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9,414 Garden Web Discussions | Harvest & Canning
canning salsa question
Posted by thahalibut(Z-9 CA, SSZ-9)
11 Comments
2ajsmamaUpdated Wow - old post. Hope the OP made out OK. Jo Ann - yes, the pop or ping means they're sealing. But don't remove the rings for 12-24 hours. FWIW, here's a link on salsa safety from NCHFP Here is a link that might be useful: NCHFP sa...
Cranberry Jalapeno Jam
Posted by singcharlene(Zone 5)
9 Comments
2ajsmamaUpdated Thanks - I wonder if you can omit the liquid pectin?
Canning pumpkins and winter squash suggestions wanted
Posted by John__ShowMe__USA(5/6)
3 Comments
gardendawgie(5)Updated I have pumpkins and squash last in the house for over 12 months after picking. No need to put into a jar. The green pumpkins that are fully grown but not yet orange last the longest in my opinion.
Winter Melons and Winter Melon Soup.
Posted by denninmi(8a)
4 Comments
gardendawgie(5)Updated Fantastic. I got some melons and seeds out of some melons from some oriental people. They do not speak English so it is very difficult to talk to them. Very nice people. Now I know which one is the winter melon. However, there was...
canning hot sauce
Posted by nancybeetoo(wOR USDAz8)
2 Comments
digdirt2Updated Hi Nancy - when it comes to canning for shelf storage, if you want guaranteed safety then yes, you really need to use one of the approved and tested recipes and stick to it exactly. Canning requires a very careful and measured bal...
Using sea salt in pickles
Posted by keepitlow(6)
3 Comments
readinglady(z8 OR)Updated I don't see why not, as long as you use an equivalent weight. Canning and Pickling salt is 220 grams or 7.75 oz. per cup, so you can use any unadulterated salt at that weight. If the original recipe called for 1 1/2 cups of cannin...
recanning pineapple
Posted by dinytcb
7 Comments
oregonwoodsmoke(5 OR Sunset 1A)Updated Pineapple upside down cake works really well with tidbits. If you are doing one for company, make it with the pineapple rings for extra pretty. It's traditional to put a red maraschino cherry in the center of each ring. I've never...
How does one 'know' that others haven't been harmed?
Posted by shambo
17 Comments
wcthomasUpdated Thanks for that link Calliope! Very informative, and I have bookmarked it. The linked article mentions that several different spores and toxins are "heat stable" and may survive cooking, but in some cases does not give t...
light colored apple sauce
Posted by kayskats
5 Comments
readinglady(z8 OR)Updated Probably. You'd have to look at the bottle to be sure. Cinnamon and clove oil are excellent also in pickles as they don't darken or "stain" the cucumber chunks. I can't say enough good things about Bickford flavors. I lo...
Cutting squash and pumpkin
Posted by tracydr(9b)
27 Comments
John__ShowMe__USA(5/6)Updated > Can you still use the rest of it? Or is it all squashy? Wasn't sure if was safe so I tossed it out. It was tempting to cut the bottom halves off and use because the flesh was firm and smelled wonderful. My intent was to press...
Pint and a half jars
Posted by mapleleafquilt(z9CA,Sunset15)
50 Comments
braunsbrideUpdated Hi everyone....just thought you might want to know that Ball Canning and Recipes has a Facebook page and people are posting "bring back the pint and a half jar"....if you are a member on Facebook please post your request...
Vintage Canning Jars/Lids Questions
Posted by marytalkswithhorses
6 Comments
marytalkswithhorsesUpdated Excellent input! Thanks everybody!
National 18 Qt. Pressure Cooker Questions
Posted by marytalkswithhorses
7 Comments
marytalkswithhorsesUpdated It helped a lot! I'm going to be on the safe side and make the suggested conversions - I don't want to take any chances. Thanks again, Dave! Mary
Frozen or canned green beans?
Posted by eaglesgarden(6b - se PA)
14 Comments
buyorsell888(Zone 8 Portland OR)Updated I prefer them frozen but DH wants mushy canned ones cooked to death like his mother made...not home canned either, he wants them from the store and still simmered half the day.
What Goes Into Stuffing?
Posted by oregonwoodsmoke(5 OR Sunset 1A)
20 Comments
buyorsell888(Zone 8 Portland OR)Updated I love stuffing/dressing. I don't make mine the same every time and I make it with chicken as well as turkey. I vary the following ingredients: dried cornbread dried wheat/white bread mixed Jimmy Dean sage sausage oysters onions c...
My turn for a stupid canning mistake...
Posted by amysrq(5)
21 Comments
sober_pollockUpdated sarasf said: " I am now trying to find out how to calculate the percentage of acidity if you know the PH." I don't think you can.....It doesn't work that way. pollock
Nut Mills, Grinders or Such
Posted by nancyofnc
6 Comments
tvjonesmtn_yahoo_comUpdated i don't know what i have. it says ne dee nut grinder on it. its old. hand crank. any info appreciated.
Canned potatoes 'gelled'
Posted by jbmag
1 Comment
digdirt2Updated Yes they are safe. Just the starch as you surmise so just rinse as you plan. Some varieties will do it more than others and fresh dug potatoes seem to gel the most IME. Dave
Does anyone have some Artisan Mustard tips?
Posted by j_dubyak
37 Comments
mustardfreekUpdated Wow - they exist! Here is a link that might be useful: Mustard Enthusiast
Apple Butter
Posted by kayskats
8 Comments
david52 Zone 6Updated Thats the usual approach here, Annie - warm apple sauce all over everything. Sprinkled with cinnamon. Ajsmama, our usual pancake making is around 5:30 am, that time of day when we're not too keen on closely following recipes. For ...
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