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9,414 Garden Web Discussions | Harvest & Canning

Old Kerr Canning Pamphlet
Posted by balloonflower(5b Denver CO)
8 Comments
gardnpondr(Zone 8)Updated 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)
9 Comments
malna(NJ 5/6)Updated 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
1 Comment
annew21(7b NC)Updated Thanks for posting!
Have I ruined my potatoes
Posted by mrsmoosepants(Zone 6)
1 Comment
digdirt2Updated 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
13 Comments
pattypan(z6b CT)Updated 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)
3 Comments
2ajsmamaUpdated 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
2 Comments
matthias_langUpdated 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)
15 Comments
2ajsmamaUpdated 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
2 Comments
2ajsmamaUpdated 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
12 Comments
luvncanninUpdated 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...
bpa?
Posted by berrybusy
12 Comments
pattypan(z6b CT)Updated i'm not saying BPS is now in the lids. but if not that, than what ? on the other hand, there are thousands of man-made chemicals out there (new car smell, anyone?). there is, literally, no where to hide. i've wondered if glass jar...
Hot pepper jelly with powdered pectin
Posted by HotHabaneroLady(7a Central MD)
1 Comment
2ajsmamaUpdated Just use your powdered pectin, but put it in before the sugar. If you've got the canister, 3 Tbsp is normal for a batch. Here's one I got off UC Davis site a couple of years ago and saved in Word, I'd have to look for the link: AP...
Why Cover Jars
Posted by thirsty_dirt_77(3a)
1 Comment
taplaUpdated No. As the liquid and gasses in the jars expand, the gasses are forced out of the jars through the interface between the seal and the jar's rim. If the gasses and liquid inside the jars cool, it creates a negative pressure (partia...
Help ASAP More stew then will fit in canner
Posted by oletimer
2 Comments
oletimerUpdated Thank you Dave I am getting ready to do that now,
Canning with Better Than Bouillon
Posted by wifeoferp
8 Comments
wifeoferpUpdated Thanks everyone. I guess I am a little confused because the recipe in the Ball book says to use bouillon cubes, and the cubes I have seem to have more additives that my BTB. These are Wylers chicken cubes. Is there a particular br...
pickled pepperoncini
Posted by shermthewerm(8 PNW)
6 Comments
seysonn(8a WA/HZ 1)Updated Posted by malna NJ 5/6 (My Page) on Wed, Oct 1, 14 at 15:00 The directions for peeling peppers are optional. Some years they have really thick skins (unappetizing to me), and the blistering technique works fine for those. %%%%%%%%...
Another roast tomato question
Posted by 2ajsmama
1 Comment
2ajsmamaUpdated Never mind - I crushed and pureed them in a food mill, have 2 half gallons of puree in fridge to use for soup on Sat if they say they need it - if not, will it be OK to can Sat AM or do I need to do it Friday night (should be home...
Still Good - Frozen Orange Juice
Posted by davlun
3 Comments
pixie_louUpdated You could thaw it out and give it the sniff test. Those cardboard cartons do tend to pick up odors. Then if it smells fine, it's probably ok to drink.
Maslin pans
Posted by missrumphius(5b)
2 Comments
malna(NJ 5/6)Updated That's the same one I bought - love Lee Valley stuff. Mine looks brand new as well - I've had it at least 6 years if not longer. I like the fact that the handles are spot welded on, not riveted, which gives you a nice smooth surfa...
Zucchini relish - comparing recipes
Posted by 2ajsmama
11 Comments
2ajsmamaUpdated I was just thinking of bringing it to a cookout on Friday since if I make chow-chow tomorrow it definitely won't be enough time to mellow out the vinegar. I do have some relishes made a little earlier this summer. Just bought 1 do...
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