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9,414 Garden Web Discussions | Harvest & Canning
Another pickle question
Posted by erdoc1971
2 Comments
Linda_Lou(SW Wa.)Updated That is the recipe I always use. They are best if they sit about a month. Better when cold, too. I just used whatever it said on the jar of Pickle Crisp. If you get too much it can taste bitter.
bad kraut?
Posted by marlak25(5b)
2 Comments
digdirt2Updated I'd pitch it. If it smells bad after only 7-10 days of fermenting them it is only going to get worse, much worse, not better. What air temperature range were you working with? If it has gone bad so soon I would guess it was kept f...
Peaches - freezing techniques?
Posted by terri_portland
31 Comments
heatherschulte_yahoo_comUpdated I do not like using fruit fresh or commercial fruit protector, so I usually freeze my peaches covered in unsweetened juice. It prevents them from browning and I usually through them in the blender with the juice for smoothies anyw...
Small Batch Canning Question
Posted by mockturtle
2 Comments
mockturtleUpdated makes sense to me, but you never know about science!
Are these pickle recipes safe?
Posted by backtothesoil
2 Comments
digdirt2Updated Agree. Not enough vinegar in the first one. But the NCHFP recipe is safe and tested and as Linda Lou said - none of all the low-acid ingredients that the first one has. Dave
Rasberry Pie Filling
Posted by msdonnie(6)
3 Comments
kayskatsUpdated red and blue make purple ... think raspberry slurpee (or icee) ... never did understand why they make raspberry purple ... I like RED kay
Canning Label Links
Posted by readinglady(z8 OR)
3 Comments
readinglady(z8 OR)Updated I've done the same thing, Deanna. I really like labels on the lids. It sure makes washing the jars easier. But there are some cute designs on the labels in that article. For inspiration in our own designs, if nothing else. Carol
questioning a recipe I found online for blueberry butter
Posted by norwega(z8/Sunset5)
5 Comments
readinglady(z8 OR)Updated I agree with Dave. The only risk with this kind of fruit product is spoilage and that's readily detectable. I hope you processed this is fairly small jars. Due to the reduced sugar the refrigerator life once opened will be conside...
Can I mix eggplant and zucchini for bread and butter pickles?
Posted by ali-b
2 Comments
ali-bUpdated Thanks for the input. Wasn't thinking about the texture at the time. I was just worried that I didn't have the right amount called for. Well, we'll see....
A quick question please
Posted by momagain1
6 Comments
Linda_Lou(SW Wa.)Updated You should not be using that canner until you have that dial gauge tested ! We test them for accuracy at 5, 10, and 15 lb. pressure when we do the testing at gauge clinics. Please, do not use this until you either get the gauge te...
I need some new choppers
Posted by snappybob(SaTexas Zone 8)
6 Comments
momagain1Updated DITTO on that vidalion onion chopper... seriously love it so much I went and bought another just so I'd have it if they discontinue it!!!
Green tomatoes early? Or have to wait til frost?
Posted by 2ajsmama
14 Comments
2ajsmamaUpdated http://www.duke.edu/~jspippen/naturephotos/tomato-hornworm-braconids050916-6227durhamz.jpg You're lucky! Ugly things, I can't decide which is worse, slugs or hornworms! Did too much (not on my feet, but sitting w/o my foot elevate...
Pickle questions - will these be safe?
Posted by gardenguy173
6 Comments
gardenguy173Updated Bummer. I'll dump the pickles and try again tomorrow... Botulism sounds unpleasant :-p Thanks guys!
Freezing green beans
Posted by barb_roselover_in
2 Comments
joe-il(5)Updated I had some skanky looking beans that I froze last winter, browinsh , freezer burnt . Thought I would add the to some soup to see what would happen. THey turned out great! turned bright green and were tender like I picked them that...
Anybody have a tip for this?
Posted by barb_roselover_in
1 Comment
digdirt2Updated Core, cut in half or quarters, pop the gel/seed cavities out with your thumb, toss the rest into a ziplock bag and freeze flat on a cookie sheet. Stack the bags once frozen in the freezer. Dave
Recipe hunt: Canned Apple Salsa
Posted by kayhh
15 Comments
kayhhUpdated Hey Grammiet. Sure didn't expect to see this old thread. Your recipe sounds interesting. It turns out that I did not like the recipe I made. Love peach salsa. Love tomato salsa, but the apple was just not "right." Maybe ...
Drying Peppers
Posted by riverfarm(7)
5 Comments
cabrita(9b SoCal)Updated I grew piment d'espelletes last year. I still have a couple of plants that overwintered. We preserved them by smoking over a pecan fire and freezing. Others we smoked and dried using a dehydrator (then they are shelf stable). We l...
using the Roma Food Strainer and sauce maker
Posted by arriga
3 Comments
dgkritch(Z8 OR)Updated I agree with Dave. Cook it some first. It's easier to mill, more pulp. Mine usually comes out like a thin tomato sauce. Then I put mine in a big raosting pan (the more surface area, the faster it cooks down), pop into about a 300 ...
Any good or alternatives?
Posted by busylizzy(z5 PA)
2 Comments
busylizzy(z5 PA)Updated Whoops, I forgot to state which year. Although I have them back to the 1940's I was looking at the 2008 or 2010 I just picked up. Saw a different pic on the cover the other week so purchased when I was at the hardware store. I agr...
New canner... can't use outdoors!
Posted by love2troll
104 Comments
digdirt2Updated bump to save as about to fall off the forum
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