Houzz Discussions
GardenWeb Discussions

9,414 Garden Web Discussions | Harvest & Canning
Antipasta
Posted by melfield_wy(5b Wyoming)
2 Comments
melfield_wy(5b Wyoming)Updated 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)
2 Comments
scott123456(5)Updated 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)
7 Comments
canfanUpdated 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)
2 Comments
seysonn(8a WA/HZ 1)Updated 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)
1 Comment
digdirt2Updated 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)
2 Comments
jennieboyer(8)Updated 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
5 Comments
digdirt2Updated Welcome. Glad to help. :) Dave
Why is my sauerkraut (seemingly) spicy?
Posted by mdb282
2 Comments
mdb282Updated Thanks, Dave! Helpful.
mushy kraut
Posted by garden_fool(zone 9 TX)
1 Comment
digdirt2Updated 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)
23 Comments
jackieblueUpdated 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.
Storing root vegetables in zone 8
Posted by jennieboyer(8)
2 Comments
nancyofncUpdated I would not suggest an old refrigerator, they are terribly inefficient, noisy, and not nearly as cost effective as newer ones (less than 5 yrs old). I live in the South too and it is most difficult to do things like fermentation w...
Opening a fermenter during fermentation
Posted by scott123456(5)
3 Comments
digdirt2Updated Just normal settling as with any mash. Just stir it up every few days. If you don't want to open the jar to stir just gently tip and roll it in your hands to mix the contents. Dave
How often does the NCHFP retest approved recipes?
Posted by TxMarti(8a DFW)
1 Comment
digdirt2Updated In general, the instructions have been "reviewed" every 3-4 years and any changes in recommendations made then. Re-tested only if ongoing research has raised any new concerns/results. But that was before all their fundin...
Making blue book bean soup today, quick question
Posted by nettie3
7 Comments
2ajsmamaUpdated Tried to find the recipe on Ball site but no luck. Step 1 put dry beans in saucepot, cover with water to 2" over, boil 2 minutes, let soak 1 hour, Drain. Step 2 Cover beans with water by 2 inches, add meat, onion, pepper, bri...
Question: Can I Ferment Sauerkraut In This Pot?
Posted by homemadecountrylife(Zone 8A CA)
8 Comments
canfanUpdated I fermented Curtido which included cumin seeds. I reduced the amount called for in the recipe and am glad I did. I like the flavor so will be making this again. I used a quart of the ferment in a salad similar to the sweet sauerkr...
Fermenters I need help!
Posted by scott123456(5)
16 Comments
scott123456(5)Updated Thanks again. One last question, I am not sure that I am going to add a thickener to this batch, but what affect does Xanthan gum have on the safety of canning sauces in general? Dave52, since you have used the kefir in the past, ...
Mustard Pickles!
Posted by zabby17(z5/6 Ontario)
19 Comments
canfanUpdated Good luck RandalO.... I wouldn't mind being a Maritimer right now ;) Ya... I remember the ... eggs are bad decade. I did not like it at all... and felt guilty every time I ate two with my hash browns... ;)
Storing Dill weed
Posted by wertach zone 7-B SC
8 Comments
gardengalrn(5KS)Updated I just dehydrate then freeze for quality, it seems to hold up better that way, taste-wise. It is one of the spices I use a lot of in the summer.
Got an early Xmas gift of a Pressure Canner...
Posted by brightm
5 Comments
gardengalrn(5KS)Updated I feel your pain/indecision about your gift. My Nana cooked with a pressure cooker on a regular basis so I didn't have the "fear" of it as so many do but I sure had fear about making something safe for my family due to m...
Canning Help
Posted by ZachS. z5 Littleton, CO
4 Comments
ZachS. z5 Littleton, COUpdated It has a little bit more, enough to pour over some cream cheese and crackers. Just odd that the other two batches set up within a couple hours but Tue first one took so much longer. Thanks for the advice. As a thank you feel free ...
5 15 25 35 45 55 65 75 85 95 105 115 125 135 145 155 165 175 185 195 205 215 225 235 245