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9,414 Garden Web Discussions | Harvest & Canning
thermflo vs dutch jell
Posted by jwangelin
1 Comment
busylizzy(z5 PA)Updated Thermflo is a modified food starch like Clear Jell that can be used in pie filling. They are interchangeable. Dutch Jell is fruit pectin for jelly and jam making. Hope that helps.
Harvesting Corn
Posted by bertram_2010
2 Comments
bertram_2010Updated Thank you - the one I harvested yesterday was delicious.
NCHFP Online Course
Posted by pat_w(5B)
6 Comments
pat_w(5B)Updated I had not received any information so I emailed them Friday night and received an email back from them on Monday saying that they did receive my registration form and would be sending me logon info soon. Very shortly thereafter th...
Another root cellar vent question...
Posted by dirtslinger2(6)
8 Comments
Konrad___far_north(3..just outside of Edmonton)Updated Oh..good! I have send you a private e mail before the last post with no respond. Perhaps you can do the same to me....I know, time is flying here too, not enough hours in a day. When you have a day job, small nursery, honey bees a...
Question on Pressure Canner
Posted by tranix
3 Comments
Linda_Lou(SW Wa.)Updated Some soup recipes are up to 90 min. if it comes from Ball . The USDA guidelines are a bit different since they are half solid half liquid. Some of the Ball recipes have more solids in them than half. Thus, a longer processing time...
Secret Family Recipe
Posted by skeip
6 Comments
gardendawgie(5)Updated yes some old time vinegars were stronger than 5% so could take more water. those days are now long gone.
Mirro's not as advertised anymore!
Posted by emmalinesuzanne(NY 4)
10 Comments
lostyooper(8)Updated I have had a lot of mirro canners going back to ones made in the 1950s. Mirro was profitably making canners in WI(?) and had a hostle take over I believe. The companies was gutted and changed hands a few times. Production went to ...
Pomona Pectin question
Posted by cindy_7(6b/7a)
3 Comments
cindy_7(6b/7a)Updated Ahhh. Thanks. Makes sense now. Cindy
No more help from Univ.of Georgia...
Posted by Linda_Lou(SW Wa.)
11 Comments
dgkritch(Z8 OR)Updated I was thinking more of just teaching the techniques. Use published books (i.e. BBB, So Easy, Complete, etc.) and get people comfortable with the process. A chance to impress upon them the need for safety and use of tested recipes....
What to do with tasty, mushy pickles
Posted by mudster
12 Comments
mudsterUpdated Ha! You make good points, and you're right about the emotional investment. I know I'll have another 10 lbs of cukes by this Saturday, and Pickle Crisp will be available at my local hardware store on Friday, so the replacement batc...
Finally............rain!!!!!!!
Posted by busylizzy(z5 PA)
1 Comment
jude31(6 E Tn)Updated We finally got about an inch in 2 days after several weeks without, but thanks to the water hose our raised beds have survived as well as our flower beds. We'll probably have to get a loan to pay our water bill. lol, although it's...
Fig Jam ?????
Posted by jude31(6 E Tn)
14 Comments
jude31(6 E Tn)Updated nancedar, I waited to see if you would post your recipe for fabulous fig jam (I think that's what you called it) on the 'What have you put up thread' but had to go ahead and use the figs. Thanks for the tips but I'd still like to ...
Scum on fermented pickles
Posted by nwhorthappy(z8 WA)
9 Comments
readinglady(z8 OR)Updated That is funny! I would discard commercial pickles with that kind of scum. Regardless of how contamination entered the jars, I would consider them high-risk. I hope with trouble-shooting you can identify the source of the problem s...
Pickling beans... without dill??
Posted by emmalinesuzanne(NY 4)
4 Comments
fitzefatz(6)Updated in my area (Germany) pickled beans have base vinegar/salt/sugar chopped onions garlic a maybe (for peeps that like garlic) herbs&spices: mustard seeds, savory, dill, peppercorns
Need Annie's Cherry Obsession
Posted by seattlesuze
2 Comments
seattlesuzeUpdated Thanks, Dave. Much appreciated. Couldn't locate it with search. Sue
Question on drying and exposure to UV
Posted by lostyooper(8)
2 Comments
Linda_Lou(SW Wa.)Updated If you dry foods in the sun then you need to put in the oven to kill any insects or insect eggs , etc. I can't see that the UV rays would add anything. Are you puncturing the peppers before drying to allow moisture to escape. You ...
Have I taken a wrong turn or not?
Posted by heather38(6a E,Coast)
8 Comments
victoria44Updated re Preserving in alcohol For many years I have been making fruit cordials, putting two cups fruit, half to one cup sugar and then finish filling quart mason jar with Vodka . Store , turning over every 30 days or so. Strawberries a...
Canning & Preserving for Dummies
Posted by seaglassgirl
1 Comment
digdirt2Updated No personal experience with it other than what one can read of it on amazon.com's "look inside" tool. So perhaps someone here who has used it can better comment. But I will say it certainly isn't one of the standard appr...
Selling Your Home Preserved Food
Posted by roof
3 Comments
nancyofncUpdated It is a good thing that they have allowed home bakers to sell their goods in MI. Here in NC it is only regulated by having an inspected kitchen (it can be in-home kitchen) and by having a well test every year, if you are on one. O...
Rings /on or off?
Posted by simplicitygardens(z8 pacific N.W.)
6 Comments
digdirt2Updated Does stuff leak out during processing? Yes it can as the air is evacuated from the jars it often contains liquid and food particles. I've never heard of washing the jars after they have been processed. I wipe the jars themselves w...
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