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9,414 Garden Web Discussions | Harvest & Canning
Can I reprocess commercially canned green chilies?
Posted by TxMarti(8a DFW)
5 Comments
morz8(Washington Coast Z8b)Updated Marti, I wish I had more freezer space too. I bought new when we moved two years ago and thought an energy efficient 18 cubic foot would meet our needs now. It really doesn't. The bottom mount freezer to my refrigerator is full an...
question about venting in the Presto 23 Qt canner
Posted by KSprairie
9 Comments
2ajsmamaUpdated Thanks Dave, there is a fill line I can just barely feel etched into the side, I will have to mark it in Sharpie (do you think it will stay?) but I'll make a note in the manual where it says 3 quarts when I find out how much it re...
Making peach syrup from frozen peaches - drain?
Posted by jennieboyer(8)
1 Comment
digdirt2Updated Yes you should drain them some at least because as they thaw much of the liquid will be water not syrup from ruptured cell membranes and the ice crystals that form. If not drained you will end up with very thin syrup. How much? Ca...
Please help - fatty turkey!
Posted by 2ajsmama
11 Comments
seysonn(8a WA/HZ 1)Updated On Pressure Fluctuation: With a weight system, gauge is just useless and confusing. The weight system should react precisely. But when it is lifted , there will be some abrupt pressure drop. Say, the weight stands 15 psi. When it ...
All-American No.7 Canner
Posted by confederatemule(8)
8 Comments
confederatemule(8)Updated Thanks, again, Dave. The link is very useful. When I get all of this sifered out, I'll have to start trying to get my Bride interested in canning. She has always said she was afraid of a pressure canner. Mule
Canning venison
Posted by joy_unspeakable(7NC)
1 Comment
digdirt2Updated Wrap it up in air-tight foil bundles. You want minimal exposure to air. Vacuum seal packing works best. If that isn't possible I'm afraid you are stuck with submerging it in water, broth, or juice (whatever liquid you plan to can ...
What to do with 60 pounds of pears
Posted by dchall_san_antonio(8 San Antonio)
10 Comments
myfamilysfarmUpdated From what I've learned from Pear orchard growers (they supply some of the stores), you do want to pick them a bit green, then refrigerate them for at least 2 weeks. this helps from them getting mealy. I would can every one of them...
Thinking about a retirement income!
Posted by nancyjane_gardener(Zone 8ish North of San Francisco in the "real" wine country)
8 Comments
elisa_z5Updated There's a business local to the D.C. area called "Momme Meals" -- aimed at new mothers who don't have time to cook. It's mostly a few frozen soups, and also a couple kinds of muffins and a couple casseroles. I've ordered...
Frozen cabbage for kraut?
Posted by dgkritch(Z8 OR)
3 Comments
mdfarmerUpdated I had some cabbage and broccoli freeze in my field. I put the broccoli directly to the freezer, put the cabbage in the fridge. When i cut the cabbage a few days later it still had ice inside. I sauteed the cabbage with onions and ...
cranberries
Posted by canfan
5 Comments
berrybusyUpdated This is the recipe I use for cranberry juice. It's not an official version, just so everyone knows. It is from a cranberry growers cookbook. I get my cranberries from a local grower and canned 27 quarts of this juice this week. I ...
Adding orange zest to Habanero cranberry Jelly
Posted by ahbee01(z5 OH)
3 Comments
ahbee01(z5 OH)Updated Ok thanks. Im hoping the better juice will be all it needs. It is a a stronger juice with nothing added.
wheaton replacement rubber gaskets
Posted by canishel(z7 TN)
7 Comments
Blumenfeld5Updated I searched for, could NOT find, then custom ordered gaskets to fit this type of jar. I came into a matched set of 18 of these jars, and found them so functionally "beautiful", I just had to make them work as a spice jar ...
Frozen (fresh) peaches - shelf stable recipe - not jam/jelly
Posted by jennieboyer(8)
5 Comments
dgkritch(Z8 OR)Updated You might also consider drying the peaches for fruit snacks. Those could be stored as long as necessary. Deanna
Does this look right to you?
Posted by 2ajsmama
2 Comments
2ajsmamaUpdated Yeah, I looked at the Spaghetti Sauce recipe and this doesn't use as many tomatoes, yields 2/3 the amount, uses more low-acid ingredients (well, maybe, I don't know how to trade off the mushrooms vs the garlic) so I don't even kno...
Tricks for getting clear jelly?
Posted by 2ajsmama
15 Comments
2ajsmamaUpdated Thanks - I've been making the natural jellies for 4 years now and use an old pillowcase, they come out nice and clear with no problems (except for last year's grape jelly that didn't want to set - grrr!). Welcome to the forum!
How long do pickled peppers last?
Posted by gator_9a
2 Comments
gator_9aUpdated Thanks, Dave! I thought I read somewhere that 1 year was the limit. I'm glad to know that's not the case. I'd hate to have to throw out canned goods I didn't get to within a year! I used this recipe, so in terms of the recipe/proc...
Dilled Carrots Vinegar Ratio
Posted by Dan
2 Comments
DanUpdated Thanks for the reply - the Bernardin Dilled Carrot recipe has a 3-to-2 vinegar-to-water ratio so I'll give that a try.
BBB green tomato pickle recipe
Posted by jennieboyer(8)
6 Comments
matthias_langUpdated "However, at the end of process you might choose to add couple of TBD per quart. This will further help preserve longer and impart a more sour taste."--seysonn Okay then add a couple tablespoons of _what_ at the end of t...
Apple Habanero jelly
Posted by oldwino
1 Comment
lazy_gardensUpdated No, it doesn't get less hot. Dilute with fresh cider and make 3 or 4 batches.
Food mill recommendations
Posted by backyardmomma
3 Comments
elisa_z5Updated OR, leave the skins on and the seeds in, and can just tomatoes. then run the tomatoes through a blender each time you open a jar, before you start your recipe to make sauce. That's the best lazy solution I have found for sauce, an...
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