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9,414 Garden Web Discussions | Harvest & Canning
Home canned tomato soup
Posted by cabrita(9b SoCal)
14 Comments
cabrita(9b SoCal)Updated The long pressure canning time discouraged me from trying the tomato-garlic soup, even though it sounded really good. I went with the spicy one hesitantly, since cloves are not a spice either one of us is crazy about. To our surpr...
loss of water during canning
Posted by mgallo
6 Comments
mgalloUpdated Sorry---I use a 1/4 tsp citric acid per pint---we mostly did this using tomato recipes. The only one i saw at garden web was a BWB.
New to canning & needing help (again)! Peach-maple jam
Posted by bitsya
2 Comments
readinglady(z8 OR)Updated You could still re-process that jar in a small pot, but I'd probably refrigerate it and just enjoy the contents. It may have been a defective lid or a nick on the rim you missed. Another option is a speck of jam left on the edge t...
Time Saving Tricks
Posted by westfurd
7 Comments
caryltoo Z7/SE PAUpdated Just ordered a salsa screen for my strainer. I hope this cuts out the boiling and peeling stage.
New BWB? or New Rack?
Posted by pixie_lou
2 Comments
mellyofthesouth(9a FL)Updated If you don't want to get the Ball pot, look for a large stockpot. I bought a 12 qt (for smaller batches and jelly) and 20 qt (for pints or quarts) at target. The small one was around $20 and the big one less than half the ball pot...
So I finally forgot something...
Posted by girlgroupgirl(8 ATL)
4 Comments
mellyofthesouth(9a FL)Updated Aren't green (as in unripe) tomatoes acidic regardless of variety? If they were the rare kind that are green when ripe, then that would be different. This quote is from the Minnesota info on tomatoes. I've linked to it below. Thos...
NO LIDS - Can I wait to process?
Posted by bumble_doodle(Z5 CT)
6 Comments
bumble_doodle(Z5 CT)Updated Will do, Dave! I'm reassured to hear of others doing the same thing. Working full time, it can be difficult to carve out enough time during the week for canning. We typically only canned on the weekends, which means less time for ...
need advice on botulism risk...
Posted by dgkritch(Z8 OR)
3 Comments
dgkritch(Z8 OR)Updated I didn't smell it, Linda,until I heard back from here! I sure didn't want to inhale "something". :-) It's definitely off color. Brown as opposed to the golden tan color it normally is. Thank you for confirming my thought...
what to do with quart jars?
Posted by norwega(z8/Sunset5)
4 Comments
readinglady(z8 OR)Updated Or use them for gifting mixes-in-a-jar. That size is perfect for layered cookie dry mixes or brownie mixes. Carol
Dilly beans-I added jalapenos..still safe?
Posted by rathdrumid
18 Comments
zabby17(z5/6 Ontario)Updated rathdrumid, Here's what I would do, personally: - Put the jars on the shelf. - When I wanted to eat some dilly beans, open a jar. - Eat the dilly beans. Savour the zing of the jalapeno! - Be happy. Cheers, Zabby
Roated Tomato Garlic Sauce fro Soup Recipe
Posted by jude31(6 E Tn)
2 Comments
jude31(6 E Tn)Updated Thanks Dave, I think I'm just going to rough chop it in the Food Processor and bag it. The only other ingredient in the soup recipe was chicken broth. jude
Lemon Basil Jelly
Posted by highalttransplant(z 5 Western CO)
2 Comments
afeisty1(St. Louis)Updated I have a bumper crop of lemon basil and wondered what to do with it all. Thanks for sharing the recipe!
Garlic or jalapeno dill pickles--in quarts?
Posted by jennem
7 Comments
Linda_Lou(SW Wa.)Updated You will also see the processing time for qts. is 20 min. Yes, half vinegar that is 5 % acidity or higher to water ratio is more safe. That is the minimum we recommend here. Here is a link that might be useful: Colorado State Pick...
Made a canning error
Posted by jennem
6 Comments
Linda_Lou(SW Wa.)Updated Pixie Lou, and Caryl, Regardless of whether you detox the jars or not, they all must be thrown away. You never save the jars.... Within 2 days there can be enough botulism to kill you. It only may take that short of time. So, you ...
Leftover corn cobs
Posted by rocketjeremy
8 Comments
digdirt2Updated NCHFP offers the corncob jelly recipe if interested. Personally, having tasted it, I'd prefer using them for compost or just boil them and can the stock. Dave
green figs
Posted by mellyofthesouth(9a FL)
9 Comments
mellyofthesouth(9a FL)Updated denninmi, Thanks for your input. I was curious. I'm continuing in my pick them a day or two before optimum ripeness and they make fine preserves. I've been leaving them out on the counter overnight and they do soften, sweeten, and...
Peach Sauce
Posted by norwega(z8/Sunset5)
3 Comments
norwega(z8/Sunset5)Updated thanks! I don't have an immersion blender, may have to get one, as it's a pain to run it through the food processor after cooking to get it smooth. I may just cut the peaches up small in the food processor prior to cooking.
News Article on canning
Posted by robinkateb(z4 VT)
6 Comments
annie1992Updated Congratulations, Robin, I still fondly remember your tomato marmalade and make it for The Princess. I'm glad to see you posting again too! Annie
How to use a Kitchenaid fruit and vegetable strainer for tomatoes
Posted by michelelc
2 Comments
macybabyUpdated I have the KA strainer. I wash the tomatoes good, cut them into small enough pieces to fit (half or quarters) and cut off bad spots, I do not core them. I usually wash them all, then cut them all, then run them through the machine...
Any suggestions? Can't find a happy medium on pressure while.....
Posted by sundrops(Z6 SW Indiana)
3 Comments
digdirt2Updated That must be one powerful burner. ;) Keep in mind that if you are seeing lots of yellow in the flame, especially when set on medium to medium-low, then the air supply feed to the burner needs to be adjusted until all you see is bl...
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