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9,414 Garden Web Discussions | Harvest & Canning
What to do with about 8 lbs of Black Krims?
Posted by 2ajsmama
3 Comments
2ajsmamaUpdated Oh but I love them fresh! Maybe the spread would work (might look like blackberry jam LOL and it will just be for me since DH won't eat anything he thinks is sweet, and kids don't like tomato on sandwiches). This time instead of 1...
Bruschetta in a jar questions!
Posted by ahbee01(z5 OH)
8 Comments
digdirt2Updated No problem. :) But yeah they often make changes in the recipes between the website and the book. The book often provides extra info they don't include on the website. Dave
Freezing Anaheims
Posted by CA Kate z9
5 Comments
CA Kate z9Updated I should have worn a mask, as well as gloves, to wash the skins off the jalepinos and habaneros. The fumes about got me! Now I have one large ziplock rolled-up in the freezer with a single layer of about 20 various types of hot pe...
soft pickles
Posted by zemmaj(z5 QC CAN)
2 Comments
digdirt2Updated That's the big advantage to growing your own whenever possible. Agree that an ice water soak is the best option. Adding some Pickle Crisp to the water will also help. B&B pickles are soft by nature so other than relishes it is...
Canning Potatoes
Posted by bruce_g
11 Comments
LaChap123Updated when I start the first batch in the canner, I can start the next batch of potatoes blanching, I keep a large oval roaster in the oven with hot water enough to cover half the jar standing, the oven on about 200-250 degrees I fill m...
pressure canning a water bath recipe
Posted by Caffie03
16 Comments
digdirt2Updated It keeps the pressure more constant than adjusting the heat continually...is that correct? Yes plus it is far more accurate than the gauge and it eliminates the need to have the gauge tested annually. With the weights you can just...
Help with my attempt to make hot sauce
Posted by brian6464(4a)
3 Comments
brian6464(4a)Updated Appreciate the info. Dave - Since I have 3 bottles of the Mango Pineapple, I will leave one fresh, freeze one and experiment with one. Whey you say not nearly enough liquid, are you suggesting anything in particular? Vinegar/Lime ...
Omitting horseradish from pickled peppers?
Posted by gator_9a
2 Comments
gator_9aUpdated Thanks, Malna! I'm sorry to hear of your horseradish trauma as a kid, but I'm glad to know that I could use prepared horseradish if I wanted to. Thanks also for letting me know that I can leave out the sugar!
Pickle relish
Posted by dinytcb
17 Comments
TxMarti(8a DFW)Updated btw, do you know how long this relish will last after opening?
What butane stove do you use?
Posted by TxMarti(8a DFW)
3 Comments
digdirt2Updated Yeah you can use one inside as long as you have a safe table or countertop to set it on. They sell all sorts of fire-resistant ceramic and/or slate pads for using. Dave
Peach Brandy
Posted by balloonflower(5b Denver CO)
2 Comments
balloonflower(5b Denver CO)Updated Thanks Dave! Plan was to start the brandy, then freeze some peaches to use for the jam in 6mo or so when the liqueur was ready. Ps--the propane stove you recommend was amazing on our weekend camping trip. Can't wait to use for out...
Pickle Plan- not enough cukes to make baby dills
Posted by aluckybear
2 Comments
dgkritch(Z8 OR)Updated You could make a big batch of brine and store it in the fridge. Heat enough to cover your one or two jars of cukes as needed. Just don't store the cukes in it, that way it doesn't become diluted. Deanna
Hot Pepper butter or mustard recipe questions
Posted by gardnpondr(Zone 8)
2 Comments
dgkritch(Z8 OR)Updated Just to add to what has already been posted, if you decide to use Clear Jel, make sure it's the "regular" and not "instant". BIG difference! I can see a use for a recipe like this IF I was inundated with pepper...
Another Peach Canning Question
Posted by happyhelper
3 Comments
dgkritch(Z8 OR)Updated They will sink back down once the water and sugars equalize. Sometimes this can take several days to weeks. Deanna
reprocessing question
Posted by lana_lang
4 Comments
digdirt2Updated You are using the "crushed" instructions, right? If so try cooking them first a bit longer and mash them more. The most common cause of the lid failures with crushed is the air left in the fruit. They swell and force jui...
Cook and peel beets today...can tomorrow?
Posted by sosusie
5 Comments
qbush(6, NE MA)Updated Dave thanks for THAT idea! The bacteria will have to go out the compost pile to find the beet skins though, I have to clean up the counter quick, or I end up with stained everything!
Roast or boil beets to freeze
Posted by qbush(6, NE MA)
2 Comments
qbush(6, NE MA)Updated Thanks Dave! We also eat them, but just now we have a good bit more that the three of us can eat with the beans, carrots, broccoli, cabbage, and cauliflower that are also hitting the table. I have pickled a bunch, and since I did ...
Canning Peaches
Posted by happyhelper
2 Comments
happyhelperUpdated Thanks Dave, I did find some ripe ones and processed them yesterday. Helen
Garlic
Posted by lizgross144(5a)
9 Comments
pattypan(z6b CT)Updated you can also pickle them and then freeze in oil, a different taste after sauteing. i have some dried also. many slices are the color of light honey, with tinges of golden brown, did i overdry?
Tip for freezing jars
Posted by judydel
2 Comments
kriswrite(zone 8)Updated Also, don't use jars with "shoulders." I've never had a jar that was straight up and down break.
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