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9,414 Garden Web Discussions | Harvest & Canning
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... :)
why steam blanch?
Posted by Barb Conrad
3 Comments
beesneeds(zone 6)Updated I never blanch kale, spinach, or mushrooms. Leafy greens work out like herbs, but I do make sure they are well cleaned before dehydrating. Mushrooms I just make sure are dirt free and slice them up before dehydrating. Carrots I do...
Tomato canning: How bad is this?
Posted by sue_ct(z6 CT)
11 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated I agree about the tinny taste so never buy tomato juice in cans, only in glass. But most of the time I use my own tomato juice. As for reprocessing, yeah the 24 hour guideline holds true. And although many posts here and on othe...
Does the "no zucchini" rule apply to soups?
Posted by Kavi Siegel
6 Comments
rgreen48(7a)Updated Kavi, I just finished the soup. Tell your Mom that it was great. Both granddad and I liked it a lot. He wasn't feeling hungry but I talked him into trying a cup of soup that he could drink and he had 2 cups! Lol. I wondered about ...
freezing peas
Posted by ancfan
6 Comments
blue_skink(z3 MB Cda)Updated Thanks v. much for the acknowledgment, bejay9_10! About the boysenberries, I'm not surprised. Fruits aren't like vegetables, you can freeze them raw, but a bit of sugar mixed in helps even more! - Ms. Skink.
Does anybody else do their canning in shifts?
Posted by Barb Conrad
3 Comments
iwannagoat2Updated This year I am freezing lots of fruit! I just bought a chest freezer to store homemade dog food and it's already half full with fruit and tomatoes! I never have the time to do it all in one day, so I'll wash, prep, chop and free...
Processing times of NCHFP recipe vs Shirley's
Posted by KSprairie
2 Comments
KSprairieUpdated Got it. Thanks for setting me straight! ;)
If I under-processed cans, can I safely boil and freeze the contents?
Posted by Kavi Siegel
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated This is one of those situations where you have to decide on the level of risk you are comfortable with. The guidelines would strongly recommend the under-processed jars this old (beyond 24 hours and especially 5 weeks old) be dis...
Share your favorite dehydrated food recipes
Posted by Peter (6b SE NY)
10 Comments
gardengrlzUpdated I have to admit that I don't use my dehydrator as often as I should or could. My favorite use, though, is for beef jerky. I like this recipe I got from Penzey's Spices: BBQ 3000 Beef Jerky Recipe 1 lb. beef 2 T brown sugar 2 T Wor...
Dills that didn't seal
Posted by traceeo
6 Comments
traceeoUpdated Perfect. Thank you for your help. I threw out all 21 jars of my grandmothers recipe and washed and sanitized the jars to use with a proper recipe! That was a lot of work to make those last week but I'm glad I dumped them.
Pickle questions. - canning
Posted by Sagekag John
2 Comments
Seysonn_ 7b-WA/HZ1Updated 1. The NCHFP recipe states 2 quarts (8cups) of water to 1.5 quarts (6 cups) of vinegar ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ You can be sure that NCHFP's guide line far exceeds the safety limit. Sey
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