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9,414 Garden Web Discussions | Harvest & Canning
Green cherry tomatoes
Posted by Rosie025
3 Comments
canfanUpdated I pickled green "yellow" tomatoes in pint jars last year. Everyone seemed to like the recipe. I did get some "splitting" of the skins and they did seem a bit mushy. One recommendation was to stab the tomato wit...
Hot sauces question
Posted by momagain1
10 Comments
vic01(z4MN)Updated I'm one of those folks on the hot pepper forum but I come over here for expert advice and I send the rest of them as well for the safest, up to date way to preserve food. If it's not here or in the Ball Blue Book I am not likely t...
Siphoning Question
Posted by lisazone6_ma(z6 MA)
1 Comment
digdirt2Updated NCHFP has a good table on the causes of siphoning/loss of liquid that may help. I linked it below. One of the main causes is skipping the 10 min wait between removing the weight and removing the lid. Did you do that? You also want...
Jim in So Calif what do you mean about okra?
Posted by jeanwedding(6 ky)
2 Comments
jimnginger(9)Updated Dave is correct. My wife likes sweet pickles and I like dill pickles. So hers get sugar added and mine get dill heads and a hot pepper and no sugar. Jim in So Calif
Potatoes
Posted by gardenweasel2009
7 Comments
dgkritch(Z8 OR)Updated Unless you live in a water logged valley like I do! We can dig a hole one shovel full in depth and it will fill with water in the winter. NOT storing my 'taters there!! I'd love to have a root celler but it would be more like an u...
Is this recipe safe to can?
Posted by plays_in_dirt_dirt(Z7A VA bordering NC state line)
2 Comments
plays_in_dirt_dirt(Z7A VA bordering NC state line)Updated Thanks, Dave ... So, If I added raw onions to the mix, simmer as directed, and processed 75 minutes for pints under 10 pounds of pressure, would it be safe? Thanks, Barbara in Virginia
Using split tomatoes in Annie's Salsa (or other long-cooked recip
Posted by 2ajsmama
7 Comments
2ajsmamaUpdated Thanks Dave. I was thinking of making salsa b/c I haven't made any this year and have lots of peppers too. But spaghetti sauce it is (I definitely wouldn't raw-pack!). They're small (2oz each or so), I hate to spend the time peeli...
Discolored Shelly & Dry Beans
Posted by vtguitargirl(Z4b VT)
1 Comment
digdirt2Updated Depends on the cause. Do the spots rub off the beans? If so it is mold and should be removed before storage or use or they will all rot anyway. Is it a hole? Then it is weevils and the weevil may still be inside the bean. Discard ...
only had commercial cucumbers for pickle RELISH relish
Posted by jeanwedding(6 ky)
2 Comments
pixie_louUpdated The farmers market ones may not be super fresh either. Many farmers pick the day before market, and some of the produce can be left over from day before that. Freshness isn't as important in making relish as it is for making pickl...
Pickles no longer covered by brine
Posted by memazz
6 Comments
memazzUpdated I left 1/2 inch headspace. Prior to processing the cukes came up to the neck of the jar (regular mouth pint) and I poured the brine over them, which covered them, and then added more to get up to the headspace point. I just went a...
canning peaches with skin on?
Posted by westmontco
7 Comments
westmontcoUpdated Tried the pint of slices with skin on. Canning makes the skin tougher. No fuzz problem, but the skin is definitely tougher than raw. I think we'll peel them all in the future. I think apricots must have a thinner peel.
What beans to use for canning 'baked' beans?
Posted by westmontco
5 Comments
westmontcoUpdated Thanks!
Canned Tomato Salsa
Posted by jude31(6 E Tn)
11 Comments
digdirt2Updated I don't know as the more I read this particular recipe the more confusing it gets. First it says 5 lbs. tomatoes, then it says 7 cups, then it says 8 cups chopped after roasting. So which is it? Makes no sense to me because normal...
pH of dried fruit v. fresh?
Posted by kastle
5 Comments
readinglady(z8 OR)Updated Great! I hope both preserves work well for you. The Dutch Apple Pie Jam is also available as a recipe using Certo if you prefer the liquid pectin. Carol
Oops...Open kettle pickles
Posted by nori71(7)
8 Comments
drmbearUpdated My wife brought home a small bottle of vinegar from Siberia (Russia), said that's what they use for everything back there. Our vinegar is like water by comparison - that stuff can remove paint. Worked better than Compound-W for re...
if dont have enough okra what else can I process
Posted by jeanwedding(6 ky)
3 Comments
jimnginger(9)Updated To answer your question about the seeds, the answer is Yes! If I have pods that a tad too fibrous, they will not become soft in canning (or least as not as soft as you want). I can usually lightly cut 1 seed in half to see how har...
Celery Questions
Posted by missemerald(7 (Virginia))
1 Comment
Linda_Lou(SW Wa.)Updated You can safely omit the celery in any of the recipes. It is fine to leave out low acid things like that, just not anything that would be considered acid in a recipe. The flavor will be different without the celery, but at least th...
White Nectarines/Peaches....
Posted by ccaggiano
2 Comments
pixie_louUpdated One of the great advantages of nectarines is that they don't brown as readily as peaches. Which is why you will find that so many mothers will put sliced nectarines instead of peaches in our childrens lunch boxes.
Horseradish without heat?
Posted by spearhead218
1 Comment
readinglady(z8 OR)Updated I don't know how much reading of previous threads you've done. There has been quite a bit of discussion of horseradish processing. Basically when the vinegar is added that stops the development of the enzymes that contribute to ho...
Favorite tomato sauce recipes!
Posted by julsie
15 Comments
traildad(9)Updated Hi. I am new to gardening and canning. I am looking for a recipe to make home canned marinara or spaghetti sauce. I read another topic on this site mentioning the importance of approved recipes. What is the rule when it comes to u...
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