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9,414 Garden Web Discussions | Harvest & Canning
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'...
Canning jalapenos
Posted by shermthewerm(8 PNW)
11 Comments
2ajsmamaUpdated That video was misleading - he kept calling the pressure canner a pressure cooker, he canned cabbage (? I couldn't find a recipe on NCHFP for that), he mentioned green beans and not dealing with a "jiggler" when discussi...
Victorio question
Posted by 2ajsmama
19 Comments
2ajsmamaUpdated I told DS that there was a motor you could get for it, but I'm afraid I'd leave the motor running while the hopper was empty and the manual says not to turn the crank w/o food in the hopper so that would probably not be a good thi...
Where's Carol (readinglady)?
Posted by 2ajsmama
7 Comments
2ajsmamaUpdated Do you have boxes for all the canned goods? Start hitting the liquor stores! Hmm, is there a small grocery or butcher in town who might lend you a refrigerated truck?
Tomato canning questions
Posted by HotHabaneroLady(7a Central MD)
18 Comments
petesapie5(5)Updated Hello everyone, I was just given quite a few orange tomatoes (don't know the exact name for them) from someone I know. My wife started canning them this evening but she is finding that the tomatoes are very "runny" and s...
Siphoning again! What am I doing wrong?
Posted by 2ajsmama
6 Comments
2ajsmamaUpdated I don't know anyone with gas - I bought a camp stove earlier this summer and haven't taken it out of the box yet. I'm pretty sure the siphoning this time was from taking the lid off too soon. But I'll try setting the heat a little...
what to do with sour grapes :)
Posted by kriswrite(zone 8)
1 Comment
theforgottenone1013(MI zone 5b/6a)Updated I've used the NCFHP recipe below to make grape jelly with wild grapes (which are around pea-sized, bluish-purple, and tart) and the jelly is pretty good. Rodney Here is a link that might be useful: Making Jelly without Added Pecti...
canned apple butter mold in the jar
Posted by Grow_Wizzard
4 Comments
malna(NJ 5/6)Updated It *probably* darkened from a little too much headspace in the jar, so the apples oxidized (just like they get brown when cut and left out on the counter). If you don't detect any mold and it smells fine, it's safe to eat.
Watermelon Rind Pickle Mishap - Advice Please
Posted by eddie1025
6 Comments
thatcompostguyUpdated The recipes in the Joy of Pickling call for the lemon slices to be in the spice bag and removed with them.
Purple Hulls Freezing vs Canning
Posted by shayneca25(8)
1 Comment
laceyvail(6A, WV)Updated Freeze them. Peas freeze very well.
Mirro 22-quart Pressure Canner help!
Posted by michca3
42 Comments
TheAkDutchessUpdated New to this site, but I had similar problems with a Mirro Canner 12 qt. and realized that there was a little threaded ring that needed to be shoved into the weighted part before anything happened like rocking, dancing, jiggling, t...
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