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RE: Vine on Arbor in Mt Dora (Follow-Up #3)

posted by: smrtyplnts on 07.08.2006 at 02:04 pm in Florida Gardening Forum

It is a Sky Vine. I live in Eustis, saw that one, and had to have one. Planted it on the front gate. It did not like the gate and grew up the power pole. Progress Energy came to the door and asked me to cut it down. It was growing in the transformer!! It does not die. It grows really, really, fast!! IT DOES NOT DIE Boy is it ever a beautiful vine!!


clipped on: 07.09.2006 at 01:55 pm    last updated on: 07.09.2006 at 01:56 pm

RE: Newspaper pots (Follow-Up #6)

posted by: Eric_in_Japan on 03.11.2005 at 07:19 pm in Frugal Gardening Forum

I developed my own method of making newspaper pots that doesn't need tape, staples, or glue. I make five or ten a night during winter, sitting by the stove and watching old movies on TV.

Eric in Japan

Here is a link that might be useful: newspaper origami pots


clipped on: 06.26.2006 at 09:41 pm    last updated on: 06.26.2006 at 09:41 pm

RE: Pickled Green Beans (Follow-Up #2)

posted by: annie1992 on 06.07.2006 at 09:47 pm in Harvest Forum

Thank you, Robin, for posting that recipe. It's a nice basic recipe and I add different seasonings as it strikes me, never the same twice, LOL

I also made the Lemon Rosemary pickled beans from the Food Network last year, but I subbed dried rosemary for the fresh. I think I added too much rosemary, it was pretty strong, but the recipe was good, IMO.

Lemon-Rosemary Pickled Green Beans:
2 pounds green beans
4 sprigs fresh rosemary
4 cloves garlic, peeled
4 (3-inch) strips lemon peel
2 1/2 cups water
2 1/2 cups white wine vinegar
3 tablespoons pickling salt
2 tablespoons sugar

Sterilize 4 pint-sized jars and their lids according to the manufacturer's instructions.

Evenly trim the ends of the green beans to fit the jars. Divide and pack the green beans, rosemary, garlic, and lemon peels among the jars.

Bring a large pot or canner of water to a boil.

In a medium pot, combine the water, vinegar, salt, and sugar and bring to a boil. Simmer for 2 minutes, stirring to dissolve the sugar and salt. Ladle the hot mixture into the jars, leaving a 1/2-inch headspace. Wipe the rims with a clean cloth, affix the lids and seals, and seal tightly. Process the jars in the hot water bath for 15 minutes. Carefully remove with tongs and set aside to cool. Let sit in a cool, dark place for at least 3 weeks before opening.

Yield: 4 pints

(Emerils Recipe)



clipped on: 06.26.2006 at 01:24 pm    last updated on: 06.26.2006 at 01:24 pm

RE: Pickled Green Beans (Follow-Up #1)

posted by: robinkateb on 06.07.2006 at 08:31 pm in Harvest Forum

LOL!! Several years ago when I first decided to make these I copied and saved all the posted recipes. hear you go...

  2 pounds green beans
2 1/2 cups vinegar
2 1/2 cups water
1/4 cup canning salt
4 cloves garlic
4 cloves dill
1 tsp red pepper flakes (optional)
  Trim ends of green beans.  Combine vinegar, water and salt in a large saucepot.  Bring to a boil.  Pack beans lengthwise (I stand them up) into hot jars, leaving 1/4 inch headspace.  .  Add 1/2 tsp pepper flakes, 1 clove garlic and 1 head dill into each pint jar.  Ladle hot liquid over beans, leaving 1/4 inch headspace.  Remove any bubbles, adjust caps, process pints and quarts 10 minutes in a boiling water canner.
4 pints or 2 quarts

David 52
stuff qt jar with beans (french fillet beans are the best, but unless I can recruit others to help me pick and stuff jars, I find over the years I migrate to larger, flat beans). Then fill full of dill, black pepper corns, and french tarragon, throwing in a dried hot pepper every now and then. We then add a teaspoon of salt and then fill the jars up with a 1/2 water and white wine vinegar boiling solution.

