Harvest Forum - GardenWeb

What have you put up so far 2012

Posted by misskimmie(z4b Central NY) February 17, 2012

56 Comments

paradisa(Zone 5 NY Adirondacks)Updated July 31, 2012 Here's what I've put up so far: Canned 42 quarts chicken soup 14 quarts chicken broth 9 pints split pea soup 7 pints strawberry jam 21 half pints strawberry jam 7 pints strawberry rhubarb sauce 12 pints raspberry jam 21 quarts gre...

Unsafe practices

Posted by lilycrazy(Zone 5- Iowa) July 31, 2012

5 Comments

digdirt2Updated July 31, 2012 I tripled the recipe on the NCHP website. What's wrong with that? Otherwise, it would take me forever to process a half bushel of peaches. There is nothing wrong as in "unsafe" with doing that since it is a high acid fru...

Are these cukes suitable for pickling?

Posted by 2ajsmama July 28, 2012

16 Comments

digdirt2Updated July 31, 2012 This is all just semantics. Don't get so hung up on labels and terms as it only confuses the issue. Canning isn't a world of purists when it comes to labels. In the case of pickle recipes they are just cucumbers fermenting/soaking...

Jam reaching 220 degrees

Posted by judydel July 29, 2012

7 Comments

judydelUpdated July 30, 2012 Thanks everyone for your input : ) I'm starting to think it's just that the thermometer is off because the jam set completely and is just fine.

Pickle relish

Posted by woohooman San Diego CA zone 10a July 18, 2012

5 Comments

ediej1209(5 N Central OH)Updated July 30, 2012 Thanks, Dave! Edie

Processed tomatoes for the wrong amount of time!

Posted by shankins123(7aOKC) July 30, 2012

2 Comments

Linda_Lou(SW Wa.)Updated July 30, 2012 At this point there is no way to be sure if reprocessed all bacteria would be destroyed. Sorry, I would toss them, personally.

Crabapples?

Posted by jxbrown July 26, 2012

3 Comments

DestlsUpdated July 30, 2012 my sis-in-law made apple butter from hers. It tasted amazing!

Canning cole slaw??

Posted by Spicebush July 30, 2012

5 Comments

SpicebushUpdated July 30, 2012 Thanks! I suspected that it wasn't tested. I don't use untested recipes and I don't like vinegar either :)

Safety Question

Posted by blondiesc July 30, 2012

2 Comments

blondiescUpdated July 30, 2012 Thank you so much!

Cherries question

Posted by GeneTheNewGuy July 25, 2012

9 Comments

jimnginger(9)Updated July 30, 2012 Whenever I make cherry-berry syrup (or similar sauces), I always have mixing bowl of ClearJel mixed with fruit juice so I can add just the amount I need at the end of cooking to make a nice flowable (but not too flowable) syrup. K...

Salt? Canning Cherry Peppers?

Posted by ncage(z5 IL) July 29, 2012

2 Comments

ncage(z5 IL)Updated July 29, 2012 Thanks Dave for explaining everything

Chili Mango Preserves? Help, please.

Posted by cannond July 27, 2012

19 Comments

cannondUpdated July 29, 2012 John: Thank you for your offer, which I just discovered in my email. I have accepted. Deborah

Sure Jell Hot Pepper Relish Safe?

Posted by coralb(7) July 28, 2012

2 Comments

coralb(7)Updated July 29, 2012 Thanks so much! I

Green Beans--with Bacon

Posted by ceresone(missouri ozarks) June 11, 2007

19 Comments

jimnginger(9)Updated July 29, 2012 Sorry no one responded to your last question Amanda. It has been a year since you asked. I did not see it or I would have responded even though I might not be the best source of info. I regularly use chicken base in place of salt ...

Finally!

Posted by luvncannin July 26, 2012

2 Comments

luvncanninUpdated July 28, 2012 It was such a thrill and I cant wait to get more to can. I picked pears tonight, 13 gallons, and a friend gave me enough tomatoes to make a batch of ketchup so I will keep busy for a couple days. I probably will need the force bef...

Using food processor to prep for canning?

Posted by coralb(7) July 26, 2012

7 Comments

busylizzy(z5 PA)Updated July 28, 2012 Agree with Jim, using the food processor is an art form. I instructed my asst in the kitchen to shred the un used country style ribs for pulled pork. He had watched me previously using the food processor for shredding chicken, bee...

Where do you store your jars?

Posted by DianeGA(7 - ATL) July 26, 2012

9 Comments

txtom50(8a texas)Updated July 28, 2012 Industrial wire shelving might be a way to go. Comes in all different sizes and strengths. You can check it out at the link. Here is a link that might be useful: Wire Shelving

Canning fire roasted tomatoes?

Posted by caseyl July 25, 2012

3 Comments

jimnginger(9)Updated July 27, 2012 The amount of sugar in your tomatoes will NOT have anything to do with processing time. Some folks add sugar to canned tomato products to "cut" the acid bite of the tomatoes or the vinegar, lemon juice, or citric acid. J...

Crookneck squash - how big and recipes please?

Posted by 2ajsmama July 26, 2012

8 Comments

tishtoshnm Zone 6/NMUpdated July 27, 2012 One of my favorite ways to eat yellow squash is sauteed with onions, shiitake mushrooms, tomatoes and herbs. Take it off the heat and toss with crumbled goat cheese or feta or serve with a dollop of ricotta.

Wild plum jam recipe needed

Posted by lizbeth-gardener July 26, 2012

2 Comments

lizbeth-gardenerUpdated July 26, 2012 Thanks, Dave! That is a great site--I now have it bookmarked. It looks like all I need to know. Now the work begins!

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