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9,414 Garden Web Discussions | Harvest & Canning
Habanero Gold places again!
Posted by ahbee01(z5 OH)
4 Comments
ahbee01(z5 OH)Updated Lori, it is so good, I use it in stir fry, on cream cheese! A few friends have grilled with it, and I have made a hot wing sauce with it! It is not hard to make, I let mine soak over night!
well since watermelon pink can I use the rind for pickles?
Posted by jeanwedding(6 ky)
5 Comments
2ajsmamaUpdated My DS loves watermelon rind pickles/preserves, though as Nancy says there is no nutritional value in it (maybe that's WHY he likes them!). Just be sure to get all the pink part off, and all the skin off, before you pickle them.
adding hot portugal peppers to tomato sauce?
Posted by michelelc
2 Comments
michelelcUpdated Thanks Kathryn, I ended up roasting 3 hot portugal peppers on the gill, pealing and chopping them and adding them to the sauce before simmering it. It did come out awesome :) Michele
Georgia: So Easy To Preserve
Posted by girlgroupgirl(8 ATL)
14 Comments
hcoon(5a)Updated Thanks, all!
How sweet is Ball's Red Hot Sauce?
Posted by 2ajsmama
1 Comment
2ajsmamaUpdated Never mind - found a Tomato-Pepper (vinegar) sauce in Joy of Pickling that has no sugar.
favorite recipe using tomatoes?
Posted by kerryv
4 Comments
digdirt2Updated Annie's Salsa Shirley's Tomato & Vegetable Juice BBB Stewed Tomatoes with Peppers and Onions Crushed (plain so they can be used for just about anything) BBB and the Ball Complete Book have many wonderful sauce recipes that we ...
Scarred pickling cukes
Posted by psittacine
2 Comments
psittacineUpdated Thanks Dave. So many recipes talk about being careful not to break the skins(makes soggy pickles?)so wasn't sure.
Pressure Canning Salsa
Posted by Elbourne(8b)
5 Comments
digdirt2Updated Would it make you sick or could it kill you? Either or both. Proper pH in home canned foods is one the most important safety factors. Canning creates an anaerobic environment inside the jar and the pH, in combination with the prop...
anyone know where to find Ball coupons?
Posted by jeanwedding(6 ky)
8 Comments
jennypat Zone 3b NW MN(Zone 3b NW MN)Updated Ok so I printed out this coupon: http://image.exct.net/lib/fe58157077630d757211/m/1/Ball_Kerr_Jars_digitalcoupon.jpg I took it in to the store,(walmart) and it would not scan, nor would the numbers worked when typed in. What did I...
? about sugar in chow chow recipe
Posted by plays_in_dirt_dirt(Z7A VA bordering NC state line)
5 Comments
readinglady(z8 OR)Updated I understand. In this sort of recipe I usually use red sweet peppers rather than green for just that reason, even if I have to go out and buy them. An all-green/brownish chow chow doesn't have much visual appeal but it doesn't tak...
peach jam not jelled
Posted by illuci
1 Comment
digdirt2Updated You most likely just need to give it more time. Many jams can take several weeks to set and with Pomona I always get a softer set than normal anyway. I haven't used it nearly as often as others here have but assuming your recipe i...
Only a few cucumbers at a time...
Posted by Rosie025
3 Comments
2ajsmamaUpdated You can ferment them in smaller batches - just mix the brine and keep it in the fridge, pack a jar at a time and pour the brine in (I'd warm it in the MW slightly first) and set it out. Though you'd have to keep track of when you ...
Infused Herb Oil recipe..is it safe
Posted by david1948(5b Wa)
1 Comment
digdirt2Updated Yes, strain out the solids after infusing. Here are links to a couple of discussions about this from last week. Dave Botulism in flavored oils Roasted garlic oil and botulism
Grapes what else?
Posted by jennypat Zone 3b NW MN(Zone 3b NW MN)
6 Comments
bejay9_10(zone 9/10)Updated This is my first year at wine making. For an amateur, I'd say it turned out a lot better than a lot of commercial varieties. I made some out of limes (a recipe called "Skeeter's Pee" - found on the Internet), and another...
Pickled Peaches
Posted by homemadecountrylife(Zone 8A CA)
7 Comments
homemadecountrylife(Zone 8A CA)Updated I wondered about dried verses fresh herbs and flavorings. I never thought of the intensity of the flavors after sitting for a few weeks, that's a great observation. Now I see why they say to let pickles sit for a few weeks. Thank ...
Labor Day Sale
Posted by mellyofthesouth(9a FL)
6 Comments
pixie_louUpdated I stopped by Ace today. (Since I only have 7 dozen empty pints available.) I dunno if it's only my Ace, but there were no sale prices marked in the aisles. But the price rung up at $5.50 per dozen. I had the Ball coupon for $1 off...
steam canning what is it.?
Posted by jeanwedding(6 ky)
1 Comment
digdirt2Updated What is Steam Canning NCHFP FAQ - Steam canners are not recommended because processing times for use with current models have not been adequately researched. Because steam canners do not heat foods in the same manner as boiling-wa...
Is this recipe viable as configured?
Posted by thecurious1(z5 Chicago)
4 Comments
readinglady(z8 OR)Updated Without testing or a knowledge of previous testing it's impossible to determine if the amount of acid is sufficient to compensate for the amount of fat. As we don't know where the recipe came from (i.e. the original source's crede...
A Blue Ribbon!
Posted by decemberdaisy
2 Comments
Linda_Lou(SW Wa.)Updated Congratulations ! I am very happy for you and proud, too. Linda Lou
Difference between 'fridge Pickles and Regular
Posted by uaskigyrl(7)
18 Comments
digdirt2Updated Yep - spoilage from enzymes there. Dave
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