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9,414 Garden Web Discussions | Harvest & Canning
B&B pickles - vinegar?
Posted by prairie_love(z3/4 ND)
6 Comments
marymd7Updated I use cider vinegar for all pickles. I much prefer the taste. I use white vinegar in canning only to slop a bit into the processing kettle to reduce hard water marks on the jars.
Re-suspending Pepper Jelly
Posted by Han123(5a)
3 Comments
Han123(5a)Updated Thanks for the tips, glad to know its not just me.
"keep for 1 month to mature"
Posted by Han123(5a)
2 Comments
readinglady(z8 OR)Updated With a decent amount of vinegar and the onion, ginger (minimal amount) and garlic (also minimal) thoroughly cooked with a good amount of vinegar, I don't see this as a recipe to worry about. The bulk of the recipe is high-acid and...
malabar spinach, what to do?
Posted by merrybookwyrm
3 Comments
digdirt2Updated Add it to soups and stews, casseroles, sprinkle it in lettuce and pasta salads, add some to pasta sauces, mix some into meatloaf, sprinkle it on burgers, make spinach dip with it, mix it with mayo for a sandwich spread, on scrambl...
Tomato Squeezer
Posted by oukay
6 Comments
oukayUpdated They are clearancing a lot of them with a Labor Day Sale. I did get it for $17.50. I will let you know how it works. Thanks all.
Sugar syrup question
Posted by Pepfun1-2(8)
2 Comments
Pepfun1-2(8)Updated Thanks for your quick responses to both my questions Dave (boiling beans for 10 minutes being the other one). I love this forum!!! =)
Do you do canning/preserving due to health issues?
Posted by ellen_inmo(6)
16 Comments
annie1992Updated Ellen, best of luck to you and your friend. I grow a large organic garden and grass fed beef. I started because Ihad children and didn't want to feed them the pesticides, fungicides, herbicides and various other "cides" ...
Zesty Peach Barbecue Sauce
Posted by food_lover
2 Comments
digdirt2Updated As a general guide it is best to just not make recipes that you don't have the ingredients for as the results will vary greatly and it usually ends up being a waste of food and time. But it is your choice. In this case the W-sauce...
Alternate wide mouth lids?
Posted by thatcompostguy
7 Comments
thatcompostguyUpdated I have noticed that about the newer style mayo lids. I'm a Duke's fan, so I never really tried the Kraft brand until I saw one with cracked pepper in it. Nice! I like that size jar as well for some dry things like sunflower seeds ...
What to do with Carrots
Posted by kriswrite(zone 8)
1 Comment
digdirt2Updated Thick slice, blanch and freeze. Spread them out on cookie sheet to freeze and then bag so they don't all stick together. Work perfect for winter pot roast, soups, stews, chicken/beef/turkey pot pies, and diced for stir-fry. Dave
Can corn that has been dried out be salvaged?
Posted by missemerald(7 (Virginia))
3 Comments
marycatt(zone 5 - Colorado Plains)Updated How do you make hominy??. We have actually taken truly dried corn and ground it, that is a good idea. Mary
How do I get rid of seeds from dried tomatoes?
Posted by loisthegardener_nc7b
5 Comments
digdirt2Updated I guess I got a little confused because elsewhere in this forum I read that you should remove the seeds when canning tomatoes for sauce because the seeds could make the sauce bitter. Is that because there is something different ab...
Leaving skins and seeds when canning crushed tomatoes
Posted by judydel
1 Comment
digdirt2Updated Basically what you are making is quarts of tomato sauce and doing it correctly except for the issue of the peels and seeds and that is a gray area that boils down to your choice. The reason for the recommendation is that a) the pe...
One and a half pint ball jars
Posted by sue_ct(z6 CT)
4 Comments
2ajsmamaUpdated Ace has them on sale this weekend (only through tomorrow - don't think it includes Monday) 2 cases for $14. And Ball had a $1 coupon in Sunday paper a while ago (also one for Buy 2 get 1 free lids, but lids are half the price at W...
Tomato "spread" that tastes like tomato?
Posted by 2ajsmama
20 Comments
2ajsmamaUpdated Butters tend to have a fair amount of sugar, that's why I'm wondering about the N-S pectin? Farm Journal Canning book has a Tomato Butter, 5 qts "ground" tomatoes, 3 onions, 1 pt vinegar and 5C sugar plus spices. I don't...
pressure canning help boiling juice out
Posted by klein5366
2 Comments
digdirt2Updated Several contributing factors but first I strongly recommend you review the link below for proper use of a pressure canner. And I hope it was a canner you were using, not a pressure cooker. Loss of liquid in jars during pressure ca...
Re-using canner water?
Posted by michelelc
14 Comments
melfield_wy(5b Wyoming)Updated Kali615: You are right, I would! I would dearly love to create a gray water cistern system here, but to do would mean redoing the whole drain / septic system ($$$). Makes no sense to me to waste as much water as we do, IMO!
Pressure canning headspace?
Posted by outdoor_andy(7)
1 Comment
digdirt2Updated Headspace remains the same as called for in the instructions regardless of the altitude. Dave
Ball Canning book on sale.
Posted by ocwormgirl
1 Comment
digdirt2Updated That is a great price! Don't think I've ever seen it for less than $6 anywhere before. Dave
are my pickles safe?
Posted by cjtabares(MA Zone 6)
6 Comments
digdirt2Updated Bit of a generalization there based on that 2001 article. Low-Salt Pickles Pickles and pickled products often contain large amounts of sodium. Salt can be removed from fresh-pack pickles, but cannot be removed from fermented (brin...
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