Harvest Forum - GardenWeb

Posted by 2ajsmama March 8, 2012

2 Comments

eahamel(9a)Updated March 10, 2012 Most seeds will be good for several years at least, if they are kept from high temperatures. I keep mine either in the refrigerator or in a filing cabinet drawer. Exceptions are onions and carrots, which don't remain viable more t...

Canning Element

Posted by bookjunky4life(5 Central IL) March 8, 2012

6 Comments

morz8(Washington Coast Z8b)Updated March 8, 2012 Check here for appropriate canning elements for your stove, call them if not sure if will fit your model. I've ordered plenty of appliance parts from them over the years, including my canning element - quite happy with their servi...

Quart Jam BWB...is it safe?

Posted by bks76 March 6, 2012

2 Comments

luvncanninUpdated March 7, 2012 I cant say if it is safe but I have done it several times, with and without sugar. I have never had any problems so far but I check all my home canned goods carefully when we open them. I have done wild plum jam, grape and blackbe...

This Is A Recipe, But....

Posted by bcskye February 25, 2012

5 Comments

bcskyeUpdated March 5, 2012 Mommymammal, you're right and I would not be using 1 T. of salt per jar regardless of what sized jar I use. This was a recipe I found and I would minimize salt for my use. I minimize or eliminate salt for most all of my cooking an...

afraid of pressure canner

Posted by gardener1908 July 12, 2009

63 Comments

gardnpondr(Zone 8)Updated March 4, 2012 Well you're not going to believe this but someone just gave me a pressure canner just like the one I already have. So now I have two! This is wonnnnnderful having two! SO I came back on here looking for the right model number so I...

need stewed tom atoes recipe

Posted by jwangelin August 29, 2010

5 Comments

Linda_Lou(SW Wa.)Updated March 4, 2012 You can safely add any dried herbs or spices to a product and have it safe. That will be fine.

First time dehydrating

Posted by val_s(z5 central IL) September 22, 2010

15 Comments

John__ShowMe__USA(5/6)Updated February 29, 2012 "Hi everyone. Have always been a lurker, but I have to ask john__showme__usa, how the cheddar popcorn seasoning came out, I might try that." It was good but not great & not really worth the time and effort. Took lots...

Pressure canning question-I hope I didn't screw up!

Posted by ashleybakes February 25, 2012

9 Comments

readinglady(z8 OR)Updated February 28, 2012 Some recipes are tested without citric acid and some with it. In this case, adding citric acid to plain tomatoes makes boiling water bath OR pressure canning possible. A lot of people don't own a PC. The stewed tomatoes have low-a...

anaheim peppers

Posted by luvncannin February 26, 2012

5 Comments

luvncanninUpdated February 27, 2012 This case was actually a blessing along with 12 cases of blackberries and 2 cases of grapes. I was jammin and freezing as fast I could move. on the pepper jelly i would like it a little hotter next time so I may use jalapenos. I j...

Canning Sauerkraut Question

Posted by eahamel(9a) February 26, 2012

2 Comments

eahamel(9a)Updated February 27, 2012 Thanks, this is the type of answer I needed, Dave. Both will ferment until I'm happy with the texture. I just don't want to let them ferment that long then cook them further with the bwb and have them get mushy.

Having Fun With Our Apple Peeler/Corer, Slicer (Video)

Posted by lpalta(z5 NY) February 26, 2012

3 Comments

lpalta(z5 NY)Updated February 26, 2012 Don't feel bad--I have a tight DH. And only one Pampered Chef gadget.

Caramelized onions

Posted by smdane05(8) February 20, 2012

8 Comments

readinglady(z8 OR)Updated February 25, 2012 The caramelized onion relish recipe is "cannable" because of the generous amount of acid, both red wine and balsamic vinegar. A plain caramelized onion mixture (i.e. onions+olive oil/and or butter+optional herbs and flav...

kumquats in syrup

Posted by timothina(7a) February 22, 2012

4 Comments

readinglady(z8 OR)Updated February 25, 2012 Canning will make it shelf stable and I see no problem with that recipe. The only instruction I see for refrigeration is overnight before reheating and processing. That's to allow the kumquats to absorb and equalize weight with th...

Help - pressure canned chickpeas all moldy!

Posted by lilymama November 23, 2011

21 Comments

readinglady(z8 OR)Updated February 25, 2012 Table salt can certainly make a difference due to the anti-caking and free-flow additives. Those can turn liquids cloudy, for instance. Carol

My attempt at hot sauce

Posted by mellyofthesouth(9a FL) January 26, 2012

7 Comments

gardenman101(Z6 Spingfield, Ma)Updated February 24, 2012 mellyofthesouth, Do you have the recipe for the hot suace? or is it posted somewhere else in the forum. My son loves hotsuace, and i tend to use it in cooking as well but i find the prices a little to expensive for the good stuff ...

Why I Process my own Food!

Posted by uaskigyrl(7) November 28, 2011

27 Comments

2ajsmamaUpdated February 23, 2012 Yeah! I made yogurt! 4C of 1% milk and 1C of whole pasteurized non-homogenized milk from local dairy. I heated it in a Pyrex bowl on top of a saucepan on the stove, got to 165, little bubbles and a skin on the edges, cooled to abo...

Sauerrubenkraut?

Posted by John__ShowMe__USA(5/6) December 21, 2011

42 Comments

John__ShowMe__USA(5/6)Updated February 23, 2012 "John, Do you think kefir water would work the same way milk kefir whey does to get the fermentation started? I'm thinking of experimenting with it." I've never tried making kefir water, so really can't say. Something I ...

Avocado - freezing - oxidizing.

Posted by bejay9_10(zone 9/10) November 23, 2008

16 Comments

woodpecker11Updated February 23, 2012 So how did it work when you froze your avocado unpeeled?? I live on an island in Alaska, avocados sometimes get frozen during shipment (not intentionally) and are mushy and brown when you open them. Of course, they have had time t...

KitchenAid foodmill for grape or apple juice?

Posted by steve22802(7a VA) February 22, 2012

4 Comments

steve22802(7a VA)Updated February 22, 2012 Planatus, I've been thinking some about building my own juice press. Have you seen any designs on the web that you like? There are various homemade presses shown on YouTube. I like the one at the following link as I already have a...

Pumpkin Pineapple Autumn Glory Recipe Question from Pumpkin Threa

Posted by eahamel(9a) February 20, 2012

5 Comments

readinglady(z8 OR)Updated February 22, 2012 I think bottled is a good idea. Also, the zest has a higher pH than the pulp, so using bottled juice gives you more "comfort" overall. Let us know how the recipe turns out. I haven't tried that one. Carol

9,414 Garden Web Discussions | Harvest & Canning