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9,414 Garden Web Discussions | Harvest & Canning
Pressured Carrots
Posted by beeman_gardener(5)
5 Comments
Linda_Lou(SW Wa.)Updated It is harmless, just a form of calcium.
Ball/Farm Journal Tomato Preserves taste bitter
Posted by 2ajsmama
4 Comments
2ajsmamaUpdated Thanks - I did put a cup of brown sugar in, added 2 Tbsp of RealLime (just for a little kick), and then 2 Tbsp of ACV (to mellow things out?). I put some in a jar and brought over to my cousin and uncle, they both agreed it would ...
Shirley's Vegetable Juice Cocktail ?
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. I suspected it was a "no-no." As to the why, I thought it would save a little time and repetitive motion to add the lemon juice all at once and make it easier to do a taste test in case it needed a bit more...
green tomatoe pickles
Posted by wiringman(ZONE 4)
3 Comments
readinglady(z8 OR)Updated I have had ripe red tomatoes fermented in brine (a Bulgarian recipe). I'm a big fan of pickles but these I did not care for. I decided fermentation works best with the firmer vegetables (i.e. cucumber, green beans, etc.) Carol
Reducing tomatoe sauce
Posted by canfan
2 Comments
macybabyUpdated since it's all about heat penetration, thinner is not an issue with tomato sauce. If you make it super thick, then you may need to increase times, though I'd have to go look to see if the paste times are longer than the sauce time...
Can I can leftover syrup from peaches?
Posted by harvestingfilth(6-6B)
2 Comments
harvestingfilth(6-6B)Updated Thanks for the reply. Sorry it took me so long to get back to you. I decided to pick all of my last batch of blackberries and can them in the syrup instead. They are delicious! Now I'm getting into this syrup thing. Off to look fo...
Layered jams, jellies or preserves?
Posted by tricia560
5 Comments
memazzUpdated Tricia, did you ever do this? How did it turn out? I'm thinking of trying with peach & raspberry jams today and am curious as to your results. Thanks!
Peach chutney - bad proportions?
Posted by kristadarin
4 Comments
kristadarinUpdated Thank you all. Being paranoid (and not knowing the finer details), I decided to freeze it. This is the second time I have been this silly, and I vow never to let it happen again. Once more, I would like to express my sincere grati...
Strange Physics?
Posted by beeman_gardener(5)
11 Comments
Linda_Lou(SW Wa.)Updated You should have 2 or 3 inches before the jars go in. That is from the bottom of the canner...
Safe for BWB? Savory Tomato Jam
Posted by kckmartin(5 South central MT)
5 Comments
kckmartin(5 South central MT)Updated Well that is great news as my freezer is already approaching capacity. Thanks Dave and Carol! It is such a relief to have the expertise on this forum. Best, Kate
New to canning.
Posted by kikistreehouse
21 Comments
jimnginger(9)Updated If you live in Florida, where I don't think any place is 1000 feet elevation or more, all canning recipes are pressure canned at 10 pounds. There is no advantage to cooking at 15 pounds, as you say one recipe required, except to e...
Really Need Help with Cukes
Posted by sayhellonow
5 Comments
sayhellonowUpdated LOL, OK, you've convinced me. I had thought that, since there's so much lemon juice, I might be able to get away with it. But I guess I'll just give away some cucumbers. Thank you again, Dave.
Vegetable Garden Relish ( Is it safe?)
Posted by oletimer
4 Comments
digdirt2Updated We are saying that the current recipe I linked above - the one for Fall Garden Relish - calls for more sugar as well as more vinegar. We feel the increase in vinegar is required but the increase in sugar is optional. You can use t...
forgot extra time for altitude
Posted by kckmartin(5 South central MT)
4 Comments
kckmartin(5 South central MT)Updated Dave, thank you! I decided to roll the dice on this one. Hoping for the best.
Without a Pressure Canner, can I...
Posted by sayhellonow
8 Comments
macybabyUpdated When I had a glass top stove, I used it for pressuer and BWB cooking. My stoves (had 4 in 20 years) only stated the pan had to match the element. That is why I bought the Presto canner. One thing I did, I put the empty canner on t...
Pickling Sport peppers--recipe anyone?
Posted by bitterwort
38 Comments
gardendawgie(5)Updated Before buying a vacuum pump please consider this http://tinyurl.com/3gcfw32
Over done Peaches?
Posted by beeman_gardener(5)
11 Comments
psittacineUpdated Dave did vent - he didn't put the weight on until the lid had been on for 10 minutes... beeman_gardener please re-read... "within 5 min it is rapidly boiling and the pressure needle begins to climb to 2 lbs. Within another 5 ...
Peach pit jelly without pectin?
Posted by 2ajsmama
14 Comments
readinglady(z8 OR)Updated Traditionally jelly is the most wasteful of preserves. When I make jelly I do use the whole fruit and strain it, but then I live in an area where fruit is abundant. Vinegar in water is about the best rinse/cleaning agent you can f...
tomato cold pack-- plan B ?
Posted by bev_w(6a)
3 Comments
Linda_Lou(SW Wa.)Updated Mirro canners are not that great, due to those springs. They don't hold up. The company was sold and the new one has terrible parts in them. It is getting harder to find parts, too. Sorry for the bad news. There is no such thing a...
BCBHP Seasoned Tomato Sauce Question
Posted by decemberdaisy
3 Comments
decemberdaisyUpdated Thanks for the info! I have a friend who has generously allowed me to borrow hers so I'll give it a whirl. One more question before I move on -- the recipe states to boil the mixture for 2 hours on medium heat. I'm assuming this i...
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