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9,414 Garden Web Discussions | Harvest & Canning
Garlic Scapes
Posted by skeip
11 Comments
dgkritch(Z8 OR)Updated Just wanted to say thanks again! The grilled scapes were awesome!! Here they are with some grilled zukes and pork chops! My plate! And the sign of a delicious BBQ: Deanna
harvesting onions
Posted by natalija_gardener
2 Comments
dgkritch(Z8 OR)Updated You could save them for soup stock. I always have a bag of weird frozen stuff waiting for the next batch of homemade stock. Carrot peelings, funky celery pieces, onion skins, leftover bits of veggies, etc. Boil the flavor out of t...
Michigan peaches
Posted by dinytcb
3 Comments
dinytcbUpdated Thanks alot! I'll hold out for Michigan. diny
Lime Pickles
Posted by sharonann1
2 Comments
sharonann1Updated Absolutely. Thanks so much. Sharon
Peas. I'm all thumbs, fumblethumbs ;-(
Posted by trudi_d
2 Comments
trudi_dUpdated Dave, my dear friend from Tomatoes, thank you for the encouragement, or camaraderie, well, at least misery loves company. I think I will settle on sugar-pods next year, as those are awesomely good and very little work!
soft hot peppers
Posted by lynxville(mw)
5 Comments
Linda_Lou(SW Wa.)Updated Gardendawgie, I should have said I was teasing you by adding the statement you made. I knew it was a common error. I did want to apologize in case I seemed serious and upset you in any way. Hugs, Gardendawgie !
Water Bath Canning
Posted by randy_1981(Hardiness Zone 6)
4 Comments
annie1992Updated I agree, if your water was boiling when you put the jars in and it took a long time to come back up to temperature, you might want to look at your burner. That said, my pickles are always soft and mushy. Even with pickle crisp. I ...
Certo liquid pectin safety
Posted by faye0226
5 Comments
annie1992Updated I wouldn't use 8 year old pectin either, if I realized it WAS 8 years old. I think the original poster used it before realizing how old it was and didn't get a good jell. As Carol stated, it's all aseptically packaged in sealed fo...
Blackberries in Framboise recipe
Posted by aunt-tootie
3 Comments
annie1992Updated aunt tootie, it sounds lovely. If we have a good crop of blackberries here, I very well might try it, if i can find Framboise! Annie
What about this food mill?
Posted by anney(Georgia 8)
11 Comments
heather38(6a E,Coast)Updated Oh my word :) I never realised a Foley was the same UK/US I brought one at a NCT sale in the UK for a pound 50 about $3, the seller did not get it's worth, I sold it at another NCT sale for 5 pounds, and so many people told me I s...
Help! Had to stop in middle of jelly making..........
Posted by dancinglemons(7B VA)
6 Comments
readinglady(z8 OR)Updated There is some degradation of quality with frozen juice and a slight flattening of flavor. Adding a bit of lemon juice can help with the flavor issue and if you're making a commercial-pectin jam or jelly, any loss of setting power ...
Sharing our Harvest
Posted by nancyofnc
8 Comments
annie1992Updated As a veteran "swapper" from the Cooking forum, and some occasional trades here, I have just a couple of suggestions, mostly about packing. Put the jar of stuff into a ziplock bag, then wrap in bubble wrap or pack into bo...
Canned dry beans and lost the liquid
Posted by katrina5
18 Comments
tracydr(9b)Updated Thanks Jim. I'll have to try them. And Melly, thanks for pointing me to the directions for limas. Dave, butter beans are a Lima bean, dried and cooked. I think in the south they are limas dried and in other parts of the country th...
Watermelon rind dill or b&b pickles
Posted by tracydr(9b)
6 Comments
tracydr(9b)Updated Thanks, Melly! I'm going with the small batch recipe but I added a bit of Ginger and pickling spices. I'm going to taste it before adding the final amount of sugar, make sure it's not too sweet.
Blue Book--New Recipes??
Posted by Lisa Hayes
4 Comments
readinglady(z8 OR)Updated Probably not. I bought it because my old one was in softcover and I wanted a hardcover. (I'm hard on canning books I use a lot.) I didn't look at it in great detail, but the original recipes appear unchanged. There are more recipe...
Using leftover Mrs. Wages pickle brine...
Posted by JC (zone 7a, Oklahoma)
2 Comments
gardendawgie(5)Updated only heat the amount you will need. leave the remainder cold and it will keep in the refrig. longer. I have not used these spices but I would simply use them cold. I see no valid reason to heat them again if you are keeping them i...
Has anyone tried this recipe?
Posted by anney(Georgia 8)
7 Comments
promethean_sparkUpdated I've heard corn starch doesn't work for thickening up tomato sauce because it's too acidic for the starch to do its thing. I've found it doesn't work near as well as it does in say a stir-fry. Okra fares a bit better, and tends to...
Anyone tried Ball's Pickled Grape Tomatoes?
Posted by kelgalon(9)
4 Comments
kelgalon(9)Updated It's a recipe in the BBB. I pierced about half of them. Got a little impatient half way through as it was getting late. Its disappointing to hear they taste weird, but I was expecting they might. It sounded interesting, one of tho...
ideas for using pickles
Posted by ericacrochets
6 Comments
Suzi AKA DesertDance So CA Zone 9bUpdated Don't forget that idea from our darling Jimmy Buffett! I like mine with lettuce and tomato Heinz 57 and french fried potatoes Big kosher pickle and a cold draft beer Well good god almighty which way do I steer for my Cheeseburger ...
New house - no gas -Turkey Fryer Canning?
Posted by ribbit32004
17 Comments
Linda_Lou(SW Wa.)Updated We have been researching this subject of turkey fryers and other propane burners. The recommendation is do at your own risk, but if you decide to take the risk, use one with no more than 12,000 btu's. We contacted Presto about thi...
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