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9,414 Garden Web Discussions | Harvest & Canning

Dried Apricots
Posted by OldHippieMomma
4 Comments
OldHippieMommaUpdated Thanks for the help. I dried the second batch skin side down and they came out much better. I don't want to use sulphur so the skin is really dark but they still taste yummy.
Drying peppers
Posted by sue_ct(z6 CT)
5 Comments
sue_ct(z6 CT)Updated Thanks Dave, that may have been the post I saw. I guess I was hoping for more of an idea of how long this will take for various peppers. I am not going to bother if it means keeping the oven going for 2-3 days. If it several hours...
Problems with Pressure Canned Chili
Posted by LoriTLoriT
7 Comments
farmless_barn(8b)Updated @jill2761 why not can your own recipe? I'd bet that all of your chili ingredients can safely be canned......
Annie's Salsa Dried/Dehydrated Onion Subsitiute
Posted by farmgrl23
3 Comments
farmgrl23Updated I never thought of food processing them... That might work! I tried with the peppers but they are so wet and I really like nicely diced ones. Dave - Thank you for the conversion and for the suggestion of rehydrating them, I didnt ...
carol's multi-use tomato sauce
Posted by minuteb
6 Comments
minutebUpdated Thanks for the pointer. I made Katie's Roasted Tomato Garlic soup last year. It was very yummy. I plan to make more this year and hadn't thought about using it as a pasta sauce base... Clearly I need to get more creative... I revi...
How can you tell if a canning recipe has been approved?
Posted by TxMarti(8a DFW)
4 Comments
TxMarti(8a DFW)Updated I'll do that. Thanks Dave.
Crab-apple/chokesherry jelly separating in jars
Posted by Smokeye
3 Comments
digdirt2Updated Ok. So if I had boiled it longer then it might not have happened I suppose. Possibly but one never knows for sure with re-cooking jellies and especially so when adding more liquid. Pectin, in most any form except for Pomona, can b...
What to do with slightly too ripe plums
Posted by lilyd74 (5b sw MI)
1 Comment
AutherUpdated The plums will still make jam if you make them in to juice as soon as possible. I have made juice from over ripe plums, take out the seed and run them through a food mill and made jam and it was all right. But you must do it soon.
Ok, Oopsie Time
Posted by homemadecountrylife(Zone 8A CA)
4 Comments
homemadecountrylife(Zone 8A CA)Updated Thanks everyone, I am going to reprocess them like Digdirt said. Better to be safe then sorry, right?
freezing green beans
Posted by lindagail41(zone 7 GA)
18 Comments
pattypan(z6b CT)Updated rattlesnake pole beans are all i grow, no more nose on the ground looking for bush beans. i've found that pan fried frozen beans are superior to boiled ones. honey and mustard sounds good- i'll have to try that. someone at a weste...
Preserving apples for the first time!
Posted by Christina818(7- PNW)
5 Comments
Christina818(7- PNW)Updated Thank you Kim and Madonna. Apple pie jam sounds very good! I look it up. ~ Christina ~
pickling question
Posted by marycanner(7)
2 Comments
2ajsmamaUpdated What you would do is use 56% of the vinegar called for (assuming the recipe was written for 5%), then make up the rest of the total volume of liquid with water. So for example the recipe called for 2C of 5% vinegar and 2C of water...
thick applesauce
Posted by KSprairie
2 Comments
KSprairieUpdated Sounds good. Thank you for clarifying. I am sure my family will eat it right up anyway. So much for saving it for winter! We will continue to process more apples this fall, so I will be sure to make my next batches THINNER and add...
time between picking and canning green beans
Posted by KSprairie
8 Comments
KSprairieUpdated Thank you Dave. I'll start with some tomatoes. I would like to can some tomato sauce, pizza sauce, etc. so maybe I can graduate my way up the scale. For canning sauces, is it OK to use tomatoes you have frozen? My tomatoes are rip...
how do I safely experiment with recipes?
Posted by olbrota(5)
11 Comments
balloonflower(5b Denver CO)Updated With regards to the herbs, you would need to learn which ones dry and infuse flavors well, which ones change flavor, which ones intensify, and which ones lose flavor. Some of that info is out there, some is trial and error, and so...
Garlic clove size for Annies Salsa
Posted by crrand(z4 MN)
16 Comments
2ajsmamaUpdated Dave - do the hours you put in on this forum count as your MFP service ;-)? I'd spend a week in Maine if I could fulfill the service requirement here in CT and/or online. Though convincing DH to spend the $ (if it's anything like ...
The Good Stuff Cookbook by Helen Witty
Posted by 2ajsmama
2 Comments
2ajsmamaUpdated I think about half the recipes are from Fancy Pantry, some have been revised. I've made the Rummy Peach (as I call it, forget what she called it) from recipe posted here, knew Fancy Pantry was a recommended book. I'll try some of ...
Cowboy candy idea!
Posted by ahbee01(z5 OH)
1 Comment
digdirt2Updated Does sound tasty - if I have any brine left over will give it a try. Dave
Why do many people here recommend throwing away the jars?
Posted by wertach zone 7-B SC
6 Comments
dellrUpdated [I have old canning jars that my parents used and I'm sure some stuff spoiled in them. After Dad died I found some stuff that my Mom had canned 15 years earlier! Water bath I'm sure. I dumped them, put them in the dishwasher, boil...
How to dry green beans, before freezing
Posted by catherinet(5 IN)
6 Comments
pixie_louUpdated I have a ceiling fan over my kitchen island. Just lay a heavy bath towel, dump the wet/damp produce on, blot with another bath towel, then turn the fan on.
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