1 tsp. cayenne pepper
4 cloves garlic
4 heads dill
2 1/2 cups water
2 1/2 cups vinegar (white)
1/4 cup salt (table salt)
Pack beans, lengthwise, into hot Ball jars, leaving 1/4 inch head space. To each pint, add 1/4 tsp cayenne pepper, 1 clove garlic (I crush garlic with a spoon) and 1 head dill. Combine remaining ingrediens and bring to boiling. Pour, boiling hot, over beans, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Yield: about 4 pints.
I usually get 6 pints out of this recipe, just add 2 garlic and 2 more dill.
You can double this recipe with same results.

Beans Oriental

(From Storey Publishing Bulletin A91: Favorite Pickles & Relishes)

8 cups green beans (2 lbs.)
4 cups white vinegar
1 cup water
2 Tbs. Soy sauce
2 Tbs. Cooking sherry [I suppose mirin]
1.5 cups sugar
1 Tbs. Ground ginger or shredded ginger root
0.5 Ts. Cayenne pepper
4 bay leaves
4 cloves garlic

Wash bean and cut into 4-inch pieces. Combine vinegar, water, soy sauce, sherry, sugar, ginger, and cayenne in a medium sized saucepan. Bring to a boil. Place 1 bay leaf and 1 garlic clove in each clean hot pint jar. Pack tightly with beans. Cover with hot syrup, leaving 1/4 inch headspace and seal. Process in a BWB for 10 minutes.
Yield: 4 pints


clipped on: 06.26.2006 at 01:22 pm    last updated on: 06.26.2006 at 01:23 pm

RE: Toma Verde - Tomatillos (Follow-Up #2)

posted by: mellyofthesouth on 06.09.2006 at 02:33 am in Harvest Forum

I LOVE tomatillo salsa! Here is a recipe.

Here is a link that might be useful: tomatillo salso


clipped on: 06.26.2006 at 01:21 pm    last updated on: 06.26.2006 at 01:21 pm

RE: Who has the best pickle recipe? (Follow-Up #3)

posted by: linda_lou on 05.08.2006 at 11:29 am in Harvest Forum

These turn out perfectly for me every time. I actually prefer dried dill weed to fresh, but my husband likes the fresh dill. I have used dried dill seed and thought they were good. I used 2 tsp. dried dill weed or dill seed in place of the fresh dill. If you like a stronger dill flavor, then use 1 T. dried instead.
Kosher Dill (Heinz Recipe)

4 lbs pickling cukes
14 cloves garlic, peeled & split
1/4 cup salt
3 cups distilled or apple cider vinegar 5% acidity
3 cups water
12-14 sprigs fresh dill weed
28 peppercorns

Wash cucumbers; cut in half lengthwise. Combine garlic and next 3 ingredients; heat to boiling. Remove garlic and place 4 halves into each clean jar, then pack cucumbers, adding 2 sprigs of dill and 4 peppercorns. Pour hot vinegar solution over cucumbers to within 1/2 inch of top. Immediately adjust covers as jar manufacturer directs. Process 10 minutes in BWB. Makes 6-7 pints.


clipped on: 06.17.2006 at 07:38 am    last updated on: 06.17.2006 at 07:38 am

RE: how do I save seeds effectively? (Follow-Up #14)

posted by: hoosiercherokee on 06.16.2006 at 10:35 am in Growing Tomatoes Forum

Why make everything so dang complicated??? Coffee filters coffee schmilters. Extra cups, double dippin', post rinse rinsing ... what the heck is all that about ...

Use a strainer with a handle, some 8-inch paper plates, and a Sharpie pen. Get a strainer that's about the same diameter or smaller than the 8-inch paper plate ... the kind of paper plate that costs about a penny apiece at the dollar store. Use your coffee filters for brewing coffee or tea.

Process the seeds as you will. Personally, I prefer a good fermenting followed by a cold water and Clorox rinse. I got enough exotic foliage disorders from poorly processed seeds from far-away trades this year. I ain't goin' to forward them on to someone else.

After rinsing the seeds in a mild Clorox solution, dump them out into your strainer, overturn the strainer quickly and rap (knock) it firmly down onto the paper plate, the one that's setting flat on your work surface and marked with a Sharpie as to variety. This will deposit darn near every seed onto the paper plate. Now ain't that simple? No waitin' for a cup full of water to seep thru a coffee filter.

