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9,414 Garden Web Discussions | Harvest & Canning
Yield on NCHFP spaghetti sauce
Posted by strayarrow
3 Comments
theforgottenone1013(MI zone 5b/6a)Updated Well if you look on the standard tomato sauce recipe you'll see that for a thin sauce it takes an average of 21 pounds for 9 pints, but for a thick sauce it takes an average of 28 pounds for 9 pints. That's almost the same as the ...
pork broth
Posted by ldp77723
1 Comment
annie1992Updated If I returned meat to the broth, I'd process it for a longer period of time. I often do that with chicken or beef broth and do not find that the flavor is compromised, and I add enough sometimes to process it using the instruction...
can I freeze my jelly instead of canning it?
Posted by fearlessem
10 Comments
starchild2008Updated I've done freezer jam for years and never had a problem. I have however just done apple jelly and it didn't set up. I'm not happy. and I'm not taking it apart. So I stuck it in the freezer to see what would happen. I figured out w...
What is this growing in my garden?
Posted by David Barry
3 Comments
theforgottenone1013(MI zone 5b/6a)Updated Agree with floral. The reddish one looks like a romaine which means a rogue seed got in your pack. The other ones are just plain old deer tongue that are bolting. And for future reference you might want to post questions like this...
wrapping fruitcake question
Posted by leegion5
5 Comments
leegion5Updated thx....I've decided to invest in some good unbleached muslin as well....Merry Christmas....
Joy of Pickling's Asparagus Pickles
Posted by matthias_lang
7 Comments
matthias_langUpdated Tonight was the grand opening of the first jar of asparagus pickles. I was afraid they'd be mushy but they were not. The texture was very nice, yes with some *snap* still in them. This is a winner of a recipe. I suppose it mus...
substitute sausage for some ground beef in NCHFP chili recipe?
Posted by strayarrow
1 Comment
Rose PekelnickyUpdated I think it would be all right safety wise as long as the total amount of meat isn't increased. One thing to keep in mind though is that spices and seasonings can intensify in canned food.
Is this marmalade safe?
Posted by ckknh
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated <I assumed that the high acid content would compensate for the lower sugar. Is that correct?> Unrelated issues so no, they don't "compensate". Yes it is safe because of the acidity of the fruit. The sugar's role ...
presto venting
Posted by ldp77723
1 Comment
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated I have the same canner and I don't usually see a steady stream of steam until after the lid lock has popped. It is intermittent until then because it takes a steady amount of pressure to pop the lid lock up. So I try to not rush...
Spiced Blueberries or Pickled Blueberries recipe from JOP: favs?
Posted by coffeehaus(7a Central VA)
5 Comments
coffeehaus(7a Central VA)Updated Thanks for the feedback! Always good to have some idea of how a recipe may turn out before wasting valuable veggies and fruits on trying it. I want my blueberries to taste like....blueberries, thank you very much. If you are cas...
Preserving Color When Cooking Vegetables
Posted by Joeray(Z9 LA)
12 Comments
Cris VillanuevaUpdated While watching a Filipino cooking show on TV one midweek morning at the same time while washing dishes, I'm uncertain but I thought I overheard the Filipino chef suggested adding a teaspoon of baking soda while boiling /blanching ...
How to tell age of canning jars? and more...
Posted by skye_tx(7/WestTX)
36 Comments
annie1992Updated This may or may not help, but you will find pictures of the different logo styles on the jars and when those logo styles were used. The number on the bottom is, I think, the number of the mold used when the jar was made, and ther...
Are my beets OK?
Posted by weedlady(Central OH 6)
7 Comments
weedlady(Central OH 6)Updated Got back from our trip to the family Thanksgiving last night. It had rained and I had not yet gotten the plastic cover over the bed. Now I think I'll wait a couple of days and hope the pine straw dries out before I cover things so...
How to can garbanzo beans/chickpeas?
Posted by mrsjohnnyg
25 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated The jars that didn't seal prpbably did some siphoning during processing and in the process the rim of the jars got some food particles on them so they can't seal. You can either reprocess them within 24 hours after cleaning the r...
Storing Dehydrated Tomatoes...
Posted by j_dubyak
19 Comments
amber crestUpdated I live in Australia and will be buying a dehrydrator for Christmas I can hardly wait to be able to dry herbs and vegetables when I have plenty of them and be able to use these in the off season. I love the comments you guys have ...
Pepper Color Change
Posted by retsec
10 Comments
drmbearUpdated I make pepper vinegar just like my mom and grandad did for their whole lives. I believe this is what you are calling pepper sauce, which we use to splash onto greens and more, for a little pepper vinegar kick. I usually only gro...
pressure canning cranberry sauce ?
Posted by pattypan(z6b CT)
7 Comments
ironmike_usmc zone 6A CTUpdated Ahhhhhhhh.... Gotcha ;) Nice little deli right off of I-84 at exit 16. Great breakfast sandwiches
Dehydrated Apples
Posted by Judy
8 Comments
floral_uk z.8/9 SW UKUpdated Thanks for the impetus to try drying apples for the first time. They aren't a tradition here but the technique perfectly suits the small windfalls coming over the fence from next door's Golden Delicious. Not many people here have ...
Adjustments for Beef stew
Posted by charjo4
2 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated You can always reduce or leave out any low-acid ingredient (like the potatoes) as it only improves the safety (raises the acidity level and reduces the density) as long as the amounts of the other ingredients remains the same. The...
Peppers...can you digest them OK?
Posted by keepitlow(6)
15 Comments
drmbearUpdated I wonder if the peppers would be more digestible for someone that has difficulty with them after fermenting. For the first time this year I fermented green beans, sweet peppers, hot peppers, and green tomatoes. The sweet peppers...
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