Harvest Forum - GardenWeb

Canning Tomato Sauce and Dill Relish Safely

Posted by cookiemon5(z5 MO) July 11, 2015

7 Comments

cookiemon5(z5 MO)Updated July 14, 2015 Thanks for all the help. I finally did find an organic tomato sauce that Wally World now carries that is safe. Yay! I've checked every store in every town I've traveled to and never had any luck until yesterday. So now I can u...

Blueberry "chili" sauce?

Posted by l pinkmountain July 13, 2015

l pinkmountainSo I got this little "Taste of Home" Canning recipe magazine at the grocery store, (for a couple of the jam recipes) and there is an entry in there for "Savory Blueberry Onion Jam." The recipe seems kinds "unsavory"...

What garden produce do you can 'juiced'?

Posted by digdirt2(6b-7a No.Cent. AR HZ8 Sun-35) July 10, 2015

1 Comment

bcskyeUpdated July 12, 2015 I have never canned juice from any of my garden produce. I've thought about making a copy of V8, but always had so many other uses for my tomatoes. Is your Shirley's Veggie Juice Cocktail just equal parts of plain tomato juice a...

A different way to extract juice from watermelons

Posted by nancyofnc July 10, 2015

2 Comments

bcskyeUpdated July 12, 2015 Hm-m-m, good information. Thank you.

Canning green beans with garlic?

Posted by Jason B July 12, 2015

6 Comments

digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated July 12, 2015 Assuming you used a tested and approved brine with no less than 50% vinegar they should store fine for years. However they will continue to soften over time on the shelf so since they were pressure canned I'd plan to consume them...

Stewed tomatoes - 3 questions

Posted by annew21(7b NC) July 12, 2015

2 Comments

annew21(7b NC)Updated July 12, 2015 Thanks as always for your help!

How many pounds of tomatoes do I need to make Annie's salsa?

Posted by jennieboyer(8) July 11, 2015

3 Comments

jennieboyer(8)Updated July 12, 2015 Thanks - so glad I asked - when I google it, the conversion is 2 cups per pound, so I would have been way underprepared!

Can you make refrigerator jelly?

Posted by l pinkmountain July 8, 2015

6 Comments

l pinkmountainUpdated July 11, 2015 Doing it in a microwave does cut down on the time. That's a big problem when jammin' ( or jellyin') with a group of seven kids--what to do with them while you all wait for the jelly to come to a boil. Because you have to both en...

best ways to use rosemary?

Posted by clangs92 July 8, 2015

18 Comments

mimipadvUpdated July 10, 2015 This is a link to Union Square's Bar Nuts. People go crazy over them at parties. I've also given them as gifts. And it couldn't be easier to make!

Homemade apple pectin

Posted by food_lover July 8, 2015

1 Comment

lola8325 zone5KS(zone 5)Updated July 10, 2015 Yes you can use your thinned baby apples to make pectin. Last year I found the two following links to learn how to do it. http://www.mynewoldschool.com/2010/07/27/make-your-own-pectin/ http://makingoursustainablelife.com/homemade-...

I'm in a pickle

Posted by Jill McCormick July 7, 2015

3 Comments

nancyofncUpdated July 9, 2015 Actually, I, for one, like mushy pickles. When they are bread & butter pickles or relish, the mushier the better. While whole big Kosher dills should be crisp, I'll eat them mushy anyway by slicing them thinly like tongues for...

Use fresh sage or dry it?

Posted by wertach zone 7-B SC June 26, 2015

8 Comments

annew21(7b NC)Updated July 9, 2015 I like fresh sage leaves fried until crispy and used as a garnish for butternut squash or pork chops.

Using honey for herbal jelly

Posted by l pinkmountain July 5, 2015

2 Comments

l pinkmountainUpdated July 8, 2015 Do you think bottled lemon juice can be subbed for the vinegar? Same ratio? Lemon juice seems more acidic, but I don't know for sure.

Dull apple peeler blade, how to sharpen?

Posted by l pinkmountain July 5, 2015

7 Comments

l pinkmountainUpdated July 8, 2015 Well, at that price $6.40 for two, I can probably afford to get new ones and recycle the old one. Sort of like what Nancy said, at this point not worth the effort to sharpen. I have tried all kinds of ways to sharpen my knives a...

Tomato Ketchup Recipes?

Posted by lola8325 zone5KS(zone 5) June 18, 2015

5 Comments

SMC Zone 5Updated July 8, 2015 Jeffrey Steingarten (food writer and food critic for Vogue magazine) wrote a terrific (and funny) book called "The Man Who Ate Everything" in which he rated all the ketchups as compared to Heinz (the gold standard - acco...

Ball refrigerated dills questions - hoping to make now.

Posted by ekgrows(5 - Northern Illinois) July 7, 2015

2 Comments

ekgrows(5 - Northern Illinois)Updated July 7, 2015 Thank you Dave!!!!!!!

Freezing corn if you have the space

Posted by ryseryse_2004 June 30, 2015

9 Comments

ryseryse_2004Updated July 6, 2015 First, the whole 'organic" thing is a complete rip-off. The only way you know you are getting organic is if you grow it yourself or are involved with the farm. I "double bag" most things I freeze by first wrapping...

apple pie filling

Posted by kayrae2(FraserValley) September 25, 2009

19 Comments

Kale(7)Updated July 5, 2015 My experience too. Glad to see you found something that works! :)

Taco Sauce Conundrum

Posted by avalokitesvara June 26, 2015

7 Comments

l pinkmountainUpdated July 5, 2015 My chili sauce has oil in it, a no no for safe canning, although my old BBB circa 1990 has the recipe in it. But anyway, if I was making the new chili sauce, I would sub cumin for the allspice, ground ancho chili powder for the c...

Newbie pickling question

Posted by FADiver (7B, eastern Virginia) July 5, 2015

1 Comment

digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated July 5, 2015 <is the food supposed to be totally submerged in the brine? My quartered pickles seem to be floating a bit above the brine.> In the ideal world, yes they should all be totally submerged. But when they aren't tightly wedged ...

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