8 Slicing Cucumbers...Please Help!
Posted by sandgroper1968
7 Comments
elvisUpdated You're welcome, Ellen. Bon apetit!
Tomato soup recipes BWB only please
Posted by GardenLoveVt
6 Comments
ekgrows(5 - Northern Illinois)Updated Cream of Tomato soup 3.5 lbs tomatoes, peeled, cored, roughly chopped 2 Tbsp. butter 1 medium onion, chopped 3 cloves of garlic, minced 1/4 tsp EACH of nutmeg, pepper, and baking soda 1 tsp EACH of salt and sugar 1/2 cup of chicke...
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