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9,414 Garden Web Discussions | Harvest & Canning
Air Transport of Vacuum Sealed Food
Posted by nancyofnc
11 Comments
doug360Updated I checked bags with jars of salsa and hot sauce across the country on airplanes several times last year. Other than guaranteing a bag search by TSA, didn't have a single problem. Just shipped a case of tomato sauce, stewed tomatoe...
Not enough room in canner
Posted by jane_in_il5(Central IL, z5)
10 Comments
bejay9_10(zone 9/10)Updated Mark - I found a rack that I like better than the one that came with my BWB. It is stainless steel (no rust) and is made up of concentric graduated circles welded together. It keeps the jars from falling through the holes - such a...
Deydrating celery
Posted by sautesmom Sacramento
15 Comments
bejay9_10(zone 9/10)Updated Celery does produce a generous number of seeds if allowed to. Since planting - about 5 years ago, I have had sufficient numbers of volunteers each year, that I've not planted fresh since then. Most of it appears in various places ...
Dehydration for preservation
Posted by whiteapple
15 Comments
gardenman101(Z6 Spingfield, Ma)Updated cabrita, Thanks for that recipe, I have some inlaws that are vegitarians so when I dry some veggies I will try this recipe and if it works for me I have a vegan gift to assemble for them or make when they come to gatherings. Thank...
Pickle Crisp making a come back...
Posted by val_s(z5 central IL)
5 Comments
pickingintherainUpdated Does anyone still want Ball Pickle Crisp? If so I have quite a few left. Just email me at lukgenes@localnet.com and we'll take it from there... Here is a link that might be useful: Ball pickle crisp---
Thai Basil Pesto?
Posted by coffeehaus(7a Central VA)
7 Comments
goodyarnUpdated If you really want an Asian taste, try (in food processor): large handful Thai basil leaves(flowers ok, too), 2-3 large cloves garlic, tsp sugar, tbls rice vinegar, 2-3 tbls soy sauce, small handful of peanuts, 2-3 scallions, 1-2 ...
Mes Confitures rhubarb w/ honey & rosemary
Posted by joannaw
9 Comments
readinglady(z8 OR)Updated As far as straining is concerned, I like to use the so-called French plunge method. The macerated sugar-fruit (with or without honey) is gently heated until sugar is dissolved then the heat is raised and the fruit (in this case rh...
lima beans
Posted by marricgardens(5a Barrie)
1 Comment
digdirt2Updated Lima beans can be frozen (our preference), canned, or allowed to dry on the vine for dry storage. Any of the 3 work. If you wish to freeze or can them just pick them when the pods have filled out and shell them just as you would a...
kitchenaid meat grinder
Posted by mauirose(11)
10 Comments
readinglady(z8 OR)Updated I use mine (I also have an old Hobart-KA) a lot during canning season for grinding relish. I prefer the texture to what I achieve in the FP, especially for relishes being used in sandwiches. It's much more consistent. Yesterday I ...
fresh pea soup
Posted by ancfan
5 Comments
flora_uk(SW UK 8/9)Updated Just realised I posted a very similar recipe to mauirose's under the 'pea stems' thread.
Pea stems
Posted by ishipaco
7 Comments
flora_uk(SW UK 8/9)Updated Pea pods make a good pea-tasting soup if, like me, you can't bear to throw them on the compost pile after you've shelled the peas. 2lb fresh pea pods 1 lettuce handful chopped parsley 1 chopped onion 3 pts stock salt & pepper ...
nonstick dehydrator sheets
Posted by catlady4444(7)
7 Comments
nancyofncUpdated What fruit mixtures do you use for leathers? I'd love to have strawberry-rhubarb! Would that work?
rhubarb has flowers already???
Posted by vschlaff
4 Comments
vschlaffUpdated Thanks, yup im sure its rhubarb. I will can some this weekend and hopefully still be able to usesome to make straw-rhubarb jam
TV Canning/reserving Show Suggestion
Posted by gardenman101(Z6 Spingfield, Ma)
22 Comments
annie1992Updated Linda Lou, I'd never seen it so I had to go check them out on Youtube. They were making chocolate creme brulee and talking about feeding them to a group of children and one of them called the kids "little wretches" and s...
How to tell when peas are ready to harvest?
Posted by drayven
4 Comments
annie1992Updated I agree, the "right" size is the size you like best. I like them on the small size while they are still sweet and tender and I like them best raw, sometimes in salads but usually right out of the pod as a snack. Just bre...
ned
Posted by ruthieg__tx(z8 TX)
12 Comments
gardenman101(Z6 Spingfield, Ma)Updated Congratulations, Ruthieg_Tx, glad to hear you are OK. Mark
Orange Marmalade?
Posted by anney(Georgia 8)
18 Comments
anney(Georgia 8)Updated I made my first batch of marmalade today!!!!! While it isn't going to be the best in the world since I had to use navel oranges (all that were available), it's still better than the cheap stuff on the grocery shelves. It was rathe...
Fermented Peppers
Posted by ardnek710(z6 stlouis)
5 Comments
ardnek710(z6 stlouis)Updated Thanks guys, I knew I could count on you for good guidance! We grow lots of peppers...sweet to monster hot every year. We make lots of hot sauce and we make our own pickles (of all types). We love to combine the two and this seems...
Parts for Squeezo
Posted by purpldy56
10 Comments
brkornhausUpdated Just wanted to confirm what kath_2007 said about the Victorio and Squeezo not being the same. My mom has a Victorio 200 and I bought a Squeezo II, thinking I could borrow my mom's Victorio augers and screens. They are NOT intercha...
How do you convert a pressure gauge to a weighted gauge on a PC
Posted by olpea(zone 6 KS)
12 Comments
readinglady(z8 OR)Updated I hadn't considered salad tongs, though the shape is right. I was thinking purely in terms of canning. Similarly shaped tongs are also used as pickle lifters. They can be handy for lifting fermented cukes out of large crocks or ja...
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