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9,414 Garden Web Discussions | Harvest & Canning
Peeling peppes for salsa
Posted by jennieboyer(8)
4 Comments
jennieboyer(8)Updated Thanks everyone. I'm going to do without peeling!
Presto Pressure canner questions
Posted by SneakyP86(7B)
5 Comments
SneakyP86(7B)Updated Thanx Dave and Carol I do appreciate the help.
Help! I don't Understand The Pressure Canner Instructions!
Posted by KerenR(7)
15 Comments
digdirt2Updated Sure you can freeze it. That is always the best option with questionable recipes. From pot to freezer. But since it has been longer than 24 hours you will have to reheat it all now to boiling and cook for 10 mins. prior to filling...
Peach Jam with Whole Frozen Peaches
Posted by craftylady(9)
1 Comment
dgkritch(Z8 OR)Updated I tried to post earlier, don't know what happened. Hmmm??? Just thaw the peaches, pit and chop into about 1/2" dice. Then follow any recipe for peach jam. I've linked to the jam/jelly page at NCHFP below, there are some there...
Storing new potatoes?
Posted by 2ajsmama
2 Comments
2ajsmamaUpdated Thanks Dave - I was planning on digging no more than 24 hours before market. Consensus on Market Gardening forum is that they have to be washed for market (I might try selling some still dusty), and that way I can let them dry ove...
vinegar for pickled beets
Posted by michelelc
10 Comments
michelelcUpdated Thanks Dave! I will definitely look for 5%. I'm still a beginner and appreciate all the advice and tips. Beets are cooking right now :)
Awesome Spaghetti/Pasta Sauce
Posted by KerenR(7)
3 Comments
digdirt2Updated What recipe are you looking at? The Spaghetti Sauce recipe says 1 cup chopped green peppers not 1 pepper. Green peppers are sweet peppers but yes, you can use any color of sweet pepper you want for the recipe or even a combination...
Question on Refrigerator Pickle Recipe
Posted by dse1
3 Comments
digdirt2Updated Why does it say in Ted Allen's book that they can be eaten within a day or 2 and the Zeidrich recipe says 1 month to age? No way to know since it is just the author's opinion that they are ready to eat by then. But it is an unusua...
Suggestions for a paranoid mother please :)
Posted by Cricket_Love(4b)
7 Comments
digdirt2Updated I'm "hoping" that my seeds aren't chemically altered.... (reasoning for my paranoia is all the diseases/cancers now days with all the pesticides/chemicals used in and on your food. You can put that fear aside. Treated or...
Why cook and can dried beans?
Posted by Cricket_Love(4b)
1 Comment
readinglady(z8 OR)Updated Purely convenience for those who want a quick product that's better and cheaper than commercially canned beans. However, you can achieve similar convenience by cooking dried beans in a pressure cooker or cooking a double batch and...
fermenting mold
Posted by ashley12106
3 Comments
Linda_Lou(SW Wa.)Updated Soft and slimy means spoiled. You need to throw it all out.
how to freeze swiss chard?
Posted by michelelc
7 Comments
michelelcUpdated I cut the stems off of the leaves for the chard, and I blanched them for 3 mins instead of 2 mins. I packaged them in separate zip loc bags. I thought I could use it for a nice crunch in stir fries or soups. As for Kale, I think I...
Freezing and Canning Question
Posted by GeneTheNewGuy
1 Comment
digdirt2Updated Hi Gene and welcome. Yeah most things can be frozen and then canned later. The only issue is that the freezing will change the texture of the food - make it much softer. How much an issue that is all depends on how you'll use the ...
Canning recipes for 64 oz jars?
Posted by Charcuterie
1 Comment
digdirt2Updated NCHFP: What can I process in half-gallon canning jars? At least one canning jar manufacturer is selling half-gallon canning jars. That manufacturer has a printed note on the top that says half-gallon jars are only used for some hi...
Tattler lids - long term experiences?
Posted by ckknh(z5 NH)
9 Comments
gin_gin(5)Updated The Lehmans website does not specifically state their bulk dome lids are BPA free, and I would think they would say if they were. I have sent them a message earlier this week asking if they are BPA free, and I will post here if I ...
Onions in canning- help
Posted by katrinalynn
3 Comments
readinglady(z8 OR)Updated The "good" direction in canning terms is towards greater acidity. The farther below the 4.6pH point something is the lower the risk because harmful organisms do not like acid. The "line" for boiling water bath ...
Freezing Harvested Veggies
Posted by muddypaws4ever(6)
3 Comments
muddypaws4ever(6)Updated Thanks for the responses. That will save me a lot of time with our stir fries!
sulfering apples
Posted by scummings(6)
5 Comments
Qman62Updated I remember my grandmother use to core, peel and slice the apples and put them a wooden barrel up about six inches. She would then take some sulfer in a saucer and set it in the center of the barrel on top the apples and set it a f...
Jam Batch 'Watery'
Posted by KathyInZ6(7A)
7 Comments
KathyInZ6(7A)Updated Ohhh! Thanks for the suggestions, Carol! You're absolutely right... All is NOT lost and I'm sure it would still taste pretty darned good on/in all the things you mentioned and I'll even add on french toast. YUM! Kathy
Pressure Canning Question--Need Help ASAP
Posted by thelunaticonthegrass(6)
5 Comments
readinglady(z8 OR)Updated It's all part of the learning curve, so pat yourself on the back for what you have achieved, learn from the less-than-successful efforts, and move on. The chili can still be refrigerated or frozen, so you've lost some work but the...
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