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9,414 Garden Web Discussions | Harvest & Canning
Tomatoes: How much do you can?
Posted by robinkateb(z4 VT)
24 Comments
judydelUpdated 45 quarts of tomato puree (plain tomato sauce cooked down). I shoot for 52 quarts each year so I can make a good size pot of spaghetti sauce every other week. Next year I'm going to try making Annie's Salsa . . . it so popular so ...
Question for digdirt Dave
Posted by judydel
3 Comments
judydelUpdated Oh Dave thanks so much for the recipe and method, etc.!! I've been drying the slices fully and then keeping them in canning jars. I haven't vacuum sealed them so I hope they are okay. I didn't think I needed to vacuum seal. Thanks...
If you can tomato sauce...?
Posted by snowgardener(z4 NY)
17 Comments
wcthomasUpdated I can't imagine anything better than my Victorio 250! I use three different screens depending on how chunky I want the sauce/salsa. Saves so much time and effort versus blanching and hand peeling, especially when doing a couple hu...
Hatch green chile with pork?
Posted by tracydr(9b)
15 Comments
springschelUpdated No problem tracydr :) Green Chile Stew 2 TBSP oil 2 lbs pork butt, trimmed & cut into 1" cubes 2 red onions chopped 3 quarts + 2 1/2 cups water 30 chiles, peeled, seeded and chopped an entire bulb of roasted garlic, peele...
Question about sugar free jam and Pomona's
Posted by girlgroupgirl(8 ATL)
1 Comment
Linda_Lou(SW Wa.)Updated If it is jelly I use a cup of the juice, add the pectin, and blend in the blender, then add to the rest of the pot. I use Splenda, so for jam I mix with the Splenda. Can't help you too much with the jam. That pectin can be hard to...
Pressure canner turned black
Posted by snappybob(SaTexas Zone 8)
5 Comments
snappybob(SaTexas Zone 8)Updated Thanks for all of your responses. I agree, it may have been just that the Okra soaked up some of the brine in the jar. I'm just glad I didn't have to toss them. I'll let them sit for about a month and let you all know how they tur...
Chunky Basil Pasta Sauce, pressure canned?
Posted by michelelc
1 Comment
readinglady(z8 OR)Updated I've pressure canned that recipe. I just use the BWB time then there are no worries. To come up with an actual PC time you'd have to have access to all the original test data and an extrapolation formula. Carol
adding vinegar to tomato puree
Posted by judydel
12 Comments
digdirt2Updated Mrs. Wages Citric Acid is also sold in stores with the canning supplies. Usually right next to the Mrs. Wages pickling mixes on the shelf. It is also available online in bulk form from several different sources including bulkfoods...
Canning Leeks
Posted by mrsmoosepants(Zone 6)
6 Comments
flora_uk(SW UK 8/9)Updated I'd want to go back to first principles and ask why you want to can leek and potato soup? How many leeks do you have? If it's not very many they will keep quite well for several weeks in the veg compartment of your fridge or a roo...
Sweet and Tart Red Pepper Jam
Posted by iice9
2 Comments
iice9Updated Carol: Thank you. I agree that she is safety conscious. It's just that the recent discussions about density started to get me worried. I appreciate the information about the process and the chemistry and rationale behind it too. O...
Making soft (not crispy) dried apples
Posted by fearlessem
1 Comment
Linda_Lou(SW Wa.)Updated They are sulfured from the stores. You can do a sulfuring if you want to eat that stuff. Otherwise just dry until pliable, but don't expect the same thing as the store ones. If you leave yours too moist they will mold. You can dry...
What to do with radish crop
Posted by snappybob(SaTexas Zone 8)
12 Comments
kayskatsUpdated mauirose ... this is one pretty jar of radishes. have you tried freezing that recipe ... I'm doing several freezer pickles and the combo of vinegar/sugar/freezes causes many things to retain their crispness. They then keep a coupl...
lid did not seal - safe to eat?
Posted by lolear(5b - Chicago)
6 Comments
readinglady(z8 OR)Updated First, a clarification. Botulism has been reported in tomatoes, which is why citric acid or lemon juice is required in those that are canned. But, as has been mentioned, when a high-acid product like tomatoes (acidified per instru...
Over drying
Posted by judydel
3 Comments
gardengalrn(5KS)Updated I tend to over-dry my stuff more than occasionally, LOL. I froze a lot of my peaches this year just because when the produce came in, it coincided nicely with when I would be working a lot or just busy. I really like peaches dried...
Have I ruined my peaches? Rookie questions
Posted by tricia560
12 Comments
yoshi4696Updated hello, It is funny that u mentioned the spices because last month i canned sliced peaches and i added a few allspice balls, cinnamin sticks (half)a clove in each of my quart jar of peaches and they looked amazing. When i opened a ...
Canning for the holidays?
Posted by girlbug2(z9/10, Sunset zone 24)
2 Comments
lisapat(8a)Updated I asked this question last year! The link to that thread is at the bottom. I ended up finding wide, flat gift baskets for 25c each at a thrift store, wrapping cloth napkins (I found new ones for under a buck) around the jars, addi...
Finally Doing Right!
Posted by lkpips
12 Comments
lkpipsUpdated Any reason why the recommend to cut up larger peppers? I am assuming just to fit them in since they recommend pint jars? And any pepper variety can be ised or subsituted right?
Loss of Liquid during pressure canning green beans?
Posted by Gwenyth Santagate
2 Comments
digdirt2Updated Agree with Lisa. Another common cause is too much/many heat adjustments during the processing. That causes fluctuations in the pressure and forces liquid out of the jars. If you think that might have been the case then you need to...
Please tell me about (tree) butternuts-Juglans cinerea
Posted by Chemocurl zn5b/6a Indiana(zone 5/6)
2 Comments
Chemocurl zn5b/6a Indiana(zone 5/6)Updated Thanks denninmi for your wonderful reply. They sound wonderful and like quite a delicacy. My appeal to them was that they are a native here, so I will definitely be giving them a try. That's good to know about their long storage t...
Why doesn't my spaghetti sauce taste like Hunt's spaghetti sauce?
Posted by dirtundermyfingers
25 Comments
Linda_Lou(SW Wa.)Updated Stacie, Thank you and I see no reason for us to not be friends ! I appreciate what you said. Best wishes on your venture.
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