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

Do you stack in the water bath?

Misc.
I have never stacked in the water bath, only the pressure canner. I don't use a rack, but should probably look for one. I agree with the water bath needing a lid. That is strange, no lids. I know you can buy a big enamel pot that is tapered toward the bottom without a lid, but it is just for preparing foods, not canning.
MsgID: 202675
Shared by: Linda Lou,WA state
In reply to: While at garage sales and thrift stores:
Board: Canning and Preserving at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Boiling water canner
  Nora St Louis MO
2 water bath canner
  Linda Lou,WA state
3 water bath canner
  Wendy - Canada
4 Thank You: Boiling water canner
  Nora St Louis, MO
5 Thank You: Boiling water Canner
  Nora St Louis, MO
6 Nora let us know if we can help...
  Linda Lou,WA state
7 Your canner will need a lid, Nora
  Gladhearted
8 While at garage sales and thrift stores:
  Gladhearted
9 Do you stack in the water bath?
  Linda Lou,WA state
10 I have not abandoned the water bath
  Gladhearted
11 time tables for pressure canning
  Linda Lou,WA
ADVERTISEMENT
Random Recipes
  • Onion Pot Roast (wheat free)
  • ONION POT ROAST As written, this recipe is free of wheat, gluten, corn, soy, egg, and dairy. Be wary of canned broth, as many times the ingredients are vague and you could end up getting your allergens in it. 1 bee...
  • Lemon Broccoli Almondine (stove-top or microwave)
  • LEMON BROCCOLI ALMONDINE 3/4 pound fresh broccoli, trimmed, cut into spears 1/2 cup water 1/4 cup Land O Lakes butter 1/4 cup sliced almonds, toasted 1/4 teaspoon salt 1 teaspoon lemon juice 1/4 teaspoon grated lemon ...
  • Iced Caffe Latte with Cinnamon Simple Syrup
  • ICED CAFFE LATTE 4 shots of espresso (about 1 1/2 ounces each) 1/4 cup Cinnamon Simple Syrup (recipe follows) 1 1/3 cups whole milk Crushed ice Combine the espresso, Cinnamon syrup and milk in a small pitcher. Fill...
  • Sweet and Sour Sesame Pork Chops (microwave)
  • SWEET AND SOUR SESAME PORK CHOPS 1/2 cup light brown sugar, packed 3 tbsp flour 6 pork chops, about 1/2-inch thick 1/2 cup water 1/3 cup vinegar 1/4 cup soy sauce 2 tbsp honey 1/2 tsp sesame oil 1 medium-size onion,...
  • Gold Label Dutch Apple Cake (1930's)
  • Gold Label Dutch Apple Cake (1930's) 2 cups flour (8 oz.) 2 level teaspoons baking powder 1/2 teaspoon salt 1/4 cup butter (2 oz.) 1 egg About 3/4 cup milk About 5 apples (cut and pared into eighths) 1/4 cup sugar (2 oz...
ADVERTISEMENT
  • Tips for slicing a Dobosh Torte
  • Hi Melissa, Here are the slicing directions for Figi's Dobosh Tortes (that looks very similar to Swiss Colony): Slicing Suggestions: - Slice our Tortes while still cold. - Use a sharp, serrated knife to cut through t...
  • Touch of Home Ranch Chowder
  • TOUCH OF HOME RANCH CHOWDER 1 1/2 pounds ground chuck 1/2 teaspoon salt 1/4 teaspoon pepper 2 eggs, slightly beaten 1/2 cup flour or matzo meal 1/4 cup water shortening (for browning meatballs) 1 (11 1/4 oz) can conde...
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
  • Do you stack in the water bath?
  • 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!