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9,414 Garden Web Discussions | Harvest & Canning
Chocolate Raspberry Sauce
Posted by snowbunny_wi(4)
12 Comments
gardengalrn(5KS)Updated I am going to try this recipe this week. I know fresh berries would be preferable but is there any sizable difference with frozen? The fresh would be costly but if it would be worth it....Lori
European Canning Jars with gasket and metal clips
Posted by bella_trix(z6b SE PA)
56 Comments
readinglady(z8 OR)Updated I'm sorry, I don't understand this comment: Yes, it may be more common not to have one of these Weck or bail jars seal, but have you thought about the fact that our two part lidded Ball type jars are just not as sensitive to conta...
preserving radishes??
Posted by andrea00(z5IA)
14 Comments
tdunn82_gmail_comUpdated I just recently did a fridge radish pickle. Super simple but came out sooo good. Radishes Sliced Banana Peppers (or other mild peppers) A few whole garlic cloves Half water and half white vineagar solution A little salt Ready to e...
Tomato jam - co confusing
Posted by kristadarin
2 Comments
kristadarinUpdated You guys are terrific. I was going to post my own "Thank you" message yesterday, but I saw that I was pre-empted. So here's an informal one. The support and knowledge that you guys offer is amazing. I feel honoured (Cana...
canning with stevia and clear jel for diabetic
Posted by veggiecanner(Id 5/6)
19 Comments
Knox6306_gmail_comUpdated You can try using concentrated white grape or apple juice. If you can't find natural frozen concentrate, you can make it by boiling down no sugar added juice.
boil over in canner when fruit in juice
Posted by zippelk
3 Comments
zippelkUpdated thanks for the advice! I was packing the grapes to within 2" of the top, then topping off with juice to 1/4", per the Ball Blue Book advice on juice. maybe I'll try 50% with the fruit next time. and yep, I try to leave t...
found jars of salsa.... safe or not???
Posted by mooki999(pacific nw)
2 Comments
Linda_Lou(SW Wa.)Updated If it was a safe recipe and the right method was used, then it is just a quality issue, not a safety issue.
Food Preservation site
Posted by bookjunky4life(5 Central IL)
2 Comments
bookjunky4life(5 Central IL)Updated Thank you!
salsa safe???
Posted by mooki999(pacific nw)
2 Comments
mooki999(pacific nw)Updated thank you!!!!I just wasn't sure..... mooki
Apple Butter: To Sieve or Not To Sieve
Posted by gardengrl(Northern Virginia)
4 Comments
nancyofncUpdated Here is the way I do mine but I agree with what Dave says - try it and taste. IMO apple butter should be as smooth as, well, butter. I cook the 4 or 5 varieties together (peeled and cored with a little water added) until just soft...
One more question - re-washing jars & lids
Posted by Kathy Fanning
2 Comments
digdirt2Updated Anything that will be processed for more than 10 min. doesn't require sterilized jars or lids. So you can put them in the hot BWB if you want but all you need to do is make sure they are hot. So re-wash and then fill with hot tap ...
Warm weather kraut
Posted by keepitlow(6)
2 Comments
digdirt2Updated Per NCHFP: Store at 70 to 75F while fermenting. At temperatures between 70 and 75F, kraut will be fully fermented in about 3 to 4 weeks; at 60 to 65F, fermentation may take 5 to 6 weeks. At temperatures lower than 60F, kraut may n...
Tomato mistake, please help.
Posted by harvestingfilth(6-6B)
5 Comments
harvestingfilth(6-6B)Updated Thank you very much. I've been waiting for replies! I will be freezing it. I've spent too much effort already to then find out I have sour tomato sauce in February. That would be too depressing.
Annie Your Bean & Ham Soup Please
Posted by oletimer
5 Comments
oletimerUpdated I canned the Bean & Ham soup using the NCHFP recipe doing the 1/2 & 1/2, I know that the beans will soak up some of the liquid, but my jars look pretty thick, is this the way they are suppose to be? Some jars have some liq...
crushed tomatoes
Posted by canfan
3 Comments
canfanUpdated Thanks for the help.. Will go the tomato sauce route just don't need to cook these Romas down much.. they are pretty meaty.
Pear Butter-Do I really need to peel pears?
Posted by maregardens
2 Comments
pixie_louUpdated I just made a bunch of pear-applesauce. I quartered my pears (and apples) and cored them, but left the peels on. Cooked until soft. Then sent them thru my food mill. I have a manual food strainer - a sieve with a wooden pestle - a...
Eggplant
Posted by momtopom03(z6b MA)
4 Comments
amysrq(5)Updated I am also growing eggplant here in MA, but I like the Asian varieties as they size up faster and are less likely to get eaten by bugs. What I noticed this summer is that the eggplants took a break during that very hot spell we had...
Apple storage
Posted by dottyinduncan(z8b coastal BC)
3 Comments
dottyinduncan(z8b coastal BC)Updated Thanks for the responses. Digdirt, it seldom drops below 40F here. If it did, I could use a small heater to keep it from freezing. It is very rainy in the wintertime with lots of humidity of course, so air movement is crucial. I'v...
Basic question: 'canner load'
Posted by Kathy Fanning
8 Comments
digdirt2Updated You PC should have come with the standard flat rack in it. That is what the jars sit on. Looks like a flat metal plate with holes in it. Please don't confuse the jar holder that one finds in a BWB with the pressure canner rack. To...
How long to keep frozen fruit & Veg.?
Posted by oletimer
2 Comments
macybabyUpdated I am currently using fruit/veggies that were processed two years ago. However mine are in vacumn bags and in a non-frost free chest freezer, so there is no sign of freezer burn. I lost too much to freezer burn before I got the sea...
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