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9,414 Garden Web Discussions | Harvest & Canning
preserving garlic
Posted by marricgardens(5a Barrie)
8 Comments
sunnibel7 Md 7(7)Updated I have been making garlic powder off and on for a month or so, there's a thread here somewhere abut it. I haven't tried fermented garlic, but one of my favorite condiments at the "real" chinese restaurant we like is slic...
Hot pepper jelly - Set & flavors
Posted by ekgrows(5 - Northern Illinois)
4 Comments
vic01(z4MN)Updated I use the habanero gold recipe that was posted years ago. I use any pepper of choice as long as you stay with the amount stated in the recipe. I use the larger confetti recipe that makes more foir each container of pectin, have ne...
Winter Squash Harvest
Posted by dspen(5b/6a)
2 Comments
dspen(5b/6a)Updated Thanks Malna!!! I thought I had read that here someplace, but could not find the post. I know what I need to do now, thanks again!!
Ginger Jam or Marmalade
Posted by iice9
5 Comments
iice9Updated thank you all for the suggestions. Elaina - I think I tried this recipe a few years ago, or some form of it. I ended up with soup. I'm wiser now in the ways of jam so will give it a try. And pectin is fine because unless I use app...
Would Citric Acid Add Any Pectin to Jam?
Posted by malna(NJ 5/6)
2 Comments
malna(NJ 5/6)Updated Thanks for the tips - I'll try using the pulp and seeds and cutting back the peel a bit. I did cut it a lot smaller than she called for in the recipe, but I'll try maybe grating or zesting it this time. I wasn't sure where the pec...
Pressure canning question on Venting
Posted by outdoor_andy(7)
3 Comments
outdoor_andy(7)Updated Thanks for the response Dave.
Real canning recipe, wrong yield
Posted by headquire
2 Comments
headquireUpdated The flavor is actually pretty good. I'm not sure if it's the multitude of onions balancing it out or what, but it's not too sour at all. It's really tasty. But will it keep? When a recipe turns out with a yield that's way off like...
any one remember how?
Posted by tangrene(7)
12 Comments
tangrene(7)Updated jackieblue: I collect old cook books as space allows...so I am tickled to hear that I can download some free ones(takes up less space on my bookcase...LOL). I do have a cookbook that says Butter the size of an egg as one of the in...
Problem with Peaches
Posted by kriswrite(zone 8)
2 Comments
kriswrite(zone 8)Updated I never knew such a thing existed! Thank you!
How important is it to have blemish free produce?
Posted by ellen_inmo(6)
14 Comments
kriswrite(zone 8)Updated Not at all. I often buy seconds for canning, since they are considerably cheaper. But I cut away any bruised areas. I wouldn't use moldy produce, but aside from that, "perfect" isn't necessary.
Dilly Beans
Posted by happyhelper
2 Comments
happyhelperUpdated Dave, Thanks alot! I'll try both ways. Your reply was just in time. Water's all heated, jars are hot, everythings ready to go. Thanks again. Helen
UGH!! Jars broke in canner, what to do??
Posted by michelelc
8 Comments
michelelcUpdated Thanks, great ideas for keeping the jars warm in the future. I don't have a rack for my Presto 23 qt pressure canner, but I'm sure they sell one and it's probably a worthwhile investment. I just have the thing that goes on the bot...
Dehydrator Questions (Bell Pepper)
Posted by missemerald(7 (Virginia))
3 Comments
jackieblueUpdated Most veggies should be a little pliable. They don't have to be crispy but it shouldn't hurt anything if they are. Once they cooled they will be a little less pliable. What you should do next is put them in a glass jar or storage b...
Another jelly failure
Posted by cannond
10 Comments
readinglady(z8 OR)Updated Really you shouldn't need (additional) pectin with grape jelly. Do keep in mind that a jelly is more delicate, so it will set, but it will be "tenderly firm." There will be clarity (though the dark color of grape jelly m...
Canning Tomatoes Basic Question
Posted by grlsixx
5 Comments
jxbrownUpdated Another vote for pressure canning crushed tomatoes. It's easier and the results work well as a substitute for commercial diced tomatoes. I seed mine because I don't like the flavor of the seeds, but I dump the seeds into a fine me...
Ellie Topp's Cucumber Pickles with Lemon - using zucchini?
Posted by amanda1962
2 Comments
amanda1962Updated Thanks for the advice, Dave - I shall make some with zucchini at the weekend! Best wishes, Amanda
Pressure canning mushrooms (not wild)
Posted by ellen_inmo(6)
5 Comments
Linda_Lou(SW Wa.)Updated They are the best tasting mushrooms ! I add some Fruit Fresh (ascorbic acid) to the jars to help them not turn dark. I will not go back to those cans of stuff from China ! Here is a link that might be useful: Canning mushrooms.
Extension Service Explained
Posted by readinglady(z8 OR)
4 Comments
Linda_Lou(SW Wa.)Updated Thanks for the nice explanation of what we do at the Extension Offices. I work at my local office as the Master Food Preserver Program Assistant. What a great place to work, too ! I get paid to do what I love. I get to meet so man...
Recipes that highlight non-red tomatoes?
Posted by berrybusy
5 Comments
berrybusyUpdated Going to mention two recipes here, in case anyone else comes looking for non-red recipes. First, a recipe I just made today. It is from "PUT 'EM UP" by Sherri Brooks Vinton, called CHARRED CHILI BARBECUE SAUCE. I tried i...
Sealing Rings covered in melted palstic
Posted by Han123(5a)
1 Comment
dgkritch(Z8 OR)Updated No, I've never seen this. Is it possible that some plastic from the packaging was still attached to the rings when they went into the canner? I would be checking very closely before they are used and if there's a strange substance...
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