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9,414 Garden Web Discussions | Harvest & Canning
Canning tomato sauce question (for digdirt)?
Posted by bart1(6/7 Northern VA)
10 Comments
riceloft(5b / NE Ohio)Updated Ok, good. So I can make sauce, freeze it, then cook it again and should be good to go to eat it.
Using up apple and pear peels
Posted by kriswrite(zone 8)
6 Comments
digdirt2Updated I was following directions on the Pick Your Own site. Suggest using more reputable sites for canning info such as NCHFP, the Ball Blue Book, freshpreserving.com, etc. That particular site is often noted for some unapproved and mis...
Jars continuing to boil after removal from pressure canner
Posted by steve22802(7a VA)
10 Comments
readinglady(z8 OR)Updated You are correct; I misread. That's what I get for looking at a chart late at night (a good reminder of why it's not wise to can when fatigued). Dave is correct when he says that regardless tomato juice is not really an issue, part...
Reusable one piece canning lids
Posted by bluefeatherhollow
11 Comments
lilycrazy(Zone 5- Iowa)Updated I'm surprised we even see paraffin in the stores anymore. I remember not that many years ago my mother in law would scrape off the MOLDY wax and eat whatever jam was in there. I'd certainly never use it. I do have an older canning...
Sealing jars with FoodSaver vacuum sealer
Posted by liz_h(7/8 DFW Texas)
32 Comments
SaraDupreUpdated I've never tried using Food Saver vacuum sealers for canning. I always use mason jars because they are made of heat-tempered glass which are very durable and can be reused. I think they are also safer to use. Seems like you need t...
potato storage
Posted by trisha_51(5 Nebraska)
2 Comments
digdirt2Updated Way too warm upstairs for effective storage in my house. They be sprouting like gang busters. Our potatoes are stored in the cool dry basement. Recommended storage temps for potatoes are below 50 and above 35-38. Dave
Is there anything you just pop into the freezer?
Posted by t-bird(Chicago 5/6)
11 Comments
annie1992Updated Oh yes. Peppers, berries, rhubarb, basil, lemons and limes, eggs (although I don't freeze in the shell, I crack them into a container and freeze 2 per container. Sweet and sour cherries get pitted and frozen, 4 cups per bag. Annie
tomato juice fermenting??
Posted by moonrise1212
3 Comments
digdirt2Updated Like Carol I can only guess. My money would be on a few bad tomatoes in the batch. Personally I wouldn't waste the time and energy to can it. I'd just freeze it, check some of it for smell and taste 6 weeks from now and if bad pit...
How Old Are Those Ball Jars?
Posted by booberry85(5)
6 Comments
annie1992Updated I have a couple of the 1892-1896 jarsa "mixed" bunch of some of the others, and a lot of the 1960s era jars. I have a lot of the green ones, I use them to keep rice/quinoa, barlet, etc., in the pantry after the bags get ...
Cold-Packed Pickles
Posted by melfield_wy(5b Wyoming)
2 Comments
digdirt2Updated I think she means raw packed rather than cold-packed and then cold processed. Just my guess. Mel - If so then a refrigerator pickle recipe is what you are looking for and the only ones I know of off-hand that are also not hot proc...
Freezing whole paste tomatoes? Too many to peel and can!
Posted by wertach zone 7-B SC
7 Comments
wertach zone 7-B SCUpdated I froze them in bags, and bought a food mill. I have been using the food mill on the fresh tomatoes and making sauce, some for a meal and some to freeze. Soooo easy! Yesterday I grabbed a bag from the freezer and let them thaw. Ra...
dills? first timer
Posted by growinidaho
6 Comments
geannie_live_comUpdated This year is the first time I've ever canned ANYthing totally on my own... I used Mrs. Wages Kosher Dill mix and made some of the saltiest pickles I've ever tasted (which my husband thinks are grand, but EW!) so I'm wondering if p...
Pickle Crisp Pre-Soak
Posted by Bloomfielder(Z6 SE MI)
51 Comments
mystiic931_ggmail_comUpdated Pickle Crisp/Calcium Chloride Calcium Is a Firming agent FROM The insert: As a Presoak --1To use PC in place of Pickling lime begin with a fresh pack pickle recipe that calls for pickling lime. --2 Prepare presoak mixture by combi...
Pickle slices are floating
Posted by got_bullmastiff
2 Comments
got_bullmastiffUpdated I'm sorry.. I should have searched first.. thank you for the link
Canning peaches
Posted by happyhelper
2 Comments
happyhelperUpdated Thanks for the link Dave. I am going to enjoy reading all the information there. I was knocked off this link all weekend so I am just getting back to checking this site. I really enjoy reading everyone's messages. Helen
Shelf life of lids?
Posted by grlsixx
4 Comments
plays_in_dirt_dirt(Z7A VA bordering NC state line)Updated Heather, this is a bit off topic from canning, but relates to your stash of your grandmother's lids. If you decide to use the lids for canning, you can still keep them after opening the jars by using them in craft projects. Do you...
Bread and Butter Pickles
Posted by skeip
4 Comments
skeipUpdated It was Mrs. Wages, and they seem to have come down some as of this morning. Thanks for the input. Steve
Recipe in Washington Post (eggplant)
Posted by prairie_love(z3/4 ND)
9 Comments
tracydr(9b)Updated Elle Topp's Madras has a great deal of spices, plus vinegar, which I think would make the eggplant far more zingy and tasty. I was just thinking about trying them, since I will soon have a surplus. This recipe, on the other hand l...
gherkins
Posted by mumbles_pickles
3 Comments
digdirt2Updated Your question is a frequent one here and as the others have already said the answer is always "you need many more plants". Sorry. They just don't store well. As to recipes, I linked some below and there is an Alton Brown...
Soggy Pickles
Posted by melfield_wy(5b Wyoming)
4 Comments
readinglady(z8 OR)Updated Just for clarification, alum and pickling lime are different but both are crisping agents. Both are still approved for use in certain recipes (the NCHFP offers several) but as Dave mentioned, Pickle Crisp works well without the ch...
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