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9,414 Garden Web Discussions | Harvest & Canning
Anyone have a recipe for Lemonade Concentrate using Honey
Posted by heavens123
4 Comments
heavens123Updated I got lucky to day and found an entire case of grown in USA limes, 40 pounds, at a great price. An electric reamer will come in handy. It goes quite quickly if you put some music on and just keep going. Last year I made this recip...
"Canning for a New Generation" book
Posted by heavens123
4 Comments
heavens123Updated Great, thanks for all the info. I've done lots and lots of BWB canning, but always the basic same things, or just one ingredient items so am not able to look at a recipe and know if it's a variation on something else or not. I'll ...
Frozen Green Tomatoes on Vine
Posted by SpicingUpIdaho
4 Comments
klem1Updated I would prepare a few for emediate consumption so you know how they taste before preserving them. My experience has been that if frost kiils the vine,fruit taste's horrible. Never had any freeze before frost killed them.
Canned Three Bean Salad too crunchy
Posted by NadiaP(8)
3 Comments
2ajsmamaUpdated Malna - I thought the 24 hour rule was only for underprocessed/underacidified foods? If it was processed properly, then couldn't you reprocess it any time (though quality would suffer), just like you could remake a soft jelly?
End of Pole Beans??
Posted by basket1weaver(5)
1 Comment
shayneca25(8)Updated Hi, In short....Absolutely not...green beans will continue to produce until the first frost. I suspect there are two causes. Sun burn and nutrients. Lack of nutrients can cause them to ripen sooner before full development. The hea...
Sunflower Seeds
Posted by bookjunky4life(5 Central IL)
1 Comment
malna(NJ 5/6)Updated Here's a link to Oregon State's directions for drying and roasting sunflower, squash and pumpkin seeds. Here is a link that might be useful: OSU-Drying and Roasting Seeds
New canning jars came sealed
Posted by missrumphius(5b)
8 Comments
tracikUpdated I'm glad you asked this! I just had this happen to me on Friday on the way home with jars.
Kraut question #9999 :)
Posted by gardengalrn(5KS)
3 Comments
davsher(5)Updated where can I find BJ's method ?
Possible cause(s) of siphoning?
Posted by 2ajsmama
33 Comments
pattypan(z6b CT)Updated i love sharing ! you're talking about your own canned fish ? will you introduce me to your fisherman ? ;oP i worry about laying the lid upside down on the weight valve, so i'm quick to dry it and put it upside down on the canner- ...
Using Roasted Peppers in Salsa?
Posted by tvq1
4 Comments
psittacineUpdated If you have a kitchen scale, weigh it. So, raw, roasted and/or frozen, use the raw weight when you need it. Hope that is useful. Here is a link that might be useful: Weights and measurements of select foods
Marinated Bell Peppers in oil - is this safe?
Posted by nadjahs9
18 Comments
malna(NJ 5/6)Updated It's hard to describe, but the oil smooths the taste of the peppers. Sort of takes off that rough edge of "rawness", if that makes sense. Other types of peppers marinated in oil are popular in Italian neighborhoods on an...
Using Spices in Salsa Recipe? Smoked Paprika?
Posted by tvq1
2 Comments
tvq1Updated Thanks Deanna! Our recipe makes 7-8 pints, so I'll start with a teaspoon, taste and go from there.
making salsa from frozen tomatoes?
Posted by tracik
2 Comments
tracikUpdated They are cooked down to juice mostly. Not chunky. Oh well. I will know to make LOTS more next year!! Thanks
Canning stewing hens
Posted by angelacan
3 Comments
angelacanUpdated Thank you very much for those details! I appreciate it! There is a local organic chicken farm that we can get them from. They are obviously the least expensive option and I'd love to can meat without a lot of nasties in it:)
Split carrot uses
Posted by tanner27
1 Comment
theforgottenone1013(MI zone 5b/6a)Updated Taste one and find out. I would be surprised if they taste bad. Use them as you would other "regular" carrots. Rodney
Washingtonian tree
Posted by kav_123
1 Comment
bart1(6/7 Northern VA)Updated I think you're i the wrong forum. And you're laying on your side ;-)
shelling beans for storage
Posted by ristau5741(6)
3 Comments
ristau5741(6)Updated So why are my shelling bean have some yellow/orange coating on the beans, not like I can scrape it off or nothin', just on a handful or two came out of the pod like this:
Salsas and Relishes - How much liquid is needed to ensure safety?
Posted by julie_in_ontario
6 Comments
julie_in_ontarioUpdated Thanks so much, Malna. All of this is very helpful. Your suggestions about the Mexican Tomatillo Salsa from Small Batch sound like good ones. I didn't much care for the carrots in it so probably won't make it again but the tips yo...
liming vs salting
Posted by thatcompostguy
3 Comments
thatcompostguyUpdated Yes. Already did that. Just got a reply. I'm moving forward with pickle crisp per her suggestion. :-)
Beans- pressure or water bath this recipe?
Posted by tanner27
12 Comments
pattypan(z6b CT)Updated sorry, OP. sheila's right, and i did recently find a thread on canning tips: Generic Canning Tips & Tricks
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