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9,414 Garden Web Discussions | Harvest & Canning
Peach slices lid dimple popped
Posted by judydel
5 Comments
zabby17(z5/6 Ontario)Updated I don't think they could be deadly, judydel---peaches in syrup are too high acid to have botulism in them. Really mold is the most likely problem, and you say you can't see any. But I would probably pitch them too, if it's been a ...
drying small peppers in a dehydrator
Posted by michelelc
8 Comments
busylizzy(z5 PA)Updated I also hang hot peppers, don't use the dehydrator for them. My dehydrator is in the kitchen, was a nice 77 degrees this morning running all night for the bell peppers. I will take out to the porch, if I decide to dry onions. Cutti...
Dried Eggplant
Posted by judydel
2 Comments
judydelUpdated denninmi lol. So what did you do with the eggplant if you didn't taste it?
Apple butter density issue
Posted by gagger
12 Comments
judydelUpdated While we're on this topic . . . whenever I make apple butter, raspberry jam or peach jam I always add 10 extra minutes to the boiling water bath process. I assume this is okay? I'm just trying to be extra careful. And when I proce...
Are my siphoned tomatoes safe to eat?
Posted by pondcottage
2 Comments
pondcottageUpdated Thank you, Dave...that's a relief. :) I'm using a weighted gauge now. My fiddling has to do with trying to slow down all the frantic jiggling to a steadier, slower rocking. I think I'll just let it go nutso next time, lol. How I w...
Small Scale Grain Harvester
Posted by zeroc
4 Comments
amysrq(5)Updated I live in Western Mass and there are small farms now growing grains around here. You might try contacting them to see what/who they use. I know Cliff at Upinngil is growing grain. NOFA might also be a good resource for you.
Confused a bit
Posted by lkpips
7 Comments
lkpipsUpdated Thanks Dave! I want Vinegar Peppers! Which would be pickled peppers. This is what I used to make and also my friend makes but not in the recommended way. I like the vinegar flavor with oregano. I use them on pizza, sandwiches, pas...
why no Harvest FAQ? Hot peppers, etc. has one
Posted by lisapat(8a)
2 Comments
lisapat(8a)Updated Thank you, Dave, for filling us in a bit on the history of the site. Hopefully this thread will turn up in an "FAQ" search in the future. ~ Lisa
Canning Winter Squash
Posted by pixie_lou
7 Comments
digdirt2Updated No, if you use the dried bouillon cubes you don't have to use the soup instructions and as I said above, the apple juice poses no problems assuming we are talking about bottled and aren't talking about homemade apple juice which c...
How long do unprocessed jellies/jams keep in the fridge?
Posted by girlbug2(z9/10, Sunset zone 24)
3 Comments
nancyofncUpdated 6 months for my OK (December from your June jam). Check for mold and if it is there, chuck the whole thing as it cannot be "scraped off". If you forgot it then you haven't "lost" anything if it is bad; if it is...
Canning Raw Honey
Posted by nanokitty(6b NJ)
5 Comments
nanokitty(6b NJ)Updated Ah, I understand! Thanks so much. I think I'll just store the honey and skip the processing. Thanks again.
Making/freezing a base for tomato sauce
Posted by gryffin(5A)
9 Comments
spiced_ham(z5 OH)Updated I don't mind seeds or tomato bits in my sauce so I just scald the skins off and cook it down by half in large frying pans. Whole and half tomatoes break down during the cooking so I don't do much pre chopooing. I have recently fou...
Dehydrators
Posted by val_s(z5 central IL)
18 Comments
spiced_ham(z5 OH)Updated I have the big nine shelf Excaliber. I bought it off of the company's refurbished website for a considerable discount. It loads up fast when doing peppers (too humid here to air dry them), and we buy cheap bags of apples in the fa...
Processing Time for 1.9L Jars of Whole Tomatoes
Posted by sorellina(z5/6 Toronto)
17 Comments
readinglady(z8 OR)Updated Bernardin has its own testing facilities, as does Ball. Some of their recipes differ but they are similarly conservative in promoting safe canning practices. Some of their canning recommendations are more conservative (i.e. requir...
Jars not hot enough
Posted by tee_jay
7 Comments
msfuzzUpdated I also just leave mine in the canner and fill a few at a time. Works wonders! If your jars are hot when you fill them, and you keep them hot, it takes less time for your canner to come to a boil for processing.
What is it with Tomatoes? Lots of Lid Failure
Posted by pixie_lou
18 Comments
iice9Updated I have always had seal failures with the two piece lids. I have a jam business now, use the one piece lids, and never have had a failure (unless I happen to bang the edge of the lid on something). So I thought about the process of...
Ball book Fennel Relish?
Posted by orffbear
1 Comment
simplicitygardens(z8 pacific N.W.)Updated Orffbear, I made a fennel relish this year from the Small Batch Preserving book, I think, (had to take the book back to library so I can't check) I looked in my BBB 100th Anniversary Edition and didn't see your recipe in there. An...
Ellie Topp Spaghetti Sauce Recipe
Posted by annette1963
7 Comments
readinglady(z8 OR)Updated I have an old Sunset Magazine canned tomato sauce with dried rosemary, anise seed, basil, oregano and paprika. It must have been in the 70's as I remember; it was a whole new world for me to use those dried herbs. And red wine to ...
Advice on Canning after it was Completed
Posted by lkpips
13 Comments
tracydr(9b)Updated I would recommend "The Joy of Pickling". Many recipes for peppers in there, both processed and ones to store in the fridge, most using the natural fermentation method but some using vinegar. I made two batches of pickled...
Freezing Corn - questioning in the blanching.
Posted by Christy Bell
2 Comments
digdirt2Updated You don't mention the source of that info but if you are talking about the instructions provided by NCHFP then that 11 mins. is only for exceptionally large ears of corn on the cob. Plus if you consider that several ears are in th...
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