Houzz Discussions
GardenWeb Discussions

9,414 Garden Web Discussions | Harvest & Canning
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...
Using a pressure canner as a water bath canner?
Posted by kriswrite(zone 8)
14 Comments
NilaJones(7b)Updated I'm annoyed with myself today, because, when I moved into the current house and was getting rid of everything possible, I tossed my BWB pot, I figured I would just use the PC. I wasn't really canning anything then anyway. For the ...
Question for GrainLady
Posted by skeip
2 Comments
skeipUpdated Thanks Malna, will do! Steve
new to canning tomatoes
Posted by possumjo
27 Comments
huntnladyUpdated Thank you Dave, but i was unable to view the email. It came with my text quoted and the rest at two attachments. I downloaded them but they didn't open.
Dried minced onion?
Posted by iwannagoat2
1 Comment
malna(NJ 5/6)Updated Sure, you can add dried onion with no problem.
Can lime juice be subsituted for Lemon juice
Posted by cjzimmer
2 Comments
2ajsmamaUpdated Make sure to mark those jars, use them in Tex-Mex dishes ;-)
Tomatoes Romas verses Regular when canning
Posted by cjzimmer
4 Comments
cjzimmerUpdated Thanks for the help. I tried 4 different sauce recipes to see what my kids liked best and some specifically said romas others specifically called for an amount of romas and an amount of regular so then I wasn't sure if I could swa...
Are these safe Canning Recipes?
Posted by cjzimmer
14 Comments
cjzimmerUpdated Maina, thanks for posting those conversions for me that helped a lot. So I made the NCHFP, sauce (I figured if that was a hit I could go to my sister's house and can there), I made the multi-use sauce, the Chunky Basil pasta sauce...
Green Pepper glut
Posted by berrybusy
5 Comments
pattypan(z6b CT)Updated i'm about to PC bell and frying peppers. DH likes a little zing, but my one habanero plant has just 2" peppers- it got a late start. it's my 1 hot pepper. we don't eat them, but my boss does. so i thought of putting a quarter...
Can jars seal in fridge?
Posted by Loreli
4 Comments
2ajsmamaUpdated It might be prudent to also pop the seal if it does seal in the fridge since there are some strains of botulism that can survive refrigerator temperatures (38 degrees and higher). But all of them require a low-oxygen environment, ...
Can I omit ALL the peppers? Want only tomato & onion
Posted by jenswrens
3 Comments
2ajsmamaUpdated Well, I'm going to go out on a limb here. I know Dave would disagree, but I think you may be able to sub onions for peppers in the Spaghetti Sauce recipe. I know when NCHFP did their salsa acidification study they found that full ...
5 15 25 35 45 55 65 75 85 95 105 115 125 135 145 155 165 175 185 195 205 215 225 235 245