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9,414 Garden Web Discussions | Harvest & Canning
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!
Salsa canning question
Posted by lana_lang
27 Comments
malna(NJ 5/6)Updated marycanner, Vinegar is fine to add. I find adding a little citric acid works even better. My jars come out squeaky clean. I live in an area called Limestone Ridge, so that annoying coffeepot and pipe-clogging mineral deposit is a ...
Overgrown Fennel
Posted by judydel
1 Comment
judydelUpdated Ok so I think I found a way to use some of the overgrown fennel. I minced it and simmered in veggie broth for a long time. It flavored the broth nicely and became tender. I'll use the flavored broth for making quinoa or rice.
Could these be processed to make them safe?
Posted by chickachee(3/MN)
3 Comments
digdirt2Updated Personal blogs are not generally known as a good source for canning instructions. Cooking is an art. Canning is science-based. Dave
Ripe Tomato Relish Recipe?
Posted by Auther
1 Comment
malna(NJ 5/6)Updated Depending on the taste you want, you could try a couple of different recipes. There is an Antipasto Relish from Ball's website. I make an Australian style tomato relish. I stated in that post it wasn't a USDA approved recipe, but ...
Peach Chutney
Posted by food_lover
3 Comments
food_loverUpdated What about the recipe below? I have canned the chutney made from this recipe before and it was delicious (from Gifts Cooks Love: Recipes for Giving [Sur la Table]). It does not come from one of the books that people in this group ...
Hot Sauce Recipe
Posted by jkduke22
2 Comments
digdirt2Updated Sounds like you are looking for what's called a flavored vinegar. Flavored vinegars are made by brining the hot peppers in vinegar in the fridge and over time the vinegar takes on the flavor of the peppers or whatever. It can then...
Cooking rack for pressure cooker?
Posted by jjblanche
1 Comment
digdirt2Updated I hope what you borrowed was a pressure canner rather than a pressure cooker? If not then freezing the beans is the only option. You can make a rack for the bottom of a pressure canner out of spare canning rings/bands laid in the ...
Mustard pickles
Posted by gardengalrn(5KS)
11 Comments
cme1(5a)Updated Thanks for the recipe, cannond! Dave, I have the Bernardin canning book, which I beleive is nearly identical to the Ball Book. My book has a mustard pickle recipe, but it calls for ClearGel instead of flour, and I have never seen ...
Anyone make wine?
Posted by JohnDeereGal
23 Comments
deadhead61Updated You need a Roma tomato strainer to juice your grapes,works wonders on grapes and tomatoes to extract the max juice,run the fruit through at least twice,finished products are a bowl of juice and a pile of seeds and skins.
canning lids
Posted by sunny43(Z 6 Pa.)
28 Comments
2ajsmamaUpdated I haven't used any with gray sealant since the ones I saw that came with jars had been used. But I've used the gold ones with fruit designs (forget if 1 or 2 lines) in the past few years with no problems, and the silver ones (with...
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