Spread the seeds around with your fingers. Put the paper plate in a warm, dry place for a couple of weeks, then transfer the thoroughly dried seeds to storage containers.



clipped on: 06.16.2006 at 09:45 pm    last updated on: 06.16.2006 at 09:46 pm

RE: Tomato sauce recipe please (Follow-Up #1)

posted by: trudi_d on 06.14.2006 at 10:23 pm in Growing Tomatoes Forum

I like this one--it's very easy ;-)
The Chef Suggests....

Fresh Tomato Pasta


1 cup seeded and diced ripe tomato
2 TBLS minced sweet onion
1 clove garlic, mashed
1/4 cup fresh basil or parsley leaves, thinly sliced
1/4 tsp dried marjoram
1 TBLS Olive Oil
Dash of salt
Dash of cracked pepper
4 cups hot cooked pasta
Grated Cheese

Directions :

Prepare vegetables. Combine tomato, onion, herbs, olive oil, and salt and pepper in large size bowl. Add hot pasta and toss to combine. Sprinkle with Cheese.


4 Appetizer portions or
2 Dinner portions or
1 Very Hungry Person


clipped on: 06.15.2006 at 06:55 am    last updated on: 06.15.2006 at 06:55 am

RE: How do you get sweet winter squash? (Follow-Up #3)

posted by: lakedallasmary on 06.08.2006 at 01:03 pm in Vegetable Gardening Forum

1. look for a variety that describes itself as very sweet in the seed catalog

2. let them mature on the vine as long as possible. I read that winter squash can not overrippen, although you have to cover or pick them early when frost comes. Cover the whole plant not just the pumpkin/squash. They are ripe when the stem shrivels and drys up. Also the shell can not be pearced with a finer nail. I do not like this test as I feel it harms the shell. Make sure you leave 1-3 inches of stem when you cut it, especially if you plan to store a long time.

3. Winter squash/pumpkins needs curing in the sun for 10 ten days. This preserves them so you can store them in the winter, but more improtantly makes um sweeter. Pumpkins are all winter squash. We just call um pumkins if they are round and orange.

The first time I planted squash and pumpkins. I was so excited to watch them grow all summer. When I thought they were ripe I picked them all. I tried to eat a sugar pumpkin. It tasted horrible. I cut them up and used them all as worm food for the vermaposting pile. Moral do not pick them all if you do not know if they are ready.

The year before I started to garden (2004), a volunteer acorn squash came up in my front yard fower bed. I was delighted. The acorns matured and I picked them too soon and tasted horrible. I tossed them. But this plant started me gardening.

After these two experiences. I looked up on the web how to tell when winter squash are ripe. So now I know.

The other thing is, winter squash will continue to ripen in the house if given time.

I got only 1 jackolantern last fall, or should I say winter. We had a dry fall so they did not grow as fast. I covered the one pumpkin I got after planting 25 seeds, and picked it on dec 5. It was still not completely ripe. It was partly orange with still some green. I set it on the counter, and it ripened, to my surprise, in about 1-2 monthes. What to do with a ripe jackl-o-lantern in Feb? I cut it up and used as worm food. I gave the seeds to a local gardener. I thought a more heat tolerant variety next year would be better. It was conneticut fild pumpkin. I live in texas. With a name like that, I would think it is a new england thing.

Here is a link that might be useful: All About Winter Squashes and Pumpkins


clipped on: 06.08.2006 at 10:09 pm    last updated on: 06.08.2006 at 10:09 pm

RE: Fall Garden (Follow-Up #2)

posted by: feldon30 on 06.07.2006 at 09:30 am in Vegetable Gardening Forum

If your climate is anything like Houston, I started seeds for tomatoes and peppers 3 days ago for planting July 25th, will start seeds for cole crops (Broccoli, Cauliflower, Cabbage, Brussels Sprouts) on August 15th for planting on September 15th, and will start Cucumber and Squash seeds on July 1st for planting August 1st.

My indoor growing setup (fluorescent shop lights with 40w bulbs) is going to get a workout. :) Make sure you get SOILLESS seed starting mix. If it has real soil of any kind (including compost), then the chance of your seedlings succumbing to 'damping off', a family of bacteria that kill seedlings, goes way up. Once I get some seedlings, the fluorecent lights get turned on and the clear domed cover on the seed starting trays comes off. Peat pots are evil btw. :)

I will order seed potatoes so they arrive here on September 1st and will plant beans and english peas on September 1st as well. September's gonna be busy!

