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9,414 Garden Web Discussions | Harvest & Canning
Rye...on its way out?
Posted by keepitlow(6)
4 Comments
tracydr(9b)Updated I buy rye grain for 25 lbs, 25$and grind it myself. I buy it from a Mormon baking store. You may try finding a 7th day Adventist Store or if you want, I know someone that you can mail order it from. She grinds it to order, .50 cen...
Peach Mustard Dipping Sauce
Posted by oregonwoodsmoke(5 OR Sunset 1A)
1 Comment
dancinglemons(7B VA)Updated Really sorry about your dog. When Pepper (our last dog) died my oldest son took it the hardest. I am off to get some frozen peaches! Somehow never thought of putting something like this together. I might also try some canned apric...
Sweet Peppers Ripening
Posted by nancyofnc
17 Comments
oregonwoodsmoke(5 OR Sunset 1A)Updated Peppers don't tolerate any freezing weather. You can use them when they are green, and better to use them green than to lose them. They will roast up and freeze just fine My peppers aren't ripe, either, but they are in 5 gallon po...
Canning supplies on clearance at Big Y
Posted by 2ajsmama
4 Comments
berrybusyUpdated A good tip to check the clearance shelves. And thanks to that, I got pectin at Walmart for 50 cents a box. (I had saved all my coupons!) Not quite as cheap as buying in bulk at the Mennonite's store (about $2 for 2 cups, roughly e...
Arkansas Black apples
Posted by oukay
6 Comments
girlgroupgirl(8 ATL)Updated This is a great thread! I have an Arkansas Black apple to plant! I can't wait to get some great apples to harvest!
elevation question, need quick answer
Posted by growinidaho
4 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Unless you live in a pressurized building, yes. ;) When on the line or close to it it is better to err on the side of caution. A bit of over-processing poses no problems. But under-processed foods do pose a potential threat. Dave
Let's write a FAQ of safe canning info sites
Posted by digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)
10 Comments
busylizzy(z5 PA)Updated WE ARE! http://extension.psu.edu/food-safety/educators Here is a link that might be useful: penn state food safety
What to do with a boatload of varigated basil?
Posted by bonjo
2 Comments
tracydr(9b)Updated I would make a boatload of pesto and freeze in meal size containers. We love the stuff! It's so easy to just whir up parmesan, olive oil and nuts. You can use various nuts if you want a change from pine nuts. Reminds me, I have a ...
Freezing Kale
Posted by skeip
6 Comments
zabby17(z5/6 Ontario)Updated Great picture! Stay warm, Z
Can I use a lid that has previously been boiled?
Posted by karissa_lynn
3 Comments
karissa_lynnUpdated Excellent, I was worried that I had wasted a lid. I'm glad that's not the case. Also, thanks for the sanitizing tips, digdirt. Karissa
Storing roasted tomatoes
Posted by illuci
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Freezing them is my preferred method of storage. I put them in 2 cup measured amounts for quick use in other recipes. Dave
sauerkraut recipes
Posted by jwangelin
3 Comments
readinglady(z8 OR)Updated Grated carrot, turnip, rutabaga or beet added to the cabbage. Caraway, dill, celery seed. White wine. Garlic, scallions, ginger, hot chili peppers (i.e. kimchi). Carol
Funky onion
Posted by John__ShowMe__USA(5/6)
3 Comments
readinglady(z8 OR)Updated This is aspergillus niger, a very common mold for onions and garlic. The USDA says you can peel away the affected areas and then use the remainder, but personally I'd never use such onions for canning because there's no way to tel...
AppleButter separated during processing?
Posted by tnkrgrl
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated What recipe are you using that calls for pressure canning? How long did you pressure can it? A small amount of separation like this can happen. Pressure canning it rather than using a BWB makes it more noticeable. It doesn't hurt ...
Should I harvest sweet peppers now?
Posted by lmvanc
3 Comments
laceyvail(6A, WV)Updated It takes a lot of heat to ripen peppers. Not likely they'll ripen once you're into frost weather.
measuring ingredients for Annie's salsa...or any canning recipes
Posted by rathdrumid
4 Comments
rathdrumidUpdated thanks everyone! i'm now off to the garden to pick my peppers! (i got side tracked by making a few jars of dilly beans-beans gone for the season).
OK to use new lids that appear 'sealed' on new jars?
Posted by gardenmom(z4 WA)
16 Comments
pixie_louUpdated I knew I was supposed to warm my lids. And I do. I just don't necessarily warm them for 10 minutes. And I know they are not kept at a steady 180 degrees for 10 minutes.
Reusing FoodSaver bags?
Posted by John__ShowMe__USA(5/6)
9 Comments
zabby17(z5/6 Ontario)Updated Thanks, kay! I will definitely get one of those gadgets when I get my foodsaver. Z
sugar beets
Posted by zippelk
4 Comments
tnkrgrlUpdated in this area sugar beets are commercially grown...we just had our first hard frost last night but all the beets are out of the ground. I'm not sure about harvest for the home gardener...but here the commercial growing season is Ap...
Clearjel is crazy stuff.
Posted by girlbug2(z9/10, Sunset zone 24)
3 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Same here - mix with sugar first. If you are going to use it. I find it to be more trouble than it is worth so gave up using it. Dave
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