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9,414 Garden Web Discussions | Harvest & Canning
Outdoor canning???
Posted by beesneeds(zone 6)
5 Comments
l pinkmountainUpdated You can order replacement burners for your stoves online. I go through them fairly regularly with canning. I bought a small butane stove just for BWB canning because of that. I got it at a restaurant supply place. I love it fo...
Looking for ClearJel in Seattle area -- can anyone help?
Posted by brumbjorn
19 Comments
kristiphUpdated I called all over Seattle (even to bakeries) and finally found Clear Jel at Dawn's Candy & Cake 18107 Bothell Way NE, Bothell, WA 98011 (425) 348-9380. Really great people too!
Before removing seeds or after de-seeding?
Posted by cindy_7(6b/7a)
6 Comments
T S(zone 7)Updated There is one reason for straining at the end. It's the tomato skins. So if you buy peeled tomatoes in a can or boil them for 2-3 minutes and dunk in ice water.
Sugar in the BBB cucumber relish p.218
Posted by cindy_7(6b/7a)
2 Comments
cindy_7(6b/7a)Updated Thanks. I did taste it and it's actually still a little sweeter than I would like. But it's in the BWB now so I will try again with the next batch. Thanks again. Cindy
Chili to can no beans
Posted by peanutone
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated The beans are optional in any of the approved chili canning recipes in the BBB or at NCHFP so just leave the beans out. Do you have the Ball canning books? The Ball Complete Book chili recipe has no beans in it. The NCHFP recip...
A Good Space to Learn Lacto Fermenting
Posted by nancyofnc
3 Comments
beesneeds(zone 6)Updated I've done small batch fermenting of carrots on the counter in quart jars. I have small glass jars that are just a wee bit smaller than the mouth of the quart jar, and I get those super clean and sanitized- and filled with some sal...
youtube
Posted by ruthieg__tx(z8 TX)
4 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Great attitude Ruthie and that can't help but make a difference. You hang in there, you hear? And keep in touch as your time and energy allow. Be thinking of you. Dave
Saving Peppers For Fermenting
Posted by Nitsua(6b MO)
2 Comments
Nitsua(6b MO)Updated I'm mostly planning on a hot sauce. I still have a pretty good sized container of mash I finished up in April that will last quite awhile. My freezers are quite packed now (thanks to the amazing productivity of Fortex pole beans!...
First time canner needs help - today!
Posted by winorchids(nor CA, USDA 9b, sunset 7/14)
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated I was hoping one of the folks experienced with Ferber's recipes would pick this up as I'm not big on her recipes. But the issue I see is you are trying to replace missing solids with a liquid. That never works. Your choices are ...
Headspace Question
Posted by Gayle McKinney
2 Comments
blondiescUpdated Thank you Dave!
A Bushel of Peppers
Posted by nancyofnc
3 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated <damn you man, don't just say Paprika Pepper Jelly, share that recipe. Because that sounds good.> LOL. Nothing special it is just Jalapeno or Habanero Pepper Jelly made with Paprikas instead (or you can use a mix of both). ...
I forgot how to make plum sauce
Posted by l pinkmountain
l pinkmountainI love the Ball Blue Book Asian style plum sauce recipe, sweet and sour with ginger. I haven't made it in over ten years, and since then I have gotten a Victorio style food mill. I don't remember peeling the plums when I made it...
Are My Catnip Plants Ready For Seed Harvesting?
Posted by Granny Hawkins
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated I checked over on the Seed Saving forum here to see if there was a FAQ posted on catnip (they have how-to FAQs for most plants) but didn't find one. However most of them make it very clear that the seed heads and flowers need to ...
How many cups is a bell pepper
Posted by shermthewerm(8 PNW)
4 Comments
beesneeds(zone 6)Updated I 100% agree with Dave.. But in general, I kind of try to stick to what a "supermarket" pepper is when a recipe calls for X number of peppers. Supermarket peppers are usually around the same size most of the year.. so wh...
pickle mix
Posted by granniemable(7 middle tennessee)
8 Comments
Lisa BoBeesaUpdated Thank You Dave! I appreciate your quick response! I do just so!
Why Do You Soak Cucumbers Before Pickling?
Posted by harvesthunt(6)
15 Comments
budandbarbaraUpdated Is it absolutely necessary to soak cucumbers in salt before canning? I soaked mine in ice water
Did I pick my shallots too early?
Posted by tas09
4 Comments
Daryl PritzkenUpdated tas09, First of all, 3-4 inches is way, way too deep. The tops of the bulbs planted should be almost at the surface, if not protruding slightly above. That is a significant contribution to your problem.
Best way to store/preserve summer squash?
Posted by beesneeds(zone 6)
5 Comments
nancyjane_gardener(Zone 8ish North of San Francisco in the "real" wine country)Updated I dehydrate some, then freeze. Fine in a casserole. I also shred and freeze. Fine for an extra vege umph in a soup or stew, also for breads/muffins etc.. This year I went on vacation for a week and came home to several massive zuk...
Victorio strainer for Annie's salsa?
Posted by amanda_koldewyn(5)
3 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Yeah we have had a couple of different discussions here in the past about making it with roma/paste types and most felt it came out way too dry. I always make it with mostly slicers and drain them a little as Annie recommends. I ...
To Blanch or Not to Blanch?
Posted by bbstx
9 Comments
citytransplant(zone5)Updated I put the shucked clean corn on a tray and freeze, then into zip lock bags. It keeps for months and tastes like fresh picked. Why would you NOT eat corn that wasn't blanched?
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