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9,414 Garden Web Discussions | Harvest & Canning
Dilled green tomato question
Posted by macybaby
4 Comments
keithondelmarvaUpdated you will love them ... I do round tomatoes cut into wedges and people go nuts for them
Thickening tomato sauce......
Posted by greenhouser(Middle TN Zone 6)
15 Comments
dirty-fingersUpdated Try tossing in a batch of freeze dried mushrooms. Those puppies suck-up water out of the pot. You can find them at Costco, and other retail stores. Other freeze dried veggies would work too. This trick made a big difference - cut ...
German fermenting/kraut crock
Posted by mellyofthesouth(9a FL)
75 Comments
keepitlow(6)Updated Was thinking of buying the smallest pot, a little over a gallon size. Do you think it will work OK or is the size too small?
Problem with frozen corn
Posted by big_al_41
10 Comments
murkey(6)Updated When we first bought the Food saver we had some mushy foods. I think it was because DH got carried away and actually vacuumed too long. (Sucked out some of the juice and put too much compession on the food). We had better results ...
Hot Pepper Sauce
Posted by booberry85(5)
4 Comments
sandy0225(z5 Indiana)Updated I made a really good, very hot one off of allrecipes.com. It's called Bob's Liquid fire . But I was thinking it would be delicious if you used some milder peppers such as jalapeno for part of the habaneros. Not that it's not good ...
Can I can this puree?
Posted by potterhead2(z5b NY)
1 Comment
digdirt2Updated So it sounds like what you have is good old tomato sauce. ;) Yes it may be canned. Linked the instructions for acidification and processing below. Dave Here is a link that might be useful: NCHFP - Tomato Sauce
Kitchenaid Food Mill/Vegetable strainer
Posted by susytwo
20 Comments
gardenamyUpdated Hello all. I inherited KA attachments and also a Squeezo from my Mom who passed. Have used neither yet, but want to make annie's salsa and speed up the cutting. There are no directions with the Squeezo, but I assume that is more f...
Yet another Peach question !
Posted by mockturtle
10 Comments
digdirt2Updated Did a lot of searching but all the poached peaches recipes I find are for fresh eating, not canning. Was this a canning recipe? How much lemon for how much of the other ingredients? Dave
What are people doing with their green tomatoes to ripen?
Posted by rathdrumid
5 Comments
kriswrite(zone 8)Updated My simple method: http://proverbsthirtyonewoman.blogspot.com/2010/08/what-to-do-with-green-tomatoes.html Here is a link that might be useful: What to Do with Green Tomatoes
Labels
Posted by mockturtle
7 Comments
zabby17(z5/6 Ontario)Updated mockturtle, I'm so glad you get it. ;-) The kraft ones have such a great homey look. I just checked --- 1 x 2 (SKU BK3-920) fits the jelly jar space easily, and 1 x 2 1/4 fits it snugly (but gives you a tad more room to write on)....
Canning diced tomatoes
Posted by queenofthemountain
13 Comments
mudsterUpdated I work in the veggie processing industry and as someone said... the tomato varieties they use are MUCH firmer than what you would grow.... Ill put it this way, you dont want to get into a canhouse tomato fight..... they hit like r...
What do you think of this?
Posted by nibblin(z7 va)
4 Comments
readinglady(z8 OR)Updated I don't know if botulism would grow or not. I think it would depend at least in part on the strength of the salt brine. There have been cases of botulism in tomatoes, but none by this method that I know of. But then, this method o...
Eggplant recipe
Posted by busylizzy(z5 PA)
19 Comments
dandilionwine_ggUpdated Eggplant Tapenade or also called Bruschetta 1 large eggplant*(or 1 pound)cut into 1 inch squares 1 medium red onion,rough chopped 4 ripe tomatoes(Roma tomatoes are good)diced 4 Tablespoons olive oil sea salt and fresh ground peppe...
another question on spaghetti sauce without meat' recipe on NCHFP
Posted by michelelc
6 Comments
michelelcUpdated Yes, I think Dave's suggestion is great, as usual! Luckily I have a chest freezer in the basement, that is rapidly filling up, but still has enough room for some tomatoes. I am a novice with a small kitchen :)
Can I use a BWB that has rust spots?
Posted by alitn
3 Comments
readinglady(z8 OR)Updated I wouldn't have a safety concern per se (I mean in terms of safety of jar contents.) but I might have a functional one. If there's a spot on the side or bottom that's quite thin and it gives under the weight of the jars and water,...
Dehydrating Pineapple Slices
Posted by nancyofnc
3 Comments
nancyofncUpdated I didn't put them in the oven like Martha did because I don't have the money she does LOL since my big oven uses a lot of electricity for that small of a project. I hadn't thought about the toaster oven (it has temperature control...
Canning pimientos ?
Posted by highalttransplant(z 5 Western CO)
4 Comments
Linda_Lou(SW Wa.)Updated I did mine diced in the 4 oz. jars. I left 1/2 or just bit more headspace. Process the same time as the 1/2 pints. They are wonderful. They seemed to have plenty of liquid as I added hot water to the jars.
Tomato Strainer question once again
Posted by forestwench
3 Comments
rocketjeremyUpdated I have a pretty old Squeezo that I have from my parents that I've used for tomatoes and apples in the past year. I'm very happy with it. It cleans up well and works great at least on those items I've tried. Sturdy, and I like that...
Best Pear for Canning?
Posted by jxbrown
6 Comments
zabby17(z5/6 Ontario)Updated I'm partial to Flemish Beauty. They are nice and firm but not grainy (which I find Bartlett's can be). They're a bit of a later variety, though, not available as soon as the Bartletts, at least around here. And don't get me wrong-...
Jalapeno Pepper Rings & pickle crisp?
Posted by msdonnie(6)
3 Comments
digdirt2Updated I'd guess the formulation has changed since it just came back into production and Ball has a new supplier. I checked my box - and older one - and it says 1 tsp. per quart. I'd stick with the instructions on the label. Dave
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