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9,414 Garden Web Discussions | Harvest & Canning
Is this salsa safe?
Posted by grace_k
10 Comments
dirtundermyfingersUpdated Use Annie's salsa recipe and I can guarantee you will be happy with the product:) Stacie
Ok to can in smaller jars?
Posted by westfurd
1 Comment
Linda_Lou(SW Wa.)Updated Using smaller jars is always fine. Yep, process for the time listed for pints.
Annie's Salsa - Salt
Posted by decemberdaisy
5 Comments
readinglady(z8 OR)Updated Yes. Carol
Question RE: Banana peppers
Posted by momagain1
4 Comments
momagain1Updated OMGOSHHHHHHHHHHHHHH I dont know WHY I didnt see that!?!?! I read it over and over and over again!!!!!!!!! and DID NOT SEE THE SUGAR THERE!!!!!!!!!!!!!!!!!!! holy crow I feel silly!! So sorry everyone!
Salsa/spaghetti sauce - which tomatoes?
Posted by 2ajsmama
23 Comments
2ajsmamaUpdated Thanks - I'm just looking for the "why". Didn't recall from HS that rolling boil is 8 degrees hotter - and all the websites say "boil", in fact I did see some that said "Cover canner, set timer for process...
pectin manuf. recipes
Posted by cinsay(z5 OH)
3 Comments
readinglady(z8 OR)Updated I should have clarified that most pectin recipes are inherently safe because you're working with high-acid product like berries, peaches, apples, etc. However, some few recipes are more of an issue, so I would look with a sharp ey...
low sugar preserves and pectin
Posted by lolear(5b - Chicago)
1 Comment
readinglady(z8 OR)Updated There is no "standard" conversion. The whole thing about Pomona is you have utter flexibility. The only consideration is taste and personal preference. (Of course, the lower the sugar the greater the reduction in shelf a...
more newbie questions
Posted by lolear(5b - Chicago)
6 Comments
lolear(5b - Chicago)Updated Canning episode #2! Asian pear chutney. Thanks for all your suggestions. I used the entire amount (5 cups) of vinegar plus an additional 1/2 cup of bottled lemon juice. I hope that is enough...? A couple of questions on this lates...
Disappointed in Kosher Dills
Posted by 2ajsmama
8 Comments
robinkateb(z4 VT)Updated Annie, I make lacto fermented pickles but I never process them, I just store them in the fridge. In the summer I have been making a batch a week with my CSA cukes and we eat them all by the following week. Processing them would so...
Brining jalapenos
Posted by ophelia3556
2 Comments
ophelia3556Updated Thanks, Dave. I have found different recipes and am looking to try something new!
rust on Victorio
Posted by steve22802(7a VA)
3 Comments
steve22802(7a VA)Updated Thanks for the advice. I guess for now I'll just rub the light layer of rust off before each use. I don't think I'll use oil as I'm afraid I would end up with oily applesauce. - Steve
Datil Peppers
Posted by ophelia3556
4 Comments
dinytcbUpdated Thanks. If this salsa isn't hot enough for them I'll try the ghost pepper next year.
Clearjel Filling Not 'Bubbly'
Posted by lmvanc
7 Comments
digdirt2Updated Also, for those who can pie filling without thickener, do you follow the identical recipe but exclude the clearjel? Or do you just can the berries themselves and use them later to make filling? Use the pie filling directions and l...
blueberry lime jam is heaven!
Posted by bela67
20 Comments
lmvancUpdated Wow, this jam really is heaven! I don't normally eat jam and was just canning it for my husband. But I think I could eat this straight out of the jar! I also did one batch using the no sugar needed pectin and 2 cups Splenda, gelli...
Expiration of food storage
Posted by dian57(M-H Valley NY-5)
1 Comment
digdirt2Updated Here is one recent discussion from over on page 2 here and it links to another good one one from last week. They cover all the points I think. But all your stuff of 09 is perfectly fine. As a general guideline, the whole purpose o...
16qt or 23 qt pressure canner?
Posted by sheeshshe1(5a)
8 Comments
gardendawgie(5)Updated I love my 41 quart and would never use a smaller one. I have the American 941. It can process 18 or 19 quarts in one shot. What a great time saver. I have had mine for 30 years. I paid $100 at the time. Now they cost more. I looke...
your most useful crop re: saving money
Posted by Molly Adams
25 Comments
loisthegardener_nc7bUpdated Heirloom tomatoes, because once they start ripening, we don't want to go anywhere, thereby saving tons of money by not going out to eat, to the mall, on vacation, etc.
Canning oven dried tomatoes
Posted by shellyg(9)
14 Comments
digdirt2Updated If you check out the recipe instructions for Tomatoes Canned in Tomato Juice you'll see that the lemon juice or citric acid is required even with pressure canning tomatoes. That doesn't change regardless of the canning method used...
pickle fermentation problems
Posted by kckmartin(5 South central MT)
1 Comment
readinglady(z8 OR)Updated If your mixture smells good (not spoiled or moldy) but "clean", it's likely the film is yeast. My cucumbers do become coated sometimes, which is why I wash mine and make fresh brine for canning at the end of the process....
Looking for a Chipotle Ketchup recipe for canning?
Posted by cleo1717(z7 TN)
1 Comment
kayskatsUpdated i suspect this is it http://recipecircus.com/recipes/Katie/PRESERVING/Smoky_Chipotle_Ketchup.html kay
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