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9,414 Garden Web Discussions | Harvest & Canning
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
Ground cloves and allspice instead of whole
Posted by Judy
7 Comments
JudyUpdated I wondered about that. I'm going to make another larger batch and I'll be sure to use a spice bag to be on the safe side.
Steam juicer with spigot vs hose & clamp
Posted by KSprairie
3 Comments
KSprairieUpdated Thank you, Dave. I re-read a lot of the posts... I just need to make a decision and order one. I think it would be so helpful for the upcoming wild plum and elderberry harvests!
Question about eggplant.
Posted by Barb Conrad
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Peel, slice into 1/4 to 3/8" slices into ascorbic acid bath, steam blanch small batches for 3 min. then into ice bath, drain and pat dry, dehydrate at 125-130 degrees until leathery. They will darken so use in recipes where ...
Pickled Brussels sprouts
Posted by mabeldingeldine_gw
5 Comments
LoneJack Zn 6a, KCUpdated I just found another discussion about this same recipe from a few years back. Dave mentioned that the NCHFP recipe called for straight vinegar instead of half vinegar and half water. Also wondering if 1/8 tsp of pickle crisp per...
Had to stop in the middle of processing--urgent!
Posted by food_lover
2 Comments
annie1992Updated I agree, dump the sauce in a pan, heat it up, put it into clean jars with new lids, and process again for the full time. Fortunately, tomato sauce shouldn't suffer from being reprocessed, so I wouldn't hesitate to do it again. An...
Bread and butter pickle chunks?
Posted by gardenmom(z4 WA)
2 Comments
nancyofncUpdated If I have really big cukes I cut them in half lengthwise and then crosswise using a small scalloped-edged cookie cutter down the length, through the skin to the middle, and then slice them 3/8" thick or so if need be. They lo...
Canning blackberries for baking
Posted by KSprairie
8 Comments
annie1992Updated I agree with Dave, I think they'd be too soft after both freezing AND canning. They'd make awesome syrup for pancakes, though, or some really good jam. Annie
Just picked 15 lbs of butter beans...best way to preserve?
Posted by pqtex
12 Comments
annie1992Updated dkstorm, those look beautiful. I freeze October beans without blanching, I just put them into ziplock bags and into the freezer. If I wanted to store them longer, I might put them through the FoodSaver after freezing on a sheet ...
Vegetable Soup
Posted by Judy
2 Comments
JudyUpdated Thanks Dave, this is going to be way too easy :)
Dill Pickles Too Salty
Posted by john11840(z6/CT)
7 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Brined for 10 days? Do you mean they were fermented? Pickles are brined for a few hours or maybe overnight except for fruits and a couple of candied sweet pickles. If you are fermenting them and added too much salt to begin with...
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