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

canning time

Misc.
Half pints are canned for the same time as pints. Let me know how the jam is,too, OK?
MsgID: 203391
Shared by: Linda Lou,WA
In reply to: Thank You: Thank you!!!!
Board: Canning and Preserving at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Rhubarb Strawberry Jam
  CJ from Wisconsin
2 Recipe: Strawberry Rhubarb Freezer Jam (2)
  Linda Lou,WA
3 Thank You: Thank you!!!!
  CJ, WI
4 canning time
  Linda Lou,WA
5 Thank You: Comments on Rhubarb Strawberry Jam
  CJ...Wisconsin
6 Good to hear
  Linda LouWA
ADVERTISEMENT
Random Recipes
  • Broccoli or Cauliflower Casserole
  • BROCCOLI OR CAULIFLOWER CASSEROLE 2 pkgs. (10 oz. each) chopped broccoli (or one 20 oz. pkg. cauliflower) 1 (10 3/4 oz.) can condensed cream of celery soup 1 stick (1/2 cup) margarine (save 2 tablespoons) 2 eggs, beat...
  • Belgian Pie (with cottage cheese topping)
  • Hi LaDonna! This is a longshot, but here is the closest recipe I could find in my recipe files so far. Maybe for the fillng they mean just a layer of plain applesauce under the cheese topping? If you happen to try this l...
  • Acorn Squash Soup with Toasted Walnut Butter
  • ACORN SQUASH SOUP WITH TOASTED WALNUT BUTTER FOR THE SOUP: 4 acorn squash (1 lb. each) 3 tablespoons unsalted butter, at room temperature, divided use 2 slices bacon, finely chopped 1 large yellow...
  • Chicken Breasts Southwestern with Chile-Lime Marinade
  • CHICKEN BREASTS SOUTHWESTERN 2/3 cup vegetable oil 1/3 cup lime juice 2 tablespoons chopped green chilies 1 teaspoon minced fresh garlic 4 skinless chicken breasts halves 8 slices cheddar cheese Salsa (for serving) ...
ADVERTISEMENT
  • L.A. Schools Salmon Supreme (1940's)
  • L.A. SCHOOLS SALMON SUPREME From the Los Angeles City Unified School District. This recipe will epitomize old-time cafeteria food for many people--for better or worse. It's like a tuna casserole made with canned salmo...
  • Zesty Grilled Potatoes (using Italian salad dressing)
  • ZESTY GRILLED POTATOES 4 medium potatoes Salt and pepper, to taste 1/2 cup Italian salad dressing Cook unpared potatoes in 1-inch boiling salted water (1/2 teaspoon salt to 1 cup water) just until tender. While hot...
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
  • canning time
  • 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!