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9,414 Garden Web Discussions | Harvest & Canning
Should I skim off the mother that is on top of my brine?
Posted by lisa-regina(5)
6 Comments
readinglady(z8 OR)Updated I can't speak to your method. The old USDA method (mentioned also in a more up-to-date UC Davis document) doesn't call for cooking the corn, just husking and de-silking. The brine is 3/4 cup salt, 1 cup vinegar to 1 gallon water. ...
Is this corn relish safe
Posted by mjstl
8 Comments
readinglady(z8 OR)Updated Fewer veg would be fine. With your original recipe the brine is 100% vinegar, which is great. The issue is penetration of the corn and other vegetables by the acid during the cooking process and whether the final mixture is moist ...
Soggy Pickles ?
Posted by howsmom
5 Comments
howsmomUpdated Yes, I removed the blossom ends. I bought new mustard seed, and dill weed. Not sure on the hardness of our water though. I thought about fermenting, but I have three kids here, and I can just see them getting into the stuff - we h...
Presure gague testing question
Posted by ottawapepper
2 Comments
ottawapepperUpdated Thanks linda lou, I assumed so but know better to check with the seasoned pro's here just to be safe! Much appreciated, Bill
New weights for a really old Presto canner
Posted by nozoki(7)
4 Comments
Linda_Lou(SW Wa.)Updated Yes, it would be obvious since it would not go on there. I would use the 10 lb. weight and see if it rocks as it should. It should rock the entire time when processing. I am assuming you need the 10 lb. weight. If over 1,000 ft. i...
Hachiya Persimmon Pulp
Posted by dgkritch(Z8 OR)
2 Comments
girlbug2(z9/10, Sunset zone 24)Updated I have an old family recipe for soft persimmon cookies. They're the old fashioned kind, almost like muffin tops rather than what we think of as cookies today. Is that the sort of thing you might be interested in? Also in the '90s ...
Love Katie's Peach Salsa
Posted by norwega(z8/Sunset5)
1 Comment
wakechickUpdated yeah I have done the same thing this year! if you soak your hands in vinegar they stop burning!
Does Anyone Have a Safe PC Recipe for Roasted Tomatoes
Posted by mgallo
9 Comments
MLcom(z6NJ)Updated "You'd be better off pressure canning your tomatoes BEFORE roasting using the approved instructions for that and then roasting them after you open the jars" Mgallo think that is what Dave suggested and I would trust him ...
Spaghetti squash off vine too long?
Posted by doxymom
3 Comments
gardendawgie(5)Updated You ripen squash or get them ready for storage by finishing them at 85 F. So it looks like they will be perfectly ready now for storage. If they look good on the outside they should be good on the inside. Why not have speghetti fo...
Presto press.canner & weight system
Posted by pepfun1
1 Comment
digdirt2Updated That is the 22 qt. model correct? If so then yes. But if it is one of the really old 22 qt. that comes with a petcock on it rather than a counterweight you will also have to buy a new vent pipe for it so the weight will sit on it ...
What have you put up 2010 Part II
Posted by jude31(6 E Tn)
106 Comments
annie1992Updated Cabrita, that sauce sounds lovely! I've canned another 44 of those little 4 ounce jars of salsa for wedding favors, making 77 total, and Amanda and the kids are coming over on Saturday to can salsa, swim and eat frog legs, so mayb...
Picked pears too early
Posted by sautesmom Sacramento
3 Comments
annie1992Updated Or pear mincemeat, I posted a recipe on the "I'm lucky" pear thread. Lots of other flavors going on there, so if the pears aren't quite as sweet, it's still probably OK. Annie
sungold tomatoes???
Posted by vschlaff
4 Comments
annie1992Updated Oh yeah, I love SunGolds, but they sure are prolific! I've never put them in salsa because I don't want to even think about peeling them, LOL, but if the peels don't bother you I don't see any reason why you shouldn't dump 'em int...
Relish too thin?
Posted by balego_gw
6 Comments
Linda_Lou(SW Wa.)Updated No, should not be thick like that pie filling at all. It is like it was described, just a chunky kind of thing. It is fine, I am sure.
Canning cherry tomatoes?
Posted by buckeyefan
10 Comments
eoutsUpdated very inspiring recipes. I have 150 from my garden in my freezer and another 100 coming. questions: gardenlad - can i make them non-spicy just savory that way (without red peppers? can i mix red and green in the preserve recipe? th...
please help. i need to fix my batch of annie's salsa
Posted by vschlaff
9 Comments
digdirt2Updated Does that mean you only need 1/2 C instead of 1C in Annie's if used in place of vinegar? No it doesn't. Please do not read into it any more than what is said. The recipe calls for 1 cup of vinegar. You have a choice of the acids y...
Is this recipe safe?
Posted by mjstl
8 Comments
digdirt2Updated Since your original post was the 18th these are well past the 24 hour time limit for reprocessing. With the oil even pressure canning couldn't insure their safety. Sorry but it is too late to salvage these. It is your choice, your...
Tomato Soup - Old Recipe
Posted by melodydf1953
2 Comments
Linda_Lou(SW Wa.)Updated No, absolutely no way to safely can that soup. It is a very dangerous recipe and should not be used for canning. This is one of my real pet peeve recipes !
best tomatoes for sauce, cukes for pickling
Posted by lolear(5b - Chicago)
3 Comments
digdirt2Updated Here are links to a couple of previous discussions on 'best tomato for...' that might be of interest to you. Dave http://forums.gardenweb.com/forums/load/harvest/msg0807555230756.html http://forums.gardenweb.com/forums/load/harves...
carmelized onions for pizza?
Posted by norwega(z8/Sunset5)
11 Comments
norwega(z8/Sunset5)Updated I've only tried the pizza once, but here's what I did, pizza dough for about a 10-11" pizza, (I'm making my own using a recipe from "Artisan Bread in 5 Min a Day" ) I found it easiest to lightly oil parchment paper,...
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