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9,414 Garden Web Discussions | Harvest & Canning
Reasons for no-no canning with flour, eggs?
Posted by nancyofnc
19 Comments
readinglady(z8 OR)Updated I don't know how you concluded it's because I said so from the information provided. I'm not going to backtrack and read the entire thread but the gist is this. 1) There is still one flour-thickened mustard pickle in the Ball Blue...
boston baked beans
Posted by dillydee8930(6)
3 Comments
dillydee8930(6)Updated Thanks Dave, you just gave me an idea! since i have a double oven i will put second batch in 1/12 hours after the first batch goes in. (dont know why i did not think of that before :)
Is this off subject.....
Posted by ruthieg__tx(z8 TX)
12 Comments
uaskigyrl(7)Updated No need to worry, David! There's not enough living yeast in my tomato pieces. I do have a peach that is too ripe to eat that I'm going to cut up and try this with! Hopefully I can get yeast to grow in time so I can bake bread on F...
Sauerkraut
Posted by ruthieg__tx(z8 TX)
7 Comments
ruthieg__tx(z8 TX)Updated I've never added sugar and I am guessing it is to help start the fermentation....Do you think it is something I should do... Yum the ruben's sound so good........
Extra Meyer lemons
Posted by cindy_7(6b/7a)
26 Comments
tracydr(9b)Updated When I get in the mood, I can go through a ton of lemonade, using stevia so that it's sugar free. I really like it with a bit of mint or even the plantation mint tea added.
Olives in oil with garlic - safety
Posted by cloudy_christine(6b)
30 Comments
anna-1957_hotmail_comUpdated Hi was given black olives from a friend tree and would like to know what is the best way to dry them with salt and how long do I wait befor I can put in to a jar with oil
Canning grilled or broiled asparagus?
Posted by John__ShowMe__USA(5/6)
2 Comments
John__ShowMe__USA(5/6)Updated Thanks! What I thought, but just had to ask in case things have changed. Been a gardenwebbie for over a doz years and sometimes things do change.
when to pull carrots?
Posted by love2grow_girl
15 Comments
katielynndruding_gmail_comUpdated Thanks it worwked very well. My father was happy that I found A good site; but I would want to thank Deanna!!!!!!!!!!
Canning Potatoes
Posted by westmontco
3 Comments
westmontcoUpdated Yes, I know all varietes can be canned, but I guess we'd be looking to use for potato salad or soups/stews or to be fried for home fries. So ones that will keep their shape pretty well when canned. Thanks for letting me know the g...
Strawberry jam problem
Posted by bigtrout
5 Comments
ruthieg__tx(z8 TX)Updated I just made strawberry jam and used the recipe from one of my books and it mentioned that it might not be a firm set (no pectin) and it is but still very thick and honestly, it's the best strawberry jam I ever made. It was the Fav...
Raw chard to cooked ratio
Posted by erin_nc(7)
3 Comments
morz8(Washington Coast Z8b)Updated Erin, my father in law would have loved you ;-) Chard with garlic, kale with garlic, spinach with garlic....all table staples and all from his garden.
Pickled Asparagus
Posted by tee_jay
4 Comments
dgkritch(Z8 OR)Updated I'd just use the Dilled green beans recipe (Ball Complete, page 308)and add hot (dried) peppers to increase heat as you wish. No sugar and I use only asparagus, no other veggies (i.e. red pepper in the recipe). Deanna
Newbie canning rhubarb w/ sugar question?
Posted by silverwind(z5 IL)
7 Comments
digdirt2Updated Is there anything, a book or website, that could be recommended? For approved and tested recipes? Sure. The Ball Blue Book and the Ball Complete Book, the NCHFP website, freshpreserving.com, homecanning.com, just for starters. But...
Apple butter question
Posted by TxMarti(8a DFW)
10 Comments
aswingle_yahoo_comUpdated here is a really easy and yummy recipe. 2- 3 pounds (50 oz) jars unsweetened apple sauce 3 pounds granny smith apples 4 cups sugar 1 1/2 cups apple juice 2 teaspoons cinnamon 1 teaspoon cloves 1 teaspoon allspice Peel and cut appl...
sugar-free pickled beets?
Posted by westmontco
6 Comments
readinglady(z8 OR)Updated Well, beets are firm by nature, so I doubt they'll be mushy, just somewhat softer. I don't know how much softer; I think that would also be determined by variety and pre-cooking time. I would monitor carefully and remove the beets...
Mustards
Posted by rocketjeremy
4 Comments
rocketjeremyUpdated Dave, The Beer Mustard that comes from the Complete Book is 10 minute BWB processing time for the little quarter pint jars. The Honey Mustard recipe is 15 minutes. I agree with what you said about the dilution. I would be worried ...
Ghost Pepper oil
Posted by cspet
2 Comments
Linda_Lou(SW Wa.)Updated You could can a marinated pepper, though. This one is safe. Here is a link that might be useful: Marinated pepper recipe.
Buying canning lids in BULK
Posted by purpleacres(Upper Northern California)
12 Comments
jeffcarp_tds_netUpdated I check Wal-mart Bi-mart and Shopko in the late fall and winter. Found several dozen at Wal-mart for $1.00 a doz. for regulars and $1.25 for wide mouth at Shopko. Watch for estate sales and spring yard sales. Some of the elderly w...
Making mixes froom your own dried herbs.
Posted by jude31(6 E Tn)
4 Comments
jude31(6 E Tn)Updated Thanks Lea, I found it! jude
Homemade Apple Pectin Question
Posted by uaskigyrl(7)
2 Comments
digdirt2Updated Here is a link to one of the previous discussions about this. I have never made or used it but I know from reading here about it that no, it isn't a 1:1 exchange with regular pectin. Much more of the homemade is required. How much...
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