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9,414 Garden Web Discussions | Harvest & Canning
Do I have to have a pressure canner for spaghetti sauce?
Posted by casi(5)
2 Comments
digdirt2Updated There are also spaghetti sauces without meat that require pressure canning because they are made from a mixture of low-acid vegetables - tomatoes, onions, peppers, garlic, mushrooms, etc. So it isn't just the meat that is an issue...
What if you have less to can than the recipe calls for?
Posted by sunnibel7 Md 7(7)
5 Comments
sunnibel7 Md 7(7)Updated Ah, so, I get it. I actually ordered the part for the adjustable weighted gauge, but had forgotten. Now that table makes sense. Haven't looked at recipes for pickles yet, good to know! I guess the canner is deep enough, it's 16 qu...
Vinegar Question
Posted by GeneTheNewGuy
2 Comments
digdirt2Updated And stay away from the vinegars labeled "apple cider flavored" as they aren't 5%. The 5% acidity will be clearly stated on the label. If not, don't use it. Dave
I had forgotten about planting these
Posted by Country Sunflower
2 Comments
nancyofncUpdated To make sweet peppers turn color quicker, pick them when they just start to have some color on the green, close them up in a paper bag with an apple, and let them sit for a day or two. Nancy
Stunted growth artichokes
Posted by lindalu2222
1 Comment
digdirt2Updated Hi - I see you also posted this on the Vegetable Gardening forum, which would be the best forum for it, so best to let the answers be posted there to avoid duplication. Dave
Newbie question about liquid pectin
Posted by Kim Ladin
1 Comment
digdirt2Updated Can't help you with the amount because most recipes that call for using liquid pectin call for 2 pouches and wife and I seldom use it because of the setting issues with it. I'm sure Carol or others will be along and they are much ...
A SAFE refrigerator dill pickle recipe? Please?
Posted by QueenOfKing(4)
7 Comments
digdirt2Updated f you are making a pickle for the fridge, there is no safety worry. You can use any ratio you like for vinegar and water. Sorry but I have to disagree with that statement. First because a 1:1 ratio of vinegar to water is the recom...
LOTS of long green peppers got soft - any ideas?
Posted by jennieboyer(8)
4 Comments
dgkritch(Z8 OR)Updated Are these anaheim type peppers? If so, I agree that they aren't going to make good pickles at this point. However, you can still roast them (high heat to blister the skins, not cook them), peel and freeze (either in big slabs or d...
Big banana peppers - need to anything special for pickling?
Posted by jennieboyer(8)
3 Comments
wertach zone 7-B SCUpdated I liked them, they were crispy, but not dill pickle crispy. Thirteen co-workers tried them. Two spit them out as soon as they put them in their mouth, but those two don't like pickled stuff anyway. The only complaint from some of ...
Pots and Pans Question
Posted by GeneTheNewGuy
4 Comments
malna(NJ 5/6)Updated Yep, the enamel lined pots are fine. Have fun canning!
Blueberry Peach jam
Posted by jude31(6 E Tn)
2 Comments
2ajsmamaUpdated I think it's b/c of the pectin. Try a low/no sugar pectin and adjust the sugar to your taste. It may not set up very well with regular pectin if you reduce the sugar.
Recipes
Posted by easyquilts
5 Comments
digdirt2Updated I'm a little worried about my ability to safely move a 23qt. Canner, filled with very hot water. Honestly, you never have to do that anyway. There is never any reason to be toting a full hot canner anywhere that I can think of. I ...
peeling pears for mincemeat
Posted by pqtex
1 Comment
malna(NJ 5/6)Updated I usually taste a bit of the fruit - with the peel - before I can them. I got some pears last year from a local organic farmer that had a tender, flavorful peel, so I didn't bother peeling them. The next time I bought them, the pe...
Planning a preserving kitchen
Posted by gail_ish(5a ON)
47 Comments
analjubUpdated Only one advice from me- dont use Corian DuPont for kitchen counter top-I have it and it cracked twice!!!
Measuring Amounts
Posted by GeneTheNewGuy
2 Comments
GeneTheNewGuyUpdated Thanks. That made a lot of sense. I think the person talking to me was misinformed. I'll be back with more silly, er, uh, basic questions. Thanks again The New Guy, Rookie
How long do tomatoes take to thaw?
Posted by jennieboyer(8)
1 Comment
digdirt2Updated I don't think you want them sitting out uncovered all night. I usually take the bags out of the freezer and just set the bags in the sink before going to bed the night before. They are still somewhat icy the next morning. If I for...
Question about Canning Gumbo Base (without the Roux!)
Posted by Charcuterie
2 Comments
CharcuterieUpdated Ahh those are two very good tips thanks so much for your reply and for the link. You're great! :)
Sediment in pear juice...
Posted by pqtex
2 Comments
pqtexUpdated Thank you. I will let the juice settle an extra day. I have been dampening the bags before straining. I tried the coffee filter for the 3rd straining, but it was useless because it clogged up so fast, even when the juice looked cl...
Need help with Presto Pressure Canner ASAP
Posted by SneakyP86(7B)
5 Comments
SneakyP86(7B)Updated Well it seems that it was a combination of 2 different things. You will have to realize that I was making a triple batch of Annie's Salsa after working out in the garden in our 95 degree days we've been having here lately. So I wa...
Best method for putting up spaghetti squash?
Posted by Jaeger62(8a)
1 Comment
digdirt2Updated It freezes well. Far as I know that is the only available option for preserving it other than root cellar storage. I have thought about trying to dehydrate some to see how it worked but have gotten around to trying it yet. Dave
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