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9,414 Garden Web Discussions | Harvest & Canning
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!
Floating fruit - solution?
Posted by cme1(5a)
1 Comment
malna(NJ 5/6)Updated I usually use the "French Plunge" method (recommended by Carol (readinglady), Melly and Annie among others) and that has solved my personal floating fruit problem. Here's part of my post from an old Strawberry Rhubarb ja...
Ball Blue Book Chili Sauce
Posted by ellen_inmo(6)
25 Comments
2ajsmamaUpdated I figured as much. It's a small amount, unless you're dumping the whole 3/4C of mix into the preserving pot, but why use if you don't need to? I've never had a problem with my salt or garlic powder caking in this house. I'm assumi...
Fermented dills not fermenting?
Posted by cme1(5a)
4 Comments
cme1(5a)Updated Thanks to you both - I'll try to calm down ;)
canning
Posted by Bettylcb
3 Comments
dgkritch(Z8 OR)Updated No way I'd can that! It freezes beautifully. Deanna
About to Pick a Peck of Pickled Peppers
Posted by HotHabaneroLady(7a Central MD)
2 Comments
HotHabaneroLady(7a Central MD)Updated Thank you! I noticed that the pickled pepper recipe from Colorado State did not call for blistering the skin, so I assume it must be an optional step. In other respects, it is very much like the USDA recipe. I also noticed that th...
'nother dumb question - canteloupe jam or jelly?
Posted by ediej1209(5 N Central OH)
12 Comments
2ajsmamaUpdated Does anybody have Linda Z's recipe for pickled cantaloupe? It is supposedly in the 2nd edition of Joy of Pickling and I have the 1st. It calls for liming the melon cubes/balls. That's all I know.
Really Messed Up My Pickle Brine
Posted by jim6918
5 Comments
2ajsmamaUpdated You mis-read the NCHFP recipe. The 2 gal of water (and 3/4C of salt) is for soaking the cukes in to dehydrate them a little before pickling (draw some water out and they'll soak up more of the vinegar solution later). The brine re...
True Lemon Product
Posted by cannond
4 Comments
digdirt2Updated I was addressing it from the safety aspect. If you are using it primarily for flavoring then like malna I sure wouldn't see it as any problem. As for the soy, as malna said they make it clear on their website that it is no longer ...
Beans
Posted by gardengalrn(5KS)
3 Comments
naturegirl_2007 5B SW Michigan(5B SW Michigan)Updated Most pole bean varieties will continue to produce pods throughout the growing season if you pick regularly. Since yours are maturing you would need to pick off ALL the large beans, and then the vines are likely to resume flowering...
Pickling
Posted by StewartMichael
31 Comments
2ajsmamaUpdated Check the Joy of Pickling - I believe Really Quick Dills is a small batch - smaller than NCHFP recipes anyway. And there's always Small Batch Preserving by Ellie Topp. Marisa McClellan of Food in Jars just came out with a book cal...
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