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9,414 Garden Web Discussions | Harvest & Canning
green pimentos
Posted by wertach zone 7-B SC
3 Comments
wertach zone 7-B SCUpdated She doesn't want to can them, she just wants to make them OK for fresh homemade pimento cheese.
Sterilizing sand
Posted by adrock430(6A)
7 Comments
adrock430(6A)Updated Thanks everyone. Just checking to make sure I don't need to sterilize. Just started home brewing beer, where cleanliness is godliness, so kind of paranoid. I'll just reuse...Thanks! Adam
Fridge pickles
Posted by happyday(WI4a)
2 Comments
happyday(WI4a)Updated Thank you for the answer. What if I had added more vinegar and salt at the time I put the cukes in, would it have fermented and been safe then?
Cabrita, red chard kimchi, how do you make it?
Posted by jeanwedding(6 ky)
2 Comments
cabrita(9b SoCal)Updated This is the recipe I used. I used either multi colored chard or tuscan kale instead of the nappa cabbage. For the sweet rice flour I pulverized short grain rice. I used soaked and blended mix of sea vegetables instead of the fish....
honey or sugar?
Posted by jwangelin
1 Comment
readinglady(z8 OR)Updated Honey presents some challenges in jam-making. Generally it doesn't react with the fruit and acid in the same way as sugar. It has a different structure and the results will also be different. Honey is acid. In one way it's an adva...
How to freeze stuffed peppers?
Posted by 2ajsmama
2 Comments
2ajsmamaUpdated Thanks Dave - I've frozen cooked rice with raw meat and seasonings when I've had extra (I don't brown the meat when I'm cooking stuffed peppers or cabbage), but I've never frozen stuffed peppers before, and though I froze leftover...
About Canning Green Tomatoes
Posted by northerner_on(Z5A ONCanada)
1 Comment
pixie_louUpdated Can you post the recipe you used, or a link to it? That is really the only way for someone to determine if the recipe you used is safe. Salting is typically used to draw out excess water from the vegetables before pickling. The ri...
Bejay please explain what you said
Posted by jeanwedding(6 ky)
2 Comments
bejay9_10(zone 9/10)Updated That's what I said OK - but perhaps I misunderstood your complete question, as I just read one posting. I thought you wanted to know what to do with your green and ripening tomatoes. Am I confused? I do quite a bit of fermenting -...
what to do with all the green tomatoes?
Posted by kerryv
6 Comments
mommymammal(z5NY)Updated That bread recipe sounds interesting--I guess you can put almost any kinds of vegetables in sweet quick breads (except alliums!). I saw a recipe once for eggplant bread--pretty much a standard zucchini bread type recipe except wit...
about my green tomatoes again
Posted by jeanwedding(6 ky)
1 Comment
digdirt2Updated Aw come on Jean why yet another new post on the same subject when it is just a continuation of the previous post? Please don't do that. Just post your new question on the already existing thread and it gets bumped back up to the t...
I was mistaken its 'true Lemon' etc
Posted by jeanwedding(6 ky)
1 Comment
digdirt2Updated Yeah that appears to be the powdered stuff Pixie Lou discussed in your other post on this question. It is not approved for canning. Dave Here is a link that might be useful: other post
do I add citric acid to
Posted by jeanwedding(6 ky)
4 Comments
digdirt2Updated Agree. Some prefer the citric acid, some the lemon juice, some use lime juice. It is a matter of personal taste. Neither affects the flavor IMO. Dave
processing product
Posted by ljpother(3a)
4 Comments
readinglady(z8 OR)Updated If you didn't water bath it, then it's open kettle canned, which is actually a misnomer because the product isn't canned at all, just sealed in a jar, with all remaining organisms intact. Refrigeration would be an appropriate opti...
salsa verde
Posted by kerryv
7 Comments
caboodle(9A)Updated Kerry, I like to peel my ripe tomatoes for canning purposes, but I never peel the green ones for salsa verde and we can't tell that the peel is even there. Judi
anyone try 'just Lemon' ? or
Posted by jeanwedding(6 ky)
2 Comments
pixie_louUpdated Do you mean the powdered lemon/lime/orange? I used to buy all 3 - but can't find it in the stores anymore. Add 1 packet with a yellow packet of artificial sweetener to a quart bottle for a "weak" lemonade. I'd want to re...
Quick Question - Pickle Crisp in Beans
Posted by pixie_lou
2 Comments
pixie_louUpdated I ended up using the label rate - which was 1/4 tsp per quart. But they only mention pickles on the label. I had read somewhere on this forum that people were using 1 tsp per quart for potatoes. I guess I'll crack a jar real soon ...
got lots od green CHERRY tomatoes
Posted by jeanwedding(6 ky)
3 Comments
drmbearUpdated I've used green cherry tomatoes just as I would cucumber (or squash) slices to make bread and butter pickles. It makes an awesome addition to a salad in the winter time.
Cans floating in canner pre-processing
Posted by kriswrite(zone 8)
2 Comments
kriswrite(zone 8)Updated It turned out I just hadn't packed them firmly enough; a stupid mistake! But thanks for trying to help :)
Bubbling Tuna!
Posted by cb9501
19 Comments
timsueocUpdated Just processed a batch of raw tuna with oil like I've been doing for 15 years or so and this is the first time I can recall the tuna bubbling for so long. It's been about 1-1/2 hours now. The jars get some oil on the outside so I ...
Yams/sweet potatoes question
Posted by taycia
6 Comments
tayciaUpdated thanks so much Dave! it really clears it up. I will try the "cool to cut" method next time. Yams are such a good price around this time of year here so i hate to pass up the price when i don't really have a cool/dry plac...
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