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9,414 Garden Web Discussions | Harvest & Canning
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...
Processing low acid tomatoes
Posted by lpinkmountain(5b/6a border PA)
5 Comments
lpinkmountain(5b/6a border PA)Updated Oy vey, now I just found out yellow tomatoes don't have lycopene! But they do have more iron. They taste good and will be fun to use, especially in my fave "white chili." Here's a link to the article in Prevention magazi...
A ? about bacteria and jar lids
Posted by chuckyblue
1 Comment
2ajsmamaUpdated It's always safe to keep things in the fridge. You need to figure out why most of the pickles didn't seal though. I'm assuming it's not chipped rims, and now Ball says you don't need to put the lids in hot water before using, so m...
Villaware 200 strainer parts?
Posted by 2ajsmama
4 Comments
pattypan(z6b CT)Updated what is the standard size strainer for spaghetti sauce ? my food mill came with 3 and i use the middle size. the big one would let seeds thru. the middle one chops them up into tiny white comma shapes. can i get a hole size in mm....
Tomatoes 2013_Freezing, Fermenting, Drying
Posted by sidhartha0209(KY_6a)
59 Comments
sandrakassa(4)Updated is it okay to use tomatoes that have blossom end rot if you cut off the bad part and boil and freeze them for soup or sauces. Same question for cracked tomatoes. I really hate to throw out my whole crop but I will if I must. If it...
Uses for cherry tomatoes?
Posted by 2ajsmama
6 Comments
2ajsmamaUpdated Thanks - I don't care for them frozen and thrown in dishes - all skin, everything else just turns to water. Maybe dehydrating but I don't have the time or counterspace to pull out the dehydrator today and have 5 pints of SS100 tha...
Use Pickle Crisp with Mrs Wages Dill mix?
Posted by cme10ae(usa)
2 Comments
cme10ae(usa)Updated Great - thanks!
Fruitcake -- like it, hate it?
Posted by denninmi(8a)
48 Comments
medt123Updated Southern Supreme Fruitcake from Bear Creek, NC. Love it!! Order from their website.
Has anyone made Ellie Topp's Fire Roasted Pickled sweet peppers?
Posted by allyn12
3 Comments
allyn12Updated Thank you for the input! To the freezer it goes. I will have to try the other recipe. You folks rock!
Banana Ketchup Recipe?
Posted by moosemac(Z5 NH / Z3-4 ME)
11 Comments
malna(NJ 5/6)Updated We had a really good "ketchup" at a little hole-in-the-wall place to eat (I wouldn't even call it a restaurant) in Jamaica. One of the few highlights of the Cruise from He11. I wonder...maybe it was banana ketchup? I cou...
re-canning salsa
Posted by LisaEvs
2 Comments
digdirt2Updated Agree. Trying to reprocess this long after often carries unnecessary safety risks plus a very real decline in quality due to the double processing. Do as malna suggested - adjust as needed after opening the jar to serve. If you fe...
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