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9,414 Garden Web Discussions | Harvest & Canning
Ball Cucumber Sandwich Pickles
Posted by ellen_inmo(6)
2 Comments
ellen_inmo(6)Updated Deborah, to me they are like "inbetween" a sweet and a bread n butter. Almost like a "light" bread n butter. The difference in them than all others simply must be the brown sugar, as I can't really distinguish ...
Nchfp Hot Tomato Sauce (Chile Salsa)
Posted by ellen_inmo(6)
5 Comments
cannondUpdated If you like peppers, you would probably love the Charred Chili Salsa in PUT EM UP. It's loaded with chilies, which can be hot or mild depending on your tolerance. Let's see...I think the ratio is 5 pds. tomatoes to 2 pounds chilie...
Tired of floating jam!
Posted by vall3fam(9 CentralCA)
11 Comments
BabyGirlTillyUpdated OK, I have read all the comments above and I have gone in and turned my jars upside down. I will leave them that way for about 15-20 min and turn them back and see what happens. This is my first time with jam, is it possible to em...
Vinegar and comment about search function
Posted by tangrene(7)
5 Comments
tangrene(7)Updated Now that I live in the Pacific NW I find the lambs-quarter is a bit sparse with the branches of each leaf set far apart...whereas in Texas the plant was a much bushier plant that seemed to just pop up over night after the first sp...
Canning pickled ginger?
Posted by missrumphius(5b)
11 Comments
readinglady(z8 OR)Updated Wow! That conversion formula is gold. Once again Linda Z to the rescue. Carol
Reusing freezer bags
Posted by ellen_inmo(6)
2 Comments
kriswrite(zone 8)Updated Absolutely reuse them! (After washing well, of course.) The only time I don't reuse bags is if they've had raw meat in them - or sometimes greasy cheese.
Preserving Roasted Red Peppers - Methods?
Posted by bart1(6/7 Northern VA)
7 Comments
jxbrownUpdated I also make pasta sauce with tomatoes, garlic, peppers, and olive oil, but I freeze it.
V 8 Juice
Posted by val_s(z5 central IL)
21 Comments
dspen(5b/6a)Updated Thanks Dave You are always so helpful. I really appreciate you and everyone else on this forum Diane
Squeezo pumpkin screen
Posted by marycatt(zone 5 - Colorado Plains)
2 Comments
marycatt(zone 5 - Colorado Plains)Updated Weelll, yes, but first I have to shell out 35 + shipping to try it :) Mary
preserving roasted tomatoe, eggplant,onion, pepper sauce question
Posted by cajm
4 Comments
digdirt2Updated I preserve my tomatoes and eggplant recipes all the time. Create and can, and enjoy in winter days. I don't use pressure canner, unless I can meat. I water bath all my veggies and creations from it. My Mom did it, so did my Grandm...
Newbie question about safety
Posted by work_in_progress_08
23 Comments
digdirt2Updated work_in_progress - sorry we let this discussion get so far off base with all this other stuff. Soapboxes are fine when they are relevant to the original question but we too often forget they are just that - a soapbox. So back to t...
Looking for a recipes- banana peppers, tomatoes, peaches...
Posted by kerryv
7 Comments
cziga(Zone 5 -Toronto)Updated Also I was surprised that for a BBQ sauce, there were no tomatoes in the ingredients. I know tomatoes are less acidic than peaches, so I'm assuming that swapping out half the peaches for tomatoes would NOT be considered safe? Or i...
Corn Harvest - Peaches and Cream
Posted by georgiahomegarden
8 Comments
cziga(Zone 5 -Toronto)Updated Yes, that's what I noticed reading about it ... most people seem to use and recommend much shorter blanching times than the 7-11 min. I won't be able to grill the corn first (although that sounds like a great idea for those who bb...
Questions about making pickles and new to canning
Posted by loki993
9 Comments
annie1992Updated That 5% vinegar? It has to be AT LEAST 5%, but it can be 6% or 7.5% or whatever. Higher is fine, lower is not. Annie
First pressure pings. Observations.
Posted by ocwormgirl
2 Comments
ocwormgirlUpdated Thanks for the input Dave. I appreciate it. I did this at night because it was cooler. The vent steamed for several minutes before I could hear the water boiling. I figured it was safer to wait to start timing when I was sure the ...
Best method to remove skin from peppers?
Posted by bart1(6/7 Northern VA)
2 Comments
bart1(6/7 Northern VA)Updated Thanks Carol. Good point! And I just realized the other thing you wouldn't get was that good charred/smokey taste. Duh! That's probably the best reason to keep doing it the standard way.
whoops, pickles
Posted by busylizzy(z5 PA)
2 Comments
dgkritch(Z8 OR)Updated Me too. I couldn't waste the good ones after all that time. The sugar acts as a preservative. Deanna
Boiling green beans for 10 mins prior to eating....
Posted by Pepfun1-2(8)
3 Comments
digdirt2Updated Likely a good move since water boils at a lower temperature at your altitude. Dave
currant juice - conflicting instructions
Posted by prairie_love(z3/4 ND)
30 Comments
digdirt2Updated Corrected link is http://www.youtube.com/watch?v=H3lfMMIN70s Clickable link below. Dave Here is a link that might be useful: Black currant jelly on YouTube
Mother earth Ketchup recipe
Posted by kerryv
4 Comments
digdirt2Updated Freeze it Kerry. Don't can it. Any "adapted" canning recipe means it most likely has never been lab tested and any canning recipe from a source with a cooking focus is always suspect at least. Dave
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