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9,414 Garden Web Discussions | Harvest & Canning

Canning fermented kraut?
Posted by John__ShowMe__USA(5/6)
5 Comments
dgkritch(Z8 OR)Updated I also use the 5#/3T. ratio and find it to be fine. The only thing I do is add a couple of teaspoons of GOOD apple cider vinegar to each quart jar before canning. I like the hint of sweetness and vinegary flavor it adds. I don't r...
Apple Pie Filling Mistake
Posted by sysy4696
4 Comments
sysy4696Updated Thanks for the tip on the clear jel. I will now start my quarts thanks Dave & Carol Yoshi
I'm alll out of. . .
Posted by pixie_lou
12 Comments
cabrita(9b SoCal)Updated I have the opposite problem, with all sort of cole crops coming into season and still about 15 lbs of frozen greens in the deep freezer. I better use them up fast! Peas are producing but I timed that one just right, I ate the last...
BH&G pink plaid cookbook - canning recipes OK?
Posted by 2ajsmama
2 Comments
2ajsmamaUpdated 2006 special Komen edition, but contains recipes from 2003 cookbook and I don't know if they had been reviewed again. But 2003 should have been OK.
Unusual uses for...
Posted by misskimmie(z4b Central NY)
11 Comments
2ajsmamaUpdated I'll let you know how it turns out, but I had leftovers in the fridge, decided to throw 3-4C leftover black bean salsa soup (not made with Annie's though) into slowcooker with 4 chicken thighs. Going to serve it over leftover rice...
How many did you do?
Posted by misskimmie(z4b Central NY)
4 Comments
digdirt2Updated In terms of primary foods - meats and vegetables - we average 800 jars each year about 1/3 pints and 2/3 quarts. Some years are more, some a little less depending on the state of the storage pantry. Another 200-300 jars of canned ...
ascorbic acid vs citric acid
Posted by mommiegryl(z9 CA)
12 Comments
www_ballie05_hotmail_co_ukUpdated im developing a range of chilli hot sauce in the uk,id love advice on which would be best for me ascorbic vs citric? ive looked in competitors ingredients lists and some use both, some use 1 and some use none. im looking for a 6 m...
Canning Pizza Sauce to Sell at Farmer's Market
Posted by radryan03
3 Comments
2ajsmamaUpdated I've looked into CT's requirements a lot lately, since the new law concerning acidified food went into effect. I'll find out more next week, but agree that you need to check your state's requirements, probably not worth canning, j...
Excelerite???
Posted by vschlaff
7 Comments
2ajsmamaUpdated My DH thinks that we can just do wonders with (free!) horse manure, compost, and decaying leaves. I'm going to do some soil testing as soon as we see the soil again LOL, we might need some other amendments (bone meal, lime, etc.) ...
spinach yield
Posted by daveainva2
3 Comments
ruthieg__tx(z8 TX)Updated I certainly agree that Swiss Chard is a wonderful choice but don't be afraid of spinach either. I live in TX and I get it in the ground early and it produces a wonderful crop. I don't harvest the plant just the leaves and have a c...
Sauer Kraut
Posted by ruthieg__tx(z8 TX)
4 Comments
ruthieg__tx(z8 TX)Updated I bought some more onions today so OK smack me because it's too early.....but I bought 6 tomato plants....they will have to go into pots on the porch so I can move them in and out on freeze nights.......Here is the benefit...........
Honey Lemon jelly, for bejay
Posted by zemmaj(z5 QC CAN)
2 Comments
mandtl_yahoo_comUpdated Hello, I tried your yummy Honey Lemon recipe. I accidently used the powdered pectin ( 1 (3oz) pkg. Its seems runny or more like honey consistancy. 1. Is that normal? or should it set like regular jelly? I have made regular jelly i...
Heirloom or OP green bean for canning
Posted by psittacine
4 Comments
psittacineUpdated On our trip to town today, we stopped by the local farm store to see what they have in stock to date, and came home with Blue Lake 274 Bush. Thanks very much for the suggestions. Crystal
Recipe for Jalapeno Relish
Posted by roses_more_roses(Z9 N CA)
5 Comments
John__ShowMe__USA(5/6)Updated Pickling spices might help. Haven't personally tried this. Sub equal weight jals for other peppers in the recipe. From 2009 "Ball Blue Book guide to preserving" Really wish ingredient amts were listed by weight rather th...
Sauerkraut brine question
Posted by riley17(5)
12 Comments
John__ShowMe__USA(5/6)Updated Bubbling nicely. It was at 76 degrees before I moved it for the picture. 78.3 degrees now. I followed the recipe from the link that Carol posted (thanks much!) except put one tablespoon kefir whey into the jar before adding the ca...
Happy Valentine's Day!
Posted by bcskye
8 Comments
bcskyeUpdated Yes, I have missed you. For a 72 years young lady with 1 and 1/4 lungs, you put a lot of youngsters to shame. Do say hello when you come on to the forums. That's a contribution that we'll all enjoy.
To go with your homemade jams ! Yummy English muffins.
Posted by Linda_Lou(SW Wa.)
1 Comment
bcskyeUpdated O-o-o-h! Now I'm craving one of those luscious looking muffins.
Peach jam getting dark on top
Posted by keepitlow(6)
3 Comments
readinglady(z8 OR)Updated It's just oxidation. It's an aesthetic issue, not a food safety one. Carol
Mrs. Wages for Pickled Carrots
Posted by joybugaloo(z4 NY)
2 Comments
joybugaloo(z4 NY)Updated Thanks for the advice, Dave! Ok, well, I now have six pints of baby carrots pickled in Mrs. Wages kosher dill brine cooling on the counter. I'll let you know how they taste in a few weeks...and if I survive eating them. ;-)
Pickled sausage
Posted by niagara_jim(Niagara, Canada)
9 Comments
John_A_conley_sabic-ip_comUpdated Ahh, o yes, the gallon jars of pickled keilbasi on the back bar..Along with eggs and even some pig hocks..Good ole days..I am actually making some pickled Venison Keilbasi this weekend..There are receipes out there if you want to ...
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