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9,414 Garden Web Discussions | Harvest & Canning
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
Subbing zukes for cukes?
Posted by lpinkmountain(5b/6a border PA)
1 Comment
digdirt2Updated Yeah you can sub them in any of the approved pickled or acidified recipes. Raw vs. roasted pepper is just a different taste issue. Your choice. Dave
spaces in my tomato sauce
Posted by minuteb
15 Comments
seysonn(8a WA/HZ 1)Updated I would rather add baking soda when I am using it. Adding baking sod to sauce is defeating the purpose of acidification for preserving and safety. I add a tiny bit of BS to my coffee pot to reduce acidity.
Quality and Freshness of Tomatoes for Salsa
Posted by julie_in_ontario
6 Comments
seysonn(8a WA/HZ 1)Updated Freshness, Quality (Subjective) though are desirable but that is not a health safety issue. As long as your tomatoes are blemish free, should be just fine for eating, salad, in cooking and jarring. Plus , why do we have certain pr...
Curing Sweet Potatoes
Posted by shayneca25(8)
8 Comments
wertach zone 7-B SCUpdated I've never tried putting them in a car. Doesn't a car get too hot? I didn't grow any this year but I bought some from a local farmer yesterday and they are fresh dug. I usually just stick them in my building in old milk crates to ...
Canning Asian Pears
Posted by tina_in_pdx
1 Comment
malna(NJ 5/6)Updated I had posted this on the Pear Recipe thread: From Oregon State University (SP 50-694 Preserving Asian Pears updated February 2013): All home-canned Asian pears must be acidified to prevent growth of the bacteria which cause botuli...
Refrigerator jalapeno slices
Posted by pqtex
4 Comments
digdirt2Updated No doubt the taste would be improved by simmering them in the brine but it isn't something you'd want to do everytime you added fresh peppers or they will turn to mush so you might as well skip it. Dave
Forgot to adjust for altitude
Posted by Bertiesgirl
6 Comments
BertiesgirlUpdated Thanks, everyone for your good advice. Looks like I'll be freezing some and trying to eat the rest very quickly! Thanks again for taking the time to help!
Pickle Crisp (Calcium Chloride) Questions
Posted by eddie1025
4 Comments
eddie1025Updated I bit the bullet and mixed the amount of calcium chloride I put in each jar (about 1/8 teaspoon) into a little bit of water about the volume of syrup in the jars. Blech! The calcium chloride is definitely what I'm tasting and it i...
NCHFP Spaghetti Sauce without Meat
Posted by scunningham(6)
21 Comments
digdirt2Updated I can't be sure what the issue is here so: I made this and used fresh herbs from my garden. Just used twice the amt. called for in the recipe because dried herbs are more concentrated. That's a no per the guidelines. If the recipe...
Backwoods Home Magazine canning recipe?
Posted by heavens123
7 Comments
heavens123Updated Yes, I think freezing would be preferable, but I have a very small freezer. I am dreaming of an upright but that won't happen just yet. Last year I did lemon with honey and it reconstituted into a wonderful lemonade all winter. I'...
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