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9,414 Garden Web Discussions | Harvest & Canning
Pepper powder
Posted by roper2008(7b)
6 Comments
noinwiUpdated Yum! Love Lemon Drop powder!
Apricots - how to freeze, jam, anything else
Posted by canicci
5 Comments
leesa_b(zn 5 NE)Updated Do I need to put them in a citric acid/lemon juice in order to dry them? I want to use them in habanero gold and want to make sure they are safe. Thanks, Leesa
Mango/Raspberry Jam Success!
Posted by Patris(9 Gulf Coast)
18 Comments
carolynbinderUpdated I thought I would try to resurrect this thread, as mango season is upon us. The combination of mango and raspberry sounds sinfully delicious! I am planning a mango jamfest this weekend! Does anyone else have outstanding mango reci...
canning beets today, questions
Posted by growinidaho
12 Comments
growinidahoUpdated Thanks Carol and Dave! I read the link and didn't do #9 (remove weight and let cool 10 min with lid ON). Also, I only added a little water if the level was too low but wasn't sure if I was supposed to. Next time I will make sure i...
A Truly Fascinating Exhibit...
Posted by skeip
7 Comments
robin_d(8b Tacoma WA)Updated As much as I would love to see gardening / food conservation / proper nutrition become mainstream once again, I realize that this will never happen so long as large agribusiness has a stranglehold on our food supply. There is tons...
Pasteurization and grape leaves pickle questions
Posted by lpinkmountain(5b/6a border PA)
8 Comments
lpinkmountain(5b/6a border PA)Updated I was at my local Wegman's last night to pick up some specialty items and it seems that they jumped on the canning bandwagon, they had a whole "end of aisle" display with all kinds of cool canning stuff, including a lid ...
Too much vinegar in Hellfire Chutney?
Posted by gooberstraw
3 Comments
readinglady(z8 OR)Updated "Pickling vinegar" used to be used in old relish and pickle recipes that were open-kettle canned. You can almost guarantee the a recipe that calls for a lot of sugar with the vinegar is an old one that originally require...
Too much alcohol unsafe in jam?
Posted by aunt_kate
1 Comment
readinglady(z8 OR)Updated It's not an issue. Most alcoholic beverages are acid (i.e. about 3.4-4.0 pH). You could can cherries in 100% brandy and not have a problem. More Amaretto than you planned is nothing to worry about. The only alcoholic beverages tha...
Bluebarb jam (blueberry rhubarb)
Posted by lpinkmountain(5b/6a border PA)
5 Comments
greenmulberry(5-Iowa City)Updated Oh yeah, this is my fave jam, I have posted about it here before. I use the Ball Blue Book Strawberry-rhubarb jam recipe, replace strawberries with blueberries. I use an immersion blender in the pot after simmering it, it gets sil...
Too hot to cook...freeze 'maters for later?
Posted by kiddo_1(NE OH 5)
2 Comments
kiddo_1(NE OH 5)Updated Thanks, Dave. It's just too darn hot...! Kris
Help!!! Pear Butter
Posted by willow81
1 Comment
digdirt2Updated That is the same recipe except for the amounts. BBB is 6-7 pound of pears, 4 cups of sugar, 1 tsp grated orange peel, 1/2 tsp nutmeg, and 1/3 c orange juice. You can sub the lemon for the OJ but it will taste very different of cou...
Pressure canning questions
Posted by jiminmichigan
11 Comments
robin_d(8b Tacoma WA)Updated I keep home-canned beef, pork, chicken and turkey on hand. I use both raw pack and hot pack for meat, depending. I've always canned chunks, not larger pieces. Raw pack is much simpler and faster, and my method of choice if the mea...
I Give Up!
Posted by bcskye
1 Comment
readinglady(z8 OR)Updated Peaches are low in pectin and definitely more challenging "au naturel." I wouldn't add more sugar. Not when it's already so sweet. Just a thought. Do you have any dried peaches around? Reconstituted, cooked, drained and ...
Kitchen Aid question
Posted by momagain1
1 Comment
nancyofncUpdated Perhaps It is a matter of preference or cost? I have a KA (actually three) that I use almost daily for shredding and sieving tons of fruit and veggies throughout the year. I also have a Squeezo - ancestor of the Victorio. I tend t...
question about pressure regulator
Posted by caboodle(9A)
9 Comments
grdngirl_z6(z6 MD)Updated Thanks so much. Nice to know I can still use this canner for big batches!
Drying Figs
Posted by jude31(6 E Tn)
3 Comments
jude31(6 E Tn)Updated Thanks Kathy and Blondie and thanks also for the link to drying figs. Now I can't wait for the rest of the figs to ripen. jude
My First time canning stewed tomatos does all sound well?
Posted by yoshi4696
8 Comments
yoshi4696Updated thank you again yoshi
adding and changing herbs and spices in stewed tomatos
Posted by yoshi4696
7 Comments
yoshi4696Updated oooooh, thank you so much. I am soooo glad i came across this website My tomatoes are the best (Balls Tomatoes)no matter the cost (within reason) i will now go today and get 20lbs of tomatoes and go crazy i am so pleased with the ...
Overcooked potatoes..
Posted by momagain1
7 Comments
digdirt2Updated Agree with Linda Lou - you'd get into density issues with canning them. Next time if you are canning them, just blanch them for about 5-7 mins. (time depends on the cube size) to heat them through. We make mashed potato pancakes (...
Vinegar Strength?????
Posted by sober_pollock
3 Comments
sober_pollockUpdated Yes.....That is exactly what I was after.....I guess I could have just looked up the boiling point of acetic acid. I just got to wondering about it as I was studying some of the sweet pickle recipes that require repeated boiling o...
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