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9,414 Garden Web Discussions | Harvest & Canning
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
A&W Red sauce
Posted by wolverine1012
6 Comments
tinabealsUpdated Yes, if I'm right they use to sell what they called sauce buns for people that didn't want the hot dog just the bun and sauce. I have been looking for that recipe for years.They had one in Kankakee,Il and one in Bourbonnais,Il. Th...
Lime Chipotle Sauce - canning it?
Posted by nancyofnc
4 Comments
2ajsmamaUpdated That makes sense. I have to freeze my cilantro early so I have it when I make my (your!) salsa.
Canning Parsnips
Posted by gardensewer
11 Comments
pattypan(z6b CT)Updated thanks again, annie. i hope i harvest enough to get a canner load.
mushy pickles...
Posted by DVTO2
1 Comment
christinadmdUpdated You need to add tannins from either berry leaves or oak leaves to keep them crunchy. If you don't have access to leaves you can try black tea. Good luck!
Can I fix jam that isn't sweet enough?
Posted by thenewby
13 Comments
Engr2048Updated I grew up in South Jersey back in the 50's and 60's where the state acquired its name Garden State. I'm addicted to blueberries, probably because Jersey grows and ships the majority of them in the USA (yes we lived in Maine for a ...
No 7 National Pressure canner
Posted by stargazer943(8bTX)
10 Comments
shannosUpdated I know this is an old post, but wanted to share for posterity. Some good info here, some not so much. I like these old canners and have my grandmother's and a couple more. Do yourselves a favor, don't waste your money on new gauge...
Are my peppers safe?
Posted by erdmanski1341
4 Comments
2ajsmamaUpdated Joy of Pickling first edition page 142 Whole Pickled Peppers uses 2C of vinegar and 2C of water, also tops each pint with 1 Tsbp olive oil but as I said I never felt comfortable with the oil. Refrigerator pickles don't need as muc...
Water bath advantages
Posted by HotHabaneroLady(7a Central MD)
1 Comment
morz8(Washington Coast Z8b)Updated Angie, it's a quality, not safety issue. You might find you didn't like the texture, softness found with pressure canning fruits. Maybe someone else could speak the to set of jams and spreads, I don't know what pressure canning mi...
Tomato Apple Chutney
Posted by KSprairie
2 Comments
KSprairieUpdated OK, thank you malna. Mine has cooked down to 1/2 the volume and mounds up on the spoon, but there is still liquid around the solids and some that rises to the top of before stirring. I think I am OK to start canning. I appreciate ...
Need help with Hot Pepper Sauce (peppers in vinegar)
Posted by moo_(EastTX)
7 Comments
vodkapepperUpdated Thanks for the great idea to store pepper sauce! I bought a cool sleek bottle of Ciroc and I am going to recycle the bottle and gift some of my smoking hot pepper sauce in it! It's such a creative spin on the concept! Thanks for t...
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