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Thank You: canning country gravy

Misc.
Darn I was afraid of that thanks for the reply
MsgID: 204024
Shared by: marylin alaska
In reply to: ISO: canning country gravy
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: canning country gravy
  marylin alaska
2 re: canning gravy
  Linda Lou, Wa
3 Thank You: canning country gravy
  marylin alaska
4 ISO: question for linda lou (thickening gravy with clear gel?)
  Kris Greer Oklahoma
5 re: thickenings in canning
  Linda Lou,WA
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  • Please select one:
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  • 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.
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  •  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!

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