Harvest Forum - GardenWeb

paw paw recipes?

Posted by valereee(6a SW Ohio) September 29, 2008

11 Comments

cateaka61Updated July 3, 2011 http://www.hort.purdue.edu/newcrop/ksu-pawpaw/cooking.html

Using smaller jar than recipe calls for

Posted by AlabastorOwl July 2, 2011

3 Comments

AlabastorOwlUpdated July 3, 2011 Thanks for the replies. I really appreciate the help.

stupid question about dill bouquet

Posted by ikea_gw June 24, 2011

6 Comments

david52 Zone 6Updated July 3, 2011 "Several quarts of dill seeds? That will make a LOT of pickles. " It sure does :-). In my garden, the one weed that causes the most problems is dill - thousands of the things pop up everywhere. In a couple of days of hot...

Strawberry Basil Jam?

Posted by berrybusy July 2, 2011

2 Comments

decolady01(7a/6b AL/TN)Updated July 3, 2011 Last year I made Blueberry Opal Basil Jam and what I did was to tie the basil stems together to put in the pot while cooking. Then I removed the herb bundle before putting in jars. The jam was delicious, btw. Becky Here is a link ...

Is it safe to add onions to pickled carrots?

Posted by steve22802(7a VA) July 2, 2011

3 Comments

steve22802(7a VA)Updated July 2, 2011 Great! Thanks for the quick response!

Bottling Salad Dressing

Posted by psubrewno(Zone 5 PA) November 18, 2007

11 Comments

guppy3948_aol_comUpdated July 2, 2011 i make a fantastic salad dressing with a rench base. want to try to sell it. how would i bottle it so there is some shelf life ?

Safe to can?

Posted by PAGreenGiant(6) June 30, 2011

6 Comments

readinglady(z8 OR)Updated July 1, 2011 You're welcome. I hope you enjoy the sauce. Let us know how you like the results. These kinds of wet mustard mixtures normally keep well under refrigeration a long, long time. I would be very surprised if this one is much differen...

Refrigerator Chard Stem Pickle Recipe?

Posted by nancyofnc June 5, 2011

16 Comments

pixie_louUpdated July 1, 2011 Nancy - I think you've made the right decision!

What foods MUST be pressure canned

Posted by goatster(7bGa) April 27, 2008

10 Comments

bluemoods_wildblue_netUpdated July 1, 2011 ANY low acid food. ALL Meat, Fish Poultry and seafood (some as long as 2 hours at 120 PSI) ANYTHING with any dairy product (Milk, cream, eggs, cheese) Pickled eggs excepted due to high acid pickling brine they are in. Tomatoes dep...

How do I put up squash for the freezer?

Posted by nanahanna(a8 AR) June 10, 2007

12 Comments

dwjwtable5_gmail_comUpdated June 30, 2011 I will fry it for 10 min in some olive oil by itself or along with peppers,onions,eggplant. Put it on a plate to cool, and then pack in bags to use in soup,stews, spagetti sauce, or as a vegetable.

Can I freeze Cilantro??

Posted by dgkritch(Z8 OR) July 27, 2006

23 Comments

skoser_viant_comUpdated June 30, 2011 I have 2 plants growing right now - and you people that say grow it in the shade are crazy. Cilantro loves the sun. I have 2 plants in sunlight for at least 6 hours and that are both huge!

Mango Chutney acid content for canning

Posted by BikingBug June 28, 2011

3 Comments

Linda_Lou(SW Wa.)Updated June 30, 2011 You can tell if a recipe is safe if you got it from a reliable source. Yours is a cooking recipe, not a canning recipe. The 2 are not the same at all. Especially since you did not see any canning instructions, that is a sure sign ...

Green garlic - in fermented beans

Posted by bejay9_10(zone 9/10) June 23, 2011

7 Comments

bejay9_10(zone 9/10)Updated June 29, 2011 My small strawberry patch doesn't produce much - although very tasty berries when it does. It seems crazy, because this is "strawberry country" - and lots of local growers nearby doing great. Their berries, however, are ...

Free-standing burner for Pressure canning?

Posted by cjzimmer June 24, 2011

6 Comments

cjzimmerUpdated June 28, 2011 Thanks for all the leads on the burners and especially for the link to the stainless steel canner. I had no idea there was one available as it didn't turn up in my searches (but then I had only ever really heard of Presto and AA c...

onion garlic recipe

Posted by teauteau(KC5/6) June 23, 2011

10 Comments

readinglady(z8 OR)Updated June 28, 2011 I was mentioning mainly issues of convenience, but to add to what Linda Lou says, remember that oil coats the vegetables, reducing penetration by the acid. In other words, oil "insulates" botulism spores which may reside...

seperated strawberry jam

Posted by susieqrn59 June 27, 2011

4 Comments

jimnginger(9)Updated June 28, 2011 Suzie - If you have a food processor, next time try running half your fruit thru to a fine cut and the other half to a chunkier cut. I do that regularly to help with the "floating fruit" problem. I used to do the overnig...

Jamaican Relish

Posted by decolady01(7a/6b AL/TN) June 26, 2011

7 Comments

decolady01(7a/6b AL/TN)Updated June 27, 2011 Well, pickled watermelon rind would have some acid. My spouse likes things hot, but I think I will start with one Scotch Bonnet. Although 10 jalapenos and 5 other assorted hot peppers would have a fair amount of heat on their own....

Armenian cukes and yard long beans

Posted by tracydr(9b) May 20, 2010

6 Comments

John__ShowMe__USA(5/6)Updated June 27, 2011 Attracting bees is a real problem around here the last 10-12 years. And the leopard frogs have disappeared. There are bees around, but they feed on specific blooming plants and ignore others which is why I was thinking yellow flow...

Opps....pie filling

Posted by rocketjeremy June 26, 2011

5 Comments

Linda_Lou(SW Wa.)Updated June 26, 2011 I am eating a hot blackberry turnover from my pie filling right now !!

Question about making pickled watermelon rinds

Posted by kriswrite(zone 8) June 23, 2011

5 Comments

kriswrite(zone 8)Updated June 26, 2011 Thanks, everyone. I did end up cutting off the red parts and storing them in an air tight container. They lasted just fine.

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