Harvest Forum - GardenWeb

Posted by grenage October 15, 2010

6 Comments

grenageUpdated October 16, 2010 Oh I see, that makes sense; I only water-bathed it because of warnings about botulism in long-term pickles. Might that not apply to garlic, since it doesn't contain a lot of water? Regarding the weights, do you know if it's more c...

Cocktail sauce recipe request

Posted by sautesmom Sacramento October 14, 2010

5 Comments

readinglady(z8 OR)Updated October 16, 2010 Can you provide a brand name for this product? Is "Cocktail Sauce" exactly what it's called or is that how you've identified it? If we can look it up by brand we might be able to determine more by looking at the label an...

Excalibur. . .What's the Attractions?

Posted by pixie_lou October 15, 2010

3 Comments

val_s(z5 central IL)Updated October 16, 2010 This is the one I got on Linda's recommendation: Nesco FD-75PR 700-Watt Food Dehydrator So far I love it. I did wonder about the Excalibur and I did think at first about getting one, but my kitchen is small and I didn't think it w...

Apple Slices

Posted by janisj October 11, 2010

8 Comments

girlbug2(z9/10, Sunset zone 24)Updated October 16, 2010 Re apple varieties for apple pie filling--I just did a batch with pink lady apples slice 1/4 inch thick. They held up beautifully. It was only my second batch of APF ever, my first made mostly from Jonathans and Golden Deliciouses...

peeling tomatoes

Posted by ljpother(3a) October 10, 2010

6 Comments

digdirt2Updated October 16, 2010 Or you can freeze them whole first. Once partially thawed the skins slip right off too.

Applejack for baking? Can I make a substitute?

Posted by denninmi(8a) October 14, 2010

4 Comments

calliope(6)Updated October 15, 2010 Well, all applejacks aren't created equal, and some commercial applejacks are made simply of apple brandy laced with grain alcohol.

Salsa Recipes for Pressure Canning

Posted by naescan October 12, 2010

4 Comments

lpinkmountain(5b/6a border PA)Updated October 14, 2010 I pressure canned a reduced acid salsa once, using the guidelines included in my pressure canner's instructions, to go with the longest processing time of all the ingredients in a mixed products. So that was 45 minutes for green p...

Apple Butter not sealed

Posted by 2ajsmama October 10, 2010

27 Comments

2ajsmamaUpdated October 14, 2010 I stopped by my uncle's today, his visitors (at least the women, the men were shopping for Levis). One asked me for the Maple Apple Butter recipe, she makes her own applesauce and freezes it, I told her "easy, just cook down ...

Foodsaver models v2244 vs v2240

Posted by 2ajsmama October 13, 2010

9 Comments

digdirt2Updated October 14, 2010 Tilia was the name of the company that made the Foodsaver before it was bought out by whomever . . . (sorry, I just went blank). Jarden. ;) Seems Jarden owns just about everything in our area of interest here. And then some. jarde...

Another recipe safety question...sorry

Posted by kelgalon(9) October 13, 2010

2 Comments

readinglady(z8 OR)Updated October 14, 2010 1 1/3 cups of sugar is outrageous unless you're using a very strong vinegar, well over 5%, something like 10%. I'm guessing that's an "inherited" recipe that's been around for a long time. Even my old 1973 Farm Journal c...

Quince?

Posted by orffbear October 11, 2010

6 Comments

calliope(6)Updated October 13, 2010 I am sitting here laughing out loud. The way I figure it is you got land? Put it to use. The fruit trees are just as beautiful each spring as any ornamental. There isn't any such thing as too many fruit trees (or maples, or magnol...

Hot dog relish?

Posted by dgkritch(Z8 OR) October 12, 2010

2 Comments

dgkritch(Z8 OR)Updated October 13, 2010 Thanks Val, I looked at home last night in my Complete book and that one looks really good. Still rather sweet sounding, but I should be able to just omit some of the sugar. With the vinegar, there shouldn't be a safety issue....I...

Peppers - searching for that magic combination

Posted by highalttransplant(z 5 Western CO) October 5, 2010

14 Comments

zabby17(z5/6 Ontario)Updated October 12, 2010 Don't be afraid, highalt! The hab pieces are chopped small for the Hab Gold (that's why Carol's big batch version is called "...Confetti Jelly"!). The experience isn't like biting into chunks of habanero. I was scared of...

Sauerkraut Spoilage Concerns

Posted by secondcharter July 31, 2008

13 Comments

thermalneutrunUpdated October 12, 2010 I made two containers of kraut appx 25 lbs each. It has been 17 days stored in the basement at appx 65 to 68 degrees F. Both have not produces much scum. However, one bucket is slimy, all the way to the bottom. It tastes similar t...

growing Giant pumpkins

Posted by vschlaff October 12, 2010

1 Comment

pixie_louUpdated October 12, 2010 This might be more appropriately asked onteh Giant Vegetable Forum http://forums.gardenweb.com/forums/giants/ Or maybe the irrigation and watering forum http://forums2.gardenweb.com/forums/water/ On this forum, people are more con...

Pickled Green Tomato help ASAP!

Posted by 2ajsmama October 10, 2010

23 Comments

2ajsmamaUpdated October 12, 2010 I just tried them again (wasn't sure how they'd be with taste of bagel and apple butter still in my mought, but I took a swig of coffee LOL). Yum! The extra 24 hours in the fridge let the brine penetrate the tomatoes better, and w...

Canning Pork

Posted by oletimer October 11, 2010

6 Comments

readinglady(z8 OR)Updated October 11, 2010 I agree with Dave. If your meat is fairly lean, a pack without liquid is going to leave you with meat that is not covered by the juices. In that regard a hot pack with broth, water or juice provides more control and will give you ...

Canned soups using frozen broths

Posted by bejay9_10(zone 9/10) October 11, 2010

1 Comment

readinglady(z8 OR)Updated October 11, 2010 Personally I wouldn't think there would be a problem if the NCHFP guidelines were followed regarding proportions of liquid to solids and processing time. However, if you have a specific BBB recipe in mind, it might be best to cite...

new to canning

Posted by zippelk October 10, 2010

3 Comments

zippelkUpdated October 11, 2010 ok, thanks! yep, I was worried about the water. I figured that if pears are acidic and water is neutral, at some amount of water the pH would be too high. cheers

Green tomatoes after frost...

Posted by guthriegatorfarm September 30, 2009

10 Comments

readinglady(z8 OR)Updated October 10, 2010 The Wisconsin page is still available through Extension. They just moved the page. I believe their information is trustworthy. I knew the link was broken but figured those interested would locate it anyway. Updated link is provide...

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