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9,414 Garden Web Discussions | Harvest & Canning
Fresh Lime Juice?
Posted by mjstl
8 Comments
Linda_Lou(SW Wa.)Updated Botulism can grow to a deadly amount in a sealed jar withing 2 to 3 days. That is why it is said to not reprocess after 24 hours of the initial canning since not all bacteria may be destroyed after that 24 hours. I am not trying t...
Baking with dried zuchinni
Posted by sharonann1
1 Comment
digdirt2Updated We rehydrate it first and then proceed normally. Dave
Towel protection during cool down?
Posted by seattlesuze
14 Comments
readinglady(z8 OR)Updated Those are charming designs, Flora. I use the term tea towel but I think of a tea towel as linen or some other similarly woven not napped fabric. So I wouldn't call terrycloth a tea towel. But then language is a funny thing. Carol
how long to build pressure?
Posted by txtiger
6 Comments
txtigerUpdated I just used a couple of inches of water. The canner has a couple of fill lines for cooking, and a lower fill line to indicate the water level for canning. Next time I'll use higher heat to get the pressure up. I should probably be...
cinnamon walnut jam
Posted by dinytcb
3 Comments
dinytcbUpdated This was a jam that my friends got in northern Indiana from a vendor at a fair. I suppose it was commercial, but more like a small local business. I read the ingredients and they were very simple, walnuts, cinnamon, lemon juice, s...
question on 'spaghetti sauce without meat' recipe on NCHFP site
Posted by michelelc
4 Comments
michelelcUpdated Thanks! I pressure canned 4 quart jars of whole tomatoes in tomato sauce this weekend. I was so nervous because it was my first time. 1 of the 4 jars didn't seal, and I had to go out of town right after canning, so it sat out for ...
I'm sorry, I just can't get this !!!
Posted by mockturtle
17 Comments
michelelcUpdated I just purchased a kitchenaid strainer myself, and had the same experience. First batch raw, and was covered with tomato, and so was my kitchen! I simmered the second batch per Dave's advice, and it was very easy to put a whole bu...
garlic florets
Posted by ljpother(3a)
4 Comments
tracydr(9b)Updated If you decide to peel them put them in the microwave for 5-10 seconds and the skin will come off much easier.
hot pepper freezer jam?
Posted by trh701(z4sd)
1 Comment
mellyofthesouth(9a FL)Updated Here is a recipe from ball's site linked below. And from the surejell site: SURE.JELL® for Less or No Sugar Needed Recipes - Hot Pepper Freezer Jelly Prep Time: 20 min Total Time: 24 hr 20 min Makes: About 8 (1-cup) containers or...
Annie's Salsa
Posted by chartim(7A)
4 Comments
annie1992Updated chartim, my version as posted is mild. If you like it hotter, add more hot peppers and fewer sweet peppers. I'm not necessarily tired of answering questions about that recipe, just tired of being asked how it can be changed and st...
warming drawer for drying tomatoes
Posted by pickles_ca(zone 6a)
5 Comments
korney19(z6a Buffalo, NY)Updated I'm pretty sure most warming drawers are electric, even in gas ranges. I have a Frigidaire convection gas range and it has a warming drawer on the bottom where a broiler would normally be in older models and both the convection (f...
Pressure canner almost dried out
Posted by jungletoes
1 Comment
macybabyUpdated While I've never had it happen, I have heard of it. One poster wrote that about 3/4 way through, the pressure dropped and she could not get it to come back up. After cooling, she discovered the unit had boiled dry. She reported th...
Canning Peaches
Posted by msfuzz
16 Comments
msfuzzUpdated Well, they're done! I started with 41 largish peaches, and ended up with 10 pints, plus about 2 quart ziploc bags left over for the freezer. I peeled them with my OXO as mentioned in another thread, which went pretty well. I raw p...
Canning Books How Old Is To Old?
Posted by oletimer
6 Comments
oletimerUpdated Thanks everyone, I didn't plan on canning from these books, but they are the ones I used way back when, it is just interesting to compare then & now, like I said some of the BBB recipes are just the same now as then, I know th...
Salsa ???
Posted by jennybog(zone 5)
2 Comments
digdirt2Updated Agree. You'd have to add those after the jar was opened for serving. You cannot add/increase low-acid vegetables as it changes the pH. Are you talking about the Ball packaged mix for salsa or one of the Ball salsa recipes? The pac...
dried tomatoes, freezing and vacuum sealing
Posted by joannaqcw(NY 4/5)
6 Comments
joannaqcw(NY 4/5)Updated Thank you all. I'm convinced. The frozen ones will stay frozen, though I might vac-seal them to prevent freezer burn. The ones I haven't frozen yet will be vac-sealed and stored in the pantry. Thanks for your time and thought.
Apple season is upon us: looking for suggestions
Posted by girlbug2(z9/10, Sunset zone 24)
6 Comments
ltiltonUpdated That's another good choice.
Another substitution question.
Posted by cindy_7(6b/7a)
22 Comments
pixie_louUpdated The NCHFP site says you can use citric acid - 1/4 tsp for pints, 1/2 tsp for quarts.
Too many Annie's salsa threads! But here's 1 more...
Posted by 2ajsmama
30 Comments
big_al_41Updated Annie and Dave BRAVO!!!!! OMG my head is spinning just from reading that OP post. I swear they are trying to hijack it to make it their own and get the kudo's that Annie is getting PLEASE DO AS ANNIE AND DAVE have said, stick to t...
Garlic Hands!
Posted by jbmag
4 Comments
oregonwoodsmoke(5 OR Sunset 1A)Updated You can buy stainless steel "soap". It's a soap shaped bar of stainless steel. But the spoon or kitchen sink works fine.
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