Harvest Forum - GardenWeb

Posted by funissa July 24, 2010

9 Comments

digdirt2Updated July 25, 2010 all the cauliflower turned a nasty gray color Interesting. I have seen it turn lavender/purple and many report that effect, but gray? Yuk! Which vinegar did you use - cider or white? Was the cauliflower really fresh or perhaps sev...

Hot Pepper Jelly - Dispersing Fruit

Posted by decemberdaisy July 24, 2010

3 Comments

annie1992Updated July 25, 2010 I also turn the jars and carefully invert when making Habanero Gold, so that I get the lovely bits that float in the amber jelly. If you do it carefully you won't compromise the jell or the seal, I do it regularly. I do it with st...

Honey in Annie's Salsa?

Posted by laspasturas(7a) July 24, 2010

5 Comments

annie1992Updated July 25, 2010 You are so welcome, I'm glad it turned out well. Now I may have to try it that way! Annie

Lack of ClearJel

Posted by alphonse(6) July 25, 2010

3 Comments

alphonse(6)Updated July 25, 2010 ...Aldous Huxley I think. Thanks for speedy concise responses.

Freezing produce prior to canning. Safe?

Posted by dirtslinger2(6) July 24, 2010

3 Comments

morz8(Washington Coast Z8b)Updated July 25, 2010 Like Annie, I'll freezer berries, fruits that I'm going to process into jams, jellies later - also fish to be canned (tuna) and meats. But not beans, tomatoes, corn, other vegetables, the finished product would be much too soft fo...

Question about Annie's salsa

Posted by moon458(z6 CT) July 24, 2010

3 Comments

moon458(z6 CT)Updated July 24, 2010 Thank you Carol and Annie I did halve all ingredients, just wasn't sure about the vinegar. Off to make some of Annie's famous salsa.. Thanks Annie Donna Mae

making apple pectin

Posted by simplicitygardens(z8 pacific N.W.) July 24, 2010

2 Comments

readinglady(z8 OR)Updated July 24, 2010 It's not usual for green apples to have insufficient pectin. You could always use the alcohol test to determine the pectin level but my guess is it just was cooked less long and there's water remaining. What that means is it may t...

pickling

Posted by nibblin(z7 va) July 24, 2010

1 Comment

readinglady(z8 OR)Updated July 24, 2010 Pickled Garlic Dilled Beans and Pickled Dill Okra

Kiwi Daiquiri Jam Revisited

Posted by highalttransplant(z 5 Western CO) July 24, 2010

1 Comment

Linda_Lou(SW Wa.)Updated July 24, 2010 I have never tasted this but sounds like it would be a good glaze on chicken or maybe pork if you are not vegetarian.

Preserves from canned tart cherries?

Posted by carmen_grower_2007(4/5) July 24, 2010

1 Comment

Linda_Lou(SW Wa.)Updated July 24, 2010 Since they are probably sweetened you would need to use Pomonas Pectin to get a gel. There would be no way to determine how much sugar is in the canned ones. That would be my advice, use Pomona's.

Ball Dill Pickle Recipe question

Posted by decemberdaisy July 23, 2010

3 Comments

decemberdaisyUpdated July 24, 2010 Thanks for the answers! I totally could, Dave -- I've got my eye on one in the Ball Complete Book. I just saw that recipe online and liked the looks of it so I thought I'd ask. :)

Lid safety/usability question

Posted by willow81 July 24, 2010

3 Comments

zeuspaul(9b SoCal)Updated July 24, 2010 Kerr and Ball lids all come with a BPA impregnated coating. It is either white or clear. Acid in the food does come in contact with the food in vapor form and will migrate to the food. Open a jar of vinegar and you can smell it ev...

without cleargel ok?

Posted by cinsay(z5 OH) July 24, 2010

2 Comments

cinsay(z5 OH)Updated July 24, 2010 Thanks for the info. Dave. I'm ok without it being thick. So I'm not planning to substitute a diff. thickener. Thanks again - gotta go shuck some corn now :-) Cindy

Zucchini Jam

Posted by elle_bee July 15, 2010

11 Comments

Linda_Lou(SW Wa.)Updated July 24, 2010 Thank you, Flora, for letting us know the difference. To us they are all zucchini. Aubergines are eggplant to us.

jams and fruit pectin

Posted by yoshi4696 July 23, 2010

4 Comments

yoshi4696Updated July 24, 2010 Hello Carol Thank you for the info I went to the web site and found a lot of wonderful things I will buy the gel-ez regular pectin sounds good.you were right my strawberries were very ripe so when I get the pectin I will try it wi...

Heinz Pickle recipe question

Posted by annabelle215 July 22, 2010

6 Comments

Linda_Lou(SW Wa.)Updated July 23, 2010 Thanks, Carol. I will look at it later, too.

Splitting Winter squash

Posted by hoodat July 23, 2010

3 Comments

zeuspaul(9b SoCal)Updated July 23, 2010 I now only grow Buttercup because it is the only one my better half can cut in half. It is also one of the better tasting winter squash. Zeuspaul

Would you consister this Safe ?

Posted by big_al_41 July 18, 2010

12 Comments

Linda_Lou(SW Wa.)Updated July 23, 2010 Picklelady, So, are you Linda Ziedrich ? Welcome ! I am Linda Lou, the Master Food Preserver/Food Safety Advisor, and Program Assistant at my local county extension office. So, I am one who errs on the side of caution, of course. ...

A Few Salsa Questions

Posted by funissa July 23, 2010

5 Comments

calliope(6)Updated July 23, 2010 I do use the search function, but for things like Annie's Salsa..........there are so many hits each year, you gotta have an afternoon to pick through the search results. LOL. Also, the directions changed mid-stream on it, and I p...

Using home canned goods

Posted by sharonann1 July 21, 2010

9 Comments

calliope(6)Updated July 23, 2010 Our home produced foods are a major part of our diet but yeah........haven't we all put up stuff so it wouldn't go to waste? LOL. Therefore, I think ahead for my canning inventory, just like I think weeks ahead on my shopping. Tha...

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