Houzz Discussions
GardenWeb Discussions

9,414 Garden Web Discussions | Harvest & Canning
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...
Pickling Lime Questions
Posted by simplicitygardens(z8 pacific N.W.)
12 Comments
armendavtianUpdated Anybody knows how to do walnut preserve(jam) and Citron with pickling lime?
Room temperature for fermenting pickles?
Posted by pbsjones(Sunset 14/USDA 9)
2 Comments
pbsjones(Sunset 14/USDA 9)Updated Thanks, Dave! I've started just a small batch, and you can bet that I'm keeping an eye on it. No cool place in this house (it was 93 in the kitchen a couple of weeks ago), although I was thinking of commandeering my daughter's min...
cyanide issues in fruit pits?
Posted by pnbrown
4 Comments
glib(5.5)Updated Yes. Peaches are the worst, but even for them you can eat a few raw pits (they are very similar to almonds in shape and taste) with impunity.
Clingstone peaches
Posted by Siobhan101(7)
3 Comments
nancyofncUpdated Beauty is in the eye of the beholder, unless you are a taster so then it makes no diff for the look of them! Clingstones have a much better flavor so why are you concerned about beauty and "perfect" slices? You are bless...
Canning Police
Posted by mellyofthesouth(9a FL)
37 Comments
nancyofncUpdated As y'all may know by now that I sell my canned goods at the local Farmers Market. Mostly jam, jelly, dried and pickled fruits and veggies (and I also have a gluten free bakery). The FDA does not allow anyone in the US to sell pres...
Mrs. wages. where to find best prices
Posted by c_eeg
2 Comments
malna(NJ 5/6)Updated You can also check at your local True Value or Ace Hardware stores (if you have them). My hardware store carries lots of canning supplies - if they are out of something or don't carry it in that particular store but the warehouse ...
How to kill botulism spores?
Posted by love2troll
27 Comments
digdirt2Updated So all you have to do is reheat any canned food (bring to boiling temp) for 10 minutes or so, just to be on the safe side. Or you can just do it right way in the first place and then you don't have to worry about it. Not to mentio...
Chili's for Roasted Tomato Salsa
Posted by tishtoshnm Zone 6/NM
11 Comments
malna(NJ 5/6)Updated I don't know if this will help, but I do have dried guajillo peppers. 12 of them weighed 2.45 ounces. The small arbols I have are in a 2-1/4 ounce package and there was probably 50-60 in there. Penzey's has great customer service....
OT, cutting up jalapeno peppers
Posted by TxMarti(8a DFW)
8 Comments
drmbearUpdated My hands are tough enough that I could cut up a bucket of hot peppers without burning, though I can feel it. That's not really the problem. Even if I could (and have, so experienced), I like to be able to touch other parts of my b...
Limed cantaloupe pickles
Posted by 2ajsmama
1 Comment
2ajsmamaUpdated Never mind - I found it in the 1st edition!
5 15 25 35 45 55 65 75 85 95 105 115 125 135 145 155 165 175 185 195 205 215 225 235 245