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9,414 Garden Web Discussions | Harvest & Canning
acidity in jam
Posted by intp4yhwh
3 Comments
readinglady(z8 OR)Updated That sounds good. Like you, I'd be more comfortable with the 1/4 tsp. for that extra margin of safety. Carol
doubling the pot for bwb
Posted by yoshi4696
5 Comments
angelacanUpdated my sugar free plum jam is quite tart as well but I found that if I sprinkle a little splenda after I spread it on the toast it's yummy! Try adding fruit juice next time but don't be discouraged! Sounds like you're off to a great s...
want to start canning - need advice
Posted by lolear(5b - Chicago)
2 Comments
Linda_Lou(SW Wa.)Updated You can order the book from that website called So Easy To Preserve. It is one, it not THE most reliable resource their is, considering that Elizabeth Andress, who wrote the USDA Guidelines works there. She used to work for USDA, ...
Anyone else?
Posted by busylizzy(z5 PA)
7 Comments
willow81Updated My issue has been with the white paint not being thouroughly coated. Annoying considering I only can acid products and don't want corrosion.
New recipe test - Shelf life w/o water canner?
Posted by intergalacticon
13 Comments
intergalacticonUpdated Thanks again for all the input, everyone. After sharing some jars from my test batch I can definitely say that I'm going with the low-sugar this year. My main reason for wanting it was simply the amount of sugar in the normal Ball...
making grape juice
Posted by awagwilson
1 Comment
readinglady(z8 OR)Updated You don't have to heat but gentle heating is a form of pasteurization. Without it there's a risk of fermentation and you're liable to end up with "bubbly" in the fridge. If you're drinking it immediately it's less of an ...
Help - I lost my notes on Annie's Salsa!
Posted by bumble_doodle(Z5 CT)
5 Comments
bumble_doodle(Z5 CT)Updated Thanks, Annie! I didn't have quite enough tomatoes from our garden so I had to supplement with some from the farm market. I'm hoping the next batch will be all home grown but we just couldn't wait that long. We've been salsa free ...
Mango Salsa
Posted by cindy_7(6b/7a)
4 Comments
cindy_7(6b/7a)Updated Thank you, both, for all the useful information. Again. Cindy
How to preserve Cherry Peppers?
Posted by Patches(Southern Ontario-6A)
21 Comments
cherylannesmith(6)Updated I am looking for a recipe for stuffed (with feta cheese) mini peppers that you can put in a spiced brine in a jar for a month or more to marinate. I was told by one person who I didn't really know that he makes these at Thanksgivi...
Making Apricot Jam from Dried
Posted by nancyofnc
7 Comments
robinkateb(z4 VT)Updated Carol, Sorry I took so long to reply to this. You really should try my jam, it is now the hands down favorite around here. At breakfast sometimes the boys each split their toast in half and request their old favorite on the smalle...
First time tomato canner... May have ruined everything!
Posted by aoskilinn
7 Comments
2ajsmamaUpdated Those tomatoes look great to me. I'm still waiting for mine to ripen - picked 2 Mr. Stripey the other day and put them in paper bag b/c they were so huge and we have so many I didn't want the vine to break. Planted too many beefst...
Fruit Cocktail Question
Posted by janisj
5 Comments
janisjUpdated Ladies, I appreciate it so much! Tomorrow is my fruit cocktail day. That little one better be happy :)
Canning Summer Squash in a Relish Question
Posted by kkabr
2 Comments
kkabrUpdated Thanks so much - that's what I was thinking too...but I'm not an expert by any means so I thought I'd see what everyone else thought too! Oh, and the veggies are chopped finely.
Dried Tomatoes - What Do You Do With Them?
Posted by loisthegardener_nc7b
8 Comments
loisthegardener_nc7bUpdated Thank you very much for all your ideas. I think I will try to remove more of the seeds for the next batch. Drying small batches in the toaster oven set to 150 seems to work well. I planted a bunch of tomato plants this spring for ...
Jar Lifters
Posted by nancyofnc
3 Comments
digdirt2Updated Agree that thrift stores, eBay and the like are going to be the best bet. I did a web search last night just out of curiosity and looked at probably 25 different ones - all are the riveted ones. Like you, my old inherited ones wor...
Which is better?
Posted by Kitchens by Design
2 Comments
readinglady(z8 OR)Updated If there's more than a 24-hour wait time between picking and processing, you risk soft pickles and a significant reduction in quality. If you can reasonably delay picking so that you fall within the 24-hour period, you greatly inc...
Half pints vs. pints
Posted by janisj
7 Comments
janisjUpdated Thanks all!
Shaker Pickles?
Posted by annabelle215
8 Comments
annabelle215Updated Thanks for the info. I don't have a source for the recipe. Once people knew I was making pickles this year I started to get recipes from everyone and all the recipes were unsafe. This was a recipe that was given to me by someone a...
need recipes for tomatoes
Posted by vschlaff
4 Comments
digdirt2Updated I'm totally in love with the all american pressure canner!!! Can I ask why? Sure don't mean there is anything wrong with them but many of us prefer the ease of using and monitoring the Presto's over having to time the weight rattl...
Pickling Onions
Posted by willow81
2 Comments
willow81Updated Thank you. Sounds like one to try, just with my spices.
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