Harvest Forum - GardenWeb

Posted by grlsixx August 10, 2011

2 Comments

caavonldy(8/9 N CA)Updated August 13, 2011 Our local Winco in Chico, CA. usually has better prices then anywhere else in town

what's your set up, ie - how can you can in all this heat?

Posted by t-bird(Chicago 5/6) August 12, 2011

7 Comments

morz8(Washington Coast Z8b)Updated August 13, 2011 Like cabrita, I can't quite relate to this post. We've had no heat to speak of this year, a few days in the low 70's at best. I haven't had the AC on at all this season. Picked up my tuna this morning but the next few weeks are wa...

Purple hull jelly

Posted by wcjoyner July 31, 2007

24 Comments

Kay86Updated August 13, 2011 I HAVE BEEN MAKING PURPLE HULL PEA JELLY FOR YEARS, AND ALWAYS ADD 2 TABLESPOONS OF LEMON JUICE TO THE MIX, IT HELP IS FIRM UP \

Today's Harvest.....

Posted by Gilrydahl(5A) August 13, 2011

5 Comments

Gilrydahl(5A)Updated August 13, 2011 Spearfish SD, here....My cucumbers got away from me most of what is in the photo are "Little Tykes". First year growing them. The red peppers are all Fresnos, (a couple are really small and strange shaped). Also photod a...

Freeze cucumbers - make relish later?

Posted by dancinglemons(7B VA) August 12, 2011

2 Comments

dancinglemons(7B VA)Updated August 13, 2011 Thanks Dave! I kinda thought that was the case but with pears, beans, cucumbers, tomatoes, peppers and figs - I am out of hands (only came with 2). Tomorrow the relish goes on the stove! Cheers, DL

Yardlong beans with mint...

Posted by dancinglemons(7B VA) August 13, 2011

dancinglemons(7B VA)Hello all, I know this is not the cooking forum but.... I mistakenly added fresh candy mint leaves (about 1/4 cup) to a pot of yardlong beans which were being stir-fried in a bit of peanut oil. I immediately knew it was mint (and not...

Pepper substitutions and jar sizes

Posted by KSprairie August 12, 2011

3 Comments

KSprairieUpdated August 12, 2011 Thank you for your comments. You both have been a big help!

Jalapeno slices: I don't have 3lbs

Posted by got_bullmastiff August 11, 2011

5 Comments

drmbearUpdated August 12, 2011 The PC jar says 1/4 tsp per qt., 1/8 tsp per pint. Doesn't take much.

Bloody Mary?

Posted by ihategazingballs(5 SE WI) August 11, 2011

1 Comment

digdirt2Updated August 12, 2011 In theory you could add a small amount of garlic - very small - and likely still be safe because this is pressure canned. But it isn't recommended since you'd just be guessing. Using garlic powder would be best since dried spices/...

Basil pesto

Posted by ymn1(7) August 11, 2011

1 Comment

readinglady(z8 OR)Updated August 12, 2011 Leaves only. And preferably the most tender leaves picked before flowering. Here's an old thread with a lot of information on pesto and preservation. Carol Here is a link that might be useful: Preserving Pesto

Freezing sauteed yellow squash

Posted by judydel August 9, 2011

4 Comments

retsecUpdated August 11, 2011 I too, cook my squash as if I were going to eat it now and then freeze. It tastes more like fresh squash than if you just blanch it and put in freezer. I also use a little butter, onion, salt, and pepper.

Wrong Vinegar

Posted by KSprairie August 9, 2011

8 Comments

tracydr(9b)Updated August 11, 2011 Elle Topp's book " Small Batch Preserving" is very helpful to me because you can do small quantities of something and make sure you even like it before wasting all your produce and time on something you and your family h...

Picklemeister?

Posted by entwife(NorCal9) January 25, 2010

9 Comments

drmbearUpdated August 11, 2011 A large Tupperware type plastic container, maybe two or three gallons, tall with nearly straight sides, is what I use (I have several). I have a plate that just fits down inside the container, and after filling with pickles or kra...

Peach Butter

Posted by Rosie025 August 9, 2011

2 Comments

annie1992Updated August 11, 2011 I agree, you can safely stop and refrigerate this at any point, and then finish later. I always reduce sugar, most recipes are too sweet for my taste, so I add a little, taste, add a little, until it's "right". I agree w...

need recipes

Posted by cejay(z9bFL) June 12, 2011

2 Comments

drmbearUpdated August 11, 2011 I used a load of ripe jalapenos in a red pepper marmelade recipe a few years back, and it was completely awesome. On crackers with cream cheese, or mixed in with sour cream to make a dip, and lots of other choices. It actually mad...

Quick jamming question

Posted by gardengalrn(5KS) June 18, 2011

5 Comments

drmbearUpdated August 11, 2011 If you use a low methoxy pectin (Pomona's), any combination of fruit, sugar to taste, whatever you'd like to do, and it will set perfectly. I know because I've done it multiple times, never an issue. Low methoxy pectin does not de...

Clumping Pomona Pectin & Improving my methods for jam

Posted by delairen June 23, 2011

3 Comments

drmbearUpdated August 11, 2011 There are times, such as I've had with preparing an apple jam, that the recipe called for cooking the fruit with the sugar for a while. The sugar actually helps maintain the quality of the product. With Pomona pecting, that is far...

Pressure Canning Peaches?

Posted by alitn August 11, 2011

3 Comments

alitnUpdated August 11, 2011 Thanks. I am doing a few loads of peaches today and just went ahead with the BWB. I figured that it would be about the same amount of time by the time I vented and depressurized the canner anyway.

Inexpensive pectin source? (besides from apples)

Posted by kterlep(5/6) May 14, 2007

11 Comments

drmbearUpdated August 11, 2011 I love Pomona Pectin, and will never use anything else. When I used to use Sure-Jel and other high-methoxy pectins, it was way too often that something was out of line and whatever I was making didn't set. I have never - NEVER - h...

Pickles

Posted by melfield_wy(5b Wyoming) August 7, 2011

4 Comments

readinglady(z8 OR)Updated August 11, 2011 You can also make Bread and Butter Jalapenos. Carol

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