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

ISO: New Book (re: canning guidelines)

Misc.
I suppose we will have to follow the Georgia book for fair entries and only use our other books for our own eating as the Georgia book just does not have it. Is there a USDA publication which lists the changes by item? We can make changes in our other books as to head space but the changes in processing time have me all confused. Some are shorter for our altitude of 6000 ft.
MsgID: 203771
Shared by: Steve in Co
In reply to: To Steve, re. canning guidelines
Board: Canning and Preserving at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Linda Lou ?
  Steve in Co.
2 To Steve, re. canning guidelines
  Linda Lou,WA state
3 ISO: New Book (re: canning guidelines)
  Steve in Co
4 canning books
  Linda Lou,WA state
5 Head Space?
  Pat Hearne, CA & OR
6 Head Space!
  Steve, CO
ADVERTISEMENT
Random Recipes
  • 4-Fruit Party Punch or Wine Punch
  • 4-FRUIT PARTY PUNCH 12 ounces frozen pineapple juice concentrate, thawed 12 ounces frozen apple juice concentrate, thawed 12 ounces frozen cranberry juice concentrate, thawed 6 cups cold water Block of ice or 3 cups i...
  • Scalloped Potato-Onion Bake
  • SCALLOPED POTATO-ONION BAKE 1 (10 3/4 ounce) can Campbell’s Condensed Cream of Celery Soup or 98% Fat Free Cream of Celery Soup 1/2 cup milk Dash ground black pepper 4 medium potatoes (about 1 1/4 pounds), thinly slic...
  • Chicken Hawaiian (Cambell's Soup ad, 1960's)
  • CHICKEN HAWAIIAN 1 large green bell pepper, cut in strips 1 to 2 cloves garlic, minced 2 tbsp. salad oil 2 cans (10 3/4 oz. each) condensed cream of chicken soup 1 (13 oz.) can pineapple tidbits with juice 2 cups...
  • Molasses Taffy (Brer Rabbit Molasses, 1956)
  • MOLASSES TAFFY 1 1/2 cups Gold Label Brer Rabbit Molasses 3/4 cup sugar 2 tbsp, butter 2 tsp. cider vinegar 1 tsp. lemon extract Combine molasses, sugar, butter and vinegar. Cook slowly, stirring constantly, until mi...
ADVERTISEMENT
  • Peanut Butter Banana Bread
  • PEANUT BUTTER BANANA BREAD 1 1/4 cups all-purpose flour (plus additional for the pan) 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon baking powder 1/2 teaspoon salt (optional) 1 cup crunchy peanut bu...
  • Crunchy Asian Chicken Salad with Peanut Dressing
  • CRUNCHY ASIAN CHICKEN SALAD FOR THE SALAD: 6 ounces finely diced cooked chicken meat (about 1 1/2 breast halves) 6 canned peeled water chestnuts, rinsed and chopped 1 carrot, peeled and shredded 1 small celery rib, ...
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: New Book (re: canning guidelines)
  • 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!