Head lettuce I will sow a few seeds every week from October 15 - March 15th. Leaf lettuce I will set up a pick-and-come-again lettuce patch probably in November.


clipped on: 06.07.2006 at 08:13 pm    last updated on: 06.07.2006 at 08:13 pm

RE: Fall Vegetables (Follow-Up #2)

posted by: treefrog_fl on 06.03.2006 at 08:28 am in Florida Gardening Forum

I think you could start pepper and eggplant seeds now.
You can, and perhaps should, start them in little pots or flats Outdoors, protected from heavy downpours. They like the heat to germinate. Air conditioning might inhibit germination.
I'd hold off until August on planting tomato seeds. Four to six weeks from planting seeds til transplanting is plenty in this climate. Then start some more around the first of January for your spring crop.
Okra...plant now.
Peas and most greens like winter.
Beans grow best in spring and fall.

Good luck with your vegetable garden.



clipped on: 06.06.2006 at 07:43 am    last updated on: 06.06.2006 at 07:43 am

RE: harvesting beets (Follow-Up #8)

posted by: feldon30 on 06.04.2006 at 07:01 pm in Vegetable Gardening Forum

Square Foot Gardening plant spacing

1 per square foot (12" spacing):
Broccoli, Cauliflower, Cabbage, Head Lettuce

4 per square foot (6" spacing):
Leaf Lettuce, Swiss Chard

9 per square foot (4" spacing):
Bush Beans, Spinach, Beets

16 per square foot (3" spacing):
Carrots, Parsnips, Radishes


clipped on: 06.06.2006 at 10:14 pm    last updated on: 06.06.2006 at 10:14 pm

OMG - Marilyn's Fish Cakes - Incredible ! (pic)

posted by: canarybird on 05.08.2006 at 06:56 pm in Cooking Forum

We still can't believe how good they are - there is still one left in the fridge and I guess we'll have to halve it or toss a coin. I bought fresh salmon today and decided to make Marilyn's recipe for mixing raw salmon, rather than tinned or leftover, into delicious, moist cakes. They're out of this world ! Wolf kept saying "wunderbar" and I kept saying "Mmmmm". These are no ordinary salmon cakes and I can't say enough how much better they are than the ones I've always made. I'll post some small pics of my steps in making them and then the recipe.
We don't get Panko here so I crushed some saltine-like crackers for the outer coating.

Free Image Hosting at I used small grains of almond to replace part of the breadcrumbs.

Free Image Hosting at Here is the diced raw salmon.

Free Image Hosting at Here is the final mixture with one pattie scooped out.

Free Image Hosting at The first pattie is formed before cooking.

The Final Dish, served with steamed vegetables.

Thanks Marilyn - I've now learned how to make the best salmon cakes ever......and have already passed on the recipe to my sister, brother and two daughters LOL.

* Posted by: danain (My Page) on Wed, Apr 12, 06 at 13:06

Jessie, mine is Paul's favorite way to eat salmon. I do them only with fresh salmon, that is the key.

Fresh Salmon Cakes

2 cloves garlic; minced
2 tablespoons minced onion
2 dashes Tabasco (or 1 teaspoon Old Bay)
1 egg yolk (or egg white)
2 tablespoons chopped parsley
2 tablespoons real mayonnaise
1/2 teaspoon kosher salt (less if table salt)
fresh ground pepper to taste
2/3 cup coarse white bread crumbs
1 pound fresh salmon
1/2 cup Panko (Japanese bread crumbs)
2 or 3 tablespoons olive oil

In a small bowl, combine garlic, onion, Tabasco, egg, parsley, mayonnaise, salt and pepper; set aside. Remove skin and bones from salmon and cut into small cubes (about 1/2-inch); place in a medium bowl and gently stir in bread crumbs. Gently fold egg mixture into salmon and bread and refrigerate at least 2 hours before shaping into 4 patties.

Carefully coat the outside of each patty with Panko crumbs. Heat oil in a non-stick skillet over medium-high heat until very hot and add salmon cakes. Fry the cakes until brown, about 4 minutes on each side turning only once. Serve with lemon wedges or your favorite tarter sauce.

