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9,414 Garden Web Discussions | Harvest & Canning
It's been a while and ketchup questions
Posted by ottawapepper
3 Comments
ottawapepperUpdated Thanks for the feedback Dave and macybaby, great information. Dave, I had a Doh! moment after I posted. I think I came really close to, if not past, the stupid question point, why would I waist members time by asking about canning...
Soaking cucumber slices
Posted by mrsmoosepants(Zone 6)
2 Comments
mrsmoosepants(Zone 6)Updated Thanks for the reply Dave, but unfortunately by the time the reply was given, the pickles were already canned. They are possibly the best i've tasted so far, and that was just the few that didn't fit into the jars.
Frost nipped
Posted by berrybusy
2 Comments
macybabyUpdated What I have read - getting frost nipped does something to the enzymes of the fruit and changes the acidity levels, making tested recipes and methods no longer valid. Which means if you want to be safe according to Standards, do no...
will someone please post the Squash relish ?receipe
Posted by jeanwedding(6 ky)
5 Comments
mellyofthesouth(9a FL)Updated We've been using macs for almost 6 years. It does take a little getting used to. I actually bought the book called "Switching to the Mac" I believe it is part of the missing manual series. Now I have to think hard to do ...
Forgot the onions -- help!!
Posted by robinchacha(6)
5 Comments
robinchacha(6)Updated OH, that's fabulous, Dave! Thanks, I was dreading it. I have some picky eaters in the family, so they'll be thrilled with the low-onion/pepper variety! *doing a happy dance as I go to take the jars out of the fridge and onto the p...
Shelf life of home canned goods
Posted by Ilene in the Poconos(6)
9 Comments
virginia_dickman_yahoo_comUpdated Thanks for all the great info on here! VERY helpful information and exactly what I was looking for!
Worst Pickle Makers in the State?
Posted by blackcows
7 Comments
calliope(6)Updated Good recommendations. I do a rip of pickles each year and did some up special this year because I had tinkered with entering some stuff in our county fair and it would have been done up a bit differently than I normally do my own....
Jerk Sauce Recipie?
Posted by blackcows
5 Comments
blackcowsUpdated "If I use a pressure cooker can I can jerk sauce? For assured safety, that all depends on the recipe you use. As I mentioned, there are approved canning recipes available that are close to what many call jerk sauce and they c...
what do most of you use to 'chop' veggies for relishes.
Posted by jeanwedding(6 ky)
6 Comments
jeanwedding(6 ky)Updated I ended up using a thrift store old ( looks new still has box and papers between "slicers or CONES and owners manual.. it is by Foodco appliance corp. by Kitchen-Quip inc.... copyright 1961.....) vaccums to countertop worked ...
canning peaches
Posted by sami46(centralmass)
2 Comments
sami46(centralmass)Updated I used the raw, I like to use that method if possible, it seems to taste more like fresh to me,oh well! live and learn I guess, thank you! Do you have a canning book that you like to use? Sami
what about left over juice from the relish
Posted by jeanwedding(6 ky)
2 Comments
digdirt2Updated If you had that much left over juice/brine then it is likely that your relish was packed too densely in the jars and without enough liquid. For safety the liquid is just as important for the jars as the solids are. The relish need...
Is it okay to double or triple zuke or cucumber relish
Posted by jeanwedding(6 ky)
1 Comment
dgkritch(Z8 OR)Updated Yes, it's fine for pickles, relishes, etc. as long as you kept the ratios the same. Jams and jellies shouldn't be doubled due to the longer times required to heat, the "mass" can affect this and end up either not jelling...
Slow cooker use in canning
Posted by canfan
5 Comments
afeisty1(St. Louis)Updated I use mine for apple and pear butter. I position a butter knife on each side (mine is oval) and rest the lid on top of the knives. There is enough room left for the steam to escape and allow it to thicken while preventing it from ...
roasted tomatillo sauce at Trader Joes
Posted by norwega(z8/Sunset5)
1 Comment
morz8(Washington Coast Z8b)Updated You can't copy an commercial recipe for untested home canning safely, and the yellow chili could be several things if not identified on the label....yellow habanero, guero, even banana pepper depending on how hot your tastes might...
Tomato sauce process
Posted by springschel
4 Comments
springschelUpdated Thank you everyone. Dave, I was looking at both the NCHFP and Ball, both sources listed the acidification as you stated. I did it kind of backwards by straining my tomatoes before cooking them down, seemed it would be easier and w...
Salt water soak on cukes?
Posted by nori71(7)
4 Comments
nori71(7)Updated Thanks. I obviously don't know how to post a link here...
Rookie headspace mistake - please help
Posted by cinsay(z5 OH)
2 Comments
planatus(6)Updated In a waterbath canner I never see siphoning, only in the pressure canner. Glad your batch turned out! I've been canning pears for days, and a bad batch would break my heart.
Harvesting Ginger
Posted by corar4gw(JAX9A)
3 Comments
corar4gw(JAX9A)Updated The ginger I planted was actually a nice looking piece I bought at the super market. I've also grown several ornamental gingers which are more popular the further south you go. I think I'll leave the harvesting for a few more week...
Is it worth using slicer tomatoes for sauce?
Posted by pixie_lou
9 Comments
coconut_njUpdated I rarely use any roma type tomatoes. I always keep the seeds and any 'goo'. That's too much flavor for me to want to get rid of. I also don't reduce the sauce that much. I like many of my sauces a bit brothy, which includes spaghe...
Fermenting pickle problem
Posted by therunt
1 Comment
digdirt2Updated I'm just guessing that the problem lies with the recipes/instructions you used but there is no way to know without seeing the recipes. What was the source of the recipes? The first recipie I processed in a boiling water bath the s...
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