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9,414 Garden Web Discussions | Harvest & Canning
Thank you.
Posted by kristadarin
4 Comments
digdirt2Updated Thanks for the thanks. :) Dave
using pickle crisp instead of Alum
Posted by vschlaff
7 Comments
carolinagirl1Updated I make this recipe with great success and subsituted crisp per bottle instructions in place of the alum....what you can do to hot pack this is cover all your pickles in sugar in a large container after the vinegar soak and pour of...
How much pectin do tomatoes have?
Posted by malna(NJ 5/6)
5 Comments
hcoon(5a)Updated Ah! I didn't realize that! (clearly...). Good to know!!
Pickled Pepper rings NCHFP recipe..can I use quarts?
Posted by KuntryGal
6 Comments
digdirt2Updated Where can I find an adjustment to the Jalapeno Rings recipe that doesn't use the Pickling Lime? No such thing. Pickle Crisp is a jar additive. So all you do is just skip the pickling lime part of the instructions in the recipe and...
Can I stack jars?
Posted by laceyvail(6A, WV)
2 Comments
digdirt2Updated Like malna said - layer of cardboard box or thin plywood between them to evenly distribute the weight. No direct jar to lid contact. Dave
Pressure Canner / BWB - newbie question
Posted by KuntryGal
4 Comments
digdirt2Updated Link below is to the parts that are available for your Presto Model 7B. The 3 piece weight set often discussed here will not work on it because of the shape of the vent pipe. So you will have to have your gauge tested (see ** belo...
Is this okra safe?
Posted by KuntryGal
4 Comments
digdirt2Updated I blanch over steam for 3-4 mins. If the pods are quite large give them an extra min. Then into ice water. I linked the instructions for freezing them below. Dave Here is a link that might be useful: Freezing Okra
Canned Fig recipes anyone?
Posted by wertach zone 7-B SC
5 Comments
marymd7Updated The Ferber book also has a recipe for fig-orange jam that is excellent. With both lemon and orange juice as well as orange slices, the acidity should be safe.
Freezing Eggplant
Posted by skeip
5 Comments
pqtexUpdated Yum...I'm going to try that! Since I already have frozen cooked slices and pre-made casseroles and dressing, my plain chopped frozen packages of eggplant haven't been getting used. Your method sounds like a delightful addition to ...
Rewashing Jars
Posted by sue_ct(z6 CT)
15 Comments
cannondUpdated Like Flora, I put my jars in a cold oven, on a cold cookie sheet. I find it's much easier to grab each jar from the oven then to fish them from simmering water. In twenty-five years I've never had a jar break in the oven, but I've...
Pickled broccoli spears recipe?
Posted by timbersmith(6A)
4 Comments
readinglady(z8 OR)Updated That's the BH&G canning book and we still don't have a definitive answer on how their recipes were developed and tested (if they were). For that reason I'm personally steering away from anything in it other than the clearly hi...
Pickle Crisp after Canning?
Posted by blackcows
7 Comments
cziga(Zone 5 -Toronto)Updated Thank you ... i tried the grape leaves last year and I'm not sure they were quite successful :) I wanted to try pickle crisp this year ut my first batch is refrigerator pickles and I just wanted to make sure ... thanks!
Canning sweet onion recipe/safe??????
Posted by rosajoe_gw(8)
8 Comments
ShadyGroveNaturalFrmUpdated Linda, much time has passed since you posted, but for others wondering the same question: No, you can't use water instead of vinegar in this recipe. The vinegar changes the pH of the recipe, which is necessary to create the acidic...
Ball Basil Garlic Tomato sauce recipe
Posted by KimHat(7)
13 Comments
digdirt2Updated There just isnt a lot of room for creativity because if you get too creative you give someone (or yourself) botulism. You are correct, there is little "creativity" allowed in canning. Creativity belongs in cooking which ...
Boiling down/ thicken and density question
Posted by Han123(5a)
1 Comment
planatus(6)Updated I understand your question, and it's a good one. Putting Food By recommends slightly longer processing times (35 min) for tomato paste compared to tomato sauce (30 min), which is probably because of the density. I think the long c...
winter squash
Posted by dab07
3 Comments
planatus(6)Updated All three of those are great squash. If some are a little off type, so be it. They will be delicious! I think all of them change colors when they are ripe, with noticeable lightening of the rinds.
Fermenting advice
Posted by michelelc
9 Comments
readinglady(z8 OR)Updated They're just adding a small amount of vinegar to inhibit the growth of mold in the early stages. As lactic acid forms, the vinegar becomes no longer necessary. Mold can be more of an issue in warm summer weather. Carol
Apple Butter with Peels & Double Decking Jelly Jars
Posted by kriswrite(zone 8)
3 Comments
digdirt2Updated It's your choice of course as long as you accept that unpeeled adds additional bacterial and mold risks. That's why peeling is what is recommended by the standard guidelines. Personally I can't relate to apple peels in either if I...
One large all American or multiple small prestos / mirros
Posted by AdamWV
9 Comments
AdamWVUpdated Sorry I accidentally posted the same thing twice and I couldn't figure out how to edit it.
Bumbleberry Jam - Take 2
Posted by nameltrab
16 Comments
olga_6bUpdated Me too. Will do it only for traditional high sugar or high acid jellies :) I am playing by the rules and am very "safe" when I am doing vegetable canning, etc. Olga
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