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9,414 Garden Web Discussions | Harvest & Canning
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 ...
Has anyone canned potatoes?
Posted by dillydee8930(6)
29 Comments
Pete254Updated I pressure canned potatoes for the first time yesterday. Used a 16 qt Presto pressure canner from Wal mart and wide mouth 1 qt ball brand jars. You need a boat load of hot water, and it takes two pots to blanche your potatoes if y...
Mango Habanero Hot Sauce
Posted by ironmike_usmc zone 6A CT
9 Comments
ironmike_usmc zone 6A CTUpdated That IS what I was looking for, more of a BBQ sauce (really thick). Sorry, I should've specified, or put that in the title of this post. I guess when I think of BBQ sauce, I automatically think "ketchup-based, molasses, brown...
Small Batch Preserving Caponata . . .
Posted by lpinkmountain(5b/6a border PA)
7 Comments
2ajsmamaUpdated "There currently are seven known types of Clostridium botulinum bacteria. These differ in such characteristics as proteolytic activity, tolerance to salt and reduced water activity, minimum growth temperature and heat resista...
Pepper Jam or Pepper jammed
Posted by txgator24
3 Comments
lpinkmountain(5b/6a border PA)Updated I know this, when I had one batch of overly watery pepper jam, I did use it as a glaze for meats, and also as a base for a stir fry sauce and salad dressings. It didn't work as an appetizer spooned over cream cheese like I wanted ...
Canning Green Beans
Posted by 2ajsmama
1 Comment
pattypan(z6b CT)Updated having just PC'ed my string beans i too am wondering about sizing them. mine were from pencil diameter to a little bigger than sharpie permanent marker diameter, but not a hi-liter pen. they were still too young to get strings. so...
Using the All American 921 to Water Bath Can
Posted by heavens123
4 Comments
SleekKittyUpdated I'm new here, but I recently looked up the question of double stacking. NCHFP actually says that you can double stack both in pressure canning as well as boiling water canning, if you use a rack in between layers. For boiling wate...
Green Beans: Pressure Can or Freeze?
Posted by gardengrl(Northern Virginia)
12 Comments
gardengrl(Northern Virginia)Updated LOL, I wasn't aware this was an annual discussion! :-) Thanks for the input everyone; I went with blanch/frozen. When we're ready to eat them, I usually cook them in water with a little salt until they reach the desired tenderness...
tomato sauce from cores & skins?
Posted by iwannagoat2
4 Comments
seysonn(8a WA/HZ 1)Updated The notion that tomato skin may harbor harmful bacteria, therefore it should be peeled , is none sense. we eat them with skin all the time. The aim of canning processes (Pressure or BWB) is to kill those bacteria (if any) and/or p...
What to do with 1 qt of ground cherries?
Posted by 2ajsmama
10 Comments
pixie_louUpdated I grew them a couple years ago. I ended up making a ground cherry sauce with them - kinda like applesauce. I packaged it in half pint jars. And then used it in place of applesauce in baking (oatmeal-applesauce muffins).
New Pressure Canner- weight spins, not rocks?
Posted by buckeyefan
14 Comments
pattypan(z6b CT)Updated when i bought my 16 qt. presto last month, i talked to a tech person at the company. she told me to fill the canner with 3 qt's of water, which fills it to the the lowest hash mark inside the canner, regardless of what jars i use....
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