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9,414 Garden Web Discussions | Harvest & Canning
Preserving Color When Cooking Vegetables
Posted by Joeray(Z9 LA)
12 Comments
Cris VillanuevaUpdated While watching a Filipino cooking show on TV one midweek morning at the same time while washing dishes, I'm uncertain but I thought I overheard the Filipino chef suggested adding a teaspoon of baking soda while boiling /blanching ...
How to tell age of canning jars? and more...
Posted by skye_tx(7/WestTX)
36 Comments
annie1992Updated This may or may not help, but you will find pictures of the different logo styles on the jars and when those logo styles were used. The number on the bottom is, I think, the number of the mold used when the jar was made, and ther...
Are my beets OK?
Posted by weedlady(Central OH 6)
7 Comments
weedlady(Central OH 6)Updated Got back from our trip to the family Thanksgiving last night. It had rained and I had not yet gotten the plastic cover over the bed. Now I think I'll wait a couple of days and hope the pine straw dries out before I cover things so...
How to can garbanzo beans/chickpeas?
Posted by mrsjohnnyg
25 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated The jars that didn't seal prpbably did some siphoning during processing and in the process the rim of the jars got some food particles on them so they can't seal. You can either reprocess them within 24 hours after cleaning the r...
Storing Dehydrated Tomatoes...
Posted by j_dubyak
19 Comments
amber crestUpdated I live in Australia and will be buying a dehrydrator for Christmas I can hardly wait to be able to dry herbs and vegetables when I have plenty of them and be able to use these in the off season. I love the comments you guys have ...
Pepper Color Change
Posted by retsec
10 Comments
drmbearUpdated I make pepper vinegar just like my mom and grandad did for their whole lives. I believe this is what you are calling pepper sauce, which we use to splash onto greens and more, for a little pepper vinegar kick. I usually only gro...
pressure canning cranberry sauce ?
Posted by pattypan(z6b CT)
7 Comments
ironmike_usmc zone 6A CTUpdated Ahhhhhhhh.... Gotcha ;) Nice little deli right off of I-84 at exit 16. Great breakfast sandwiches
Dehydrated Apples
Posted by Judy
8 Comments
floral_uk z.8/9 SW UKUpdated Thanks for the impetus to try drying apples for the first time. They aren't a tradition here but the technique perfectly suits the small windfalls coming over the fence from next door's Golden Delicious. Not many people here have ...
Adjustments for Beef stew
Posted by charjo4
2 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated You can always reduce or leave out any low-acid ingredient (like the potatoes) as it only improves the safety (raises the acidity level and reduces the density) as long as the amounts of the other ingredients remains the same. The...
Peppers...can you digest them OK?
Posted by keepitlow(6)
15 Comments
drmbearUpdated I wonder if the peppers would be more digestible for someone that has difficulty with them after fermenting. For the first time this year I fermented green beans, sweet peppers, hot peppers, and green tomatoes. The sweet peppers...
Canning tomatoes - no lemon juice on hand
Posted by ediej1209(5 N Central OH)
14 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated <Ok, so if I canned tomatoes w only salt, can I re-can them, or are they wasted?> It is your choice. Some who are willing to take the risk just use them as is. If you want to abide by the guidelines and have no risk then the...
Alternatives to canning tomatoes?
Posted by Chris LaRoche
4 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated With no measured recipe it isn't worth the risk IMO. It is the specific, measured ratio of acid (lemon juice and vinegar) to the rest of the ingredients that makes it safe, that prevents any c. botulinum spores from reproducing a...
Seasoning meat before canning
Posted by charjo4
2 Comments
charjo4Updated Sounds reasonable. I too have had mixed results with pepper, the best being fresh ground. However you never know how old the pepper corns are at the store so on occasion I wind just using them whole in stocks and straining them ...
Pickle Crock Question
Posted by ibstitchin
11 Comments
protruckerUpdated That leaking/oozing didn't ruin my sauerkraut. It came out just fine. I just didn't like the way that the crock oozed liquid thru it.
Keep up the Good Work!
Posted by charjo4
charjo4I have found better advice here than in all books, sites and even the National Center for Home Food Preservation on how much solids to put in a jar. For instance dried beans. Instructions say fill jars with beans and cooking liquid...
Refrigerator Pickles - 2 months old
Posted by Judy
7 Comments
JudyUpdated Thanks Dave I'll research more. I love putting up my own food as a way to avoid unnecessary ingredients.
Canning Kidney Beans
Posted by calliope(6)
3 Comments
calliope(6)Updated Thank you Dave! That was my next question. I've canned Great Northern before exactly to directions and was very disappointed in how dry they ended up. I was going to use less bean/more water with these, but unsure of the ratio....
Canning frozen green beans possible?
Posted by dirtguy50 SW MO z6a(6a)
6 Comments
nancyjane_gardener(Zone 8ish North of San Francisco in the "real" wine country)Updated dirtyguy, I have some Debbie Meyer green bags that keep your veges fresh for at least a week or more. These help me to pick and save veges til I have enough to freeze. They're a bit pricey to start, but can be washed and re-used d...
Spiced tomato soup
Posted by kilguts(z5 IN.)
9 Comments
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)Updated <They can everything, even chocolate!> Yeah there are lots of sites on the web that say you can can anything. That doesn't mean they are correct or that it is safe to do. There are very specific approved and tested direction...
Hey Carol...
Posted by kayskats
17 Comments
springschelUpdated Thanks Dave! I knew I could count on you :)
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