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9,414 Garden Web Discussions | Harvest & Canning
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...
Pepper sauce question
Posted by gardengalrn(5KS)
6 Comments
seysonn(8a WA/HZ 1)Updated And whey is not lactic acid. It is simply the watery part of milk that is left after curd formation and is composed of water, protein, and calcium. %%%%%%%%%%%%%%% I did not say whey from milk, I said whey from "YOGURT" ...
Pressure Canning Homemade Salsa using Canned Tomatoes
Posted by musthavemom
20 Comments
dba1954(6 - Buffalo area)Updated 10 minutes at 10 psi will sterilize the contents, just let the pressure cooker cool slowly. I've been making batches of salsa for years (1.5 gallon batches) and usually add 1 cup of vinegar and 1/4 cup lime juice and process in a ...
Replicating Green Giant "Steamers"
Posted by lpinkmountain(5b/6a border PA)
5 Comments
annew21(7b NC)Updated I don't think it's a good idea to heat food packed in plastic. It would be better to put the food in a glass or ceramic container and then heat it in there, if that's feasible for you. If that's not an option, you should check and...
Walmart brand of canning lids?
Posted by pkramer60
39 Comments
gardnpondr(Zone 8)Updated I noticed that tonight when I went to pick up lids that Walmart has their own now. BUT what I DID notice was theirs didn't say BPA free but the Ball lids did. So I chose the Ball lids.
Forgot to boil applesauce!!
Posted by tsahinish
7 Comments
eddie1025Updated Low acid foods must be pressure canned to get hot enough to destroy the nasty stuff. High acid foods (like applesauce) can be pressured canned but the temperature is so much higher that you end up processing the food more. I've do...
OT but need to brag...
Posted by 2ajsmama
8 Comments
2ajsmamaUpdated Thanks everyone. I don't say much about DS online, you mostly hear me griping about DD's picky eating or boasting about her blue ribbon for Candy Apple Jelly last year (she's entering the fair this weekend too, with Blueberry Lime...
How long for sauerkraut to make brine?
Posted by catherinet(5 IN)
20 Comments
digdirt2Updated Can't say for sure but 3 days is plenty of time for funky bad bacteria to develop. Would have been better to pitch the cabbage that was above the brine and re-pack only that which had been brine covered. So now it is a wait and se...
Help with conversion
Posted by balego_gw
8 Comments
balego_gwUpdated Hm, maybe bite isn't the correct word. How about tangy?
What'cha doin' with your GREEN tomatoes?
Posted by dgkritch(Z8 OR)
68 Comments
pattypan(z6b CT)Updated well, i've used up most of my tomatoes today- made green tomato pie filling and spiced green tomatoes from OSU (oregon) , and have tomatoes & lemon in sugar for linda's jam tomorrow. linda, you didn't mention refrigerating, bu...
Pickled Whole Hot Peppers
Posted by KSprairie
10 Comments
KSprairieUpdated Dave, Thanks for reminding me about dehydrating. I've been busy drying fruit and veggies lately, but have never dried the hot peppers. I don't want to add any more veggies to the freezer if I can help it, so drying or canning look...
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