Harvest Forum - GardenWeb

Posted by dlguyer January 18, 2015

1 Comment

digdirt2Updated January 18, 2015 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) January 14, 2015

8 Comments

digdirt2Updated January 17, 2015 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) January 14, 2015

2 Comments

kriswrite(zone 8)Updated January 16, 2015 Thanks, Dave!

Unexpected Bounty

Posted by CA Kate z9 January 13, 2015

1 Comment

marie_ndcalUpdated January 15, 2015 You can Google for the answer, but I would cook them first.

Chicken soup and various questions

Posted by gardengalrn(5KS) January 14, 2015

1 Comment

digdirt2Updated January 14, 2015 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 January 14, 2015

1 Comment

chervil2(z5 MA)Updated January 14, 2015 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) December 28, 2014

4 Comments

annie1992Updated January 12, 2015 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) January 5, 2015

4 Comments

annie1992Updated January 12, 2015 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 December 18, 2014

6 Comments

wertach zone 7-B SCUpdated January 12, 2015 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) February 17, 2012

29 Comments

digdirt2Updated January 10, 2015 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...

Antipasta

Posted by melfield_wy(5b Wyoming) January 4, 2015

2 Comments

melfield_wy(5b Wyoming)Updated January 10, 2015 Thank you, Dave! I knew you would have an answer for me! Yes, I realize "antipasta" has alot of meanings, I just wanted to see what was available to the home canner. Thank you for the information.

Boil vs wash

Posted by scott123456(5) January 9, 2015

2 Comments

scott123456(5)Updated January 10, 2015 Thank you so much for all your help! Even though it is a "no rinse" I plan on using it just like any other soap/detergent. Speaking of fermenting, I tried my first batch and tested it with litmus paper to confirm ferment...

What to do with dilly bean brine

Posted by farm_boy(6) January 5, 2015

7 Comments

canfanUpdated January 7, 2015 Steep hard boiled eggs in the brine for about 10 days... yummy! Use brine in Bloody Mary's, too. This post was edited by canfan on Wed, Jan 7, 15 at 21:09

Problem with frozen broccoli from garden

Posted by casi(5) January 3, 2015

2 Comments

seysonn(8a WA/HZ 1)Updated January 6, 2015 Try thawing it in ice water. Also this might help. After blanching cool down in ice water. Just my way to do it. Seysonn

Pressure canning fresh left overs?

Posted by bksinaz(z9 AZ) January 5, 2015

1 Comment

digdirt2Updated January 6, 2015 Freezing is the choice for preserving left-overs, not canning, for several reasons. First because the the additional processing would often render the food into mush. Foods containing meats require 75-90 of processing time in the ...

How do you store your frozen harvest?

Posted by jennieboyer(8) January 3, 2015

2 Comments

jennieboyer(8)Updated January 4, 2015 Great questions! Upright freezer. I am flash freezing some, others not. I am mostly using the make your own size bags, but also some quarts. I am freezing in portion sizes.

Presto Canning instructions

Posted by KSprairie January 2, 2015

5 Comments

digdirt2Updated January 3, 2015 Welcome. Glad to help. :) Dave

Why is my sauerkraut (seemingly) spicy?

Posted by mdb282 January 2, 2015

2 Comments

mdb282Updated January 3, 2015 Thanks, Dave! Helpful.

mushy kraut

Posted by garden_fool(zone 9 TX) January 3, 2015

1 Comment

digdirt2Updated January 3, 2015 No, it means there was some sort of air exposure that allowed bacterial contamination. If it had been submerged in brine as recommended then a scum would have formed that could be skimmed off and discarded. In this case scrape off...

My search for wide-mouth pint jars

Posted by weedlady(Central OH 6) December 15, 2014

23 Comments

jackieblueUpdated January 1, 2015 If you have a hometown hardware store maybe stop in and ask if they can order them for you. Ours keeps some on hand most of the year but they can order any type I want, whenever.

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