Harvest Forum - GardenWeb

Posted by gardengalrn(5KS) October 8, 2014

6 Comments

seysonn(8a WA/HZ 1)Updated October 10, 2014 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 September 27, 2014

20 Comments

dba1954(6 - Buffalo area)Updated October 9, 2014 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) August 31, 2014

5 Comments

annew21(7b NC)Updated October 9, 2014 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 May 6, 2013

39 Comments

gardnpondr(Zone 8)Updated October 8, 2014 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 September 28, 2014

7 Comments

eddie1025Updated October 8, 2014 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 October 7, 2014

8 Comments

2ajsmamaUpdated October 8, 2014 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) November 18, 2011

20 Comments

digdirt2Updated October 8, 2014 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 October 7, 2014

8 Comments

balego_gwUpdated October 8, 2014 Hm, maybe bite isn't the correct word. How about tangy?

What'cha doin' with your GREEN tomatoes?

Posted by dgkritch(Z8 OR) October 8, 2009

68 Comments

pattypan(z6b CT)Updated October 7, 2014 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 October 6, 2014

10 Comments

KSprairieUpdated October 7, 2014 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...

Old Kerr Canning Pamphlet

Posted by balloonflower(5b Denver CO) October 5, 2014

8 Comments

gardnpondr(Zone 8)Updated October 7, 2014 Now THAT is cool! My Aunt gave me a Funsten pecan pie recipe many moons ago and I was like wonder what it as that name? Well I found out that was a company and they made the recipe. THEN a few years ago I found a pamplet of Funste...

Dog food recipe

Posted by nancyjane_gardener(Zone 8ish North of San Francisco in the "real" wine country) October 3, 2014

9 Comments

malna(NJ 5/6)Updated October 7, 2014 Nancy: In response to your question about fish oil, I would give it each day, not mixed into the whole recipe, which I'm assuming lasts for multiple meals. The National Research Council has established a safe upper limit of EPA an...

Why canned pumpkin puree is unsafe: Good article.

Posted by pqtex October 5, 2014

1 Comment

annew21(7b NC)Updated October 6, 2014 Thanks for posting!

Have I ruined my potatoes

Posted by mrsmoosepants(Zone 6) October 6, 2014

1 Comment

digdirt2Updated October 6, 2014 It will negatively affect the flavor and the texture because of all the starch in it. Not a safety issue assuming proper processing but it will limit their use later. Used plain they have a funky, muddy flavor so plan to use them ...

Pectin and Safety in jam

Posted by bks76 February 6, 2012

13 Comments

pattypan(z6b CT)Updated October 5, 2014 i found a recipe for blueberry green tomato jam, but would rather not use pectin. we prefer soft jam anyway. i can't find out if green tomatoes have natural pectin. and i'm wondering if some of the water used is necessary for the ...

Tomato pH and canning

Posted by seysonn(8a WA/HZ 1) October 5, 2014

3 Comments

2ajsmamaUpdated October 5, 2014 If you think you need any lemon juice at all, why don't you just add the 2 Tbsp/quart as NCHFP recommends? I mean, they've done testing and came up with that amount to bring the pH of any tomato well within the safe limits - and t...

Vitamin C for chloramine

Posted by matthias_lang October 2, 2014

2 Comments

matthias_langUpdated October 5, 2014 A helpful link, Digdirt, thank you. I was in a brewing store two nights ago so I just picked up some Campden tablets, which are also covered in the link. I had to laugh to see that one tablet will treat 20 gallons of water. There ...

Any approved canning recipes for green tomato sauce?

Posted by lilyd74 (5b sw MI) September 10, 2014

15 Comments

2ajsmamaUpdated October 5, 2014 Yes processing times take into account pH as well as density. Processing times for tomatoes are based on red ripe tomatoes (though green can be substituted), and acidification is required for tomatoes even if PCing if the recipe s...

Chow-chow recipe safe?

Posted by 2ajsmama October 4, 2014

2 Comments

2ajsmamaUpdated October 5, 2014 I'm not necessarily wanting to reduce the onions in this for taste, I was just comparing recipes and the family recipe uses 4C of onions, NCHFP uses only 2. Family recipe uses 4C bell peppers PLUS some jalapenos (my dad doesn't li...

Target has jars on sale!

Posted by 2ajsmama October 1, 2014

12 Comments

luvncanninUpdated October 5, 2014 Chris I went to lowes and the mgr said the canning stuff hasn't even come in yet? I am going to check back in a month and see because that is were I got my canners for $ 9 and boxes of lids and rings for 5 cents. If I remember rig...

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