Q and A: making ketchup, peach trees, and bread and butter pickles
Making ketchup
In your book, "Growing and Canning Your Own Food," the Ketchup recipe on page 114 calls for 1 gallon chopped, peeled and cored tomatoes. I can not find out anywhere how many tomatoes...
Q and A: whiteflies and filling the canner
Whiteflies
I have just started gardening with my grandson. He has 5 pumpkin plants and I planted 6 Hopi squash. Each group are in their own 100 sq ft growbox. Our summer has been brutal...
Will’s been gone a week but harvest continues
It's hard to believe that Will's been gone a week; it sure left a hollow spot around here! But I'm still hard at it, canning up the food we picked. The tomatoes especially, were...
Q and A: canning caramel and chocolate sauce, planting corn, and yields for canning...
Canning caramel and chocolate sauce
I have easy and delicious recipes for Caramel Sauce and Chocolate Sauce that I'd like to can for Christmas gifts. Both have cream, butter, and vanilla; the caramel has brown...
Q and A: Processing elderberries and Dry ice storage
Processing elderberries
I saw in Issue #102 a question about "green sticky residue" left by processing elderberries and how to remove it. This is the resin of the plant. We thought we were going to...