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9,414 Garden Web Discussions | Harvest & Canning
Fermenting ?s
Posted by eric_in_sd_z4(5)
16 Comments
tracydr(9b)Updated Been waiting on the price of cabbage to go down this year to make kraut. I don't usually grow cabbage as its not a vegetable that seems to do well in my garden. For some reason, the price has been staying fairly high, around 65 ce...
could someone post some of those MES Con... receipes
Posted by jeanwedding(6 ky)
1 Comment
pixie_louUpdated You can probably get the book at your local library. I'm not sure about copyright infringement for posting the recipes online. Doesn't mean people don't do it.
canning baesuk
Posted by timothina(7a)
3 Comments
readinglady(z8 OR)Updated Yes, I knew what they are. Jujubes have a pH of 5.2, so they're high, but so are Asian pears and that acidified syryp should be sufficient for both. Carol
anyone else having trouble with youtube?
Posted by jeanwedding(6 ky)
3 Comments
jeanwedding(6 ky)Updated . SORRY i forget the "l" in pickling. yes, i wanna see it in action. though I follow the BALL recipes..... Sometimes pictures show a thousand words...... Thanks jean
canned meat
Posted by backyardbum
8 Comments
John__ShowMe__USA(5/6)Updated Lynn, You might like something like this beef recipe: (click for larger image) Really good right out of the jar & tonight plan to have on top of some artichoke root flour pasta that I heard about on Dr Oz the other day. There ...
Canning chicken thighs
Posted by John__ShowMe__USA(5/6)
19 Comments
John__ShowMe__USA(5/6)Updated Aha! This is what I was thinking of & not the chicken base. I've used this before when canning meat & thought it very good. john
Canned salsa doesn't taste good
Posted by mt_teacher(4-5)
2 Comments
mt_teacher(4-5)Updated I can't find the exact recipe--I've used a number of different ones this fall and have since found one I liked better, so I didn't keep track of this first one. It had lime juice to acidify it, and fresh cilantro...and it was a ca...
Frozen food after power outage
Posted by 2ajsmama
11 Comments
2ajsmamaUpdated Hot dogs said "fully cooked" so he figured he'd take a chance on them, like you said (if) the freezer stayed around 40-41 max it's the same as the fridge and he would keep hot dogs in the fridge for a week OK. He got pow...
anyone make ambrosia conserve?
Posted by jeanwedding(6 ky)
5 Comments
readinglady(z8 OR)Updated OK, now I've found the recipe. There's minimal natural pectin in that recipe, so I think as Dave said, without a lot of cooking, that probably never was meant to achieve a firm set. (Too bad the Ball book doesn't say that or list ...
Bon Appetit Cranberry Pepper Jelly
Posted by robinkateb(z4 VT)
6 Comments
tracydr(9b)Updated I've got some of the hottest jalape�os I've ever grown right one, a bumper crop. I might just make this cranberry jalape�o jelly. My peppers are hotter than serranos and I have a ton of them.
Is this Safe? from '10 Money-Saving Tips for Buying Meat'
Posted by wertach zone 7-B SC
2 Comments
tracydr(9b)Updated It's been my experience that meat from the store is already close to going bad. Just a couple more days in the fridge and it's off. Plus, when it's sealed, it gets slimy and smelly. I would never do this with store-bought meat. I ...
Steamer canning Concord grape juice question
Posted by tatton95(5)
9 Comments
happyday(WI4a)Updated Some water weight is lost from steam boiling off, too. Not just from the water pot but probably from the fruit as well. If you also weighed all the water that you put in the base and subtracted what was left you could find out how...
aphids in broccoli
Posted by austinb82(USDA 8)
3 Comments
happyday(WI4a)Updated Thanks for the tip, Dave and Morz. I did not know that.
Kraut is ready, now what?
Posted by skeip
7 Comments
canfanUpdated after 80 lbs of shredded cabbage which we ended up bringing home two 5 gal buckets home(we only wanted one bucket) because the others who helped shred didn't want to take any home. Used turkey roasting bags for the brine which did...
White fluffy mold on horseradish roots
Posted by happyday(WI4a)
9 Comments
readinglady(z8 OR)Updated Instead of ascorbic acid you could use Fruit Fresh or any similar vegetable whitener. Regardless, that's an appearance issue, nothing else, and it could be deleted. I don't see the acidity level as an issue for a refrigerated prod...
canning advice from the experienced canners
Posted by danielmlane(7 / 8)
8 Comments
roginUpdated This is what I did. I didn't realize that salsa canning had to be so specific. 25 cups of chopped , skinned, roma tomatoes, 12 cups of chopped red onion, approx. 450 grams of chopped jalapenos, 500 ml tomato paste, 1 cup cilantro,...
Tons of unripe hot peppers - what to do?
Posted by 2ajsmama
13 Comments
drmbearUpdated One of the great advantages of gardening is actually getting ripe peppers from the garden. Think of all the people that think "green peppers" are "ready," and that think jalapenos are "supposed" to be...
freezing jalapenoes
Posted by kerryv
6 Comments
drmbearUpdated Frozen, they are certainly not like fresh, but they are way - way more crisp and fresh-like than anything you can can. When I'm cooking ground meet for a recipe I can toss in a handful - they are being cooked, and the consistency ...
Canning oranges
Posted by kikistreehouse
8 Comments
bejay9_10(zone 9/10)Updated My citrus does well also. I'm presently in the middle of making lime juice wine. This is my 2nd batch, and I think I'm finally beginning to work out the problems. Citrus wines are rather acidic - but actually when I tasted this no...
pickled Jalapeno pepper rings are too spicy!
Posted by shmooey(7B Seattle)
21 Comments
macybabyUpdated I used 3/1 vinegar to water ratio. I'm not sure if that would be considered strong or not.
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