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Food Preservation

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Food Preservation

How-To's on putting food aside: canning, freezing, drying, much more...

Location: North Carolina
Members: 435
Latest Activity: Mar 7

HOMEGROWN Discussions

Ball Platinum Wide Mouth 16 oz Jars 6 Replies

Started by Karin Bosela. Last reply by Joseph Antecki Jr Apr 21, 2013.

Build a Food Dehydrator 8 Replies

Started by Paul Lueders. Last reply by Matt Volz Nov 9, 2012.

I'm a newbie! 16 Replies

Started by Nicholas Linzenmeyer. Last reply by Gabriela Jun 29, 2012.

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Comment by Ro on February 22, 2010 at 12:19pm
Send them an e-mail at their customer service link. They should be able to help you out.
Comment by Rachel Hoff on February 22, 2010 at 11:43am
Ro, Thanks for sharing the link but I couldn't find it on their site.
Comment by Ro on February 22, 2010 at 11:20am
If you cannot find it in your local area, Ball has a new online store. The web address is: http://www.freshpreserving.com/
Comment by Rachel Hoff on February 22, 2010 at 11:15am
Torry, where do you find that? I've looked for it before and have never been able to find it.
Comment by Torry on February 22, 2010 at 8:34am
A tip for pickling: Ball Pickle Crisp (TM) or any of its variants is pretty much a must. It's basically calcium chloride, and keeps pickles crisp and firm. Just a 1/4 or 1/2 teaspoon is added to the top of jars. Especially with cucumber pickles, it's ideal to use.
Comment by Helen Heil on February 21, 2010 at 12:30pm
Amen Torry!...There is nothing like fresh! But since lots of us live in places where that's not really possible all year long, frozen or canned is the next best thing.
Comment by Stacey on February 21, 2010 at 11:36am
Thanks for the reply Torry. Glad to hear we didn't do anything wrong. I think the trade-off is certainly worth it! I love being able to have homegrown veggies in the middle of winter! The pickling actually turned out fabulous. We did mostly carrots and green beans and they are crunchy and delicious. We eat them a lot with fish my husband prepares from our local fish market.
Comment by Torry on February 21, 2010 at 11:24am
Nope, sounds typical Stacey. Preserving will never be the same as fresh, it's the trade-off for having homegrown veggies year-round.
Comment by Stacey on February 20, 2010 at 5:48pm
My husband and I did our first freezing and canning (pickling) this summer. We have defrosted our frozen green beans and carrots, but found them to be a bit soft and limp (still edible). I'm wondering if this is typical? We followed the instructions to blanch and cool for 2 minutes each, dried and sealed them with a food saver. Any ideas if something went wrong with our approach?
Comment by Deb Counts-Tabor on August 29, 2009 at 1:21pm
We don't eat a lot of jam at my house, so I have been finding other things to pickle/preserve. So far, it's been bread&butter pickles, tons of pints of dilly beans, new potatoes, stewed tomatoes, peppers both pickled and roasted, pints and pints of pickled peaches. Today will be tomato soup and more whole crushed tomatoes, as I'll be getting an extra 20 lbs from my CSA guy!
 

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