Harvest Forum - GardenWeb

Botulism in flavoured oils, honey and vinegars?

Posted by pdcraig(6a) August 25, 2011

11 Comments

digdirt2Updated August 27, 2011 It also says at the top of page 2: GarlicÃ¢ÂÂflavored Oil Oil can be flavored by heating finely minced raw garlic in it (at a very low temperature). Remove the garlic by pouring the cooled oil through a fineÃ¢ÂÂmeshed sieve lined ...

oops

Posted by growinidaho August 26, 2011

8 Comments

growinidahoUpdated August 27, 2011 Carol, you explained what happened in both of your replies. The 20 minutes was past when I removed the weight. The canner was depressurizing, probably for 5 or so minutes. And yes, I thought the pressure was at zero. Dave, I'm at ...

Process peaches now or wait a week?

Posted by bart1(6/7 Northern VA) August 24, 2011

2 Comments

bart1(6/7 Northern VA)Updated August 27, 2011 Thanks Carol! Good point!

Canning Question

Posted by svirfnebli August 25, 2011

7 Comments

readinglady(z8 OR)Updated August 27, 2011 We have a high-BTU burner. We just don't turn it up all the way. Carol

Pests on produce that comes into the home

Posted by jcurts(8) August 26, 2011

5 Comments

pqtexUpdated August 26, 2011 Dave is so right about the cider vinegar. We had fruit flies for the first time this year and an internet search turned up the tip about the cider vinegar. My instructions also included putting saran wrap over the top of the bowl ...

looking for pepper relish recipe

Posted by grendelsdad August 26, 2011

3 Comments

digdirt2Updated August 26, 2011 Yes, equal amounts can be substituted. Just be sure to keep the total amount the same or less than listed in the recipe. Dave

Roasted Garlic-Oil and Botulism

Posted by Phildeez(9b) June 1, 2011

7 Comments

patrick_organic(6)Updated August 26, 2011 Frozen beats radiation and preservatives any day! Pickled garlic? Here is a link that might be useful: home

How big to chop onions & peppers

Posted by oletimer August 26, 2011

3 Comments

pixie_louUpdated August 26, 2011 I use the Vidalia chop wizard for my salsa. I use the large screen for the tomatoes and I use the small screen for the peppers, onions and hot peppers. We don't like big chunks of onion of pepper in our salsa. I actually have 2 of...

Peppers sitting too long in salt water?

Posted by pretendstogarden August 24, 2011

3 Comments

pretendstogardenUpdated August 26, 2011 I kinda figured what the answer was,just wanted confirmation. I pitched them.

Canning caramelized onions?

Posted by John__ShowMe__USA(5/6) October 21, 2007

53 Comments

norwega(z8/Sunset5)Updated August 26, 2011 bump - I'm going to try the Small Batch recipe for the first time and was wondering about the weight measure of "large red onions". I think the above explanation that 2 large = 1 lb is what I'll go with.

Quarts of Pickled Okra?

Posted by nancyofnc August 26, 2011

1 Comment

digdirt2Updated August 26, 2011 The standard rule of "you can always safely use smaller jars but never larger jars" would seem to apply. If for no other reason than you have no way of knowing the processing time required. Dave

can I make this safe

Posted by mjstl August 25, 2011

4 Comments

mjstlUpdated August 26, 2011 Awesome, they are going on the shelf!!!! Used only jalapeÃ¯Â¿Â½os and habs so can't taste to much tomato;) Thanks for all the help, MJ

Should I open my big virtual mouth?

Posted by patchworkfarm(6) August 21, 2011

10 Comments

ahbee01(z5 OH)Updated August 25, 2011 Some people will take heed most will not! I even had a conversation with someone that said they can in the dish washer! OMG!!!!! makes me not want to eat at any one's house! LOL!!

Confused...?

Posted by beeman_gardener(5) August 24, 2011

4 Comments

coconut_njUpdated August 25, 2011 You've had good explanations of the reasons for adhering to the canning guidelines. I think the main point is that in most recipes, other than canning recipes, if you change them to suit your taste or inclination you aren't taking...

Tomato Canning Question

Posted by calebgh August 25, 2011

6 Comments

calebghUpdated August 25, 2011 thanks for the info, yeah my guess is that it siphoned. I had 3/4 inch headspace and the water was definetly tomatoey. I have a hard time with my stove as it is one that holds heat forever and its really hard to adjust. I think th...

black bean and corn salsa help

Posted by pdcraig(6a) August 24, 2011

6 Comments

readinglady(z8 OR)Updated August 25, 2011 Although we've mainly been focusing on safety, the other issue is quality. Because black beans absorb so much liquid it's likely you wouldn't end up with salsa so much as a solid mass with all the vinegar solution in the beans. It...

giardiniera

Posted by wiringman(ZONE 4) July 30, 2010

6 Comments

tracydr(9b)Updated August 25, 2011 Thanks, Carol. Sorry about that.

Has anyone frozen tzatziki sauce?

Posted by patchworkfarm(6) August 21, 2011

7 Comments

skeipUpdated August 25, 2011 Use it to top breaded fried Eggplant, on zuchinni fritters, grilled Chicken or Fish. It seems to compliment fried foods nicely. My nephew dips fries in it. Steve

Linda Lou's Sweet Pickle Chunks Redux

Posted by malna(NJ 5/6) September 2, 2008

21 Comments

Rosie025Updated August 25, 2011 I just started making Linda Lou's Sweet Pickles & am on day 3, but have a couple of questions. since this is my first time making fermented pickles, they may sound ridiculous, but I want to be sure!! 1. How much does this reci...

canning pickled cabbage is this recipe safe?

Posted by vegangirl(z6 VA) August 23, 2011

5 Comments

vegangirl(z6 VA)Updated August 24, 2011 Thank you for the advice. I will definitely do a very small batch and I'll let you know how it turns out.

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