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9,414 Garden Web Discussions | Harvest & Canning
Would this still be good?
Posted by secsteve
1 Comment
dbarron(z7_Arkansas)Updated Only way you're gonna know, is open, smell, and taste. That's longer than I'd prefer to keep canned goods though, myself.
Canning Grapes
Posted by val1(z4 UT)
1 Comment
dgkritch(Z8 OR)Updated Juice? Freeze? Can? Dehydrate for raisins? Depends on what your family will use and what type of storage space you have. We can help with processing specifics if you know what you'd like to do with them. Deanna
Wide mouth half pints, what's the deal?
Posted by lpinkmountain(5b/6a border PA)
12 Comments
jackieblueUpdated You might also try Ace hardware either the store or online if you don't have the store nearby. I like using this size for storing small things, powders, or home made instant oatmeal. Handy not to have to dig around in the corners ...
Canning Home Recipe
Posted by omasam
5 Comments
2ajsmamaUpdated If the beans are not pureed, and it's just a few beans and chunks of squash (half the jar is solids) in water or broth (half the jar) you could can it as malna said, but it might be more prudent to use the cubed winter squash (15 ...
Apricot Habanero/Jalapeno Jelly
Posted by ckknh(z5 NH)
5 Comments
CA Kate z9Updated I'm so glad you pulled this up, pollkat. It sounds really good, and I have lots of peppers this year. And, I do like anything Apricot.
Stacking empty new jars w/ lids & rings
Posted by matthias_lang
2 Comments
seysonn(8a WA/HZ 1)Updated Stacking at storage is No problem as opposed to stacking in transport. In static (no movement) condition you may stack them as high as you want as long is there is no risk if tipping over. Lets say 1 jar weighs 12 oz. If you stack...
dill pickles from cucumbers
Posted by bunky(z6 OH)
10 Comments
seysonn(8a WA/HZ 1)Updated I agree with Dave : TOO much vinegar ; too little salt. Other than that: That old recipe' is what I use to pickle (cukes, celery, green tomatoes, tomatillo) I have kept it unrefrigerated for about a year once. It just had a bit of...
canning spaghetti sauce with meat
Posted by Judy.1951
8 Comments
vic01(z4MN)Updated I canned spaghetti sauce with meat one year. That was the end for me. Now I make spaghetti sauce, no meat and cook my meat when I make spaghetti. It's so much easier and a lot less hassle. Sorry no technical info but just plain ma...
Mustard pickles - what to do about the Flour?
Posted by joyce86
5 Comments
digdirt2Updated As mentioned above, there is this one, and only this one, approved recipe that includes flour. It does not allow the use of corn starch. Cornstarch breaks down even worse than flour does. So your choices are 1) use this recipe as ...
Applesauce question
Posted by kerryv
4 Comments
kerryvUpdated Well I have to day the blueberry applesauce it turned into is fantastic :) gonna try strawberry applesauce today
Recipe Advice Needed
Posted by Cece77
9 Comments
psittacineUpdated In the Salsa recipe, wouldn't the use of 100% vinegar make it safe? Thought I'd read that here. Of course I am getting old and mixing things up sometimes.
applejuice left out
Posted by luvncannin
3 Comments
luvncanninUpdated It tastes fine. I will boil it and use it this week and can my next batch for the baby. I think I will get an extra frig for canning season, that would come in handy. I also realized last night my freezer was stuffed. I had planne...
Canning Problem
Posted by beeman_gardener(5)
9 Comments
annew21(7b NC)Updated One other tip: Make sure you screw on the bands tightly enough. Not so tight that the lids can't move at all, but tight enough to keep the lids in place. I had the same problem as you, and this turned out to be the problem.
pesto - adding ingredients
Posted by Molly Adams
2 Comments
elisa_z5Updated I don't add cheese (my cousins in Italy never do, that's where I learned to make it) My food processor recipe calls for: grind pignioli, then remove and put aside salt and garlic first (pulse) add basil and 1/2 olive oil (grind) a...
Too many rings!?
Posted by balloonflower(5b Denver CO)
16 Comments
myfamilysfarmUpdated I would be willing to pay the medium flat rate postage for as many as you can fit into the box. Or even the large flat rate. I'm going to have to buy regular mouth rings. I'm fine with wide mouth at this time.
Minimum vinegar for safe pickling/canning?
Posted by bkann(4)
1 Comment
dgkritch(Z8 OR)Updated 50% is considered the minimum that is safe. That said, there ARE tested recipes that use a little less. You can't just reduced the amount of vinegar at will either. Some foods require more (pickled garlic as an example). If the pi...
Nightmare on Tomatillo Street
Posted by McRose
1 Comment
digdirt2Updated Just throw them whole into ziploc bags and freeze them for now. Then work with them this winter. Pickled green with garlic and jalapeno slices is great on sandwiches. And Green Tomatillo Cornbread is always a hit. Dave
Canning pickled ginger?
Posted by missrumphius(5b)
2 Comments
missrumphius(5b)Updated Malna - Thanks. That's a bit embarrassing though, since the old post was also mine and I had completely forgotten it. I find young ginger fascinating but I'm never quite sure what to do with it. I think I will candy this. Elaina
Dried or fresh herbs in spaghetti sauce
Posted by Rose_NW_PA
5 Comments
digdirt2Updated Rose this is no personal attack. Sorry we aren't explaining it well enough. Try this. Dried herbs are very acidic pH. Fresh herbs are very alkaline (because of the water they contain). Doubling the amount used to get the flavor eq...
Smuckers low sugar strawberry preserves. Recipe?
Posted by dregae (IN, zone 6b)
4 Comments
2ajsmamaUpdated I like the Ball no-sugar but I haven't tried other brands. The "Classic" Ball and Surejel pectin require too much much sugar, you're right. But as Rose mentioned, the fruit is important - esp. if you're not adding tons o...
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