Harvest Forum - GardenWeb

Posted by marthacr(z5 Me) July 25, 2011

3 Comments

nancyjane_gardener(Zone 8ish North of San Francisco in the "real" wine country)Updated July 26, 2011 As said before, freeze on a cookie sheet, or, if pretty saucy, skip freezing it in a zip-lock, just pour straight into the sealer bag, flatten into a slab in a baking dish with the 2 inch lip sticking up, pat out most of the air a...

Drowning in Cayennes!

Posted by btbarbara(7b/8a) July 21, 2011

13 Comments

2ajsmamaUpdated July 26, 2011 Yeah, they're a long way from home way up here in New England! Now the turkeys are eating my green tomatoes - never had a problem with them in the garden near the house, even with a low (1-2ft tall) silt fence. I *know* they can f...

What is on YOUR list? Kitchen stuff

Posted by Trishcuit July 21, 2011

12 Comments

CharcuterieUpdated July 25, 2011 I love my Fagor Duo 10qt, especially since you can pressure fry in one. I do want a All American Pressure Canner 25-30 qt. Other kitchen related items I'd like include, All Clad 8 inch frying pan with lid for omelets, a serrated b...

Jam with Fruit on Top

Posted by kriswrite(zone 8) July 22, 2011

3 Comments

kriswrite(zone 8)Updated July 25, 2011 Thanks!

Chow chow?

Posted by btbarbara(7b/8a) July 16, 2011

6 Comments

digdirt2Updated July 25, 2011 Are you growing short day varieties as we have to in the south? Planting in the fall not the spring? Using plants, not sets (sets are all long day varieties)? Yellow Granex is a great short day variety and a good storage onion. Wh...

Seeding peppers before canning?

Posted by sandyman720(NJ) July 25, 2011

1 Comment

digdirt2Updated July 25, 2011 If you want them whole be sure to cut a slit in them down the side so the brine can get in and snip off the blossom end to get rid of those enzymes. Otherwise thick rings work good (wear gloves) - seeds and all. Dave Here is a lin...

canning roasted tomatos

Posted by cbjedj October 1, 2009

15 Comments

jimnginger(9)Updated July 25, 2011 Willow, Well I hope your tomatoes turned out great last year. Many tomatoes are given to me so I have no idea of variety and of course I don't dictate what I'm gifted. With big juicy watery tomatoes I do one of two things before c...

Dill carrot recipe?

Posted by carmen_grower_2007(4/5) July 27, 2010

3 Comments

TrishcuitUpdated July 24, 2011 I have that book myself.

Dairy Queen sauce recipe

Posted by marricgardens(5a Barrie) July 24, 2011

3 Comments

digdirt2Updated July 24, 2011 Several recipes for chocolate shell sauce pulled up by Google. This one is pretty standard ingredients. This in NOT a canning recipe however if you were thinking of trying that, not with the chocolate and all the butter. As for ga...

Do tomatoes continue to ripen after they are diced?

Posted by steve22802(7a VA) July 23, 2011

2 Comments

digdirt2Updated July 24, 2011 Agree. It isn't ripening it is just deterioration from the effects of bacteria and cell wall collapse. In salsa the interaction of the various pH acids from the other ingredients speeds up the process of deterioration. Dave

A few questions

Posted by gardengalrn(5KS) July 20, 2011

6 Comments

tracydr(9b)Updated July 24, 2011 You can dehydrate the garlic and then powder it. I haven't tried it yet, but I've heard it's much, much better than store bought garlic powder. What isn't?

What you do think of Bellini jelly?

Posted by mellyofthesouth(9a FL) April 24, 2006

27 Comments

SRNdiveUpdated July 23, 2011 I tried a varitiy of Billini jellies, but found my favorite to be a combination of the mimosa recipie and the zinfandel recipe. I used 1 cup each of Zinfandel, champagne, and peach juice (fresh, made from the pits and peels). It w...

pressure stopped rising

Posted by trimont July 23, 2011

2 Comments

digdirt2Updated July 23, 2011 Which brand of canner? Are you new to pressure canning? Vented for 10 mins. before putting on the weight? Sufficient water in the canner to begin with and water left when you opened it? Exhaust vent plugged up? Check for lime or f...

Making butter - betta butta

Posted by dancinglemons(7B VA) July 17, 2011

6 Comments

msfuzzUpdated July 23, 2011 You may have trouble getting storebought cream to sour properly, as it's been pasturized and all the beneficial bacteria has been killed. Anything that's pasturized tends to go rancid, instead of souring. Let us know if you have a...

Is my pickle recipe safe? :S

Posted by Gilrydahl(5A) July 20, 2011

13 Comments

morz8(Washington Coast Z8b)Updated July 22, 2011 GGG, Ball Blue Book - the book, magazine sized softcover, available Target etc, hardware stores and with canning supplies. I didn't buy one this year but I think the one I bought last season was less than $6 Walmart. There is a wh...

jalapene relish recipe needed

Posted by jellybean45 July 21, 2011

2 Comments

jellybean45Updated July 21, 2011 Dave I have not tried Annie's salsa.Where can I find it? Is the recipe I posted safe even tho I called it relish and not salsa.I got the recipe on line at end of the season last year and didn't have enough jalapenos to try it I li...

Canning Pepperoncini

Posted by gardengal19 July 21, 2011

3 Comments

gardengal19Updated July 21, 2011 Thanks Dave! It seems you're always there to help any of us out. I appreciate the GW links more than google. I have it book marked and am ready to go for it - next week - when the weather will be cooler, I hope. 101 degrees today ...

Need Ideas for White Nectarines

Posted by grlsixx July 16, 2011

4 Comments

sautesmom SacramentoUpdated July 21, 2011 Syrup. Yum! Carla in Sac

Preserving Summer Squash

Posted by missemerald(7 (Virginia)) July 20, 2011

3 Comments

girlgroupgirl(8 ATL)Updated July 21, 2011 I made this recipe, and used yellow squash in it. Did not use cornstarch or a thickner - didn't have to! Here is a link that might be useful: zucchini salsa

Berry jam safety?

Posted by cupcakescience July 18, 2011

2 Comments

cupcakescienceUpdated July 20, 2011 Carol, Thank you so much for your reply, and for clarifying the purpose of the lemon juice. I went berry picking today, so now I have a few batches of those macerating in the fridge ready to become delicious, safe jam tomorrow! Th...

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