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9,414 Garden Web Discussions | Harvest & Canning
Kilner Jars
Posted by marymd7
5 Comments
cannondUpdated I am pea green with envy over those jars. You know, there are certain non-processed pickles, like cornichons or pickled cherries, which would look terrific in those jars. I have a Helen Witty recipe for pickled cherries and use a ...
Would you...
Posted by rocketjeremy
8 Comments
dgkritch(Z8 OR)Updated You might be able to lessen your liability if you label each jar with the processing specifics. I would certainly clarify who is providing what (including what happens to the empty jar after the food is eaten). Wouldn't hurt to pu...
Help with Clear Gel
Posted by sally_grower
8 Comments
sally_growerUpdated Thanks Carol, you have a very valid point about canning fruit plain and using it for other recipies. I never thought about it that way. I'll take that into consideration from here on out. Thanks again for all of the hepl, Sally
harverd beets recipe
Posted by oldpot
6 Comments
oldpotUpdated ty flora uk for the insight to that looks like i have to do them when needed :)
oops.. too much cinnamon in my jam
Posted by got_bullmastiff
9 Comments
digdirt2Updated Oh yeah - BIG difference. I find the Vietnamese cin too strong for most uses. Gave up on it years back. When called for, I'd cut it back substantially. Like Carol said where you don't want the primary food flavor overwhelmed, cinn...
Prepping tomatoes the day before canning
Posted by daveswoodcraft
8 Comments
ltiltonUpdated This discussion brings up a question I've had for a while. When I can tomato puree or juice, it always separates into three parts: pulp at the top, clear tomato water in the middle, then more pulp at the bottom. There must be some...
Help finding the "Favorites" Thread
Posted by sally_grower
1 Comment
digdirt2Updated both bumped up. If those aren't the ones you are looking for then the link below is to all the 'favorite' discussions. Dave Here is a link that might be useful: Favorite discussions
Peach Pie Filling
Posted by cannond
4 Comments
cannondUpdated Thanks, Misemerald and Dave. I'll look for it. Deborah
pizza sauce and enchilada sauce
Posted by kerryv
8 Comments
kerryvUpdated I did and actually had some tonight on our veggie quesadillas, really tasty:)
tomato soup recipe safe for water bath canning?
Posted by kerryv
7 Comments
readinglady(z8 OR)Updated She probably got lucky, especially if she's in the habit of boiling this soup for a while. Then the risk is contamination of surfaces from splattering but not necessarily ingestion. Yes, freezing is fine, though there's a likeliho...
bejay sauerkraut question
Posted by jodikay
5 Comments
olga_6bUpdated "Pack in jars and seal, process BWB 5 minutes. (just long enough to seal jars)". In my opinion it should be: "Pack in jars and seal, process BWB 5 minutes or alternatively pack in jars, put lids on and keep in a fri...
Pear juice
Posted by kristadarin
1 Comment
pqtexUpdated I always end up with a little sediment no matter how much I strained the pear juice, so I quit worrying about it. I do let it settle in the refrigerator 24-48 hours and strain several times prior to processing. I wash the pears th...
Fruit Fresh - available in Canada?
Posted by kristadarin
3 Comments
kristadarinUpdated (blush) I have looked in a lot of places, but never in the spices section. Onward and upward! Thanks.
Should a newbie attempt canning broth?
Posted by ellen_inmo(6)
35 Comments
txtom50(8a texas)Updated One easy way to check the stove would be to use the big burner on the back of the stove. Might just be a bad switch that won't control the heat on the front burner. And you wouldn't necessarily need to check it with a pressure can...
Where can I find an approved pepper sauce recipe?
Posted by KuntryGal
6 Comments
digdirt2Updated Pepper Vinegar, the standard table condiment, is what is called a flavored or seasoned vinegar rather than a sauce. Flavored vinegars - tons of different recipes for them - don't require canning/processing as they are made with mi...
want to make wild plum jelly
Posted by casi(5)
7 Comments
digdirt2Updated Don't slightly under ripe fruit contain more pectin? Flora - yes they do but I don't like to include the hard crunchy ones just because they are bitter. I'm going to add pectin anyway so it's mostly a taste issue with me. Whatever...
pH Values of Common Fruits for BWB Processing
Posted by malna(NJ 5/6)
3 Comments
readinglady(z8 OR)Updated I've seen three sources (professional journals and university sites) that list 4.0-4.3 pH for green tomatoes depending upon closeness to maturation. Carol
Does the "ping" always indicate a proper seal?
Posted by nadjahs9
3 Comments
nadjahs9Updated It was a full-sugar raspberry vanilla jam, so it's great to know that I'm ok to leave it out and check the seal tomorrow as planned. A big thank you to both of you - you're always so helpful!
Substituting acid for water
Posted by cziga(Zone 5 -Toronto)
3 Comments
cziga(Zone 5 -Toronto)Updated Ah, thank you so much for letting me know! I thought extra vinegar instead of water would be fine, but then I figured I should ask just in case :) The air bubbles are also good to know about, I haven't seen them before like that b...
yellow tomatoes
Posted by bebet
3 Comments
readinglady(z8 OR)Updated There's a peach salsa in the document below. Also, if you search "peach salsa" on this forum there's a Bernardin recipe (IIRC it's in the Ball Complete Book of Home Preserving) posted somewhere. Carol Here is a link that...
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