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9,414 Garden Web Discussions | Harvest & Canning
'Preserving' our corn - help!
Posted by 2ajsmama
1 Comment
digdirt2Updated Best to stay on topic or at least close. ;) You'll find most of the control/prevent raccoon damage discussions over on the Wildlife forum here but I linked several other discussions about controls below. Dave Here is a link that m...
'Bruschetta in a Jar': please help!
Posted by bitsya
20 Comments
zabby17(z5/6 Ontario)Updated bitsya, Hey, I'm making Annie's salsa today, too! Hoping there are enough toms ripe out there for a double batch.... Good luck! Z
Tomato Apple Salsa
Posted by tombirdwell(5 Ohio)
1 Comment
Linda_Lou(SW Wa.)Updated Are you sure you don't mean the peach apple salsa recipe ? It is really good. Here is a link that might be useful: Peach apple salsa recipe.
Stacking jars in canner
Posted by chadg
2 Comments
dgkritch(Z8 OR)Updated Just to clarify..... there must be 2" of water over the jars for BWB. Pressure canner follows same rules as if not stacked. Deanna
store with or with out the bands
Posted by pac
2 Comments
annie1992Updated I've always taken the rings off. Ball/Kerr has always advised it, I reuse the rings instead of buying more, and if I accidentally leave a ring on, I've had it rust or stick to the jar and not been able to remove it. I do add a rin...
Christine Ferber Question
Posted by decemberdaisy
29 Comments
readinglady(z8 OR)Updated Strawberries generally are poor setters due to low levels of pectin and a low acid level. They are better setters in the Pacific Northwest due to a long cool growing season and a higher ratio of acid. So it does vary by region and...
Canning tomatos question
Posted by bebet
3 Comments
digdirt2Updated Yes you can but they will be softer so the salsa will have a mushier texture. Flavor is just as good, just softer texture. Dave
name that pear
Posted by mellyofthesouth(9a FL)
7 Comments
blondiescUpdated I've always used Keiffer (or Kieffer) pears for my pear honey. The texture of them is great for preserves, not so great for eating fresh.
mushy Vegetable results
Posted by yoshi4696
1 Comment
digdirt2Updated I want it kind of crisp but still want to follow the safe guide lines. Well it depends on how you define 'crisp'. And unfortunately what we want and what we can get safely in home canning aren't always the same so our expectations...
Canned food shelf life
Posted by bjorn773(5)
1 Comment
digdirt2Updated Your foods are most likely still safe, just deteriorating in appearance. Different foods last longer than others and the type of storage can have a big effect on length of shelf life. For me personally 3 years is my "comfort ...
I need help. . .
Posted by dinkans(6)
5 Comments
dinkans(6)Updated OK. . . My canner is a large Mirro-Matic "22". It holds 7 qt jars/double layer of pts. I bought it used and I obtained the owners manual later. It doens't have a gage (to be wrong) only a weight. I live in KS and our wea...
Canning pickles - the water never returned to a boil?
Posted by organicmomto3
4 Comments
organicmomto3Updated Well, I made 5 batches of pickles. The last 2 batches did return to a boil but the first 3 did not. With the last 2, the "brine" was boiling vs. hot. But, that's 21 jars of pickles. They certainly won't be used quickly. ...
Rosemary and Port Fig Jam
Posted by gardengrl(Northern Virginia)
4 Comments
dianasan(z5a Mtl)Updated Could you use ruby or tawny port?
More canning pickles question - broken jar in canner
Posted by organicmomto3
1 Comment
Linda_Lou(SW Wa.)Updated The rest are fine. Your temp. of the jar and the water in the canner was too different. You got thermal shock. The water in the canner should be 180 for a hot pack food, 140 for a raw pack food, which is what I am assuming your pi...
Questions about another Fig preserves Recipe
Posted by jude31(6 E Tn)
9 Comments
annie1992Updated Yes, same discussion. I think NCHFP always specifies because new canners (or posters) may not be aware that it is their standard. If someone is just looking for a fig jam recipe, they probably won't look for or read any "docu...
Hot Sauce
Posted by westfurd
5 Comments
ristau5741(6)Updated salt, peppers, peppers is basic as you can get, works well, you can also pickle hot peppers, just as a reminder to all, use rubber gloves, not latex, the molecules of Capsicum oil are smaller then the microscopic holes in the late...
Freezing in Steam bags?
Posted by 2ajsmama
2 Comments
2ajsmamaUpdated I did give them a call and they said freezer burn would be a concern, so don't recommend it. I was just looking for "easy". I never noticed a vent but I suppose you're right. So I'll just have to tray freeze veggies and ...
A worthy question re: thickening via reduction
Posted by alphonse(6)
6 Comments
readinglady(z8 OR)Updated I've made that recipe. That's a very minimal difference. Not only that, but that sauce is loaded with acid, not only the wine vinegar but the red wine. I haven't done the calculating but originally that recipe was metric. I'm not ...
utterly new to canning - couple of questions
Posted by lolear(5b - Chicago)
10 Comments
readinglady(z8 OR)Updated Those are beautiful! Congratulations. Happy preserving, Carol
Room in Canner
Posted by blondiesc
3 Comments
blondiescUpdated You guys are awesome! And I am paranoid. Thank you so much!
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