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9,414 Garden Web Discussions | Harvest & Canning
peach preserves...caramelized???
Posted by angelacan
1 Comment
readinglady(z8 OR)Updated It may be a color change due to oxidation. Some varieties of peaches are more susceptible to this browning than others, especially if Fruit Fresh or some other color-preserver hasn't been used. The other option is the cooking was ...
The Ball Book is here! The Ball book is here!
Posted by momagain1
6 Comments
digdirt2Updated Yeah murkey, you did know what i was going to say. ;) stewartj (Janice), yes the Ball Blue Book Guide to Preserving. 2 versions - the basic one often referred to as BBB, and the expanded one named the Ball Complete Book of Food Pr...
Refrigerator Dill Pickles
Posted by moonwolf_gw
2 Comments
dgkritch(Z8 OR)Updated Lookin' good! How do they taste? Wait! I'll come check! I love dill pickles. Deanna
Can you leave cumin out of Annie's Salsa?/ Recipie check
Posted by oletimer
1 Comment
digdirt2Updated Yes, you can leave out the cumin. It is just for flavor. Dried spices play no safety role. No, the picanti sauce recipe is not safe because of the mixed low acid vegetables, low amount of acid, and the processing time - nothing is...
Soft peppers, ewww! Need help quick!!
Posted by sprkmaker
6 Comments
westfurdUpdated Brian, did you use Pickle Crisp, and if so, did it make a difference? I tried canning banana peppers last year as well using a Ball recipe and got the same, mushy/inedible result. This year I purchased Pickle Crisp and have used i...
changing pint size to quart size, how much more time needed
Posted by yoshi4696
5 Comments
yoshi4696Updated Ok thank you. I did not cann the bay leaf lol thanks
Recipes Please!!!
Posted by apes47
8 Comments
murkey(6)Updated I wash my herbs and freeze them in ziplock bags, when they are frozen they crumble easily and usually don't have to be chopped. Just made a batch of chunky basil pasta sauce, but I froze it because it cooked down to about 3 quarts...
Freezing peppers & onions for later use
Posted by oletimer
3 Comments
momagain1Updated I chop peppers/onions & freeze on cookie sheet before bagging too.. :-)
Safe Recipes???
Posted by apes47
20 Comments
apes47Updated Thanks for all of the advice. Disposing of as we speak.
Recipe Search? Pears?
Posted by jhlewis10
7 Comments
shawnalynUpdated This is my favorite pear recipe. It's relatively low sugar. If you are using fairly ripe pears, you can get away with even more than 7-8lbs of pears with the amount of sweetener in the recipe: Maple Vanilla Pear Butter â 7-8 pound...
Going shopping tomorrow;s imple question I hope
Posted by momagain1
4 Comments
lpinkmountain(5b/6a border PA)Updated What Carol said. Just add olives to the salad when you open up the can. I make BBB Jardinaire a lot, I love it! I give it as gifts in baskets of other Italian goodies. It makes a real quick pasta salad and can be chopped up for mu...
Pimentos
Posted by berrybusy
2 Comments
Linda_Lou(SW Wa.)Updated I did mine whole, roasted, then peeled, but found it easier to cut into sections. Perhaps cutting them first would be easier. I would try it like that. I canned mine in the PC diced in the 4 oz. jars. So good compared to the store...
Question about jalapeño recipe
Posted by mjstl
10 Comments
readinglady(z8 OR)Updated Generally when they do that it's because the acid solution is strong enough that there's latitude for variation. Occasionally, LOL, there is actually a safe canning recipe that gives you some choice! You con't have to use pickling...
Looking for a Rose Petal Jam recipe that's known to work
Posted by valeriannightmares
1 Comment
readinglady(z8 OR)Updated Having made it myself, I have to say I never would again. I found the leathery rose petals texturally odd and the flavor very strange. More trouble than it was worth for me; I'll stick to rose water and rose essence. But here's a ...
what is better, pressure canner or boiling water canner?
Posted by michelelc
10 Comments
momagain1Updated I need to get a rack for mine; what do you all use?
is this pressure canner worth the $?
Posted by sheeshshe1(5a)
4 Comments
readinglady(z8 OR)Updated If the price does come down to the point where you decide it's worth a risk (I'd say the $5.00 point already mentioned.), keep in mind the Maid of Honor is a re-badged Presto, so you should still be able to get parts. But I agree ...
Pressure canned French Onion Soup - Is it safe?
Posted by mccarty_tim
2 Comments
readinglady(z8 OR)Updated If you pressured it 90 minutes, even with the small amount of butter I doubt there's an issue as long as the mixture isn't too dense. After all, you could can browned venison sausage with 25% fat and 90 minutes would still be suff...
Freezing Cobbler
Posted by oregonwoodsmoke(5 OR Sunset 1A)
3 Comments
oregonwoodsmoke(5 OR Sunset 1A)Updated Bumble doodle, I've never frozen one unbaked. I'd be afraid that the juice would soak into the flour too much before it froze. I do freeze just the already cooked filling and then I can thaw that and top it with fresh crumb toppin...
Are these two recipes safe to use?
Posted by oletimer
9 Comments
angelovearthUpdated Thanks for your answer. I guess that makes sense.
maintaining pressure...how?
Posted by ALPSin_NY
2 Comments
sundrops(Z6 SW Indiana)Updated I have the same problem. I have a gas stove. The large burners cant be turned down enough and the small burners are not large enough. I went to the kitchen store and bought a heat diffuser, or some call it a simmer plate. It is ma...
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