Houzz Discussions
GardenWeb Discussions

9,414 Garden Web Discussions | Harvest & Canning
Gartopf picking crock
Posted by judydel
6 Comments
readinglady(z8 OR)Updated As you said, but it seems more a matter of definition than difference. Without the appropriate salinity what you get is decay, not lactic acid. So initially for safety it's salinity but ultimately it's acidity. Carol
apple pie filling
Posted by oletimer
5 Comments
macybabyUpdated My apples are foamy (from my tree, no idea what they are). If I don't make sure to bring them to a boil where it foams up big time, the apples will have too much air in them and foam up during the processing, so I end up with expa...
Tomato Quantities
Posted by mockturtle
18 Comments
tracydr(9b)Updated Mock Turtle- you may want to try the chunky herbed basil from Ellie Topp's Small Batch. I've made about 20 quarts, adding a bit of fennel seed to each batch. It's very good.
Saving and Finding Recipes; Clipping Posts to read later on.
Posted by kathy_in_washington(Zone 8 Sequim,WA)
5 Comments
busylizzy(z5 PA)Updated I am just as BAD clipping on the GW as I am with written snippits of recipes all over the house, lol. I blame it on my daughter being born now, almost 17 years ago, because I look at all the typed recipes in binders arranged in or...
Dried beans, pickle crisp?
Posted by tracydr(9b)
5 Comments
tracydr(9b)Updated I plan on growing the PEPH next year but for now they aren't available to us, I can only buy the black eyes locally. This part of the country, I have trouble buying Southern types of foods. I've never seen okra at the store, excep...
Question about pickled bell pepper from nchfp
Posted by mjstl
5 Comments
digdirt2Updated Since the brine is 100% vinegar can it be any combination of peppers, onions and garlic? Not really. As Carol said there is a density issue as well as a potential pH issue. Relish is more dense than a jar of peppers and onions who...
Can I substitute fresh tomatoes for canned in a recipe?
Posted by calzone_24(Sunset Zone 24)
3 Comments
amysrq(5)Updated I am looking specifically for quantity substitution here. IOW, if a recipe calls for a 14 oz can of tomatoes, what would that be in fresh tomatoes or in home-canned crushed tomatoes? I somehow think this is not a one-to-one substi...
addition to lids didn't seal ....
Posted by djonesc(zone 5/99022 - spokane area)
1 Comment
digdirt2Updated Darlene - for future reference...when you run into that Message Rejected - Prior post etc. error message just make a change in the title bar and your follow up will go through. Just change it to somethings like "More informat...
Lid didn't seal
Posted by cullens_girl
3 Comments
djonesc(zone 5/99022 - spokane area)Updated well ... question 1 ( is it ok to reprocess after an hour?) you can reprocess them in the next batch if you want, you don't have to wait an hour ... when i do tomatoes -- those are the worst for me -- i add the same amount of lemo...
Build a root cellar into the side of a hill
Posted by Konrad___far_north(3..just outside of Edmonton)
9 Comments
Konrad___far_north(3..just outside of Edmonton)Updated
Wine - bottling with Weck types?
Posted by bejay9_10(zone 9/10)
3 Comments
cabrita(9b SoCal)Updated The little bit of wine making I have done was bottled and the bottles capped with corks. If you boil the Weck jars filled with wine you will kill the yeast, so no worries about any fermentation after the bottling. I use a yeast st...
What to do with a gazillion bananas
Posted by lpinkmountain(5b/6a border PA)
20 Comments
tracydr(9b)Updated I saw a recipe for bananas foster jam somewhere recently and thought of this thread. I didn't save it and now, of course, I can't find it!
Uh oh, pickle trouble?
Posted by judydel
5 Comments
judydelUpdated Thanks!! I better get to it : )
Annies salsa sorry
Posted by bebet
33 Comments
kayskatsUpdated lpinkmountain I don't live alone, but I'm the only one eating salsa, gazpacho and the like. So I've recently turned to freezing in 8 or 12 oz cups/jars. Working well, taste is fresh and I don't have to use bottled lime juice. Ther...
Storing Onions
Posted by lady_digger
2 Comments
laceyvail(6A, WV)Updated For years I dried my onions in my barn, then braided them and hung them in my pantry (no basement)and they always started to sprout and rot by Jan. My neighbor up the road kept telling me that he just left them in mesh bags undern...
Okay, no more lime soaks.....
Posted by kayskats
13 Comments
amysrq(5)Updated Thanks for the help, Kay and everyone else! here is the martha link... Here is a link that might be useful: lots of sugar!
Pickled (not dilly) Beans
Posted by solidago1(6 / Oregon)
2 Comments
dgkritch(Z8 OR)Updated No help on the beans (but post if you find a recipe, they sound good!!). Just wanted to say Welcome from another Oregonian! :-) Zone 6, huh? How far east/north? I read the note on your home page about the midwest being better for ...
Did my halved tomatoes turn out right?
Posted by burleymike
6 Comments
digdirt2Updated Do you live at the altitude that requires using 15 lbs pressure. If not, then that is part of the problem with the result. But if you do then that would be fine for processing time IF you had added all the boiling water to the jar...
Approved Cucumber recipe?
Posted by springschel
4 Comments
digdirt2Updated Oscar Relish. We substitute cukes for 1/2 the peaches and 1/2 the tomatoes and use 1 cup of bottled lime juice for 1 cup of the vinegar. This is a personal recipe, not an approved one which is why we increase the acid with the bot...
At the office
Posted by busylizzy(z5 PA)
5 Comments
busylizzy(z5 PA)Updated I plan on using Ghirardelli White Choc, not the vanilla bark.
5 15 25 35 45 55 65 75 85 95 105 115 125 135 145 155 165 175 185 195 205 215 225 235 245