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9,414 Garden Web Discussions | Harvest & Canning
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...
Ball snap-on lid plastic freezer cups
Posted by thatcompostguy
3 Comments
thatcompostguyUpdated I've considered those glues, but I'd kind of like to find something that's food safe since soup is the main thing that goes in them in the winter. I'm not paranoid, and I'd do it without food nearby until it were dry. Then it woul...
Salsa safety question
Posted by julie_in_ontario
7 Comments
lpinkmountain(5b/6a border PA)Updated Yes, I do think it is quite possible that the increase in density of the salsa created by draining it somewhat would be negligible to affect safety. But use your own judgement as to how fastidious you want to be. I routinely cook ...
Substituting sweet yellow/orange peppers for red.
Posted by allyn12
3 Comments
allyn12Updated Thank you both!
cowboy candy w/ pineapple - safe?
Posted by iwannagoat2
2 Comments
iwannagoat2Updated Thanks Dave!
Beach Plum Jam Recipe
Posted by mjocean
8 Comments
iwannagoat2Updated I wish I saw this post earlier! Picked 5 gal. bucket of beach plums this weekend and attempted to pit some to get 4 cups. It took forever! I was thinking a cherry pitter might work, but the plums are too small. The rest are relega...
Apple cooking liquid
Posted by annew21(7b NC)
4 Comments
farmgrl23Updated So, why do people like really loose apple sauce? I just heat mine with maybe an 1" of water on the bottom of a large pot then when they are soft I use an emmersion blender to mash some. I LOVE chunky applesauce, we eat it wit...
Mason Jars question
Posted by JHarts
1 Comment
2ajsmamaUpdated Classico jars say Mason too, they used to be able to use the RM lids and bands and I used them for BWBing. Also saved the lids after I had enough jars, good for storage after opening a jar of jam or jelly. But now they're making t...
Extra Brine
Posted by balloonflower(5b Denver CO)
2 Comments
balloonflower(5b Denver CO)Updated Thanks Dave! I couldn't think of any reason it would be unsafe, but wanted a double check. Thank you for all the great advice on this forum! Carrie
Canning cubed winter squash.
Posted by allyn12
4 Comments
allyn12Updated Thank you Dave. You are a treasure of information!
Leftover Salsa Juice?
Posted by tvq1
11 Comments
2ajsmamaUpdated OK, here's one that is a little closer with the garlic and low-acid veggies. It only uses 3 cloves of garlic for 10C of tomatoes but uses 5C of peppers, 5C of onions, AND 2.5C of chile peppers with 1.25C of vinegar (not even your ...
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