ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

canner

Misc.
why not try the flea markets or garage sales for a canner..I got mine at a garage sale for $3.00 and it was hardly used.
MsgID: 202168
Shared by: carole from Pa.
In reply to: Thank You: Thank You, Linda Lou!
Board: Canning and Preserving at Recipelink.com
  • Read Replies (15)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Green Bean Canning-Pressure Only?
  CG in CA
2 Recipe(tried): Canning Green Beans
  Cheesehead/WI
3 Canning green beans safely
  Linda Lou,Washington
4 Question, Linda Lou
  Cheesehead/WI
5 Thank You: Thank You, Linda Lou!
  CG in CA
6 Thank You: Thank You, Cheesehead :)
  CG in CA
7 Canning green beans
  Linda Lou, Washington
8 Canning green beans
  Linda Lou, Washington
9 CG in CA--
  Cheesehead/WI
10 Thank You: To Cheeshead,WI
  Linda Lou, Washington
11 Well worth the investment!
  Kathy, SC
12 Another use for a pressure canner:)
  Cheesehead
13 canner
  carole from Pa.
14 ISO: Canning Green Bean's safely
  grammajune, Spokane WA
15 green beans
  Linda Lou
16 ISO: Canning Green Beans
  KY zone 6a
ADVERTISEMENT
Random Recipes
  • Cafe Rio's Sweet Pork (crock pot)
  • CAFE RIO’S SWEET PORK 2 1/2 pounds pork 1/3 cup water 1/8 teaspoon garlic salt 1/8 teaspoon salt 1/8 teaspoon pepper 1/2 cup green chili sauce 1/2 cup brown sugar Put pork, 1/3 cup water, garlic salt, salt, and peppe...
  • Meatloaf-Filled Green Bell Peppers
  • MEATLOAF-FILLED GREEN BELL PEPPERS 6 green bell peppers (about 1/2 pound each) 1/2 cup fine dry bread crumbs 1 cup heavy cream 3/4 cup finely chopped onion 3 tablespoons unsalted butter 1 1/4 pounds lean ground chuck ...
  • Carraba's Sangria
  • Look at the Carraba's menu: It uses Scarlatto Italian wine. Also Monin sangria mix. recipe is: 2 1/2 cups red sangria mix (Monin) 9 oz. brandy 4 1/2 cups freshly squeezed orange juice 1/2 teaspoon cinnamon 2 bottles...
  • Butternut Squash for Soup
  • Two ways: I have bought the frozen butternut squash in the frozen section of grocery store (when it's on sale)...taste like the fresh and you don't have to peel You can buy the fresh butternut squash and cut it in larg...
  • Golden Cabbage (baked in cheese sauce)
  • GOLDEN CABBAGE 2 pounds white or green cabbage 2 quarts water 1 tablespoon sugar 1 1/2 tablespoons plus 1 teaspoon salt, divided use 2 cups milk 1/4 cup cornstarch 1/4 cup butter 1/4 pound Swiss cheese, grated, d...
  • Brabant Potatoes recipe
  • I'm not sure what Primo's is glazing their potato's with since I've never eaten there. Brabant Potatoes - description Source: Fannie Farmer 1918 (you can't go wrong with Fannie Farmer!!) Prepare same as for Boiled Pot...
ADVERTISEMENT
  • Brigitte's Pork Tenderloin - One For All Of Us.
  • Brigitte’s Pork Tenderloin 1/4 cup Dijon mustard 2 tbsp. liquid honey 1 tsp. dried sage (I use sage powder. DO NOT DOUBLE) 2 tsp. melted butter 1 to 1 1/2 tsp. lemon juice (I use the “Real lemon” in a bottle.) 1 1/2 tsp...
  • Olive Garden Marinated Peppers (oven roasted peppers)
  • MARINATED PEPPERS 2 red bell peppers 2 green bell peppers 2 yellow bell peppers 3 garlic cloves, chopped 2 Tbsp balsamic vinegar 1/2 cup extra virgin olive oil 1 tsp fresh basil, chopped (1/4 tsp dry) 1 tsp fresh pars...
  • Hot Chicken Dip (oven or crock pot)
  • HOT CHICKEN DIP 1 (10 oz) can cooked chicken 1 cup mayonaise 1 (8 oz) pkg cream cheese, softened 1 tsp Worstershire sauce 1 tsp lemon juice TO SERVE: Beer Bread (...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • canner
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!