Houzz Discussions
GardenWeb Discussions

9,414 Garden Web Discussions | Harvest & Canning
Crisp pickles
Posted by bebet
7 Comments
annie1992Updated Linda Lou, I'm sorry about those sweet pickle chunks, I just did a batch and since I don't like sour pickles, they are my favorite. It's just sad that you can't eat them anymore. :-( Annie
78mm Bernardin Snap Lids -- Free - for postage reimbursement
Posted by kathy_in_washington(Zone 8 Sequim,WA)
6 Comments
oysters(3)Updated Okay, I just enquired from a freind who has perserved for 60 years and still doing it. She says these lids are for the old 1 quart GEM jars or CROWN jars. Not for the new MASON jars. So if you go yard shopping you might come acros...
Heinz dills - not covered
Posted by 2ajsmama
18 Comments
2ajsmamaUpdated I emailed Linda Z and she must have read this thread b/c she referenced the study Linda Lou linked to (I didn't reference it in the email). Here is her reply: "Thanks for letting me know about this study, which I had not hear...
Ball has list of nationwide canning classes
Posted by digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)
3 Comments
Linda_Lou(SW Wa.)Updated Oh, you can order the salt and pectin online still. I know you have to pay for shipping, but if you get one order maybe you can do a flat rate box and save money on the shipping. I am sorry you can't find thing locally. We have to...
Sauerkraut Q's
Posted by jwangelin
2 Comments
Linda_Lou(SW Wa.)Updated The roasting bags for turkeys is another good food safe bag to use. I agree, use the brine filled bags. Then you can cover with a towel over the top if you want. No need for a lid. Hot pack is best. Annie is right, I feel.
What to do with leftover jam ?
Posted by mockturtle
5 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated It will last just like any jar of jam that has been opened. Dave
The Dilled Okra Pickle Float
Posted by ophelia3556
6 Comments
kayskatsUpdated I solved the flotation problem by wedging cukes (probably work with the right size okra pods, too) crossways and tucked under the shoulders of the jar. Doesn't work with wide mouth jars. Make extra brine, cause this technique take...
Peeling Peppers for Pickling
Posted by willow81
3 Comments
willow81Updated Well...............That was a disaster. Apparently this particular variety does not peel well after roasting. Gonna just try piercing and pickling whole with skins on. For now, I just froze the ones I roasted. Will still be good i...
Preserves Safety Question
Posted by blondiesc
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated No safety issues as long as you kept all the proportions the same for everything. The ginger is just for flavor and the extra sugar will just make it sweeter. Dave
fermented giardiniera
Posted by wiringman(ZONE 4)
2 Comments
gardendawgie(5)Updated Just use any regular brine. do not add vinegar to the brine. half cup of pickling salt per gallon water is about right. Naturally fermenting veggies is the most healthly way to store veggies. After fermentation do not cook the veg...
Floating Peaches
Posted by mockturtle
5 Comments
mockturtleUpdated oh, good. One last question. On my last three jars, I forgot to run the knife around the inside to get rid of air bubbles. How big a problem is that?
Favorite dilly beans recipe?
Posted by mom2wildboys(RI zone6)
27 Comments
brendarose2010Updated Can someone please tell me why my garlic turned green after processing my dilly beans?
Another question
Posted by cindy_7(6b/7a)
3 Comments
cindy_7(6b/7a)Updated Thanks again!! Cindy
Scum on (not on top of) fermented pickles
Posted by bobinmsp(4)
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated I've never made that particular recipe so this may not be much help. But I linked the Trouble-Shooting Chart for fermented pickles below. Be sure to check it out. But "usually" what you are seeing is yeasts and bacteria ...
acidity question
Posted by cheeze2002
13 Comments
readinglady(z8 OR)Updated I am all for RACC - risk-aware conscious canning. That's modified from a website which used the term risk-aware consentual cooking. We give you the feedback and point out the issues but you're the "decider." We care a lo...
Ball Kosher Dill Pickle Mix
Posted by denninmi(8a)
5 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Would it be ok to save the extra brine in the fridge and use it when I have enough for another quart? If so, will I need to heat up the brine again? TIA. Yes, you can save it for a few days but I find it turns cloudy if kept much ...
can this soup be canned safely
Posted by ahbee01(z5 OH)
4 Comments
ahbee01(z5 OH)Updated Thanks Carol for your fast response, and to the other responses,for the help. She does understand canning safety, freezing wasn't an option do to a little freezer, she has some canning experience but, this was her first solo with ...
Digdirt Re: Tomato and Apple Chutney Recipe
Posted by aunt-tootie
2 Comments
aunt-tootieUpdated Dave, Thanks for the suggestions. The rice dish and grilled ham and cheese sandwich sound good! I'll definitely have to try the chutney in the buffalo wing dip too. Susan
Christine Ferber Peach jams
Posted by mockturtle
4 Comments
readinglady(z8 OR)Updated There's also a peach-rum jam posted on this forum if you'd care for a preserve with liquor. Carol
canner size
Posted by keithondelmarva
6 Comments
readinglady(z8 OR)Updated I know Dave (I believe) answered that question on the other thread, but here we're talking about pressure canning, so you don't need water covering the jars, just the amount of water (I allow a little extra if I'm processing an ex...
5 15 25 35 45 55 65 75 85 95 105 115 125 135 145 155 165 175 185 195 205 215 225 235 245