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9,414 Garden Web Discussions | Harvest & Canning
Roasted Tomato Garlic Soup, another Q
Posted by KSprairie
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated No safety issue that I know of but it will be a different taste and different texture result. Dave
Want to freeze small pears.
Posted by Barb Conrad
4 Comments
theforgottenone1013(MI zone 5b/6a)Updated Agree with ekgrows. The pears should soften if left on the counter if you want to eat them fresh. Of course freezing them as they are (using instructions in the link Dave gave) will cause them to be softer once thawed. Rodney
Can I prep beans in advance?
Posted by blujen_gw Zone 6b Wichita KS
8 Comments
LoneJack Zn 6a, KCUpdated Just don't make the mistake of putting them in your beer frig if you have one. The temperature needed to keep beer at the optimum temp of just above freezing will turn the poor green beans to brown mushy beans!!
Pickled beets
Posted by food_lover
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated See the NCHFP recipe: http://nchfp.uga.edu/how/can_06/pickled_beets.html 2:1 is sufficient for including onion. Dave
Shelf life of Jam
Posted by Judy
7 Comments
grandad_2003(9A/sunset 28)Updated I keep regular sugar jams in a storeroom refrigerator so that they may retain their color and flavor for several (5+) years. No experience with no//low sugar jams & jellies but I'd guess the refrig would also extend their life...
Dehydrating celeriac
Posted by shermthewerm(8 PNW)
5 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Carrots are just like carrots except the rehydrated slices maybe a smidge crooked in appearance. The turnips and especially the ruts are strong flavored but we like it. Use them in soups and stews and such where the flavor is di...
Can I put them together?
Posted by Barb Conrad
2 Comments
beesneeds(zone 6)Updated Personally, I would put the spinach and kale into one bag, the gus in another, and the carrots into a third. They rehydrate a bit differently, and flavor up differently, so by the time your carrots are rehydrated, your gus could b...
Mexican salsa canning recipe safety
Posted by Matthew F.
2 Comments
Matthew F.Updated Fantastic information, thank you. I'll do some homework.
Canning Spiced Apple Juice
Posted by chickachee
3 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated If the recipe came from one of the Ball books then it would have provided the needed processing time IF the recipe is supposed to be canned. Most canning recipes are for juice or spiced juice, not cider as cider can ferment when ...
Implications for canning a yellow tomato sauce?
Posted by lilyd74 (5b sw MI)
3 Comments
annie1992Updated I find that adding citric acid instead of lemon juice doesn't affect the flavor of tomatoes nearly as much. I canned a lovely soup last year with Great White Tomatoes and sweet red peppers. I have only three jars left and sadly,...
Using dried peppers in bread and butter pickle recipe
Posted by l pinkmountain
4 Comments
l pinkmountainUpdated I'm going to try rehydrating them in vinegar before adding. I'll have to guess on the amounts of dried to give the same flavor as whole, but it will be an interesting experiment.
Acidifying tomato sauce
Posted by food_lover
7 Comments
food_loverUpdated Thanks so much for the feedback. In the meantime, I decided to go with the lemon juice. Unfortunately, I ran out and had to use the vinegar anyway. So I set it up as an experiment: 4 Quarts with lemon juice 1 quart with 1 T lemon ...
Pickled Green Beans that aren't Dilly
Posted by nancyofnc
3 Comments
nancyofncUpdated Wow - I'd never heard of Barahat or Berbere spice mixes and now I am intrigued on a different level of tasting, not pickling, maybe, we'll see. Thanks! I think I'll take your advice and switch out the dill for peppercorns, hot pe...
Advice needed on Honeyed Yellow Tomato Butter
Posted by defrost49
2 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated "Butter" is a term sometimes used to label anything that is a soft spread. "Dipping sauce" might be a better term for this recipe given the components. Sounds like just a tomato flavored honey for dipping. Da...
No dehydrator thermostat
Posted by Barb Conrad
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Do you have an oven thermometer you can put in it to check the temp? Any thermometer that will register up to say 150 degrees will work. If it gets hotter than that then the granddaughter is right and the food will scorch or bur...
Can I leave the peach skins on?
Posted by tcstoehr(8b Canby, OR)
11 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated <You're misinformed! It has nothing to do with bacteria! It's the texture. There are millions of bacteria on a fruit, some inside too.> Thanks for sharing your personal opinion on this issue even if it is a 8 year old discus...
Honey Lemon Apple Jam
Posted by booberry85(5)
7 Comments
l pinkmountainUpdated I use a very similar kind of jelly to put herbs in for herbal jellies. I made apple-lemon jam this summer with lemon balm, lemon thyme and lime basil in it--yum! I was looking for a recipe with honey, thanks for posting. I did ...
Canned Pears
Posted by Peter (6b SE NY)
11 Comments
l pinkmountainUpdated I'm so interested in pear wine. So far the varieties I have had are just so so. Seems like it could be very good though . . . I dunno. If you have a lot of pears, I would put them up in pint or quart jars in a low sugar syrup. I d...
Lactofermenting?
Posted by tishtoshnm Zone 6/NM
6 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated That is your choice Randy as long as you understand that it is considered a too low-salt brine and is not recommended for safety reasons. Doubly so with foods with a high water content (like cukes) that dilute it even further. I...
Roasted Red Pepper spread oops
Posted by booberry85(5)
3 Comments
canfanUpdated It will take a bit of time to mellow.... give it a try at Thanksgiving... :)
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