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9,414 Garden Web Discussions | Harvest & Canning
Canned squash - quality?
Posted by alabamanicole(7b)
6 Comments
pattypan(z6b CT)Updated thanks dave, you must be on here 24/7 ! nchfp isn't specific about how to fill the jars. am i right o assume you can fill the jars with squash ( not packed in) and then add the water ? since the squash isn't squishy, can i shake ...
Re-using a pasta sauce jar?
Posted by pkramer60
60 Comments
Rob PearsonUpdated Personnaly I reuse Classic jars for pressure canning. For the smaller jars using lug lids I just use new lids they are readily available on eBay and amazon the size is 63 lug safety button. I also use other commercial lids that u...
Pickling Cucumber
Posted by psittacine
30 Comments
helenb1949Updated Last year I thought I would plant "Homemade Pickle. I wanted to make some Dills as well as B&B for the family and friends. In the past other pickles (national pickler) did not do so well. So I prayed for successful bount...
Double Convection Oven Fantastic
Posted by gardendawgie(5)
8 Comments
teach798Updated As I sold major appliances for Circuit City & Home Depot, the most important factor regarding convection baking, roasting or broiling is that it is a true European convection oven. A true European will have it's own heating el...
How do you folks use frozen green beans?
Posted by cabrita(9b SoCal)
28 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated It is probably safe to eat but the taste and the overall quality may be poor after that long. Thaw it, taste it and then decide if it is worth keeping. Dave
Need help - Concentrating orange juice
Posted by austin1227(FL9)
8 Comments
dickey555Updated readinglady mentioned a small vacuum for concentrating and like it or not the cannabis industry has solved this for you, you can buy something called a shatter vac its a small vacuum designed for purging solvents from the resin ex...
Can Rusted Rings on canning jars be removed?
Posted by Nancy712
9 Comments
beynonherbertUpdated It may be 1 month or ten months after the fact. But you helped me. Sooo any answer we can learn from. Thank you so much. JeriMari
Wilt Resistant Okra
Posted by Peter (6b SE NY)
2 Comments
nancyofncUpdated That's OK. It did get me thinking about what to plant next year. I've found that the heirloom varieties are less likely to get VW. Get them here (I buy all my seeds from Baker's Creek.) Rare Seeds (Heirlooms and non-GMO) Baker's C...
Anyone using lug lids?
Posted by gardengrlz
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated Could you specify exactly what you mean by "lug"lids"? There are many different models - 4 tab, multi-tab, screw-on, clamp on, button top or no, threaded or non-threaded, etc. The term means different things to diff...
Why the stinky smell on frozen tomatoes?
Posted by elisa_z5
9 Comments
tim45z10Updated Any chance your freezer is not cold enough?
Yield on NCHFP spaghetti sauce
Posted by strayarrow
3 Comments
theforgottenone1013(MI zone 5b/6a)Updated Well if you look on the standard tomato sauce recipe you'll see that for a thin sauce it takes an average of 21 pounds for 9 pints, but for a thick sauce it takes an average of 28 pounds for 9 pints. That's almost the same as the ...
pork broth
Posted by ldp77723
1 Comment
annie1992Updated If I returned meat to the broth, I'd process it for a longer period of time. I often do that with chicken or beef broth and do not find that the flavor is compromised, and I add enough sometimes to process it using the instruction...
can I freeze my jelly instead of canning it?
Posted by fearlessem
10 Comments
starchild2008Updated I've done freezer jam for years and never had a problem. I have however just done apple jelly and it didn't set up. I'm not happy. and I'm not taking it apart. So I stuck it in the freezer to see what would happen. I figured out w...
What is this growing in my garden?
Posted by David Barry
3 Comments
theforgottenone1013(MI zone 5b/6a)Updated Agree with floral. The reddish one looks like a romaine which means a rogue seed got in your pack. The other ones are just plain old deer tongue that are bolting. And for future reference you might want to post questions like this...
wrapping fruitcake question
Posted by leegion5
5 Comments
leegion5Updated thx....I've decided to invest in some good unbleached muslin as well....Merry Christmas....
Joy of Pickling's Asparagus Pickles
Posted by matthias_lang
7 Comments
matthias_langUpdated Tonight was the grand opening of the first jar of asparagus pickles. I was afraid they'd be mushy but they were not. The texture was very nice, yes with some *snap* still in them. This is a winner of a recipe. I suppose it mus...
substitute sausage for some ground beef in NCHFP chili recipe?
Posted by strayarrow
1 Comment
Rose PekelnickyUpdated I think it would be all right safety wise as long as the total amount of meat isn't increased. One thing to keep in mind though is that spices and seasonings can intensify in canned food.
Is this marmalade safe?
Posted by ckknh
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated <I assumed that the high acid content would compensate for the lower sugar. Is that correct?> Unrelated issues so no, they don't "compensate". Yes it is safe because of the acidity of the fruit. The sugar's role ...
presto venting
Posted by ldp77723
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated I have the same canner and I don't usually see a steady stream of steam until after the lid lock has popped. It is intermittent until then because it takes a steady amount of pressure to pop the lid lock up. So I try to not rush...
Spiced Blueberries or Pickled Blueberries recipe from JOP: favs?
Posted by coffeehaus(7a Central VA)
5 Comments
coffeehaus(7a Central VA)Updated Thanks for the feedback! Always good to have some idea of how a recipe may turn out before wasting valuable veggies and fruits on trying it. I want my blueberries to taste like....blueberries, thank you very much. If you are cas...
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