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9,414 Garden Web Discussions | Harvest & Canning
Cherry Tomato Recipes?
Posted by rebecca30
13 Comments
ekgrows(5 - Northern Illinois)Updated Ahbee - Thanks for your feedback about cherry tomato salsa. I made a batch of salsa last week with half regular tomatoes, and half cherry. It turned out good - but could have used a few more hot peppers. As for the recipe - here i...
Roma tomatoes - finally - a Sauce!
Posted by jollyrd(Richmond VA)
3 Comments
jollyrd(Richmond VA)Updated Dave - I read a book on preserving and it goes into details discussing canning vs. pressure canner. For acid vegies - canning is the method, the acidy in them keeps it safe. That's what I've learned, that's what others confirmed t...
Dehydration: calculating moisture content
Posted by steve22802(7a VA)
5 Comments
steve22802(7a VA)Updated Thanks a bunch Sharon Ann! I was off on the wrong track! :( I think I've got it straight now. I believe the correct formula for the target weight for dehydration would be: (Fresh Weight) * (Percent Solid)/(1 - Moisture Percentage)...
Beginner canner.... diced tomatoes?
Posted by Christy Bell
1 Comment
pixie_louUpdated We had a discussion about this a few days ago. Here is a link that might be useful: Diced Tomatoes
Reprocessing lelly made with liq pectin
Posted by enghillary
2 Comments
lpinkmountain(5b/6a border PA)Updated I had a similar problem with some too-thick strawberry jam and I just did what LindaLou suggested and it worked great. Consider yourself lucky, lol, because 90% of the time I can't get Certo to jell! Well, maybe it's not 90% but I...
Anyone having problems with peppers this year?
Posted by rebecca30
9 Comments
susan_on(6a)Updated Hi, I don't post that often, but I've had a terrific sweet pepper year. I'm in Southern Ontario and I'm harvesting my second batch of red, orange and yellow peppers. The yellow ones were especially large and delicious. I think it ...
Pickled Okra Recipe Needed
Posted by paige_nc(7A NC very close to 6)
3 Comments
paige_nc(7A NC very close to 6)Updated Thank you both very much
lima beans
Posted by marricgardens(5a Barrie)
4 Comments
marricgardens(5a Barrie)Updated Great idea Sharon. I had been planning to put some dried in jars and some in the freezer. That way I can see which method I like best. Marg
Would Canning This Soup Be Safe? New to Canning
Posted by afds1324
5 Comments
gardensewerUpdated I would definitely recommend the roasted tomato soup. It is heaven and will use those tomatoes to good advantage. Search on this forum for roasted tomato soup and give it a whirl. One of the things I will definitely make again aft...
Canning Pantry is crap to deal with
Posted by keepitlow(6)
2 Comments
ltiltonUpdated I've had good service from Kitchen Krafts
A follow up to my Prune making thread.
Posted by denninmi(8a)
4 Comments
denninmi(8a)Updated ltilton wrote: "I'd say its the Sunsweet product that isn't really a true prune. It's an artificial prune." Well, you're probably right in that Sunsweet prunes probably bear as much resemblance to sun-cured, orchard ripe...
Jelly from Commercially Bottled Juice
Posted by nancyofnc
27 Comments
marycatt(zone 5 - Colorado Plains)Updated Annie, Thanks for the response. Although the juice is old, the seal seems fine and the last jelly I made from this batch was good. I'll test it and find out. Has anyone heard of using a packet of grape koolaid to make the jelly mo...
Why do you can?
Posted by mockturtle
9 Comments
macybabyUpdated I can because I'm SICK - certifiably crazy- just can't stop myself! Ok - now it's time to get back out there and get that second batch of pears done up - Cathy
Crystals in Jam problem, can this jam be saved??
Posted by dirtundermyfingers
5 Comments
readinglady(z8 OR)Updated 1. If the fruit mixture is still cold when the sugar is added, crystals can form. 2. If the fruit and sugar mixture is not gently warmed to dissolve before boiling, crystals can form. 3. If the recipe has too much sugar or not eno...
another artisanal jam article
Posted by mellyofthesouth(9a FL)
1 Comment
roses_more_roses(Z9 N CA)Updated I just read the same article! I was trying to do some research on June Taylor, and her citrus pectin. I am surprised that she heats her jars in the oven, and doesn't seem to water bath. I see that her classes are $195 for five hou...
Tom sauce too thick
Posted by keepitlow(6)
1 Comment
digdirt2Updated Thickness of sauce is a personal preference so there is no "ideal". Put a spoonful of it in a small dish and stick it in the freezer for 10 mins. Then check the consistency. Takes practice but this works for me: take a s...
Sauerkraut Variation??
Posted by rocketjeremy
3 Comments
bejay9_10(zone 9/10)Updated In other words "to sterilize jars or not to sterilize" is that your question? OK - here goes. If I were to use the kraut soon, wanting it to be crunchy, I would put it in the fridge with cap on - making sure the ferment ...
Pickled Dilled Beans
Posted by jbmag
1 Comment
readinglady(z8 OR)Updated Yes, they're safe. At worst the exposed portion will have less of a "pickled" flavor over time or the exposed portion may discolor. If that bothers you trim the ends. Regardless, there are no health issues in eating any ...
Toms and food mills
Posted by greenhouser(Middle TN Zone 6)
49 Comments
digdirt2Updated What type of juicer are we talking about? Steam or powered squeezing? They really are two different mechanical process, or actually 3 different ones - steam, squeezing, and a food mill. Different mechanical processes produce diffe...
canning with split tomatoes
Posted by coopnabucket
14 Comments
growinidahoUpdated Thanks Dave!
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