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9,414 Garden Web Discussions | Harvest & Canning
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...
Necessary to add lemon juice when canning pear sauce?
Posted by elisa_z5
2 Comments
elisa_z5Updated Thanks so much, malna. And see what I mean -- hard to get a definitive answer, even from official sites? Good to learn that 4.6 is the cutoff. I'll take a look at the link -- thanks. Elisa
Generic Canning Tips & Tricks
Posted by balloonflower(5b Denver CO)
28 Comments
pattypan(z6b CT)Updated thank you malna, esp. for the info on using frozen tomatoes. pat
Cherry Pie Filling Recipe check
Posted by heavens123
4 Comments
heavens123Updated Thanks Malna. I really like having pie fillings ready to go so that I can mix up a cobble or something very quickly when needed. I'm glad to know I can reduce the honey and will do so and just do it to taste. I've never done cherr...
winter squash dried out - can still use?
Posted by potterhead2(z5b NY)
5 Comments
sewdorothyUpdated Yes, very tasty. I made squash soup with fresh squash, then added dehydrated squash. The chewy testure was satisfying and the taste was a lovely complement to fresh squash and peanut butter.
Canning Bananas + Older Canning Books
Posted by heavens123
10 Comments
heavens123Updated Thanks Carol, that's very interesting. I will definitely have to take a look at those recipes. It seems that the Linda Ziedrich recipe has less added acidity than the original honey recipe I found, so perhaps that recipe isn't so ...
Canning Thai Chili Sauce
Posted by awesley
15 Comments
digdirt2Updated The thing is, with all that garlic, how can you tell what the pH is? %%%%%%%%%%%%% pH of garlic is about 5.8. That is considered acidic NOT basic, Although low acidic. But still acidic. Anything with pH of under 7 is acidic to var...
Harvesting Rhubarb in the Fall - First Year
Posted by juheston
1 Comment
digdirt2Updated First you don't want to harvest ALL the stalks at any time. That is nutrients needed by the plant the following season. As the plant gets older ad larger you can harvest more stalks but this first year leave at least half until af...
Red & Orange sweet pepper overflow. help?
Posted by pandora(Z5 OH)
12 Comments
kudzu9Updated Cut them up in half and clean out the seeds, put on a roasting pan and char at 400F. Let them cool and put them in freezer bags and freeze until you need them.
Sauerkraut using bok choy?
Posted by 2ajsmama
4 Comments
seysonn(8a WA/HZ 1)Updated Napa has better flavor than Bok Choy, in my opinion. It has more of that "Mustard" taste to it. I find Bok Choy bland. But then we all have different taste buds.
Making and canning pasta sauce question
Posted by golddust
6 Comments
digdirt2Updated I too would like to know the source of the recipe. I can't imagine how anyone could claim it was safe for BWB canning. I'm sorry you had to learn such an expensive, wasteful lesson the hard way. Dave
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