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9,414 Garden Web Discussions | Harvest & Canning
Best way to process frozen unpeeled tomatoes?
Posted by 2ajsmama
8 Comments
seysonn(8a WA/HZ 1)Updated 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
2 Comments
annie1992Updated 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
1 Comment
laceyvail(6A, WV)Updated 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)
4 Comments
beesneeds(zone 6)Updated 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)
2 Comments
keith100_gw(NY 5A)Updated 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)
4 Comments
david52 Zone 6Updated 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)
2 Comments
randaloulton(6)Updated 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
2 Comments
digdirt2Updated 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)
40 Comments
northeast_chileman(6a)Updated An oldie but a goodie that needed a
Will this recipe freeze well?
Posted by jennieboyer(8)
3 Comments
balloonflower(5b Denver CO)Updated 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 ...
Meat jars didn't seal
Posted by dlguyer
1 Comment
digdirt2Updated Yes you can reprocess meats too as long as it is done within 24 hours and you do it for the full processing time. No short cuts. The texture will be affected by the double processing. Dave
Thanks Dave
Posted by scott123456(5)
8 Comments
digdirt2Updated IME that only develops when exposed to the air. Like if I let my water seal go dry. Either way you just skim most of it off every few days and pitch it. Dave
Is this recipe safe? Chicken Pot Pie Filling
Posted by kriswrite(zone 8)
2 Comments
kriswrite(zone 8)Updated Thanks, Dave!
Unexpected Bounty
Posted by CA Kate z9
1 Comment
marie_ndcalUpdated You can Google for the answer, but I would cook them first.
Chicken soup and various questions
Posted by gardengalrn(5KS)
1 Comment
digdirt2Updated 1. no problem. Just don't over-cook it as turkey dries out more than chicken. Instructions call for approx. "2/3 done". You can continue roasting the rest for your sandwiches. 2. just substitute canned for fresh using th...
Anyone sprout beans before cooking them?
Posted by wertach zone 7-B SC
1 Comment
chervil2(z5 MA)Updated To lessen the gas and flatulence problem, I always soak beans one to three days and change the water twice a day. I do not allow the beans to sprout.
Canning Chicken stock
Posted by sue_ct(z6 CT)
4 Comments
annie1992Updated Sue, I also can my own stock and use what vegetables I have on hand or trimmings I've kept in the freezer until I make stock. I don't use a lot of fresh herbs in mine, because I want to be able to use it for different applications...
Most successful method I've found for freezing asparagus
Posted by laceyvail(6A, WV)
4 Comments
annie1992Updated Lacey, that's how I freeze asparagus, and how I prepare it after freezing. Canned asparagus is too mushy for my taste and frozen isn't a lot better, but if the spears are roasted after thawing, it crisps them up enough to make the...
Traditional red beans from Colombia?
Posted by wertach zone 7-B SC
6 Comments
wertach zone 7-B SCUpdated My M.I.L. shipped me a big bag of beans a week ago. They do look a lot like the Colombian marble bean that you linked to Richard! I cooked some and she said OMG! Perfect! I'm saving the rest to grow this spring.
What Weighted Cannner Is 'Better'?
Posted by homemadecountrylife(Zone 8A CA)
29 Comments
digdirt2Updated plumfork - unfortunately I agree with morz8 and I know that isn't what you want to hear. The cooker you bought is just that - a cooker only, not a canner.. There are no tested and approved weights or processing times available for...
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