What's Growing in the Garden

djg said:
How do you keep all that weeded? I had squash like that and it was a mess with weeds.
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Garden is raised beds with straw mulch and walkways are wood chips. We try to train the vines to stay in the mulch but eventually they end up in the grass.
 
I know everyone's getting tired of questions, but I'm in a bit of a jam. I've got five gallons on green beans and am low on long-term freezer space. My parts (had to reorder) needed to resurrect my No. 7 pressure canner won't be in until next week. The stupid question is, can I freeze the beans and then pressure can later next week? I'm guessing freezing without blanching and then thawing befor pressure canning?

Thanks
 
djg said:
I know everyone's getting tired of questions, but I'm in a bit of a jam. I've got five gallons on green beans and am low on long-term freezer space. My parts (had to reorder) needed to resurrect my No. 7 pressure canner won't be in until next week. The stupid question is, can I freeze the beans and then pressure can later next week? I'm guessing freezing without blanching and then thawing befor pressure canning?

Thanks
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Why wait on a pressure cooker? Use a turkey cooker, blanch-boil a few minutes and pack in hot jars, add the hot water and seal. For those that don't seal, refrigerate or cold cure dilly beans.
 
Mr. Peet said:
Why wait on a pressure cooker? Use a turkey cooker, blanch-boil a few minutes and pack in hot jars, add the hot water and seal. For those that don't seal, refrigerate or cold cure dilly beans.
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I thought it was essential to use a pressure canner on non-acidic foods in order to properly kill bacterial?
 
USDA says beans should be pressure canned, but lots of people have been doing things against USDA guidelines for generations with no ill effects. Not for me to judge, but I do pressure can them.

BTW, dilly beans are great! If you've never had them before, they are worth making a batch, but you probably don't want that many.

A couple of thoughts. Freezing them and then trying to can will not turn out well. Nor will freezing them without blanching. They will last a long time in the fridge, and that's what I'd do if you can't get canner parts right away.

What parts are you waiting for? Most "farm stores" (FarmKing, Rural King, Fleet Farm) carry canner parts that may work. Usually Presto brand that are near universal. Should have gaskets, pressure gauges, safety valves, etc sitting on the shelves.
 
trc65 said:
USDA says beans should be pressure canned, but lots of people have been doing things against USDA guidelines for generations with no ill effects. Not for me to judge, but I do pressure can them.

BTW, dilly beans are great! If you've never had them before, they are worth making a batch, but you probably don't want that many.

A couple of thoughts. Freezing them and then trying to can will not turn out well. Nor will freezing them without blanching. They will last a long time in the fridge, and that's what I'd do if you can't get canner parts right away.

What parts are you waiting for? Most "farm stores" (FarmKing, Rural King, Fleet Farm) carry canner parts that may work. Usually Presto brand that are near universal. Should have gaskets, pressure gauges, safety valves, etc sitting on the shelves.
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Somewhere on the internet, they said a 09978 15# weight (not the 3 piece set) would fit an old National No. 7 canner. So I ordered the gasket (plus spare), pressure relief plug ( and spare) and the 09978 weight from the local farm store (Rural King). It did not fit the steam pipe. So I ordered an 85485 kit that includes the weight and vent pipe as a kit from someone else online.

The beans are in the frdge now but some were picked yesterday and the rest three days before. So it will be about a week and half in the fridge before I can can them.

Speaking of BWB processing of beans, that's the way my Mom only did it for a large family. Tons of beans. But then they didn't stick around long with our family. My luck if I tried that, I'd get sick.
 
Eric Rorabaugh said:
💯 agree. Do this until you are able to can
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Thanks guys. That's what I'll do. Right now, they're in opened pans. Should I cover them to keep them from drying out? If I do put a lid on them, I'd be afraid they'd start to mold.

Before posting, I did check the internet and they did say you could freeze before canning. But I always question what I see on the internet.
 
Go ahead and cover the pans after they've cooled down. That way you won't trap all kinds of condensation.

Another tip. When you pull them out of the fridge and snip them, soak in water for a half hour or so before processing. That will rehydrate them and they will firm back up.
 
Hey, thanks everyone. Will do. I really hate to waste good food.
 
Took a walk through the pumpkins to see what was there. And to take pictures to prove to my great nieces that I really do have blue and pink pumpkins. Along with some big orange ones.

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Winesap apples are getting close, probably another week before I pick.

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Meanwhile, picking 2+ quarts of red raspberries every other day. These will keep producing until frost, or until I get tired of picking them.

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Yeah, a lot more than we ever use or can give away. I'm guessing between 8-10 bu on this tree.
 
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