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

ISO: Canning chanterelles

Misc.

We have great crop of chanterelles. I would like to pressure can several pints.
If any one has any info - pro or con -I would really like to hear from you

Thank You very much

Chuck
MsgID: 205670
Shared by: Chuck
Board: Canning and Preserving at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Pepper and Tomato Saute (1982)
  • PEPPER AND TOMATO SAUTE 2 tablespoons vegetable oil 3 large green bell peppers, cut into large chunks 1 medium onion, chopped 2 large tomatoes, peeled and cut into large chunks 1 teaspoon salt 1/2 teaspoon basil In 1...
  • Ricotta Pancakes with Blueberry Sauce (food processor)
  • RICOTTA PANCAKES WITH BLUEBERRY SAUCE 1 cup fresh or thawed frozen blueberries 1 tablespoon plus 2 teaspoons sugar 1/4 teaspoon grated lemon zest pinch ground cinnamon 2 large eggs, separated 2/3 cup nonfat or part-sk...
  • Broiled Chicken Wings (using honey and catsup)
  • BROILED CHICKEN WINGS 1 pound chicken wings 3 tablespoons lemon juice 3 tablespoons soy sauce 1/8 teaspoon onion powder salt and pepper to taste 1 tablespoon honey 1 tablespoon catsup Remove tips from wings; cut wing...
  • Waffle House Eggs
  • I worked there 10 years. I promise this is it. WAFFLE HOUSE EGGS Beat 2 eggs quickly with a spoon in a glass bowl. Pour from bowl into a hot aluminum pan that has about 3 Tbsp vegetable oil. Scramble with the spoon....
  • Assorted Recipes (23)
  • August 12, 2006 Recipe Swap SUPER SWAP SATURDAY AT RECIPELINK! (ASSORTED RECIPES) This Week's Daily Recipe Swap...
  • Wild Rice Sweet Potato Risotto
  • WILD RICE SWEET POTATO RISOTTO 3/4 cup water 1/4 cup dry wild rice 2 cups low-sodium chicken broth, divided use 1/2 cup diced onion 1 tablespoon unsalted butter 1/2 cup dry Arborio rice 1/4 cup dry white wine 1/2 cup ...
  • Wor Su Gai (Almond Fried Chicken)
  • I found this Almond Fried Chicken recipe and I hope you enjoy: ALMOND FRIED CHICKEN FOR THE CHICKEN: 2 boneless/ skinless chicken breasts 1/2 teaspoon salt 1 tablespoon dry sherry ...
ADVERTISEMENT
  • Pasta with Spinach Pesto (using pine nuts or almonds)
  • PASTA WITH SPINACH PESTO 12 ounces penne or other tubular pasta 2 cups (4 ounces) fresh spinach leaves, packed 3/4 cup olive oil 1/2 cup freshly grated Parmesan cheese 3 tablespoons Tone's Dried Sweet Basil Leaf 4 tea...
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
  • ISO: Canning chanterelles
  • 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!