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9,414 Garden Web Discussions | Harvest & Canning
recanning spag sauce
Posted by jwangelin
6 Comments
pqtexUpdated My dehydrated spaghetti sauce does not contain meat, so I didn't think of that. Thanks for pointing it out. However, you got me thinking that I'd seen recipes for dried ground beef in the "Preserve it Naturally" cookbook...
Canning volume not according to recipes
Posted by bigtrout
3 Comments
neohippie(8b)Updated I much prefer canning recipes that measure the fruit (or vegetable) by weight rather than volume. Seems a lot more precise to me since it is independent of how big the pieces of fruit are. Anyway, I often don't get the exact numbe...
Freeze favas raw with the skin on? Skin off? Cooked?
Posted by spaghetina(SF Bay Area)
8 Comments
flora_uk(SW UK 8/9)Updated I have grown lots of varieties over the years. For Autumn sowing it's usually Aquadulce Claudia, or a version therof. For Spring sowing I've grown Witkiem major and Witkiem manita, Masterpiece Green Longpod, Bunyards Exhibition, D...
refrigerator pickles
Posted by lana_lang
12 Comments
readinglady(z8 OR)Updated I thought I would also share a link for slightly different instructions for de-salting cucumber pickles. These directions come from Michigan State Extension. Carol Here is a link that might be useful: De-Salting Cured Cucumbers
Preserving mint syrup?
Posted by joannaw
23 Comments
tracydr(9b)Updated What a great thread to pull up as my basil, lemon balm and mint start going crazy! Mint jelly, mint syrup, basil syrup, lemon balm and catnip syrup, the ideas are endless. Oh, almost forgot the lavender syrup/jelly. What about ros...
Purchased vs Home-Canned Beans
Posted by dian57(M-H Valley NY-5)
10 Comments
david52 Zone 6Updated I'm sort of laughing here, with two teenage kids who are very active in athletics and, luckily for me, just love pinto beans. We easily go through 100 lbs a year. Then we got navy beans, black beans, kidney beans etc for variety. ...
Recipe for Rhubarb Bread?
Posted by zabby17(z5/6 Ontario)
6 Comments
readinglady(z8 OR)Updated Zabby, I don't know if I'm a better record keeper or not. I attribute it all to Google desktop search or those recipes might have been lost forever on my computer! I'm wondering now if perhaps you remembered the recipe below, whic...
White Layer on Top of Strawberry Jam
Posted by kastle
2 Comments
readinglady(z8 OR)Updated Yes, foam. It's only "harmful" in the sense that there's more air in the headspace at the top of the jam, possibly resulting in discoloration and oxidation over time. Not a health issue per se but an aesthetic one, so mo...
Tomato jam question
Posted by melva02(z7 VA)
10 Comments
mauirose(11)Updated Maybe you can weigh in on this recipe? 2# cherry tomatoes 12 T white sugar 12 T brown sugar 4 T apple cider vinegar 1 lemon thinly sliced 4 T grated ginger 1 tsp cumin 1 tsp cinnamon cayenne pepper and salt to taste It looks like ...
Dollar General
Posted by bcskye
2 Comments
nancyofncUpdated And the boxes of lids and bands are $2. That is even cheaper than when I buy cases on-line.
Has anyone researched commercial tomato products for ingredients?
Posted by anney(Georgia 8)
9 Comments
anney(Georgia 8)Updated Tom Thanks, I will. One can of tomato paste makes a quart of tomato juice (pretty close to the original, too), so if I halve the water-dilution to make it ketchup-thick, about a pint, I should be able to test several recipes until...
melons and pumpkin in a raised bed inside a garden
Posted by vschlaff
3 Comments
vschlaffUpdated Thx for the helpful answers. We watched a garden show whrre they shaded the pumpkins. But they were growing huge ones and we are going to try that with the pumpkin. Ive also read that watermelon can ripen to fast toward the end, s...
Preserving Morels
Posted by skeip
4 Comments
bejay9_10(zone 9/10)Updated If you like Italian style cuisine, try drying some of those mushrooms as well. Some of the most flavorful types are those grown in bat caves in their droppings on the floor of the cave, but I should imagine morels would be good to...
Canning Pickled Cabbage?
Posted by kastle
1 Comment
gardendawgie(5)Updated My opinion is that the vinegar will preserve it. Do not add any water. The salt does not preserve but is ok for flavor. I skip on the salt. 4 cups of vinegar is plenty to preserve everything. I would not heat it up at all as it wi...
Questions about freezing pies
Posted by calliope(6)
8 Comments
calliope(6)Updated Well, I made an absolutely stunning angel food cake yesterday and immediately when I took it out of the oven, put in a yellow butter cake. There went a dozen of eggs, now to do it twenty or thirty more times to catch up. LOL.
Back at ya....Lpink!! pictures
Posted by dgkritch(Z8 OR)
7 Comments
skeipUpdated Bananas Foster on Waffles, sprinkled with roasted Pecans and a generous dollop of fresh Whipped Cream.
Question on canning soup
Posted by thelambscottage
11 Comments
Linda_Lou(SW Wa.)Updated Baked beans do have some fat, but it is a small amount, considering it is for 5 lb. of reconsituted dry beans. Place seven ¾-inch pieces of pork, ham, or bacon in an earthenware crock, a large casserole, or a pan. This is for 14 ...
I'll be teaching canning this summer!
Posted by lpinkmountain(5b/6a border PA)
6 Comments
lpinkmountain(5b/6a border PA)Updated Here's the info about the classes I'll be teaching this summer if anyone knows anyone in the Lehigh Valley that wants to sign up. Believe me, this is not a moneymaker for me or the college! CAL-8159 - DEMO: Local Food in Your Free...
Recipe for pickled radishes?
Posted by carmen_grower_2007(4/5)
1 Comment
dgkritch(Z8 OR)Updated Check your thread on the cooking forum, there are responses there for you! Deanna
How do I make sauce from garden tomatoes?
Posted by irish_rose_grower(z7 LI NY)
23 Comments
jeroldrburrow(SoCal 10a)Updated This may sound crazy to some, but I believe adding anchovy fillets makes a big difference in flavor. I saute the anchovies along with the onions at the start of the sauce making -- they kinda melt away. I usually put 2-4 fillets f...
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