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9,414 Garden Web Discussions | Harvest & Canning
Concord grapes not ripening evenly
Posted by trails38
2 Comments
gardendawgie(5)Updated racoons are very easy to live trap. http://www.wildlifecontrolsupplies.com/ Here is a link that might be useful: good size
Tomato Blight and Canning
Posted by jamie_e(4)
2 Comments
Linda_Lou(SW Wa.)Updated I would not can them, I would freeze them to insure they are safe.
Ferber fans - which plum jam is your favorite?
Posted by seattlesuze
1 Comment
seattlesuzeUpdated We made the Mirabelles with Gewurtztraminer and Vanilla. Delicious! What a pain it was to halve and remove kernels from the tiny plums, but worth it and their golden color is beautiful. They look almost like large Queen Anne cherr...
calcium chloride/ pickle crisp
Posted by simplicitygardens(z8 pacific N.W.)
3 Comments
caavonldy(8/9 N CA)Updated My local ACE store ordered it for me.
Calphalon and Tomatoes
Posted by mockturtle
7 Comments
Linda_Lou(SW Wa.)Updated Yes, that is what I said. Nonreactive means it is safe for acid things.
Tomato quick question please
Posted by momagain1
3 Comments
momagain1Updated thank you! I'll just tell him to deal with it :-) PS--ordered/rec'd/used my victorio LOOOVE IT!!!! used it on raw tomatoes perfectly!! I have falled into a deep maddening love with it!
Safe to freeze or can?
Posted by cindy_7(6b/7a)
3 Comments
Linda_Lou(SW Wa.)Updated Please, don't try to take a cooking recipe and turn it into a canning recipe. It just is not safe to do that. There is a spiced red cabbage recipe in the Ball Blue Book. If you don't like the spices it calls for you can sub. any d...
Is this a safe source for canning recipes?
Posted by backtothesoil
9 Comments
readinglady(z8 OR)Updated Testing protocols do change and sometimes reveal issues previous testing did not bring up. I have a lot of respect for BH&G and their expertise. I certainly would have no problems with the jams and jellies or other high-acid r...
LA Times article on small-batch canning
Posted by mudster
3 Comments
mellyofthesouth(9a FL)Updated I did something similar today. I picked a few figs from my neighbor's tree. I had 15 ounces of figs and added 12 ounces of sugar and a squeeze of lemon. I wanted to take some to my mother tonight so skipped the overnight step. I u...
Another salsa question?
Posted by cindy_7(6b/7a)
7 Comments
grammietUpdated I am looking at my Ball canning book (THE Bible of canning) and I see several which call for the salsa to simmer until thick or slightly thickened (Spicy Tomato Salsa). I also will remove some of the mixture from the kettle & ...
Buying Black Currants - Have ideas; Anyone want to share theirs?
Posted by kathy_in_washington(Zone 8 Sequim,WA)
10 Comments
caboodle(9A)Updated Kathy, I can't give you any ideas on how to use them, but we sure do like black currant jam or preserves. This year I planted a jostaberry bush and am eager to see how it produces next year. It's a cross between a gooseberry and a...
Canning corn in 1/2 pints
Posted by jungletoes
2 Comments
readinglady(z8 OR)Updated I would be inclined to can in half-pints rather than quarts and freezing the excess. I think you'll find the quality is better. If you do decide to do some quarts, you could freeze the excess. It wouldn't be necessary to cook it b...
Safe Dilly Bean Recipes?
Posted by backtothesoil
6 Comments
digdirt2Updated Thanks Linda Lou. ;) Dave
Canning lids
Posted by charjoy
1 Comment
digdirt2Updated Yes you can. No problem. Dave
First time tomato sauce
Posted by gryffin(5A)
2 Comments
digdirt2Updated Agree - there on hundreds of good recipes available for freezing tomato sauce and no restrictions on them. Canning it is a different matter. Link below is to the basic sauce instructions for canning. Dave Here is a link that might...
Anaheims in salsa
Posted by intp4yhwh
2 Comments
Linda_Lou(SW Wa.)Updated I prefer the aneheims. They work good in salsa.
Canning Jalapeno mustard recipe...
Posted by pyro321boom
27 Comments
racegirl1000Updated If you can get your pH below 4.6, you will be safe from botulism. It cant survive in a lower pH. You might be able to find pH strips at a pool supply store or somewhere online.
beginner questions about canning
Posted by karissa_lynn
10 Comments
karissa_lynnUpdated This recipe is tried and true as far as flavor, in terms of the "too acidic" thing. It tastes exactly like lemonade, without the added water and sugar. I think I will try it. In this case, I need to add the lemon juice d...
please help, ive searched and can't find bbq sauce recipes for c
Posted by vschlaff
3 Comments
malna(NJ 5/6)Updated I tinkered with the NCHFP recipe and it came out pretty good. I did a blog post about it in January with the basic recipe and my tweaks and tricks if you're interested. Here is a link that might be useful: Homemade Barbecue Sauce
oh dear...it's all coming in so fast!!!
Posted by lynnann50(z3 WI)
1 Comment
digdirt2Updated What to do first as in "which will go bad in the freezer first"? So what specific vegetables are we talking about? I wouldn't feel a need to rush the processing on tomatoes or peppers. Just freeze them and do them later....
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