Harvest Forum - GardenWeb

Questions on Harsch Crock Pot - No Bubbles

Posted by spiceblender(5) July 25, 2012

3 Comments

jimnginger(9)Updated July 26, 2012 No, do not take the lid off and keep checking. You introduce oxygen and tempt the purification critters when you do that. Take the top of near the end of the process and taste - trust your instruction book on that. I don't sit and...

Reusing pickle and preserve jars

Posted by Steppy June 17, 2012

4 Comments

lilycrazy(Zone 5- Iowa)Updated July 26, 2012 I also only reuse commercial jars for non-canned things- and the biggest reason is the rings wont screw on correctly. Plus it's not worth the risk of a broken jar in the BWB and a horrible mess to clean up. But I know alot of peop...

canning spaghetti sauce

Posted by casi(5) July 25, 2012

3 Comments

digdirt2Updated July 26, 2012 Sorry casi but I was hoping someone else would jump in on this. Neither of those recipes would meet the current approved guidelines for canning spaghetti sauce and the Taste of Home recipe probably couldn't even be safely pressure...

de Bourbon cukes/cornichons?

Posted by 2ajsmama July 25, 2012

3 Comments

defrost49Updated July 26, 2012 You can't grow French tarragon from seed. You need to find a plant. The supermarkets in our area carry vacuum packed tarragon but I've never bought it. I vote for making the pickles with the same recipe, just no tarragon. It does ...

South Caroline Peaches

Posted by tammyinwv(z6/WV) July 23, 2012

3 Comments

tammyinwv(z6/WV)Updated July 26, 2012 I love these peaches. i thought the price sounded high, but checked my local walmart when i got home and their peaches are half the size and .85 / lb. Sams Club here had some nice size ones for $7.48 / 4 lb. So i guess my $22 per ...

Bread and Butter Pickles w/o onion?

Posted by 2ajsmama July 25, 2012

4 Comments

2ajsmamaUpdated July 26, 2012 Oh, thanks Dave, I should have read this thread first. Not a big one for relish, I can try B&B chunks instead of slices. Is there an approved "chunk" recipe that will tell me how big/small to cut them? Crossing threa...

Post-Preservation Recipes ( and/or yellow plum recipes

Posted by lisamann July 25, 2012

2 Comments

digdirt2Updated July 26, 2012 Lisa - have you explored the Recipe Exchange forum here and the Cooking forums here at GW for recipes and ideas? Those forums address your question directly while this forum is more just-get-it-in-the-jar oriented. :) Like Malna, ...

Packing in jars

Posted by GeneTheNewGuy July 25, 2012

3 Comments

readinglady(z8 OR)Updated July 26, 2012 Well, those should be interesting beets! It's fine to process a smaller jar with larger ones as long as you follow the processing time for the larger size. Try to be similar in the sizes of the pieces for the most consistent textu...

Presto Canner Question

Posted by homemadecountrylife(Zone 8A CA) July 22, 2012

29 Comments

homemadecountrylife(Zone 8A CA)Updated July 25, 2012 Thank you, Dave, I'm thinking the same thing. I'm just going to freeze it all. Bummer, I don't have much space, which is why I am trying to can. But I just don't trust her methods at all, especially when she never even measured an...

Can I sub lime juice for lemon juice?

Posted by kerryv July 24, 2012

13 Comments

soonergrandmomUpdated July 25, 2012 I thought instant pectin was for no-cook freezer jam.

Another 'Can I Can It' Question

Posted by tamraclove July 24, 2012

10 Comments

Linda_Lou(SW Wa.)Updated July 25, 2012 If you take the vegetables and tomatoes, then leave out the butter, you could process as a soup. Half the jar of the solids, have with broth. Here is a link that might be useful: Canning soups.

Plum Butter???

Posted by soonergrandmom July 23, 2012

6 Comments

oliveoyl3Updated July 25, 2012 We made some in the crock pot a few years ago with no sugar added and it became a very dark color. We used a hand blender to mix and decided it was an excellent base for quick sauces to go with meats. We labeled the jars Plum for ...

Newbie's stupid question about Katie's garlic tomato soup

Posted by tomatotomata July 25, 2012

2 Comments

tomatotomataUpdated July 25, 2012 Thanks, Dave. I see your GW name on other forums, and you are always so helpful.

Preserving Pocket Soup

Posted by cannond July 24, 2012

5 Comments

digdirt2Updated July 25, 2012 Jerky guidelines. Here is a link that might be useful: NCHFP - Jerky

Canning Question

Posted by jude31(6 E Tn) July 25, 2012

2 Comments

jude31(6 E Tn)Updated July 25, 2012 Thanks, Dave. jude

What is a lug in pickles and recipe question

Posted by Mary1956 July 19, 2012

8 Comments

Linda_Lou(SW Wa.)Updated July 25, 2012 Put the pickles in the jars at room temp. then boil the syrup and put over the pickle chunks in the jars.

Shagbark Hickory Nuts

Posted by bgator(6) July 25, 2012

1 Comment

digdirt2Updated July 25, 2012 Here you go. A previous discussion about them from folks that use them that should answer your questions I think. Dave Here is a link that might be useful: Shagbark Hickory nuts

Storing tomato's juiced or cut up in the fridge before processing

Posted by vschlaff July 24, 2012

3 Comments

vschlaffUpdated July 24, 2012 Thanks! I will plan to freeze them as I pile them up.

dried canteloupe?

Posted by sandy0225(z5 Indiana) July 23, 2012

3 Comments

sandy0225(z5 Indiana)Updated July 24, 2012 the first pieces I put on there are dry enough. I really like it. It does taste different than fresh though, and much sweeter.

Pressure Canner

Posted by melfield_wy(5b Wyoming) July 21, 2012

5 Comments

Linda_Lou(SW Wa.)Updated July 24, 2012 No more than 15,000 BTU's for canning.

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