*May substitute cracker crumbs or bread crumbs for the Panko.





clipped on: 06.06.2006 at 07:48 am    last updated on: 06.06.2006 at 07:48 am

RE: summer yellow squash (Follow-Up #10)

posted by: gardenlad on 05.31.2006 at 07:50 am in Harvest Forum

Hope you like it. Let us know how it turns out. Meanwhile, here's another nice recipe using grated squash---plus other goodies from the summer garden:

Spicy Squash Cakes w/Tomato Salsa

4 eggs
4 cups grated summer squash
1 cup corn kernels
1/4 cup finely chopped green onion*
1 tbls minced chili pepper**
1/3 cup grated Parmesan
1/3 cup grated sharp Cheddar cheese
1/2 cup flour
3 tbls unsalted butter, melted
Salt & peper
Vegbetable oil for sauteing


2 large ripe tomatoes, peeled, seeded and chopped
1 medium onion, finely chopped
2-3 plump garlic cloves, minced
3-4 chili peppers, minced**
1/2 cup fresh cilantro, minced
2 tsp lime juice

For the salsa, combine all the ingredients in a bowl. Reserve.

For the cakes, beat the eggs in a large bowl. Beat in the squash, corn, green onion, chili pepper, Parmesan and Cheddar cheeses, flour and melted butter. Season to taste with salt, black pepper, and cayenne.

Heat a couple of tablespoons of oil in a skillet over medium high heat. Spoon the squash mixture by double tablespoons into the hot oil and flatten to create uniform thickness. Do not crowd the pan.

Cook until golden brown on the bottom, flip, and cook the other side until golden brown, 3-4 minutes total cooking time per cake. Transfer to a dish lined with paper towels and place in a warm oven while cooking the remaining cakes.

Serve with the salsa, a dollop of sour cream, and garnish with cilantro sprigs.

*Substituting garlic scapes for the green onions makes a very nice change.

**Control the level by the amount, and type, of chili pepper you use.


clipped on: 06.06.2006 at 07:59 am    last updated on: 06.06.2006 at 07:59 am

RE: summer yellow squash (Follow-Up #21)

posted by: gardenlad on 06.02.2006 at 02:16 am in Harvest Forum

Annie, I make similar fritters. If you use frozen grated squash make sure to squeeze out the water first. Otherwise you're sure to get splattered when it hits the hot grease.

Readinglady: Looking at the recipe, I suspect the amount of cracker crumbs called for is a function of the egg quantity. So, when you cut down on the crumbs, reduce the eggs as well. In fact, trying to envison the amount of squash, I'd say two eggs and maybe a third cup of crumbs would be more than enough to hold that together.

And, for those who've asked for more recipes:

Zucchini Pancakes

Grate 3 medium zucchini into a bowl and drain them thoroughly. Stir in 2 unbeaten eggs, 3 tbls flour, 2 tbls grated Parmesan, 1 tsp chopped chives, a pinch of chopped parsley, a pinch of garlic powder, and salt & pepper to taste. If the mixture looks too liquid add 1 tbls more flour.

Drop the batter on an oiled griddle or skillet as for small pancakes and cook them until they are browned. Turn the pancakes and brown them on the other side. Can be served hot or cold.

Moving away from grated squash, here's an interesting approach that uses zucchini instead of pappardelle pasta. It's called

Zucchine Pappardelle w/Tomatoes & Feta

3 tbls olive oil
2 tbls fresh lemon juice
1 tsp Dijon mustard
1/2 tsp honey'
1/2 tsp grated lemon zest
Salt & pepper
2 lb large zucchini or other summer squash
2-3 garlic cloves, minced
1 tsp coarsly choped thyme
1/2 tsp coarsley chopped rosemary
1/4 tsp crushed red pepper
20 cherry tomatoes, halved
6 oz feta, cut in small dice
3 oz pitted Kalamata olives, chopped

Preheat broiler. In a small bowl mix 2 tbls of the oil with the lemon juice, mustard, honey, and zest. Season the dressing with salt & pepper.

Using a madoline or sharp knife, slice the zucchini lenghwise into "pappardelle" no more than 1/8 inch thick. With large squash the trick is to take a slice, turn the squash 90 degrees, take a slice, etc. until reaching the seedy core, which should be discarded.

In a small bowl combine the garlic with the thyme, rosemary, red peper and remaining oil. Spread the zucchini slices on a large rimmed baking sheet and brush with the herbed oil. Broil about 3 minutes, or until slices are browned on top.

