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    You are in: Home / Community Forums / Canning, Preserving and Dehydrating / ~WELCOME~Forum Guidelines and Threads of Interest
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    ~WELCOME~Forum Guidelines and Threads of Interest

    Axe
    Mon Dec 15, 2008 1:46 pm
    Food.com Groupie
    This forum is for the open exchange of recipes, knowledge and ideas pertaining to food preservation.

    As with any open forum, there are differing opinions on methods and processes involved with food preservation and therefore we encourage constructive and polite interaction among our users.

    There are several agencies in various countries that publish canning standards and that information can vary by organization and country. Differing opinions on methods (i.e. - 'is this safe?) are exactly that...opinions, based on the advice you have gleaned from your experience and information from canning companies, research groups, and governmental agencies.

    When posting, please keep in mind that there may be more than one acceptable standard. We are all here to promote food preservation and share our knowledge with other members. Therefore, when responding to a question like the above, we request that you state that it is your 'OPINION' whether you feel something is safe or not.

    It is NOT acceptable to state that just because a recipe has not been tested in a laboratory of your choosing, it is not safe. If that is the way you feel, then you don't belong here, you should be at your country's Food & Drug regulatory website.

    We appreciate your input and all that you do and contribute to Food.com and we hope you continue to be polite and respectful to your fellow members and enjoy all that Food.com has to offer.

    Threads of interest (these are clickable links):
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    Bottling OUTSIDE North America

    How Canning Preserves Food ~ US Cooperative Extension Service

    USDA 2009 Guide To Home Canning

    Butter and Milk ~ Why CAN'T They Be Canned?

    Canners and Methods NOT Recommended and Why

    Canning on a Smooth Top Stove

    Can I Sell My Home-Canned Foods? (US Information)

    Canning Tuna by Chef on the Coast

    Canning Blueberries by Chef on the Coast

    Citric Acid vs. Ascorbic Acid ~ Reduction of pH

    ClearJel for Pie Fillings

    Custom Canning Labels

    Dessicant for Dehydrated Food Storage

    Explanation of Botulism

    Getting Started ~ Checking Equipment ~ Stocking Up

    Glossary ~ Canning/Freezing/Preserving/Dehydrating

    Green Tomatoes?

    Headspace

    Illustrated Guide To Canning Meat - Wild and Domestic

    Join Chef on the Coast....Canning Potatoes

    Label Jars Smart

    Pear Preserves

    Pomona's Pectin

    Pressure Canner v. Pressure Cooker

    Recipezaar's Demonstrations, Classes and Tips, Listed Alphabetically

    Steps to Process Jams/Jellies USDA

    Strawberry Freezer Jam by Chef on the Coast

    Sugar Free, Salt Free Canning/Preserving

    Testing Pressure Canner Gauges

    Tomatoes and Acidity

    Types of Pectin

    Where To Store Home-Canned Goods


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