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9,414 Garden Web Discussions | Harvest & Canning
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...
Vanilla Bean
Posted by rocketjeremy
3 Comments
Stephanie FiggUpdated Peach jam with the insides of a vanilla bean (or two) is awesome!
Half Pints Processing Time
Posted by Gayle McKinney
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Yes when you elect to use smaller jars they are always processed at the larger jar time. Dave
Pickled Dilled beans
Posted by Judy
4 Comments
JudyUpdated We did grow dill but it is all going to seed (heads). Dave I am using the recipe that calls for pints but I prefer to do them in 1/2 pints so they get eaten in one sitting instead of getting lost in the refrigerator. Thanks for ...
What to do with overdone jam?
Posted by daria(Z5A ME)
31 Comments
themadpatterUpdated Well, add me to the too stiff camp. I realized after reading this that, while I was paranoid about my stuff not jelling enough, I have made more batches of too stiff than runny. The plum and peach and peach/plum jams I made this y...
How to store peppers till I have enough to dehydrate?
Posted by beesneeds(zone 6)
5 Comments
beesneeds(zone 6)Updated I just put peppers in the smoker. A few each of Black Hungarian, Bulgarian Carrot, and a hot red mystery pepper, and a large tray of mixed wax and banana peppers because I didn't feel like running canning for just a couple pints o...
Can I pressure can my marinade safely?
Posted by rystog
3 Comments
rystogUpdated Thank you both so much for replying! I was hoping not to have to freeze, being low on freezer space, but I suppose not killing my family takes precedence over saving freezer space :) that recipe looks good, I will be trying that o
A New Way To Cut Corn Off The Cob
Posted by bcskye
6 Comments
annie1992Updated LOL, bcskye, and I just did a whole bushel of corn today, with a knife. Where is my cordless drill, I wonder. Annie
Looking for easy hot pepper jelly recipe: hatch chiles!
Posted by reesepbuttercup 7a- Utah
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Hot pepper jelly recipes Hot pepper jelly recipes from Joy Favorite pepper jelly recipes From the Ball pectin brochure: 4 c. peppers 1 c. cider vinegar 5 c. sugar 1 pkg pectin You can use any combination of peppers you want - hot ...
You can't just tell me I can't use half gallon jars....
Posted by farmerboybill
75 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Then until they do we need to stick with all the research and testing that has been done and has been published that shows acidification IS necessary. The use of the 1/2 gallon jars and estimating a processing time is a personal ...
Increase cayenne pepper?
Posted by shermthewerm(8 PNW)
6 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated That's often the case with dry herbs and seasonings - add more after opening the jar. Some of them, if increased when making, can turn really 'off' during storage. Some will turn really bitter (like basil and oregano), some fade...
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