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9,414 Garden Web Discussions | Harvest & Canning
fruit pectin
Posted by jmcgraw16(z8 GA)
14 Comments
myfamilysfarmUpdated Tracy, I love my pectin from nuts.com. I got it last year, towards the end, and this year it's been just as strong. I still have about 10 pounds of the 25 left, so I should be good for 2015. either that or I'll order more. I tried...
sweetened pickled peppers recipe
Posted by wifeoferp
4 Comments
digdirt2Updated I don't know if the OP is getting these emails since they never returned here to reply. But there are many sweet pickled peppers recipes available - including bread and butter types. As others have said you can always add sugar to...
I need HELP with fermentation
Posted by pixie_lou
26 Comments
digdirt2Updated Given the ways you plan to use them then, just based on my experience with doing hot peppers (no bhuts) I'd say they are done or close to it. I have never let them go more than 3 weeks personally because I still want the original ...
Hibiscus sabdariffa, Roselle
Posted by seedmoney(Zone 8b)
3 Comments
seedmoney(Zone 8b)Updated Thank you both for your help. I really appreciate it. seedmoney, off to harvest some Roselle...
Chick Peas for Hummus
Posted by rocketjeremy
4 Comments
wandascollectibles(8b, Florida)Updated Thank you for sharing, this sounds Yummy Wanda
enchilada sauce
Posted by craftylady(9)
4 Comments
2ajsmamaUpdated Maybe one of these? Here is a link that might be useful: NMSU chile recipes for BWB
Soup Questions
Posted by missemerald(7 (Virginia))
3 Comments
annie1992Updated I just canned a lovely soup made with Great White Tomatoes, the last of the fresh basil and some sweet red pepper, both beautiful and delicious. I used this recipe from the Ball Blue Book, but left out the cloves and the carrots b...
Banana pepper recipe help!!!!
Posted by Chanstib2004
4 Comments
digdirt2Updated Yeah there are all kinds of safe approved recipes available, some with tomatoes (not paste or ketchup) included, some without. Sugar is always optional. But very limited oil is allowed in any of them and there must be sufficient a...
Canned Beans ?
Posted by gardnpondr(Zone 8)
4 Comments
gardnpondr(Zone 8)Updated ?? What is that link for? :-)
Canned Beans cloudy?
Posted by gardnpondr(Zone 8)
3 Comments
theforgottenone1013(MI zone 5b/6a)Updated The link to the thread the OP is referring to is below. Rodney Here is a link that might be useful: Canned Beans ?
Another Ball webcast - pressure canning
Posted by 2ajsmama
7 Comments
2ajsmamaUpdated I scrolled down, another viewer replied to my question, Ball didn't. I'd like Ball to clarify that statement about just PCing for the longest time required for an ingredient. Maybe it's just BWB, but Dave said that recommendation ...
Can I can carrots that froze in my fridge?
Posted by trmeyer(z5a MO)
1 Comment
digdirt2Updated There are no safety issues in doing it but quality/texture will be affected - very soft. The thawing ruptures the cell membranes making them softer and then the processing time will mush them even more. Edible of course but less t...
Rust on beans? OK to eat?
Posted by 2ajsmama
8 Comments
pattypan(z6b CT)Updated a few spots wouldn't bother me, but bugs have a big ick- factor. have to research protein, vitamins in plant diseases ;0) this is from iowa state: by Christine Engelbrecht, Plant Pathology I frequently give talks to gardeners, and...
No meat mincemeat for BWB canning
Posted by nancyofnc
8 Comments
pqtexUpdated The recipe annie posted is the same as the Pear Mincemeat recipe in the Ball Blue Book. I've made it several times and like the recipe a lot. I've made other recipes with more ingredients, but this simple version is the best. I fi...
Pickled Beans- floating, and wrinkling need expert advise.
Posted by jen_rivers
14 Comments
Edithe.Updated last year I canned pickled green beans and they were firmly packed and were crisp. this year I picked them and pickled them and they looked flat and wrinkled. some of that went away but the biggest difference was one was a flatter...
Pickled peppers question and pickle crisp question
Posted by jcpyburn(z7b/8 West Texas)
2 Comments
jcpyburn(z7b/8 West Texas)Updated Oh ok, I didn't realize that about the flavor and pickle crisp. Thanks for the heads up. I am pretty sure the brand of pickle crisp I am using is Ball although I can't look right now, I will double check though. I will try the one...
Beets white looking
Posted by casi(5)
2 Comments
digdirt2Updated Agree that you need to leave more stem but I also find that late harvest ones tend to bleed out more. The texture has turned more fibrous so it doesn't hold the color. Dave
Annie's Salsa wins Blue Ribbon again!
Posted by 2ajsmama
21 Comments
2ajsmamaUpdated Glad you have time to move incrementally. I thought you were closing on the house you sold and had to be out ASAP! Ah, decorating - I started out on the decorating forum years ago when we built. I'm interested, but have no talent ...
Tattler lids - worth it?
Posted by 2ajsmama
7 Comments
matthias_langUpdated I've just pressure canned a pint jar of water (tinted with food coloring so I could spot leakage) using the Tattler system. I've set it aside where I will see it often, so I will know if it becomes unsealed in storage. That is one...
Searching for Bruschetta recipe (canning)
Posted by stargirl66(z4 WI)
22 Comments
pattypan(z6b CT)Updated hi uaskigyrl, did you ever make this with green tomatoes ? last year you posted that you might. i love the red tomatoes in the recipe and would also like to try it with unripe ones. thanks, pat
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