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9,414 Garden Web Discussions | Harvest & Canning
Mes Confitures -- will it change my life.
Posted by denninmi(8a)
28 Comments
mellyofthesouth(9a FL)Updated Hey Carol, I found the Time-Life Good Cook: Preserving at amazon, cheap. I'll definitely try that strawberry method next year. Just to compare, you know. I like that it doesn't use a whole lot of sugar. I also got the Zeidrich Joy...
Why isn't there a recipe for Fig Jelly?
Posted by nancyofnc
1 Comment
mellyofthesouth(9a FL)Updated You could try looking at proportions in the recipe for fig jam with liquid pectin. Here is a link that might be useful: http://www.uga.edu/nchfp/how/can_07/fig_jam_liquid.html
How long do canned items last?
Posted by karissa_lynn
2 Comments
karissa_lynnUpdated Thanks for the info, Carol. It was very helpful. Karissa
Horseradish Jelly
Posted by iice9
3 Comments
trh701(z4sd)Updated Seriously - grind your horseradish outside!! I tried this eight years ago with a blender in my kitchen - I didn't know any better and put it in the blender, ground it for a minute or so and then - - OMG I took the lid off and lean...
canning carrots and string beans for the first time
Posted by yoshi4696
7 Comments
digdirt2Updated Most all the ingredients you are wanting to add are things that are normally added at serving preparation time, NOT when canning the food. You are over-complicating the process and causing confusion for yourself. The end result ma...
Does anyone else find this annoying?
Posted by berrybusy
10 Comments
afeisty1(St. Louis)Updated A little something extra I have done for gifts is use business card stock and print what's in the jar and how to cook/use it. I then punch a hole in the corner and tie it to the jar with a bow. Ribbon or raffia work well. For exam...
Cayenne peppers, harvesting and drying
Posted by salvora
2 Comments
salvoraUpdated Many thanks! Yes, I live in a damp area.
Annie's Salsa - 3 questions
Posted by potterhead2(z5b NY)
2 Comments
potterhead2(z5b NY)Updated Thanks Dave!
Uncooked Salsa Recipe-Safe to eat after opening?
Posted by monica_1632
10 Comments
calliope(6)Updated I've never even heard of canning a raw salsa. I just pitched a jar of salsa I made when I heard one of the lids pop loose 48 hours after I processed it. I looked at those little chunks of low acid peppers and onions floating aroun...
Tilting jars when pulling out of canner
Posted by jpcanner
2 Comments
jpcannerUpdated Thanks Dave! I used recipes from the same NCHFP website and just checked my seals doing the lifting test you suggested. Everything is still in place but I will definitely make note of those jars, keep my eye on them, and eat them ...
newbie again - recommendations?
Posted by lolear(5b - Chicago)
4 Comments
junelynn(7NC)Updated NCHFP even has a canning course you can take online!
Couple of recipes, are they okay to can?
Posted by caboodle(9A)
7 Comments
dgkritch(Z8 OR)Updated Maybe it also has to do with the fact that more people are becoming interested in canning. We seem to have new folks posting and asking questions (a good thing, as previously stated). It's unfortunate that the search engine here i...
Is it safe to add MORE lime/lemon juice to salsa recipe?
Posted by monica_1632
2 Comments
monica_1632Updated While I'm at it I decided I should just get an opinion on the recipe overall....not sure if it's safe. I've seen multiple posts on here about deviation from an tested recipe but have seen experienced canners gage more appropriatel...
Canning Black Krim's
Posted by mockturtle
4 Comments
zabby17(z5/6 Ontario)Updated mockturtle, IT's like calliope says---the "low acid" taste of some tomatoes usually comes from a higher sugar content. There ARE a few varieties that really ARE low in acid, having been bred that way. (Jet Star is the be...
claussen type pickles
Posted by tietie(z7b / 8 nc)
24 Comments
orbdweller(6_se_mi)Updated WOW! I am by no means a Pro at pickles, but over the last few years have come up with a recipe I like. In my opinion a "Claussen" type pickle is just a crunchy or crisp garlic pickle. I think Claussen pickles are refrige...
it does exist!!!
Posted by denninmi(8a)
2 Comments
rebecca30Updated That's good to know! I ordered some and just received it yesterday. I never thought to look at TSC!
zucchini pie filling?
Posted by actech(5 ILL)
6 Comments
digdirt2Updated Can a pressure cooker overcome any obstacles like this ,not that I have one? No, sorry. The only recipe with a pressure canner is if the zucchini is mixed with acidic tomatoes and pressure canned. It is such a low acid vegetable t...
Balsamic Jelly?
Posted by lantanascape(z6 Idaho)
8 Comments
lantanascape(z6 Idaho)Updated Thanks! I will definitely have to do some experimentation and let everyone know how it goes!
lime instead of pickle crisp
Posted by actech(5 ILL)
2 Comments
actech(5 ILL)Updated I'll give it a try with the soaks and see what happens. Kurt
Book 'Wild Fermentation' - anyone use it?
Posted by nancyofnc
3 Comments
gardendawgie(5)Updated well the place to go is where everyone discusses their fermentations. I love the book but he uses a bit too much salt in his standard fermentation. There is a lot of advanced discussion at the Forums. Here is a link that might be ...
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