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9,414 Garden Web Discussions | Harvest & Canning
Pressure canning soup question
Posted by connieconsumer
12 Comments
John__ShowMe__USA(5/6)Updated >(backyard possums will eat good tonight!) Did I hear possum??!! Yum, yum... fatten those babies up! I usually catch a couple dozen a year in my garden & on my 2nd story back deck. They are very selective and only eat tomat...
Question about Readinglady's orange marmalade
Posted by kristineca(z10 CA (Coast))
5 Comments
readinglady(z8 OR)Updated If it's on this forum, I was probably the one who mentioned it on a previous thread. IIRC, that tip came from Alfeld's The Jamlady Cookbook. I got a lot of good foundational information from her. It's a book with a tremendous amou...
BWB canning recipe sub (ground ginger for grated ginger root)?
Posted by eaglesgarden(6b - se PA)
9 Comments
eaglesgarden(6b - se PA)Updated Not to worry, Jim. We all have our moments. :^)
NESCO Gardenmaster Dehydrator Recall
Posted by 2ajsmama
2 Comments
John__ShowMe__USA(5/6)Updated Doesn't surprise me at all. I've owned three Nesco American Harvest dehydrators and they all would malfunction at times and turn whatever I was dehydrating into black "crispy critters" or worse. No fires, but the plastic...
Beef in Wine Sauce
Posted by John__ShowMe__USA(5/6)
17 Comments
John__ShowMe__USA(5/6)Updated Thanks much, Dave! Just what I was hoping to hear.
Another question about safety - restaurant pickles
Posted by 2ajsmama
16 Comments
dgkritch(Z8 OR)Updated You'd think they'd have more to do!! And now I want a pickle......... Nothing to add that hasn't already been said. Deanna
pumpking & melon seeds, how to grind, use?
Posted by merrybookwyrm
7 Comments
david52 Zone 6Updated It's easiest to use the hybrid seed that produces 'hull-less' seeds, or buy it if you can find it. Other than that, the roast-then-pulverize in a food processor then boil and strain will work - looks like milk. I've a sack full of...
Vacuum packing leaks?
Posted by keepitlow(6)
2 Comments
coffeehaus(7a Central VA)Updated My first attempts at vacuum sealing were met with similar results. For me, I think the problem was liquid being sucked into the sealing area, resulting in small areas of the plastic not fusing. I now double-seal (2 rows) at each e...
Need some advice for storing leftover ham...
Posted by eaglesgarden(6b - se PA)
4 Comments
eaglesgarden(6b - se PA)Updated See, this is why I love this forum! Thanks everyone. Good advice and perfect timing...
What Pressure Canner to buy????
Posted by Jamie M
5 Comments
fusion_powerUpdated I'm with Dave on this one. Check out Ebay in particular. I bought an older 15 quart AA with fancy red handles, cake pans, canning rack, and original manuals for $35 plus about $20 shipping. You can't beat that price. I've used it ...
what are 'sweet lemons'?
Posted by merrybookwyrm
3 Comments
readinglady(z8 OR)Updated Purdue is the best site ever for anything horticultural. I thought it was interesting that Purdue says they're "insipid" and lacking in commercial value. I assume they mean large-scale. One thing I can't figure out is wh...
Orange marmalaid
Posted by mudpie48
4 Comments
jimnginger(9)Updated I use Navel oranges all the time in so. Calif. You can add lemon and limes to tarten to your taste (unless you like it sweet). Jim in So Calif
Next up: citrus season
Posted by girlbug2(z9/10, Sunset zone 24)
11 Comments
tracydr(9b)Updated Just got about 20 lbs free grapefruit, more where that came from! If I don't juice it all, may have to try canning with honey, yum!
White powder on inside of canned plums?
Posted by illuci
3 Comments
readinglady(z8 OR)Updated There's no particular food-risk with canned plums except for obvious spoilage like mold or fermentation, which can happen if the plums are over-ripe and there's yeast left on the skin. You'd be able to determine either of those po...
Stiff jam troubleshooting
Posted by veeta
3 Comments
readinglady(z8 OR)Updated You can stir in a tablespoon or so of warm water to thin the contents if you find it too stiff to be usable. However, it may taste a bit caramelized due to the over-cooking. Even a low-pectin preserve if cooked too long will thick...
4 oz Applesauce
Posted by springschel
2 Comments
springschelUpdated That's exactly what I did. Thanks Dave! - Michele
RobinKates Nectarine Raspberry Jam with Drambuie and Cointeau
Posted by msafirstein(Northern Illinois/Z5)
12 Comments
thomasdblair_gmail_comUpdated Is anyone still on this board? I was trying to find the recipe for the RobinKates Nectarine Raspberry jam on the ball website, but it says it is no longer available. Can you please send me a copy of your recipe through email (thom...
Temp rnages for kraut?
Posted by keepitlow(6)
2 Comments
keepitlow(6)Updated I keep the heat off during the day in the house. That is why the day is colder. Other temps are for the garage that gets some heat at night too. I guess fall or spring is best for making it.
Ideas to use this marmalade?
Posted by tracydr(9b)
9 Comments
cabrita(9b SoCal)Updated Corrections. I meant 1 teaspoon white peppercorns in the previous recipe, and also, add 1-2 tablespoons sesame/olive oil mix, and if you want it thinner, add a little white wine. Here is one that we used for flank steak and for to...
Old Refrigerator as a root cellar
Posted by bucktales
5 Comments
laceyvail(6A, WV)Updated Carrots, beets, turnips and the large Asian radishes store perfectly in a fridge. I keep a winter's worth of carrots and radishes in the vegetable drawers, and some of the other two for weeks after I dig them sporadicaly through t...
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