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9,414 Garden Web Discussions | Harvest & Canning
Forum for general dehydrating?
Posted by ellen_inmo(6)
3 Comments
Lars(Z11a, Sunset 24)Updated Here's a thread that may interest you. It is notable that the Harvest forum is with Gardening and the Cooking forum is in the Home division.
New pectin calculator instructions - juice in jam?
Posted by 2ajsmama
3 Comments
2ajsmamaUpdated Oh yeah, it set up quick/firm! But it also didn't taste like much. So I added another 3C of sugar and a cinnamon stick, put 8 jars in the canner, then added another couple of cups of blackberries I'd picked and another cup of suga...
147 bottles of tomatoes on the wall
Posted by matthias_lang
10 Comments
toolbelt68(7)Updated If one of those bottles should happen to fall, 146 bottles of tomatoes on the wall..... lol Have a great week end.... just trolling through..
Are my dilly beans safe?
Posted by shellbellfnp
5 Comments
2ajsmamaUpdated Up in the mountains? Maybe so. I think we'll be lucky to get another month here, we're expecting some cool nights starting next week, even though most of this week is going to be near 90 as a high. Very unusual - the past few week...
Seasonal Obsessional Disorder
Posted by missrumphius(5b)
9 Comments
pattypan(z6b CT)Updated how can anyone resist trying different flavors of all jams, it's so easy to put a teaspoon of one booze type per jar before filling. this year i took the used vanilla beans out of the home made vanilla and put them in the pot whil...
Canned tomatoes and headspace
Posted by redstar57
3 Comments
digdirt2Updated .I wonder if that could be causing issues with temperature fluctuation. Definitely. Causes boil over. Must have something so if no rack put a folded tea towel in the bottom of the pot for them to sit on. Dave
Ball zesty peach barbecue sauce question
Posted by iwannagoat2
2 Comments
iwannagoat2Updated Thank you very much canfan! So glad to hear it's still good. I didn't decrease the vinegar. It tastes amazing - used some on grilled chicken tonight.
Peaches in Syrup
Posted by melfield_wy(5b Wyoming)
4 Comments
balloonflower(5b Denver CO)Updated This year I did mostly hot pack, but a few raw pack at the end with the extra syrup. Did a medium syrup with about 1/4 honey to sugar--flavor came out wonderful! Worth the extra cost for honey.
Reusable lids
Posted by bookjunky4life(5 Central IL)
1 Comment
digdirt2Updated Used to have several discussions here about them but the only one that remains and hasn't fallen off the server is linked below. Since that discussion 2 years ago I have bought another dozen but I continue to only use them on high...
Peach Jam for Cold Morning - Orange?
Posted by 2ajsmama
11 Comments
pixie_louUpdated I just made this. Or I should say I made a variation of it - adapted to use powdered pectin. Used 1 cayenne pepper. OMG. This is amazing. The orange adds a nice subtle dimension to the peach and with just one pepper, it has a bit ...
frozen beets
Posted by hollyt78
2 Comments
digdirt2Updated Agree if you froze them before cooking them then rubbery beets results. But why freeze them if you are going to be using them soon anyway? Link below is the instructions for how to freeze beets. Also size at harvest can make them ...
Tomatoes & Salsa
Posted by oletimer
7 Comments
digdirt2Updated Yes it is safe it just doesn't have as long a shelf life and may darken more quickly. With the next batch don't drain so much. You can always drain off any excess liquid after opening the jars to eat but it is better to have more ...
Has anyone canned Bodacious corn?
Posted by gardenmom(z4 WA)
1 Comment
digdirt2Updated IME most any variety of corn will tan up somewhat over time when canned but you can eliminate much of the color change just by adding Fruit Fresh to the jars as we do. Just use per label directions. Otherwise, freeze it. Dave
Mrs. Wages dill pickle packet
Posted by kerryv
4 Comments
calliope(6)Updated If you want pickled jalapenos, just find safe directions for them and make them. I've pickled peppers and it's just as easy to make them from scratch as try to use a mix. Basically it's vinegar and peppers. I agree with Dave, dill...
Spinach Confusion!
Posted by progenito
8 Comments
jelleroUpdated when the plants are small i grab the largest leaves, a couple from each plant, just enough for dinner. same with lettuce, except for iceberg which i just began to pick today. i like salads with 5-6 strains. when it gets big and bi...
Can I safely do this?
Posted by farmgrl23
13 Comments
2ajsmamaUpdated I havr found older (or newer but not safe) canning books in our library and have mentioned to the librarian that they should be pulled but they haven't been. It is definitely "caveat emptor" (what's Latin for borrower?) ...
Persimmon canning recipes
Posted by lilymama
8 Comments
karen-henry(8)Updated I have lots of persimmons and lots of recipes for breads, jams and salsas that need to be refrigerated or frozen. However, I need recipes that will be shelf stable using the water bath method. Any jam*, jelly, salsa.or other recip...
which Ellie Topp book is your favorite?
Posted by KSprairie
5 Comments
KSprairieUpdated OK, that's good to know. I checked out Small Batch Preserving from the library and found a LOT of recipes I would like to try. I would like to get them all, but will have to pace myself. :)
Blueberry barbecue sauce?
Posted by lpinkmountain(5b/6a border PA)
12 Comments
lpinkmountain(5b/6a border PA)Updated Thanks for these recipes. I hope to try some this year but I'm not sure. I had a family serious health issue come up. But I'll try and save this thread at the very least. I may not even get any salsa put up if the weather stays so...
Canning cherry tomatoes
Posted by sue_ct(z6 CT)
3 Comments
lpinkmountain(5b/6a border PA)Updated I used them once, (for salsa I think) blanched and peeled. My hands got sore and raw from it. What was I thinking! Tasted pretty good though! I think I may have made chili sauce from them that year too, using a food mill to get ou...
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