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

Thank You: Thank You, Linda Lou!

Misc.
Thank you, Linda Lou for your quick responce! I will heed your advice, and only use a pressure canner for my green beans! My husband bought me a small pressure cooker, 8 qt, and it seems too small to do much in it. I've never used one, and I am a little afraid of it. Should we invest in a larger one? Any suggestions? Thanks again!
MsgID: 202102
Shared by: CG in CA
In reply to: Canning green beans safely
Board: Canning and Preserving at Recipelink.com
  • Read Replies (15)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Green Bean Canning-Pressure Only?
  CG in CA
2 Recipe(tried): Canning Green Beans
  Cheesehead/WI
3 Canning green beans safely
  Linda Lou,Washington
4 Question, Linda Lou
  Cheesehead/WI
5 Thank You: Thank You, Linda Lou!
  CG in CA
6 Thank You: Thank You, Cheesehead :)
  CG in CA
7 Canning green beans
  Linda Lou, Washington
8 Canning green beans
  Linda Lou, Washington
9 CG in CA--
  Cheesehead/WI
10 Thank You: To Cheeshead,WI
  Linda Lou, Washington
11 Well worth the investment!
  Kathy, SC
12 Another use for a pressure canner:)
  Cheesehead
13 canner
  carole from Pa.
14 ISO: Canning Green Bean's safely
  grammajune, Spokane WA
15 green beans
  Linda Lou
16 ISO: Canning Green Beans
  KY zone 6a
ADVERTISEMENT
Random Recipes
  • Sausage Pancakes
  • SAUSAGE PANCAKES 1 pound bulk sausage 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 2 eggs 2 cups sour milk* 2 tablespoons vegetable oil 1 1/2 cups pancake syrup (to...
  • Chicken Tonight Country French RECIPE!!!!
  • IF ANYONE TRIES THIS OR MODIFIES IT FOR BETTER SUCCESS, PLEASE LET ME KNOW. Based on a comparison of the UK ingredient list (that gives some % of ingredients) and the US ingredient list I had off an old jar, here is wha...
  • Weight Watchers Banana-Peach Smoothie (WW points=3)
  • BANANA-PEACH SMOOTHIE 1 (16 ounce) can sliced peaches, undrained 1 medium ripe banana 2/3 cup soy milk 1/2 cup fat-free vanilla yogurt 1/4 teaspoon ground nutmeg 1/4 teaspoon vanilla 2 ice cubes Drain peaches, rese...
  • Ovens of Brittany Croissants and Morning Buns
  • OVENS OF BRITTANY’S CROISSANTS 4 1/4 cups warm water 1 1/3 tablespoons dry active yeast 2 1/2 tablespoons sugar 1/2 cup dry milk solids 1 1/3 tablespoons salt 9 1/3 cups unbleached white flour plus 1/2 cup, divided us...
ADVERTISEMENT
  • Banana Bars with Banana Frosting
  • BANANA BARS FOR THE BARS: 1/2 cup shortening 1 cup white sugar 1/2 cup milk 1 teaspoon vanilla extract 1-1/2 cups flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 very ripe banana,...
  • OMG! Ping (ravioli filling)
  • I always thought that "Ping" was just a word my grandmother used or a special ingredient I couldn't find. I have been making my grandmothers ravioli recipe for a couple of years now. Looks like most of the "Ping" ingredi...
  • Biffannas (Portuguese beef sandwiches)
  • It's called Biffanas, Very simple really Buy slices of sirloin beef, have them marinated in piri piri sauce in the refrigerator for about 4 hours. Then cook them on a grill or a skillet, slap them in between portguese ...
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
  • Thank You: Thank You, Linda Lou!
  • 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!