Harvest Forum - GardenWeb

Posted by bluejean(z6 OH) July 31, 2007

8 Comments

canfanUpdated February 12, 2015 Did a bit of an internet search and found this recipe... it is basically a 'sweet' fruit salsa in "modern" terms... I suggest that you do more research to determine the safety of this recipe for canning, however. http:/...

Mason jar sale!

Posted by dellr February 5, 2015

4 Comments

morz8(Washington Coast Z8b)Updated February 11, 2015 asparagus of course, with the pt + 1/2 - but also peaches and pears....

Probably a Cooking Forum question

Posted by gardengalrn(5KS) February 8, 2015

5 Comments

gardengalrn6Updated February 9, 2015 meet=meat, lol

Who said this isn't canning season?

Posted by dellr February 2, 2015

7 Comments

misskimmie(z4b Central NY)Updated February 9, 2015 This time of year I can up jars of beans from dried beans. I may make bean soup, pork and beans, plain beans etc. I also can potatoes from the 50lb bags I buy from a farm. Cabbages and pumpkins are still available so I cane cole s...

Is it OK to harvest greens with mildew?

Posted by donegonegreen February 5, 2015

2 Comments

dgkritch(Z8 OR)Updated February 6, 2015 I wouldn't eat them either. You might try cutting all the leaves off at about 3" above the ground though and see if they grow back "clean". Deanna

tomato sauce problem

Posted by jessam January 27, 2015

6 Comments

gardengalrn(5KS)Updated February 5, 2015 I have had much better luck with beefsteaks than with paste tomatoes, but I do try a new paste variety each year with the hopes I'll find something I like. Something I did one year that really changed the taste (for me) was the ad...

Cranberry Hal. pepper jelly aka turkey's revenge

Posted by ahbee01(z5 OH) February 3, 2015

2 Comments

ahbee01(z5 OH)Updated February 4, 2015 Yeah, I thought there might be a texture issue, but I was going to chop them fine like in the hab. gold! (do an over night soak) I don't want to use them,but can not find frozen! I knew I should have bought a few extra bags! Thank...

Carnitas pressure canning question

Posted by PirateJeni September 20, 2013

6 Comments

2ajsmamaUpdated February 4, 2015 Is the shredding an issue? I notice that NCHFP says chunks or strips. As long as it's "soupy" as Dave described 3/4 meat and 1/4 liquid this isn't going to pack too densely to cause a problem?

Does anyone use a pH meter in home canning?

Posted by randaloulton(6) February 2, 2015

1 Comment

digdirt2Updated February 3, 2015 With the disclaimer that pH is proven to be unstable (it rises over time in storage) then yes there are several models available that can be used at your own risk. But cost is the break point and none of them are inexpensive. All ...

Which fish varieties can (or can't) be pressured canned?

Posted by pqtex December 31, 2012

11 Comments

digdirt2Updated February 2, 2015 Since this old post was brought back up just a couple of safety issues that need to be pointed out. Processing time and weight is determined by your altitude and is not the same for all Using non-canning jars isn't recommended for...

Best way to process frozen unpeeled tomatoes?

Posted by 2ajsmama January 12, 2015

8 Comments

seysonn(8a WA/HZ 1)Updated February 1, 2015 Here is what I would do: -- Wash/soak in cold water, in order to peel off. -- Put them in a pot at low-medium heat, -- Raise the heat once thawed and water/juice accumulated. -- Use a potato masher then a stick blender. (**) -- Co...

Canning lard

Posted by lana_lang January 22, 2015

2 Comments

annie1992Updated January 31, 2015 I agree with Dave, I'd render the lard again and freeze it. I have not found a canning method that I'm comfortable with so I render lard and then freeze it in pint jars. As mentioned, it keeps a long time, mine is two years old an...

After I harvest lettuce?

Posted by kesaber January 30, 2015

1 Comment

laceyvail(6A, WV)Updated January 31, 2015 You can replant with just about anything you want that would be appropriate for the season--if it's hot, perhaps beans, for example. You might get more responses on the vegetables forum.

Canning citrus fruit w/ seeds

Posted by bksinaz(z9 AZ) January 20, 2015

4 Comments

beesneeds(zone 6)Updated January 30, 2015 I concur with digdirt. Leaving the seeds in will bitter the whole product. Even when you are making a jam or marmalade that you use the zest in, recipes usually tell you to remove the seeds and pith because of the bitter factor. I...

Yippee!! New canner is here!

Posted by gardengalrn(5KS) January 14, 2015

2 Comments

keith100_gw(NY 5A)Updated January 26, 2015 Garden gal, Good choice ,I have a model 930. 14 quarts can be done to a time. A great time saver.

Ferment recipe

Posted by scott123456(5) January 13, 2015

4 Comments

david52 Zone 6Updated January 23, 2015 I ferment hot peppers, usually in 3 gal batches in sauerkraut crocks, then run the proceeds through a Foley food mill to separate out the seeds and skin, then bring the puree to a boil, put it in pint jars, the boiling water bath ...

Cirtric acid vs vinegar

Posted by scott123456(5) January 7, 2015

2 Comments

randaloulton(6)Updated January 22, 2015 I read the following in "Putting Food By" and have been wondering about it, in general, so this thread might be a good opportunity for me to toss it out and get some thoughts on it. To... make a 5-percent solution of cit...

Converting recipe to canning

Posted by dlguyer January 18, 2015

2 Comments

digdirt2Updated January 19, 2015 Agree with morz. The primary issue isn't acidity (pH) although it does play a role. The primary concern is the density and how it will affect heat penetration or if personal ingredients may insulate the bacteria and prevent heat p...

Hot pepper recipes

Posted by tracydr(9b) May 18, 2010

40 Comments

northeast_chileman(6a)Updated January 18, 2015 An oldie but a goodie that needed a

Will this recipe freeze well?

Posted by jennieboyer(8) January 17, 2015

3 Comments

balloonflower(5b Denver CO)Updated January 18, 2015 I have a potato cream soup that I occasionally freeze. Similar to what Dave said, the potatoes get a slight different texture, and if it's in too long, the sour cream and milk separate a bit too. Was still good, and we just tried ...

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