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9,414 Garden Web Discussions | Harvest & Canning
cheaper bulk canning lids
Posted by gardensewer
2 Comments
digdirt2Updated Try canner to zero - wait 10 mins. - remove weight - wait 10 mins. - remove lid - wait 10 mins. - remove jars without tipping. Makes a big difference. But you'll still get some popcorn popping now and then especially if you are ca...
Frozen Green Beans - Mushy
Posted by bumble_doodle(Z5 CT)
10 Comments
calliope(6)Updated Perhaps you didn't blanch them correctly/too long or long enough. That's why you blanche veggies...to stop them from being mushy from enzymatic break-down.
Reducing salt in canned tomatoes
Posted by oukay
9 Comments
oukayUpdated Thanks to all. I just didn't want to make a safety mistake since it was my first try with canning 'maters. The flavor was delicious (if a little too salty!) from the mix of Azoychkas, Black from Tulas and Striped Romans. Kay
Canning whole frozen tomatoes?
Posted by gladgrowing(6a)
4 Comments
gardendawgie(5)Updated You will wind up with tomato juice. I like tomato juice. I would simply remove the skins. You probably don't want skins in juice. I always add juice to my soups.
Vegetable Bouillon
Posted by janisj
9 Comments
jimnginger(9)Updated I fully understand that this product would not be consumed all at once. There is however a correlation on how much salt we become "friendly" with and how much we consume. The other problem is that it is the combination o...
Can I BWB process this like any other marmalade?
Posted by caliloo(z6/7)
2 Comments
caliloo(z6/7)Updated Thank you Carol!
Electric elements for canning
Posted by awm03
5 Comments
macybabyUpdated I have no trouble fitting both my canners on my cooktop. With the different heights, the presto 16 qt widest part fits under the AA 921's widest part. No problem with getting too close to the knobs either.
Linda Lou's Cereal Bars
Posted by Linda_Lou(SW Wa.)
24 Comments
alphonse(6)Updated Thank you for posting this recipe, but the pedant in me must pick this nit: "You can take the long cook oats, put in the food processor for a few seconds and they will be fine to use. That is the only difference between the k...
'Aunt Nellie's Pickled Beets' vs. my home-made ones.
Posted by denninmi(8a)
8 Comments
digdirt2Updated Here is a previous thread with some additional recipes in it. Dave Here is a link that might be useful: Pickled beets recipes
Safely keeping sourdough starters?
Posted by John__ShowMe__USA(5/6)
8 Comments
John__ShowMe__USA(5/6)Updated Thanks, all! I feel better about storing & feeding the 'watery' sourdough in the fridge for long periods of time now. Still wondering about the Kefir. It can take many months & feedings to get the desired large curds. I do...
How old can canning jars be???
Posted by eaglesgarden(6b - se PA)
18 Comments
mawmah_att_netUpdated I am using jars that were my Grandmas, If she were alive today she would be 111 & I don't know how long she had used them. I always check for any nicks on the rim also do a visual to see if there are any cracks in the body of ...
PH Testing for Canning
Posted by delairen
14 Comments
2ajsmamaUpdated Dave - could you provide a link for the pH testing schedule? I couldn't find anything. I thought once a food reached final pH equilibrium, by definition that wouldn't change? I *was* surprised to find that 'some foods may take as ...
Making jam Newbie
Posted by pandamania
9 Comments
sdsdiet_yahoo_com_auUpdated My father used to put large marbles in the pot as the jam was being boiled has any one heard of this Questions 1/ what size does the marble / tom bowler need to be? 2/ can a marblew meklt in the jam making process
Tamale Filling?
Posted by oregonwoodsmoke(5 OR Sunset 1A)
3 Comments
alphonse(6)Updated This site has the closest recipe to my earliest memory of good tamales, and they are fairly hot: http://www.sonofthesouth.net/tamales The gal at the local taqueria (where I get husks) said there's a recipe for every cook; she make...
Uses for Pumpkin Juice? Also, Pumpkin Butter...
Posted by delairen
7 Comments
digdirt2Updated A Carol said, there are recipes out on the web for pumpkin butter. Lots of them unfortunately. Knowledgeable canners with even a basic understanding of acidity and density issues in safe home canning won't touch it unless they are...
A Man Canning Question
Posted by bcskye
4 Comments
readinglady(z8 OR)Updated I do remember that thread but can't find it either. You can try the Wayback machine as Dave mentioned; results will be spotty. Carol
Thoughts on basement canning kitchen for retail
Posted by 2ajsmama
12 Comments
lpinkmountain(5b/6a border PA)Updated For what it's worth, I have a small one burner butane stove that I use for BWB because my electric stove is not very efficient. There are a variety of types of one burner stoves you could buy for the BWB to use in your regular kit...
Freezing Avocados -- anyone tried it?
Posted by denninmi(8a)
5 Comments
denninmi(8a)Updated There are some "how-to's" on the older thread. But basically, not much to it -- just mash with a good amount of lemon juice or powdered vitamin C to prevent browning. I did mine last night. I'm going to leave them frozen...
I am officially hooked!
Posted by eaglesgarden(6b - se PA)
12 Comments
bcskyeUpdated Wonderful, wonderful! So glad another one is being bitten by the bug. Can everything possible this year and pass what you learn on to your children, if you have any. Its fun, its sometimes hard work, but its so rewarding. I have h...
December 2010 - What are you Putting Up?
Posted by pixie_lou
5 Comments
busylizzy(z5 PA)Updated I made alot of hand/body lotion. Suppose that counts, as I used some plastic freezer containers when I ran out of lotion bottles, lol.
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