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9,414 Garden Web Discussions | Harvest & Canning
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....
Canning Salsa. Disaster?
Posted by StartingFresh123
7 Comments
lpinkmountain(5b/6a border PA)Updated Actually you can process salsa in a regular pressure canner, but you have to do it for the longest time for the least acidic vegetable, which in the case of salsa is the peppers. I did it once (pressure canned for 45 min. as per t...
nchfp bbq sauce recipe -- too much sauce, safety issue?
Posted by SleekKitty
2 Comments
SleekKittyUpdated Thank you, Dave. I really appreciate your response!
So I'm and idiot and forgot my jam in the canner
Posted by TylirM
3 Comments
balloonflower(5b Denver CO)Updated Like Nila, I'll wait for someone with more knowledge to speak to the safety issue. Might I suggest though that you get a timer which continues to alarm until it is turned off? My microwave timer goes for several minutes, and I als...
Paper freezer boxes & twist tie bags
Posted by Sharon2665
5 Comments
Patsy147Updated Sharon 2665... Would you be interested in selling a few of the freezer boxes? My Mom and I canned vegetables in them when I was a young girl. I would love the opportunity of showing my children and grandchildren.
NCHFP bbq sause question
Posted by gagger
5 Comments
SleekKittyUpdated Hello, I am a new member, although I've been lurking for a while. I joined specifically to ask this question⦠I know that this is an old thread, but I am hoping someone who has made the NCHFP BBQ Sauce recipe can comment. I ma...
ISO recipe for Chow Chow (Canada -style)
Posted by iwannagoat2
2 Comments
iwannagoat2Updated Dave, thanks so much! Great news that I can "can" that recipe. Never thought to look up green tomato relish!
Pureeing tomatoes, canning salsa
Posted by scwasil
6 Comments
lpinkmountain(5b/6a border PA)Updated I make Ball Chili sauce all the time, for enchiladas. To me it tastes just like salsa.
Ball Pickling webcast today
Posted by 2ajsmama
1 Comment
2ajsmamaUpdated They didn't have as many technical difficulties this time. It's on the website for future viewing.
Canning Mole Sauce
Posted by Alliegator(z5 UT)
1 Comment
digdirt2Updated Since there are probably 20 different kinds of mole sauce and likely 50 different recipes for 10 of those types, it would depend entirely on the specific recipe used. Many of the recipes contain what are restricted or even prohibi...
Go-To Food Preservation Websites and Best Setups
Posted by Baby G (Z10, Sunset 20, SoCal-LA, 150-550 Chl Hrs)(10)
2 Comments
lpinkmountain(5b/6a border PA)Updated I just found out Ball also has a lot of their recipes on their Web site, http://www.freshpreserving.com/. Also, I like the "Pick Your Own" Web site. It has some preserving info. on it but the main point is to find out pl...
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