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9,414 Garden Web Discussions | Harvest & Canning
Turkey stock has film floating in jars
Posted by eddie1025
3 Comments
readinglady(z8 OR)Updated It sounds to me like protein scum, which is normal and perfectly safe. If, in preparing the stock, it's boiled, protein scum will rise to the surface in a foamy thready mass. Then it can be skimmed off. But if some is missed, it m...
Opinions on Foodsaver v3825?
Posted by wertach zone 7-B SC
12 Comments
jackieblueUpdated I would be concerned for two reasons. 1) I love my foodsaver and can't imagine why someone would want to get rid of it. Something wrong with it? Did they not use it right and caused something to be wrong with it? 2) For just a lit...
Using sauerkraut
Posted by mellyofthesouth(9a FL)
10 Comments
jimnginger(9)Updated Since there are only the two of us, I make what I can in a one gallon ice tea bottle with enough room left at the top for a one gallon freezer bag filled with some water. Use an iced tea bottle WITHOUT the bottom drain as it would...
Help needed!
Posted by sewcrazynurse(MI zone 5)
4 Comments
pqtexUpdated The library might not be your best choice. Mine has a number of canning and preserving books that date back to the 70's--definitely not up to date. Your library may be different, so just be aware. My favorite books are So Easy to ...
Pickled Pepper Rings
Posted by spacetogrow(4 MN)
2 Comments
spacetogrow(4 MN)Updated That was fast. Thank you so much!
New, and a Presto question.
Posted by Tracy93(6)
3 Comments
readinglady(z8 OR)Updated I don't see any reason why not as long as it fits. Old pressure cookers (and their recipe books) as well as some of the newer Duo models routinely offer a lower pressure option. It's great for steaming cakes and other more delicat...
Sad day, I had to put down my 20+ year old crock pot...
Posted by wertach zone 7-B SC
9 Comments
wertach zone 7-B SCUpdated I've read the instruction manual over and over on the Fagor. I also went to their website. I can't find an answer on a question I have. It goes in to warm mode when it finishes it's time on whatever it's programmed for. But it bee...
Is this to low acid for canning?
Posted by Jeff77503
1 Comment
digdirt2Updated Well you could always pressure can it with no safety concerns except it would be a 'guessed' time. For BWB canning it is "probably" safe with that much lemon juice but that's another guess. There is just no way to know f...
Mullberry Recipes??
Posted by kikistreehouse
2 Comments
sautesmom SacramentoUpdated My experience with black mulberries is that the seeds turn white when cooked, making it look like there are bugs in your jam. So I have decided for gifts to just make jelly or syrup instead, or fresh fruit pies, so I don't have to...
Newbie Question
Posted by MichelleDT
3 Comments
bcskyeUpdated Welcome to the forum! Glad to hear that you're ready to jump in and can another batch. Nothing wrong with what you did and you did it right by following the instructions in the Ball Blue Book.
mayhaw butter
Posted by pqtex
2 Comments
pqtexUpdated Thanks Carol! Jill
Which fruits and veggies to grow and harvest
Posted by lalithar
4 Comments
defrost49Updated I think you should start small and easy to see how you like the additional work. I think you ask a very good question so here's why I grow certain things: - tomatoes, like everyone else, plus I discovered oven drying paste tomatoe...
How to preserve Sungold tomato puree?
Posted by thisisme(az9b)
5 Comments
thisisme(az9b)Updated Thanks everyone. Last year was my first year canning and I purchased one pound of ascorbic acid and two lbs of citric acid. I will try canning both with and without the ascorbic acid and see how it turns out.
What blk berry in z8 makes the best jelly/jam?
Posted by jolj(7b/8a)
10 Comments
readinglady(z8 OR)Updated Well, maybe some of that old volcanic ash from Mt. St. Helens' earlier eruptions. Marionberries have been around since the late 1940's. We used to have a beautiful view of Mt. St. Helens from our dining room window. I'll never for...
Canning jar boxes...
Posted by Pepfun1-2(8)
15 Comments
readinglady(z8 OR)Updated The clear sleeve is a great idea! Are you buying or making those? I ordered peel-off labels I can use with my print design program so that I can type a description but their erasable cards are also nice. Carol
Do I need to dump my turkey stock
Posted by pixie_lou
9 Comments
morz8(Washington Coast Z8b)Updated National Center for Home Food Preservation - Here is a link that might be useful: Here:
Any Preppers out there?
Posted by val_s(z5 central IL)
5 Comments
Terri9630Updated Google "sufficient self". I've been reading and learning loads there. Found this site googling foamy jelly. First time I've made jelly so I wasn't sure if I messed up or not.
Adding Food Color to Rhubarb Jam
Posted by missemerald(7 (Virginia))
3 Comments
mellyofthesouth(9a FL)Updated What about using some other red fruit to add color to it? I bought Bonne Maman brand preserves when we lived in the Netherlands. Their rhubarb jam was the same light brown color as the fig preserves.
3 Bean Salad and Onion Relish??
Posted by kikistreehouse
3 Comments
pixie_louUpdated I make a vidalia onion relish. I originally got the recipe from the vidalia onion web site, but I can't seem to find the recipe on that site any more, but I did find it on a blog. It's just vidalia onions with vinegar and spices. ...
NCHFP Pickles Question
Posted by dirtguy50 SW MO z6a(6a)
5 Comments
dirtguy50 SW MO z6a(6a)Updated Thanks Carol, I just typed it wrong. Nice to know folk here are so attentive. Thanks again.
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