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9,414 Garden Web Discussions | Harvest & Canning
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...
Pepper and Eggplant in Oil - Preserving the Harvest
Posted by E(5b/6a)
4 Comments
E(5b/6a)Updated I was afraid that the recipe wasn't tested. I looked a little around the book, but couldn't find any kind of verification on the recipes. It does look pretty similar to the marinated mushrooms and the marinated peppers recipe. Bot...
Desperately Seeking Pear Recipes for Canning
Posted by cannond
31 Comments
2ajsmamaUpdated If you were canning AP slices in light syrup as you do pears, I might do it by adding to the jars just to make sure enough was in each jar, but you probably want to dip them in lemon juice or citric acid anyway as soon as you slic...
Fermenting Peppers
Posted by 73dave
2 Comments
73daveUpdated Thanks for your reply Dave ! Looking forward to trying my peppers in a week or two. Dave
How long do limas keep
Posted by 2ajsmama
3 Comments
2ajsmamaUpdated I picked more yesterday, shelled this AM. 2 were purple (not speckled) even though pod was green. These going to be OK to eat, or too tough? Save for seed or not dry enough?
What pressure canner would you recommend for a beginner?
Posted by CaraRose
10 Comments
balloonflower(5b Denver CO)Updated Back to the original question. I just started pressure canning this week with the Presto 23qt. Ordered the 3 piece weight (even though I am at high altitude and pretty much need the 15 only) and an extra rack for stacking along wi...
Prep tomatoes today, can tomorrow?
Posted by timbersmith(6A)
3 Comments
heavens123Updated Is the 24 hour recommended time a safety issue or a taste issue? I ended up with too many tomatoes and couldn't finish in one day..or two...or three. After 75 jars of finished product I had to take today off to rest. I still have ...
Food mills: do they reduce labor for salsa at all?
Posted by bananastand(4b)
18 Comments
pattypan(z6b CT)Updated from a foodmill newbie......my( NCHP recipe) spaghetti sauce ended up with lots of tiny white comma- shaped things after going thru a food mill. i used the middle screen. from what's leftover, it seems the seeds and most of the sk...
please recommend some good food scales
Posted by jeanwedding(6 ky)
15 Comments
patriccUpdated There is a shipload of kitchen scales designed for average home use including some very sleek ones such as Ozeri and Escali but with kitchen equipment, sleek does not always translate to good. For instance, the popular touch butto...
Pectin Boo Boo with fig preserves
Posted by wertach zone 7-B SC
3 Comments
lpinkmountain(5b/6a border PA)Updated As far as I recall, pectin's thickening abilities are not proportional. Sometimes I use the whole packet and STILL get runny jam!
Salsa screen other uses?
Posted by lpinkmountain(5b/6a border PA)
3 Comments
lpinkmountain(5b/6a border PA)Updated Eh, just peel and dice and mash in the pot if you want smoother texture. I think I'll pass. I may eventually get the one that de-seeds raspberries, but not this year, my window has passed. I have my apple peeler for the sauce I gu...
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