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9,414 Garden Web Discussions | Harvest & Canning
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.
OK to BWB with cream of tartar in water?
Posted by 2ajsmama
2 Comments
2ajsmamaUpdated Thanks - I figured the acid wouldn't be a problem. I guess I should have asked if there was something the acid was taking off the inside of the canners that would be a problem - aluminum oxide? Would that be like alum and make the...
Canning split pea soup
Posted by connieconsumer
10 Comments
jenswrensUpdated Thanks! That makes perfect sense about the flavor. :-)
Recipe check please?
Posted by KSprairie
5 Comments
KSprairieUpdated Dave, thank you very much for your advice. I will use the BBB recipe and sub some hot peppers and maybe more sugar as per your suggestions and see how we like it. thanks!
Canning pickles
Posted by Carol180
1 Comment
digdirt2Updated Salt in anything except fermented foods is optional. It is for flavoring only. Assuming these were not fermented pickles and that you used an approved and safe recipe to begin with then yes, they are safe to eat. Dave
Wild Plums
Posted by KSprairie
5 Comments
KSprairieUpdated malna, thank you for the link. I may save that one and pull it out when the pears are ready. The plums still look good so I think i will pick some more and freeze them until I get more tomatoes and pears! thanks again.
Muscadine grapes
Posted by mellyofthesouth(9a FL)
2 Comments
mellyofthesouth(9a FL)Updated I have the special shorter grape spiral that they make for the Roma and used it on some wild grapes a couple of years ago. It worked fine.
Corn Salsa Recipe from 'Put 'Em Up'- safe?
Posted by grlsixx
15 Comments
2ajsmamaUpdated Mother Earth News just featured this recipe in their Home Canning Guide. I compared it to the NCHFP Corn Relish which used 5C of vinegar for 18.75C of low-acid veggies to make 9 pints. The salsa recipe uses 3C of vinegar for maybe...
Questions on large batches of jam
Posted by msfuzz
17 Comments
oliveoyl3Updated My dad taught me to use the 2 cup glass measuring cup & just eyeball the fullness of the jars. When I was canning on my own I bought the ball kit & learned how to use the funnel to keep the jar cleaner, but sure wish it wa...
free classes
Posted by scott123456(5)
4 Comments
2ajsmamaUpdated Not that they're free (or even cheap) but don't bother to take a class from any of the fancy kitchenware stores. They may be fine, but they may also be taught by chefs who don't know safe canning procedures (judging by some of the...
Pickled dill beans - Is this a problem?
Posted by judydel
5 Comments
judydelUpdated lol Phew I feel like I dodged a bullet for some reason!
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