Houzz Discussions
GardenWeb Discussions

9,414 Garden Web Discussions | Harvest & Canning
Cored tomatoes for salsa
Posted by shermthewerm(8 PNW)
3 Comments
annie1992Updated Good luck, and have fun salsa making! Annie
watermelon question
Posted by itsmce (zone 7a, Kansas)
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Here you go Vegetable Gardening They will likely appreciate a photo or more of a description. Unfortunately "sticky substance on the leaves" doesn't really tell us much and could have many explanations . Dave
Sauerkraut with VINEGAR
Posted by meta
9 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated I wouldn't use an aluminum coffee can lid as it is a reactive metal and will give it a metallic taste. So I assume you meant a plastic coffee can lid. And only 1 Tbl of salt regardless of the size of the jar or bowl (you say &quo...
Food Mill - I'm confused on how they work
Posted by jennieboyer(8)
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Which model of mill Jennie? The different models work differently and give different results. So which one are you looking at? For example the Victorio/Roma/Squeezo types Victorio Roma using the standard screen gets all the seed...
Does anyone file Scheduled Processes for Veg Jelly and Chutney?
Posted by nancyofnc
5 Comments
iwannagoat2Updated nancyofnc - (i can't figure out how to message you) did you ever write your book? I'm curious as to how to get FDA approval for acidified foods.
Tomato jam safe?
Posted by kerryv
12 Comments
iwannagoat2Updated Thanks! I was wracking my brain trying to figure it out! :)
Help...Need Canning Tomatoes Advice!
Posted by pmn0603
2 Comments
pmn0603Updated Thanks Dave. I did see that in my Ball Canning book but was going on advice from a friend and gave it a try. According to the book I canned the quarts for 45 minutes in the Boiling Water Canner. I'm new to the canning world and...
Reprocessing jam & jelly questions
Posted by iwannagoat2
3 Comments
annie1992Updated I agree with Dave, I think the final product of re-processing is usually worse than the original product. Mine always come out like gummy worm consistency, more taffy than jam. I'd probably try it with the fig, but I think the Ch...
When to chop stems off potatoes
Posted by kdhiggins
2 Comments
kdhigginsUpdated Thank you for your advise Dave. This is my first time trying to ask questions on "garden web" so I'm trying to figure out the different places where I should post a question. We do know that our soil is a little too high...
Need help with my Mirro 92022 pressure canner
Posted by rousehouse(8a)
3 Comments
rousehouse(8a)Updated Thank you SO much! I will order a new weight and hopefully be on my way to canning! :)
Tomatillo salsa question
Posted by shermthewerm(8 PNW)
7 Comments
laura_al (zone 10; sunset 24) Santa BarbUpdated I see your point.
Fermented hot green chili sauce with/without cap/calyx?
Posted by katyajini(z6 NYC)
10 Comments
katyajini(z6 NYC)Updated Thank you Dave for the timing thing.. I could smell the flavor difference from essentially day one so it happens very quick. I too thought that the calyx harbors a different bacteria that would lead to the added flavor, how else...
Neat idea for freezing pesto
Posted by laura_al (zone 10; sunset 24) Santa Barb
4 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Ditto Jack on the ice cube trays - the cheap plastic kinds. You can also spread it on a cookie sheet to freeze and then just break the sheet up into chunks to toss in a freezer bag. Dave
Why can't I use quarts for salsa?
Posted by disbet
22 Comments
LoneJack Zn 6a, KCUpdated Thanks Dave...that's what I thought even though it seems that heat penetration would be the same if the jar diameters were equal. I've always used the quart processing time with them for pickles and Gus.
Soaked cucumbers for B&B pickles in REACTIVE bowl
Posted by iwannagoat2
5 Comments
iwannagoat2Updated Thank you Dave & Annie! Appreciate the help!
Electric waterbath canner
Posted by Rose Pekelnicky
3 Comments
matthias_langUpdated I've never seen one of those. The photo seems to show your canner has a spigot draining into your sink. Is that why you don't have to lift it anymore? I probably would just have scooped out one small potful of hot water at a ti...
Armenian Pickled Mixed Vegetables
Posted by KSprairie
4 Comments
KSprairieUpdated Excellent advice Dave, thank you so much! I don't have any problem with using a 2:1 ratio. Longer shelf life, added safety... Works for me! ;)
pressure canned tomatoes
Posted by echols_rita
8 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated <But I was hoping to pressure can so I could save time. And not heat up the house so much.> You can still do that with the acid added. It does reduce the house heating IMO but there is some debate as to whether it actually ...
Blanching Swiss Chard Stems?
Posted by grandmothermagdala
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated I have never done it myself but I have read about how they supposedly taste like asparagus? I would think the blanch time of 3 mins. as called for with collards should be more than sufficient since the purpose is to destroy the e...
Letting Jam Stand - Fridge or room temp?
Posted by Han123(5a)
14 Comments
cookingofjoyUpdated I know this is an old thread, but last night I was making peach jam based on Ferber's Yellow Peach with Lavender Honey (minus the lavender). I set it aside to cool a bit before putting in the fridge, and I fell asleep. So the bo...
5 15 25 35 45 55 65 75 85 95 105 115 125 135 145 155 165 175 185 195 205 215 225 235 245