Spread the halved cherry tomatoes on another baking sheet and broil about a minute or two until lightly browned on top.

Add the tomatoes to the zucchini and drizzle with the mustard dressing. Toss vegetables well and transfer to plates. Top with the feta and olives and serve.

This can serve as a sidedish, but makes a really nice first course.

And, for tonight's final entry, here is:

Sauteed Baby Squash & Fennel

1 tbls olive oil
2 cups baby squash (with flowers attached, if possible)
1 cup sliced fennel bulb
1/4 cup red onion, sliced
1 tbls fresh lemon juice
1/2 tsp fennel seeds (optional)
1/2 tsp salt
Pinch white pepper

Heat oil in a large skillet over medium high heat. Add the squash, fennel, and onion. Cook, stirring, until the onion is softened. Add the lemon juice, fennel seed, salt, & pepper and cook, covered, 3-5 minutes or until veggies are tender.


clipped on: 06.06.2006 at 07:57 am    last updated on: 06.06.2006 at 07:57 am

RE: Where do you purchase seeds online? (Follow-Up #1)

posted by: kudzu9 on 06.06.2006 at 04:16 am in Growing from Seed Forum

For heirloom varieties -- mainly veggies, but some flowers -- try

Others that get high ratings from GardenWatchdog are at this link:

Here is a link that might be useful: GWD - Top30


clipped on: 06.06.2006 at 10:16 am    last updated on: 06.06.2006 at 10:16 am

RE: Freezing Salsa (Follow-Up #2)

posted by: victrola on 07.28.2005 at 09:31 pm in Harvest Forum

I have only made salsa once (last year). Here is the recipe. I was afraid it was going to be too vinegary ('cause that's what everyonne talks about) but it was not. It was fantastic! It was good raw (before cooking and canning), it was good cooked, it was good canned. I wish I had made more of it.

Fresh Vegetable Salsa, from Bernardin (

For hotter salsa, add 1 tsp (5 mL) ground cayenne powder to the ingredient mixture before cooking. For a thicker salsa use Roma or plum tomatoes.

8 jalapeo peppers
7 cups (1750 ml) prepared tomatoes, 7-8 medium-large, about 6 lb/3.3 kg
2 cups (500 ml) coarsely chopped onions
1 cup (250 ml) coarsely chopped green bell peppers
3 cloves garlic, finely chopped
1 can (156 mL) tomato paste
3/4 cup (175 ml) white vinegar
1/2 cup (125 ml) loosely packed chopped fresh cilantro
1/2 tsp (2 ml) ground cumin


* Wearing rubber gloves, remove seeds and finely chop jalapeo peppers. Blanch, peel and coarsely chop tomatoes. Measure 7 cups (1750 ml) tomatoes.
* Combine peppers, tomatoes, onions, green peppers, garlic, tomato paste, vinegar, cilantro and cumin in a large stainless steel saucepan. Bring to a boil and boil gently, about 30 minutes or until salsa reaches desired consistency.
* Place 5 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat water to a simmer (180F/82C). Set screw bands aside; heat SNAP Lids in hot water, NOT boiling (180F/82C). Keep jars and SNAP Lids hot until ready to use.
* Ladle salsa into a hot jar to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre SNAP Lid on jar; apply screw band securely & firmly until resistance is met fingertip tight. Do not overtighten. Place jar in canner; repeat for remaining salsa.
* Cover canner; bring water to a boil. At altitudes up to 1000 ft (305 m), process boil filled jars 20 minutes.* When processing time is complete, turn heat off and remove canner lid. When boil subsides - bubbles no longer rise to surface (3 to 5 minutes) - remove jars without tilting. Cool jars upright, undisturbed 24 hours. DO NOT RETIGHTEN screw bands.
* After cooling, check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.
* Makes about 5 x 500 ml jars.

*At altitudes higher than 1,000 ft (305 m) increase processing time as indicated in chart.
Boiling Water Canner - Altitude Adjustments
1,001 - 3,000
3,001 - 6,000
6,001 - 8,000
8,001 - 10,000 METERS
306 - 915
916 - 1,830
1,831 - 2,440
2,441 - 3,050
Processing Time
5 minutes
10 minutes
15 minutes
20 minutes


clipped on: 06.06.2006 at 07:51 am    last updated on: 06.06.2006 at 07:51 am