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9,414 Garden Web Discussions | Harvest & Canning
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
towel vs rack in canner
Posted by thatcompostguy
9 Comments
balloonflower(5b Denver CO)Updated I also have some pizza screens that DH brought home from a job (they were getting new ones). Mine are a little big for my smaller stock pots, and they only work with my full sized BWB canner, which has a rack. That said, I do keep...
Malna
Posted by 2ajsmama
2 Comments
malna(NJ 5/6)Updated Glad you got my email this morning.
ideas for bland apples
Posted by KSprairie
2 Comments
KSprairieUpdated Thanks Dave! I have dried several batches the last few days, and the flavor improves a lot.
Applesauce has mold--what went wrong?
Posted by nwjason82
7 Comments
pixie_louUpdated Kriswrite wrote: For the record, the jars don't need to be sanitized before you fill them...unless processing time is under 10 minute, which it wouldn't be for applesauce. Actually processing under 10 minutes requires jars to be s...
Giant Broccoli Root Uses?
Posted by dgkritch(Z8 OR)
2 Comments
seysonn(8a WA/HZ 1)Updated I think also they would be woody, You can remove the woody part , get to the core. It will be similar to cabbage core. You can cook it, make pickle with it, I imaging it should have a mustardy taste when raw.
snack stick casings
Posted by KSprairie
6 Comments
KSprairieUpdated I have tried several brands over the years, never Annie's natural though. I will look for it. I think in general, the Worcestershire made the jerky much too sweet tasting, but we do not like sweet jerky as some people do.
Ideas for sweet green peppers
Posted by 2ajsmama
2 Comments
sharonann1Updated I hand chop for all relishes--pepper and cucumber. It really doesn't take that long (slice thin strips, then cut into dice). It becomes a zen-like thing to slice, then dice everything. We like the texture way better than any kind ...
What have you put up in 2014?
Posted by seasyde
103 Comments
canfanUpdated This past weeks activities: Dried some peppers 6 half pints of tomato jam (it takes a loooong time to cook tomatoes down) 100 lbs of cabbage shredded for kraut (40 pounds went to other homes)
No dividers in quart jar boxes now?
Posted by 2ajsmama
9 Comments
kudzu9Updated I make that 192... :-) This post was edited by kudzu9 on Sun, Oct 12, 14 at 0:22
Failure to thrive: fermenting jalapenos
Posted by coffeehaus(7a Central VA)
1 Comment
digdirt2Updated It is too soon to write them off. Give them another week since you are using the minimal salt to water ratio. Thicker skins can explain at least part of the differences. Plus your ambient air temps are very low for really good fer...
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