Houzz Discussions
GardenWeb Discussions

9,414 Garden Web Discussions | Harvest & Canning
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 ...
Slimy Sauerkraut
Posted by coffeehaus(7a Central VA)
5 Comments
coffeehaus(7a Central VA)Updated Thanks for everyone's responses! Follow-up: I refrigerated the kraut for a few days while I was deciding what to do. I then decided to compost it but when I took it out of the refrigerator and started to spoon it out into the comp...
pressure canning peanut butter?
Posted by nml5507
9 Comments
2ajsmamaUpdated I just heard back and here is what the food scientist had to say (their pub said to BWB for 10 minutes!): "You are correct in the fact that you should not water bath can peanut butter. The food safety team did not write this ...
Pressure Canning Questions
Posted by Miriam_from_Tweed
8 Comments
2ajsmamaUpdated Thanks - I read that one and it still didn't say if it was canned like spinach (if you ever wanted to do such a thing). Carol said they removed the instructions b/c of poor quality product but then restored them? But she just link...
Using a pH meter and lowest pH to kill botulism
Posted by cabrita(9b SoCal)
65 Comments
seysonn(8a WA/HZ 1)Updated OK AJSM, I was trying to say that it is perfectly fine to use a RELIABLE pH meter. And I already said about other FDA compliance. So then you don't need a laboratory to check and research for existence/growth of spores etc. Today'...
Just bought dd a canner at an estate sale
Posted by TxMarti(8a DFW)
2 Comments
TxMarti(8a DFW)Updated It doesn't have a gauge and the 3-pc one that came with it is missing a piece. Good idea to replace the other gaskets too. It looks like it hasn't been used in a few years. Oh, and I know it's the right seal ring because mine fits...
should I refrigerate?
Posted by shermthewerm(8 PNW)
3 Comments
john_31Updated no it not should be refrigerate.i think sugar is just added for Flavor
Why skim the fat off broth?
Posted by jenswrens
33 Comments
digdirt2Updated Just freeze it. Normally 24 hours of refrigeration is the recommended maximum length of time between prep and canning. Even when refrigerated bacteria still develop, grow, and produce toxins. In low acid foods that is especially c...
Do you Include both lid pieces when sharing?
Posted by CanadianLori(6a Oakville)
12 Comments
thatcompostguyUpdated I watch at Goodwill. They used to sell jars for 50 cents each. Now, they're usually 99. Occasionally, they'll have either a ring or a white plastic lid on them. If they have the ring or lid, I'll buy them since they don't upcharge...
Fermented dills....again
Posted by gmgdvm
3 Comments
gmgdvmUpdated Thought I'd give a little follow-up on my question. A few of the larger pickles got mushy, but most turned out very well, with great flavor, and decent texture. I canned them yesterday....14 quarts and 4 pints. DS loves dills...gu...
Harvesting Sunflower seeds
Posted by brittneyt2 (6)(6b)
1 Comment
digdirt2Updated I assume you planned to roast them for storage and use as most do? See the link below for all the how-to-do. As for if they are still good? Only way to know is to crack some open and try them. After this long, if no mold has forme...
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