Harvest Forum - GardenWeb

Ferber apricot recipes: please comment on the differences

Posted by cloudy_christine(6b) July 19, 2011

1 Comment

cloudy_christine(6b)Updated July 19, 2011 I see there's another difference. The Bergeron Apricot recipe has an 8-hour first maceration, then another overnight one. The apricot-vanilla recipe has a 1-hour first maceration. That's what I was planning on tonight. I can't ext...

SALTY fermented dill pickles

Posted by julsie July 1, 2006

49 Comments

digdirt2Updated July 19, 2011 Can't say what Mom used to do but many did store their fully fermented pickles in the cellar or a root cellar because the temps there were about the same as fridge temps 40-45 or even cooler in the winter. But even then they won't...

testing for acid level in recipe to can?

Posted by sarahhtk July 18, 2011

5 Comments

digdirt2Updated July 19, 2011 boutique commercial canning operations can True but they have also already had their recipes (any that will be offered for sale) professionally tested by FDA labs and approved and their kitchens inspected, tested, certified and ap...

storing or canning horseradish

Posted by matthew18(5) July 18, 2011

1 Comment

Linda_Lou(SW Wa.)Updated July 19, 2011 Check out the Univ. of Georgia website. If you bookmark it, you will be able to find information on most food preservation subjects. Here is a link to the horseradish : Here is a link that might be useful: canning horseradish.

Applesauce - Planning Ahead

Posted by alitn July 9, 2011

8 Comments

girlgroupgirl(8 ATL)Updated July 18, 2011 Do you have a local farmers market where you live? We have one in our community. It is small, I know all the farmers personally and they do not spray most of the apples at all (the farmers at our local market all grow organically,...

lids and rings

Posted by prairie_love(z3/4 ND) October 24, 2007

20 Comments

dnelson_cox_netUpdated July 18, 2011 I need replacement lids for jam and jelly jars, the 4 oz ones, and I can not find any. Who carries them? Can anyone tell me?.

Preserving Hot Peppers

Posted by veeta July 18, 2011

5 Comments

bejay9_10(zone 9/10)Updated July 18, 2011 My past attempts at drying peppers included tying 2 screens together in butterfly fashion, and hanging them outside my kitchen window. It worked fairly well, although did require more watching - to prevent sun scorching, etc. Howe...

Mango Jam recipe?

Posted by s.s.tupperware(9b) July 16, 2011

5 Comments

Linda_Lou(SW Wa.)Updated July 18, 2011 I don't know if the original poster added any vinegar or not. That was my concern.

Plum pits

Posted by ltilton July 15, 2011

4 Comments

ltiltonUpdated July 18, 2011 I think it would work for Italian or prune plums, but I'm dubious about Japanese plums, which are very juicy and very clingstone. I think you'd just get a juicy splattery mess

Ball Kosher Dill Pickle Mix

Posted by casi(5) July 17, 2011

2 Comments

casi(5)Updated July 17, 2011 Thanks for the input. I guess that is what I will do, aside from giving as many away as I possibly can! lol

Are these ready

Posted by billfaith July 16, 2011

1 Comment

tracydr(9b)Updated July 17, 2011 I can't see your links but if you use scissors, you can cut your lettuce and spinach as baby lettuce/ spinach over and over. No need to cut the whole head of lettuce and lose the plant, unless you really just have a desire to have...

Last year's Garlic

Posted by skeip July 16, 2011

3 Comments

Bloomfielder(Z6 SE MI)Updated July 17, 2011 I love roasted garlic, and came up with a way to make ahead and freeze. I toss peeled cloves with olive oil, roast at 350 until done, then freeze in ice cube trays, and pop 'em into ziplocs. Really handy to have on hand.

Tomato Peach Salsa questions

Posted by seedmama(7) July 10, 2011

6 Comments

pixie_louUpdated July 16, 2011 Last year I experimented with a bunch of peach salsas. I made Katie C's peach salsa (no tomatoes), the peach version of Annie's Salsa, the peach-pineapple version of Annie's Salsa, and the peach-Apple salsa. The peach apple salsa ...

Freezer jam question

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

3 Comments

btbarbara(7b/8a)Updated July 16, 2011 Awesome...thanks! This did set up after a while and I ate some with peanut butter and crackers. Wowza! I may never buy jam again. This tasted so much more like fresh fruit than regular jam/jelly. I didn't notice it being gritty wh...

Eggplants!

Posted by skyfarms(6) July 16, 2011

1 Comment

digdirt2Updated July 16, 2011 Here is a link to lots of previous discussions here about eggplant. Includes some good recipes as well as info on freezing/preserving. You might also want to check over on the GW Cooking forums as they focus more on fresh use reci...

Uses for corn shoots and baby corn

Posted by nygardener(z6 New York) July 15, 2011

2 Comments

nygardener(z6 New York)Updated July 16, 2011 Great, thanks!

Ideas for stretching raspberries?

Posted by 2ajsmama July 15, 2011

2 Comments

digdirt2Updated July 16, 2011 Cranberries isn't really a complimentary flavor IMO - sharp vs. sweet. Strawberries and/or blueberries or red grapes are complimentary. Dave

Plum Sauce Half Pint Process Time?

Posted by grlsixx July 15, 2011

2 Comments

grlsixxUpdated July 16, 2011 Thanks! Got it cooking on the stove now! Smells great in here!

advice on purchasing a dehydator

Posted by michelelc July 29, 2010

11 Comments

captaindirt(6/7)Updated July 15, 2011 tracy - I have two ways I powder the vegies. (1) in a counter top blender or (2) I also have a smaller silver bullet like choper. They both do a great job. Anything that didn't get powdered good enough gets thrown into soups or st...

Can I halve this recipe safely?

Posted by caliloo(z6/7) July 15, 2011

3 Comments

caliloo(z6/7)Updated July 15, 2011 Thanks so much! I am going to give it a try tomorrow. Alexa

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