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

Lids

Misc.
Thanks for the tip on Kerr Lids - someone gave me some and I used a few today or yesterday in some jam I was making up. I'll watch for them and I won't use the rest. About metric - most of our government publications include both metric and imperial so it isn't a big problem. I couldn't function in totally metric - I missed it inschool and so have had to learn it as I go along. Now that I have my own business I've been forced to become much more fluent in metric than I ever was before. All of our scales are in metric so one has to learn in order to save time!


MsgID: 202666
Shared by: Wendy - Canada
In reply to: Wendy, I can only get Ball and Kerr lids
Board: Canning and Preserving at Recipelink.com
  • Read Replies (10)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: peach & pinapple jam
  NikkiG/Ga
2 Recipe for you,Nikki (nt)
  Linda Lou
3 Peach pineapple jam
  Linda Lou,WA
4 Thank You: peach pinapple jam
  nikkig/Ga
5 You are welcome, glad to help! (nt)
  Linda Lou,WA
6 ISO: Question for Linda Lou
  Wendy Canada
7 Wendy, here's info
  Linda Lou,WA state
8 Wendy, Ball Blue Book
  Linda Lou,WA state
9 Thank You: Ball Blue Book
  Wendy - Canada
10 Wendy, I can only get Ball and Kerr lids
  Linda Lou,WA state
11 Lids
  Wendy - Canada
ADVERTISEMENT
Random Recipes
  • Thai Noodles with Tofu and Snow Peas
  • THAI NOODLES WITH TOFU AND SNOW PEAS 1 (15 oz.) pkg. extra firm tofu FOR THE MARINADE: 1/3 cup rice vinegar 1/4 cup honey 2 Tbsp. peanut butter 2 Tbsp. soy sauce 2 Tbsp. vegetable oil 1...
  • Beananza Bars (with raisins, dates, coconut, and nuts)
  • BEANANZA BARS 1/2 cup all-purpose flour 2/3 cup packed light brown sugar 2/3 cup quick-cooking oats 1 cup natural wheat and barley cereal (Grape Nuts) 1 can (15 ounces each) Pinto or Great Northern beans or 1 1/2 cups...
  • Deep Dish Apple Cobbler
  • DEEP DISH APPLE COBBLER 5 Granny Smith apples thinly sliced 3 tablespoons sugar 2 teaspoons lemon juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 large eggs 1 cup sugar 2 tablespoons butter, melted 1 t...
ADVERTISEMENT
  • Collection - Brunch Recipes
  • COLLECTION - BREAKFAST AND BRUNCH RECIPES All Recipes Using the Word: BREAKFAST All Recipes Using the Word: BRUNCH ...
  • The Gumbo Shop's Seafood Okra Gumbo
  • THE GUMBO SHOP'S SEAFOOD OKRA GUMBO 2 pounds fresh or frozen shrimp, heads on (about 40 to 50 count per pound) 2 small blue crabs, fresh or frozen 3 quarts water 2 tablespoons cooking oil 1 quart fresh or frozen okra,...
  • Strawberry Risotto (using chicken broth and white wine)
  • STRAWBERRY RISOTTO 3 cups chicken stock 1 cup strawberries, washed and hulled 2 tablespoons butter 1 cup arborio rice 1/4 cup white wine 3/4 cup freshly grated Parmigiano-Reggiano Salt and freshly ground pepper, to ta...
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
  • Lids
  • 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!